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Lunch menu
Lunch menu

(PL) Denotes a signature Polo Lounge dish. Please note, a 20% service charge will be added to the bill for parties of six or more.

*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS OR FOR WOMEN WHO MAY BE PREGNANT.

LUNCH

STARTERS

  • 1OZ RUSSIAN CAVIAR — Potato Blinis, Red Onion, Egg, Chives, Lemon Crème Fraîche
    GRAND RESERVE OSSETRA 258
    IMPERIAL 000 298
  • HUMMUS & CRUDITÉS — Seasonal Vegetables, Feta, Espelette Pepper (38)
  • HALF DOZEN OYSTERS — Mignonette, Fresh Horseradish, Lemon Cocktail Sauce (45)
  • AHI TUNA TARTARE (PL) — Avocado, Yuzu Ponzu, Ginger Oil, Gem Lettuce (48)
  • STEAK TARTARE (PL) — 4oz Prime Beef Tenderloin, Classic Garnish, Herb Fries, Toast Points (58)
  • POLO CRAB CAKE — Watercress, Radish, Lemon Aïoli, Pickled Mustard Vinaigrette (48)

SOUPS & SALADS

  • TORTILLA SOUP (PL) — Grilled Chicken, Queso Fresco, Green Onions, Avocado, Crispy Tortilla Strips (24)
  • LITTLE GEM CAESAR SALAD — Little Gem Lettuce, White Anchovies, Focaccia Croutons, Parmigiano-Reggiano, Caesar Dressing (36)
  • ROASTED PEAR & GORGONZOLA SALAD — Market Greens, Gorgonzola Picante, Bartlett Pear, Candied Pecans, Pickled Cranberries, Sherry Vinaigrette (38)
  • CALIFORNIAN PANZANELLA & BURRATA — Heirloom Melon Tomatoes, Cucumbers, Arugula, Ricotta Saleta, Pickled Red Onions, Rustic Croutons, White Balsamic Vinaigrette (42)
  • MCCARTHY SALAD (PL) — Iceberg Lettuce, Romaine, Grilled Chicken, Egg, Beets, Tomatoes, Cheddar, Smoked Bacon, Avocado, Balsamic Vinaigrette (46)
  • THE BHH SEAFOOD SALAD — Maine Lobster, Dungeness Crab, Poached Shrimp, Mixed Greens, Avocado, Tomatoes, Cucumbers, Egg, Lemon & Herb Vinaigrette (68)
  • AHI TUNA NIÇOISE SALAD — Baby Lettuce, Poached Potatoes, Organic Egg, French Beans, Olives, Shaved Radishes, Red Wine Vinaigrette (56)
  • POLO POWER BOWL — Chilled Seasonal Vegetables, Wild Rice, Marinated Tofu, Avocado, Cashews, Mixed Seeds, Tahini Mustard Vinaigrette (45)

MAIN

  • FISH & CHIPS — Beer-Battered Atlantic Cod, Hand-Cut Chips, Mushy Peas, Tartar Sauce (48)
  • THE ‘PINK PALACE’ HEALTHY CLUB — Multigrain Bread, Roast Turkey, Avocado, Egg White, Heirloom Tomatoes, Roasted Tomato Spread, Arugula (42)
  • SALMON BURGER — Herb Remoulade, Arugula, Pickled Shallots, Cabbage Slaw (48)
  • AMERICAN WAGYU BURGER — Caramelized Sherry Onions, White Cheddar, Heirloom Tomato, Arugula, Dijon Aïoli (52)
  • CHICKEN PARMESAN — Breaded Chicken Breast, House Marinara, Buffalo Mozzarella, Basil, Pomodoro Spaghetti (58)
  • LINGUINE VONGOLE — Manila Clams, Calabrian Chili, Citrus Breadcrumbs, Garlic Herb Butter (58)
  • RIGATONI BOLOGNESE — Braised Beef Ragù, 24-Month Parmesan (58)
  • BRANZINO FILLET UNILATERAL — Fregola Sarda, Roasted Heirloom Cherry Tomatoes, Zante Currants, Pine Nuts, Lemon Caper Sauce (64)
  • PAN - ROASTED SCOTTISH SALMON — Lemon-Whipped Ricotta, Roasted Candy Cane Beets, Asparagus, Aged Balsamic, Macerated Strawberries (64)
  • NY STEAK FRITES — Truffle Aïoli, Steak Butter, Parmesan Garlic Fries (70)

SIDES

  • ROASTED BRUSSELS SPROUTS (18)
  • WHIPPED POTATOES (18)
  • SAUTÉED SPINACH & GARLIC (18)
  • GRILLED BROCCOLINI (18)
  • GRILLED ASPARAGUS (18)
  • SAUTÉED MUSHROOMS (24)
  • PARMESAN TRUFFLE FRIES (26)

ADDITIONS FROM THE GRILL

  • CHICKEN BREAST (18)
  • RARE BLUEFIN TUNA (28)
  • SALMON (28)
  • FOUR PRAWNS (26)
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