Best Rate Guarantee
BOOK YOUR GARDEN CITY STAY

Best Rate Guarantee will assure that you’ll always get the best rate available when you book directly with The Garden City hotel.

1. Make a reservation through one of the following official website for The Garden City Hotel or The Garden City call center.

2. If within 24 hours of making your reservation, you find a qualifying lower price for the same room type, reservation dates and terms and conditions for the booking, we’ll match the rate and give you an additional 15% off the room rate for each night of your stay.
You must contact 877-549-0400 to have your request verified.

Legendary chef David Burke’s signature whimsical approach and seasonally driven menus are destined to make Red Salt Room the most sought-after restaurant reservation on Long Island. Red Salt Room hums with style, sophistication, and creativity. Don't miss the stunning floor-to-ceiling backlit sea salt brick wall, a decorative nod to Burke’s patented Himalayan sea salt dry-aging technique.

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Hours Of Operations

Red Salt Room by David Burke

Sunday Brunch

Brunch Hours: 11am – 2pm l Reservations Required

Adults and children 13 years and older $110.00++

Children 12 an under $60.00++

Tax 8.625% & Gratuity 18%

 Dinner

Wednesday & Thursday 5pm – 9pm

Friday & Saturday 5pm – 11pm

Surf & Turf: Only available Thursdays  *Please note: Reservations of 6 or more people require a $300 deposit for Dinner service*

chef David Burke of Red Salt Lake at The Garden City Hotel
Chef David Burke

A graduate of the Culinary Institute of America, David Burke ranks among the world’s most accomplished chefs and restaurateurs. His 35-year career is decorated with honors that pay homage to his culinary skill, creative whimsy, and philanthropic commitment. He’s appeared on “Top Chef Masters,” been inducted into the James Beard Foundation’s “Who’s Who of Food and Beverage in America,” and received a US patent for his pink Himalayan salt dry-age technique for steaks. At Garden City Hotel, he helms Red Salt Room and King Bar, and adds his creative spin to room service, banquet catering, and treasured experiences including Afternoon Tea and Sunday Brunch. 

Visit Chef Website

Red Salt Room
  • Red Salt Room
Sunday Brunch Beverages Dinner Desserts Surf & Turf

Red Salt Room

Sunday Brunch
  • Menu

    (Menu Selections are Subject to Change each Week)

    $110 ++ per person $60++ per child (under 12)
    Exclusive of 18% Gratuity and 8.625% NYS Sales Tax Exclusive of 18% Gratuity and 8.625% NYS Sales Tax
    INCLUDES Mimosas, Bloody Mary's, Sparkling Wine, Premium Select Wine, and Soft Drinks

  • Savory Selections

    Classic Caesar Salad & Poke Bowl
    Array of Mediterranean seafood Salads
    Buffalo Mozzarella & Vine Ripe Tomato
    House Made Sushi & Rolls
    Imported cheese & Charcuterie boards
    Raw Bar of Lobster, Clams, Oysters, Crab, Shrimp with Classic Sauces & Garnishes
    Chef’s Pasta pop -up table side display
    Artisan Bread Variety
    Roasted and Sautéed Garden Vegetables
    Exquisite Selection of Seasonal Hot Entrees
    Chefs’ selection of tableside beef cut (Churrascaria style)
    Butcher Shop Carving Selection du Jour

  • Classic Breakfast Selections

    Eggs Benedict

    Country Sausage

    Cinnamon French Toast with Berry Compote

    Fresh Whipped Cream & Warm
    Vermont Syrup

    Burke clothesline bacon
    Smoked Salmon

    Bagels

    Danish Croissant
    Chef’s Fresh Crepe Station
    Live Omelet station

    Disclaimer

    S e a t i n g T i m e s :
    First: 1 1 : 0 0 A M , 11:30AM
    Second: 1:30PM , 2:00PM

    Seating is limited to 2 hours and reservations are required.
    Prices and menu selections are subject to change. Holidays and special events are separate from the weekly Sunday brunch above.

    5 1 6 - 8 7 7 - 9 3 8 5

Beverages
  • Bubbles
      • Prosecco, Ruggeri, Italy $15
      • Domaine Paul Buisse Crémant de Loire, FR $16
      • Roederer Estate Brut, Anderson Valley $20
  • Rosé
    • AIX, FR $15
    • Miraval, Côtes de Provence, FR $18
  • White Wines
    • Vermentino, Olianas, Italy $12
    • Pinot Grigio, Pighin, Italy $14
    • Riesling, St. Urbans-Hof, Mosel, Germany $14
    • Chardonnay, Hess “Shirtail”, Monterey, CA $16
    • Chardonnay, Sonoma Cutrer, Sonoma, CA $17
    • Sauvignon Blanc, Craggy Range, New Zealand $16

  • Red Wines
    • Cabernet Sauvignon, Uncorked by Cosmopolitan $16
    • Cabernet Sauvignon, Decoy by Duckhorn, Sonoma $21
    • Chianti, Castello del Trebbio, Italy $12
    • Côtes du Rhône, Saint-Esprit Delas, France $14
    • Red Blend, Red Horse by David Burke, Sonoma $14
    • Pinot Noir, Parker Station, Santa Barbara, CA $16
    • Malbec, Bodegas Catena Zapata, Argentina $14
    • Merlot, Alexander Valley Vineyards, CA $17
      Zinfandel, Ravenswood, CA $17

  • Draft Beers
    • LIC Beer Project Higher Burnin’ IPA $10
    • Warsteiner Pilsner $10
    • Montauk Wave Chaser IPA $9
  • Domestic Beers
    • Coney Island Mermaid Pilsner $9
    • Blue Point Toasted Lager $9
      • Sam Adams Lager $9
        • Coors Light $9
          • Bud Light $9
  • Imported Beers
    • Stella Artois, Belgium $10
    • Heineken, Amsterdam $10
      • Corona, Mexico $10
        • Amstel Light, Amsterdam $10
          • Guinness, Ireland $10
  • Non-Alcoholic

    Clausthaler, Germany $8

  • Signature Cocktails
    • Westbury (Smoky, Acidic) $18
      Siete Misterios, Mezcal, Aperol, Yellow Chartreuse, Lime Juice
    • Dragon Fruit Margarita (sweet) $18
      Milagro Silver Tequila, Cointreau, Dragon Fruit, Rhubarb Puree, Muddled Strawberry, Agave Nectar, Hibiscus Flower
    • Garden City Spring Breeze (semi-sweet) $17
      Ketel One Citroën, Black Tea. Passionfruit Puree, Agave Nectar, Lime Juice
    • Rum Banana Old Fashioned (sweet) $18
      Diplomática Reserva Rum, Nocello, Banana Liqueur, Scorched Banana
    • Cucumber Southside (balanced) $18
      Hendricks Gin, Elderflower Liqueur, Muddle Mint & Cucumber, House Made Sour Mix
    • Belmont Buck (balanced) $18
      Bulleit Bourbon, Lemon Juice, Simple Syrup. Muddled Strawberry, Bitters, Topped with Ginger Beer
    • Spring Blossom (balanced) $17
      Vodka Infused with Strawberry, Pineapple & Kiwi, Pomegranate & Lemon Juices ,Shaken, Served in a Martini Glass
    • Hibiscus Royale (Citrus Forward) $17
      Pamplemousses Rose Liqueur, Hibiscus Syrup, Grapefruit Juice, Topped with Sparkling Wine
    • Corpse Reviver No. 2 (tart) $18
      A spray of Absinthe, Bombay Sapphire. Lillet Blanc, Cointreau, Lemon Juice
    • The High Roller (balanced) $60
      Don Julio 1942, Licor 43, Agave Nectar, Lemon Juice, Mole Bitters, With Torched Lemon Peel, Rosemary & Gold Leaf

  • Coffee
    • Regular or Decaf Coffee $5
    • Cappuccino $6
    • Espresso $6
    • Hot Chocolate $5
    • Irish Coffee $12
    • Latte $6

  • Tea
    • All Harney & Sons selections $5
    • Japanese Sencha
    • English Breakfast
    • Earl Grey
    • Chamomile
    • Mint Verbena
    • Paris
      • Dragon Pearl
      • Decaf Ceylon
  • Ports
    • Ramos Pinto 20 yr Tawny Port $18
    • Taylor Fladgate 30 yr Tawny Port $25
Dinner
  • Raw Bar
      • Skull Island Cocktail 22*
        wild caught skull island jumbo shrimp 
      • Tuna Tartare 26*
        Yuzu vinaigrette | crispy shallot | avocado | root vegetable crisps
        • Naked Oysters 24*
          east and west coast selections | blood orange mignonette 
          • Dressed Oysters 28*
            east and west coast selections | mojo shrimp | pickled stone fruit 
              • Ocean Plate 66*
                1/2 main lobster | jumbo lump crab cocktail | skull island shrimp | tuna tartare | 4 oysters  
  • Starters
    • Burrata Salad 19*
      peach confit | pickled stone fruit | radish | heirloom cherry tomato | garden greens
    • Baby Romaine Caesar 18
      cured egg yolk | grated parmesan | chive oil
      • Crab Me 28
        crab cake | lemon crepes | angry garlic oil | satur farm garden greens
    • Steakhouse Wedge 19*
      iceberg lettuce | blue cheese | bacon | crispy shallot | heirloom cherry tomato | gorgonzola dressing
    • Surf & Turf Dumplings 26
      lobster & aji amarillo chowder | short rib & mole
    • Clothesline Bacon 22*
      maple black pepper glaze | pickle
    • Garden City Salad 19*
      quinoa | baby kale | avocado | heirloom tomato | crispy lentil | preserved lemon confit | dijon vinaigrette
    • Cauliflower Soup 17*
      roasted cauliflower | coconut milk | truffle oil
  • Mains
    • Duck Duck Duck  58
      dry aged duck breast | foie gras dumpling | duck confit | trumpet noodles | mole
    • Lobster Fettucine 52
      5oz poached tail | squid ink fettuccine | lobster bouillabaisse | sugar snap peas | asparagus | pecorino 
    • Branzino 44
      falafel | dill scallion pesto | arugula fennel slaw
    • Shrimp Scampi Risotto 44
      english peas | asparagus | crème fraiche | parmesan
      • Salt Brick Chicken  45*
        roasted ½ chicken | crème fraiche | coriander seeds | grilled asparagus scampi | makhana sauce
        • Kurobuta Pork Chop 60*
          sandy hook clams casino | aji amarillo chowder | hen of the woods mushrooms | corn
      • 2 Pound Maine Lobster MP
        angry style with garlic | corn | chilies | green beans*
      • OR
      • plainly baked | corn | chilies | green beans
      • Faroe Island Salmon 46
        white miso glaze | champagne butter sauce | andy boy florentino
    • Salt Brick Beef
    • All of our steaks are aged using Chef David Burke’s patented dry aging process using Himalayan pink salt.
    • CUT WEIGHT PRICE
      USDA Prime Bone-in Ribeye 24 oz $76
      Bone- In NY Strip  20 oz

      $72

      Fillet Mignon 12 oz

      $68

    • Surf & Turf
    • 7oz USDA Prime Filet Mignon with:
    • SURF PRICE
      Jumbo Crab Cake $56
      Angry Lobster Tail $68*
      Spicy Ají Shrimp $56*

    • Steak For Two
    • STEAK PRICE
      43 oz Porterhouse $210
      43 oz Tomahawk Ribeye $220
  • Sides
      • Lobster Mac & Cheese 25
      • Grilled Asparagus 14*
      • Creamed Spinach 14*
      • Wild Mushrooms 14*
      • Brussel Sprouts 14*
      • Mac & Cheese 14
      • Herbed Truffle Fries 14*
      • Mashed Potatoes 13*
      • Hipster Fries 14*
    • *Gluten Free Menu Items*

Desserts
  • Dessert

     

      • Flourless Chocolate Cake 16
        chocolate flakes | salted caramel gelato
      • Seasonal Mixed Berries 14
      • Sorbet of the Day
      • Blooming Flower Pot  18

    Oreo Cheesecake | Strawberry Consommé

    Strawberry Sorbet

    • Coffee Éclair 15

    Chocolate Flakes | Salted Caramel Gelato

    Whipped Cream

    • Flourless Chocolate Cake 17

    Blood Orange Fluid Gel | Ganache
    Orange Gelato

    • Key Lime Meringue Tart 15

    Fresh Blueberries | Blueberry Sauce

    The Beehive 18
    Chiffon Cake | Yogurt Mousse
    Honey Sauce | Lemon Gelato

    • Cherries Jubilee 16

    Tableside Flambéed Cherries | Brandy

    Vanilla Gelato

Surf & Turf
  • Blue Cheese Crusted Filet Mignon with Shrimp Scampi
    $39.99

    Gorgonzola Crust, Shrimp Sautéed with Lemon

  • Filet Mignon with Clams Casino
    $39.99

    5 oz filet mignon 

    Cherrystones, Herbed Panko, Bacon, Parmesan, Lemon 

  • Pittsburgh Style Filet and Crab Cake
    $39.99

    Charred, with a Maryland Style Jumbo Crab Cake

  • Steak Diane with Angry Brazilian Lobster Tail
    $39.99

    Cognac Cream Sauce and Chili Oil 

    * Replace the filet with Wagyu for an additional $15

Call us at: 516.877.9385