During lunch at The New Yorker, I recently got to sample a number of dishes from Executive Chef Will Pliler's Primavera menu: special Italy-influenced springtime dishes, available at lunch and dinner, in addition to the regular New Yorker menu. --- The Primavera menu has been very popular with customers, according to Pliler, so he's updated the menu and launching some new items in May. I was able to taste a few of the new additions, as indicated below.
One thing that struck me was how economical some of the menu items are. A roasted leg of lamb French dip sandwich with rosemary jus, pasta salad and Kennebec fries, for example, is a mere $10. As a representative of Gastronomy Inc. (owners of the New Yorker) said, "People line up at Market Street, but don't realize that it's actually possible to eat for less at the New Yorker."
It is said that we eat with the eyes. So, here is some eye candy from the New Yorker's Primavera lunch menu.
Arugula salad with toasted bread, prosciutto and parmesan
Fried zucchini and shrimp
Spicy Sicilian calamari (available in May)
Spring lamb chops Scottadina with cannellini beans and steamed spinach
Potato gnocchi with prawns and tomato-basil-cream sauce (available in May)
Crespelle Valdaostano -- ham, Fontina and asparagus crepes (available in May)
The New Yorker
60 W. Market Street, Salt Lake City