Chef Matt Zagorski Rolls Out New Menu at Pennsylvania 6

American bistro classics with Zagorski's French technique.

Pennsylvania 6 - Soft Polenta

Soft Polenta with golden beets, tellegio, pinenuts, pecorino cheese, and crispy oregano

A familiar name is now the executive chef at Pennsylvania 6. Mathew Zagorski, who was the main man at Hickory Lane and Rouge also worked at Striped Bass and Lacroix back in the day rolls out his first full menu today at the Midtown Village restaurant.

The menu takes advantage of Zagorski’s experience with classic French technique and applies it to Pennsylvania 6′ American bistro concept. And of course there is a burger on the menu. The menu also includes crudo, shareable dishes like crab cake with Andouille sausage, plates like pasta with lamb shoulder ragout, a selection of steaks and chops plus sandwiches. Prices range from $12 for salads and starters up to $42 for an 18-ounce rack of lamb.

Pennsylvania 6 will also continue its raw bar program, including its buck-a-shuck oysters for happy hour weekdays from 5 p.m. to 7 p.m.

Highlights from Pennsylvania 6’s new menu include:

Crudo

  • Kona Kampachi with gooseberries, cumin salt, tomatillo, and salsa verde ($14)
  • Yellowfin Tuna with yuzu-miso, mango, roasted peanuts, and spicy cress ($14)

For The Table

  • Soft Polenta with golden beets, taleggio, pinenuts, pecorino cheese, and crispy oregano ($16)
  • Foie Gras Terrine with dried apricots, arugula, gewurztraminer jelly ($16)
  • Pan Seared Crab Cake with Andouille sausage, potato hash, and saffron aioli ($17)
  • Steak Tartare with black truffle vinaigrette, peppercress, garlic croustades ($18)
Pan Seared Salmon with cauliflower puree, bacon, brussels sprouts, and port wine gastrique

Pan Seared Salmon with cauliflower puree, bacon, brussels sprouts, and port wine gastrique

Plates

  • Monkfish Osso Buco with maitake mushrooms, carrots, baby Tokyo turnips, and truffle jus ($28)
  • Lamb Shoulder Ragout with shaved cremini mushroom salad, rigatoncini pasta, and aged goat cheese ($26)
  • Pan Seared Salmon with cauliflower puree, bacon, brussels sprouts, and port wine gastrique ($27)

Steaks + Chops

  • Ribeye – 14 oz., certified Black Angus beef, Nebraska grass and corn fed ($36)
  • Center Cut Filet – 8 oz., certified Black Angus beef, Nebraska grass and corn fed ($37)

Sandwiches

  • Lobster Roll – celery, green onion, mayonnaise, buttered roll, served with duck fat fries ($26)
  • Penn6 Burger – platinum burger grind, bibb lettuce, sharp cheddar, tomato, garlic aioli, served with duck fat fries ($16)

Soups + Salads

  • Tomato Gazpacho with baby basil ($6)
  • Salad Lyonnaise – poached eggs, fresh herbs, lemon and sherry vinaigrette ($12)

Sides

  • Cauliflower Gratin with green garlic butter and parmesan cheese ($7)
  • Bacon-braised brussels sprouts ($7)

Pennsylvania 6 Menu (PDF)

Pennsylvania 6 [Foobooz]


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