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the great restaurants of

 
Lotus       Downtown :: Meat Packing  
Lotus

409 West 14th Street
New York, NY 10014

photophoto
There’s a reason for the velvet rope outside: Lotus’s sexy status as the go-to nightclub venue in the Meatpacking District continues to draw the Big Apple’s most fashionable people. Hailed as a “Top Five New York City Hotspot” by the 2006 Zagat Survey, the three-story venue plays host to well-heeled trendsetters, noteworthy celebrities and world travelers, offering the best of fine dining in combination with world-class clubbing. The décor sports understated shades of caramel and chocolate, complementing the soft glow of candlelight to create the dining room’s modern elegance. Before the late-night party, Lotus features urban Asian cuisine with strong influences from Southeast Asia, its wide array of appetizers and entrées catering to each guest’s tastes. Try the signature dish: braised short rib in a coconut Masman curry sauce. Don’t forget the specialty cocktails. They provide an easy segue when Lotus transforms into the hottest nightclub in the city.

Selected as one of the top three -AOL City Guide, 2006
Named as a "Top Five New York City Hotspot" -Zagat, 2006
Earned the coveted rating of "Highly Recommended" -New York's City Search

appetizers::
Vietnamese Spring Roll  10
Shrimp, chicken, plum dipping sauce
Thai Shrimp Shu Mai  10
Steamed or crispy
Grilled Satay  12; 14
Chicken or filet, cucumber red onion salad
Jumbo Lump Crab Croquettes  14
Lemongrass, kaffir lime leaf, sweet chili sauce
Beef Salad  14
Grilled filet mignon, watercress, chili-lime vinaigrette

noodles/rice::
Crispy Duck Confit Noodles  13
Flat noodles, Asian greens, garlic chili sauce
Pad Thai  14; 22
Wok-fried noodles, chicken, shrimp, bean sprouts, peanuts
Pineapple Fried Rice  13
Chicken, shrimp, Chinese sausage, cashews, egg, onion

sides::
Jumbo Asparagus  8
Green Papaya Salad  7

entrées::
Braised Short Ribs  27
Masman curry, shiitake mushroom, yam, and roti pancake
Seared Bluefin Tuna  26
Baby spinach, oyster mushrooms and chili-tamarind sauce
Thai Stir Fry  18; 22
Chicken or prawns, green and red peppers, chili and basil
Grilled Marinated Sirloin  28
Chive flower, chili-ginger soy sauce, taro fries
Black Cod  26
Juajillo pepper, keow, honey-soy barbeque sauce
Tumeric Murray Chicken  20
Half boneless chicken, lemongrass marinade, chili-plum sauce; served with baby bok choy
Thai Green Curry  18; 22
Chicken or prawns in coconut milk broth, Thai eggplant
Roasted Chilean Sea Bass  26
Yellow curry broth, oyster mushrooms and pineapple
Roasted Penang Duck  23
Half boneless duck, Penang curry, coconut milk, cashews and pineapple