MENU HIGHLIGHTS
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Sea bass fillets, romesco sauce, red watercress
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Beef short rib, cipollini onions, mashed potatoes
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Beets, yogurt, almonds, pomegranate seeds, watercress, za'atar
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Salmon fillet, butter beans, breadcrumbs
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Brussels sprouts, bacon, mostarda raisins, balsamic
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Linguine with roasted shrimp, hazelnut-basil pesto, Parmesan, parsley
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Cavatelli pasta, pork sausage, mushrooms, breadcrumbs, Parmesan
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Roasted broccolini, lemon garlic sauce
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Sea bass fillets, romesco sauce, red watercress
Order now
Beef short rib, cipollini onions, mashed potatoes
Order now
Beets, yogurt, almonds, pomegranate seeds, watercress, za'atar
Order now
Salmon fillet, butter beans, breadcrumbs
Order now
Brussels sprouts, bacon, mostarda raisins, balsamic
Order now
Linguine with roasted shrimp, hazelnut-basil pesto, Parmesan, parsley
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Cavatelli pasta, pork sausage, mushrooms, breadcrumbs, Parmesan
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Roasted broccolini, lemon garlic sauce
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Meet the chef
Chef Jonathan Waxman is a California boy, through and through. He was born and raised in the Bay Area, then changed the restaurant world forever with iconic restaurants in San Francisco and LA. Even when he moved to New York, he brought sunshine with him. Waxman stays true to his roots with Walnut Lane—a loving tribute to the California cooking he pioneered.
Best Chef, New York City 2016
Best Chef, New York City 2016
WHAT THEY'RE SAYING
OMG! The Tahini yogurt sauce hits a home run. I loved the pine nuts and pomegranate seeds for texture.
David W.
May 15, 2024
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Indian
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Kids
Southern
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Wings
Mexican
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