Martinez with owners Lia SanFilippo (right) and Selene Martinez (left)
Photo: Courtesy of 5 & Diamond
5 & Diamond was moving in a Portuguese direction when David Santos took over for Ryan Skeen, and now that Santos is out, it’ll get a Spanish influence care of David Martinez. The new chef is a French Culinary Institute grad who worked at Bouley and Aureole before becoming executive sous-chef at Hotel and Resort Sol Melia in Costa Brava. His new menu, below, goes into effect tonight.
Prawns & Iberico Serrano Ham 14.
Cipollini Puree, Sangria Sauce
Hudson Valley Baby Greens 12.
Vermont Goat Cheese, Shallots, Slow Roasted Tomatoes
Heirloom Tomato Salad 13.
Burrata, Basil Oil, Arugula & Balsamic Granita
Grilled Sepia 14.
Piquillo Pepper Puree, Olive, Chive Roasted Garlic Vinaigrette
Hawaiian Hamachi Belly 16.
Watermelon, Green Curry Broth, Shrimp Crisp
Seared Scallops 13.
Fuji Apple & Date Puree, Paprika Oil, Micro Salad
Housemade Pappardelle 16.
Lamb Ragout, Slow Roasted Tomatoes, Fontina Cheese
Butternut Squash Risotto 15.
Roasted Butternut Squash, Sage Foam
Grande Plates
Grilled Branzino 26.
Okinawa Sweet Potatoes, Cipollinis, Fine Herb Vinaigrette
New Zealand King Salmon 25.
Quinoa, Candied Beets, Coconut & Lemon Grass Foam
Chatham Cod 26.
Phyllo Wrapped Cod, Asparagus, Parsnip & Piquillo Puree
Senat Farms Chicken 24.
Vermont Goat Cheese Potato Puree, Brussel Sprouts, Natural Jus
Creekstone Hanger Steak 28.
Roasted Fingerling Potatoes, Baby Carrots, Crispy Shallots, Bordelaise Sauce
Berkshire Pork TenderLoin 25.
Apple Wood Smoked Bacon, Sweet Corn,Wild Mushrooms, Black Mission Figs
New Zealand Rack of Lamb 32.
Pistachio Crusted, Creamed Swiss Chard, Pomegranate Gastrique
Sides & Bar Food
The Burger 13.
Gruyere & Fontina Mac & Cheese 8.
Local Market Side 8.
Roasted Baby Fingerlings, Shallots 8.
Patatas Bravas, Spicy Romesco Sauce 8.
