Enjoying lunch at Nerai

While some may think Irish fare would be the top of the dining choices for March, with all due respect to Saint Patrick, why not enjoy a fine Greek lunch at Nerai? The month of March is said to blow in like a lion and out like a lamb. And lamb is on the menu at Nerai, in several dishes designed to make your mouth water.

Succulent Lamb for Lunch:

First, we offer our delicious lamb burger, created from finely ground lamb and short rib, cooked to perfection, topped with fresh arugula, soft crumbles of feta, and red pepper aioli, and served with hand cut fries. It’s the perfect switch up from the perennial burger and fries, giving an All American dish a Greek twist that is bursting with rich flavor!

Second, you can try out decadent lamb chops, served up in mouthwatering perfection. The chops are accompanied by fingerling potatoes and grilled asparagus, and swimming in a flavorful rosemary jus.

Both lamb dishes are part of our fixed prix lunch, and the chops are available at dinner as well.

Additional Dining Options

What goes well with lamb? We recommend an appetizer in true Greek fashion – the pita bread and dips are an excellent choice for sharing with the table, and are a wonderful precursor to either dish. Alternately, try the chips Nerai – eggplant and zucchini sliced thinly, fried and served with a delightful tzatziki sauce.

With the lamb chop option, a fresh salad might be in order – try our Greek salad with feta, rye croutons, onion and Kalamata olives, or enjoy the taste contrast with a rainbow beet salad, which includes pears, walnuts, and a confit garlic yogurt dressing.

Dessert:

After a plate of perfectly prepared and enjoyed lamb, a light dessert is in order. Choose from Greek yogurt with candied pecans and wild thyme honey; a simple fruit plate; or the traditional portokalopita – a orange sponge filo cake served with a bitter chocolate sorbet. March only comes once a year, so don’t miss out on incredible Greek cuisine.

Sundays at Nerai

A year after opening for the first Sunday evening, Nerai is still welcoming guests on Sunday evenings for a now familiar yet always exciting Greek meal. The menu always has favorites, but seasonal changes keep it fresh and engaging, so regulars and first timers alike can find a dish that suits them perfectly – or order several to share.

Joining the perennial pita bread and spreads, saganaki and the famous Chips Nerai (zucchini and eggplant, sliced thin, fried and served with tzatziki) are other table pleasers like cod croquettes, spinach pies and oysters.

Appetizers run the gamut, from grilled Langoustines to char grilled King crab legs to tuna tartar. The adventurous sample the pork belly, while the sophisticated enjoy the foie gras torchon. There’s even calamari – but not the simple fried rings you’d expect – instead, Nerai’s is stuffed with feta, shrimp and pork and seasoned with saffron.

Dinner can be light, consisting of salad and seafood; choose from haddock, monkfish or sole, or opt for scallops, lobster, or black tiger shrimp. Those seeking a more robust repast can enjoy short ribs, Cornish hen, Crescent duck, lamb chops or filet mignon.

Vegetarians don’t have to ask for substitutions; simply order the delightful, risotto Strapatsada (a tomato ragu served with manouri cheese and a heirloom poached egg and dressed with a fine balsamic reduction) or the Gemista (a stuffed tomato with zucchini and fingerling potatoes.) Each dish is cooked to perfection, with every plate arriving at your table steaming hot and delicately accented with exotic sauces and garnishes.

Make Sunday couples night. You can enjoy the ambience our beautifully appointed dining rooms, while enjoying some of the finest Greek and Mediterranean food this side of the Atlantic. Reservations Available.

 

Valentine’s Day at Nerai – the Perfect Couple’s Meal

Not sure where to take your significant other on Valentine’s Day? The second Saturday in February is an event this year at Nerai, with a blend of Greek and Mediterranean dishes and unique wine pairings if desired. Couples can enjoy their repast in the decadent surroundings of Nerai, enjoying the ambience and the excellent service. This year, the repast is a five course Prix Fixe.

Course One: the meal starts with a delicious Kumamoto Oyster served up with malagouzia foam and basil emulsion. A light, fair wine, (Moschofilero, Spiropoulos ode panos, year 2013, from Mantinia, Greece) complements this dish perfectly.

Course Two: The oyster is followed by a crisp Kale Salad tossed with toasted walnuts, halloumi croutons, and pomegranate balsamic. The wine is dry and white (Assyrtiko, Sigalas, year 2013, from Santorini, Greece), cleansing the palate before the next course.
Course Three: Nerai’s well-loved Lobster Orzotto is up next; a butter poached lobster served with asparagus and a steaming lobster bisque. The wine is a bright, spicy red that contrasts with the smooth flavor of the accompanying dish (Xynomavro, Thymiopoulos Uranos, year 2011, from Macedonia, Greece).

Course Four: Choose from the tender Fillet Mignon, offered with a coffee rub, feta mash and beech mushrooms. The wine is dark and fruity (Syrah, Nerantzi, year 2008 from Serres, Greece) or the lighter Ora King Salmon, plated with avocado mousse, candied beets and leek chips. A different wine for this option – a crisp white (Malagouzia, Gerovasilliou, year 2013 from Epanomi, Greece).

Course Five: A dual dessert option includes a rich Greek Yogurt Brownie served up with gianduia anglaise, chantilly cream, Greek cookie crumble and vanilla ice cream, accompanied by Aphrodite’s Embrace, samos sabayon with macerated strawberries, paired with a full bodied dessert wine (Mavrodaphne, Kourtaki, year 2013, from Patras, Greece).

Please see our Valentine’s Day menu for details. Vegetarian options are also available on request. Bring your loved one to Nerai for an intimate evening and enjoy your Valentine’s Day weekend!

New Year, New Tastes – Why You Have to Dine at Nerai in 2015

A delicacy in the heart of Midtown, Nerai has quickly become a favorite of New Yorkers and visitors alike. A blend of Greek tradition and Mediterranean cuisine, dining at Nerai is simple, yet complex, and hinges on hospitality and family.

Chris Cristou

Chris Christou

Executive Chef Chris Christou has outdone himself, bringing the New York restaurant to the attention of both foodies and tourists. Nerai opened in July of 2013, quartering in the previous Oceana space on 54th street, and the response to the high quality Greek restaurant has been overwhelming.

Village Voice instantly complimented the cocktail list, the New York Times listed Nerai on its “don’t miss” list of new restaurants to sample, and the Huffington Post called Nerai “A New York City Greek restaurant that sets new levels for modern Hellenic cuisine.”

With such sterling recommendations, it’s definitely a destination that should be on your bucket list in 2015. At Nerai, every meal comes steeped in the Greek history of friendship, family and hospitality, with plenty of dishes designed for sharing.

Contemporary Mediterranean twists on authentic Greek dishes make every meal a surprise – and the pairings of meats and seafoods with a wide array of fresh vegetable dishes and pastas ensure that everyone in a group will find something on the menu that suits.

The cocktails are infused with flavors of figs, oranges and honey. The desserts are sweet and creamy, with a riot of flavors to delight the palate. Every dish is created from ingredients that are carefully sourced and painstakingly prepared, the result being a steady stream of courses delivered at just the right pace from appetizer to aperitif.

If you haven’t been to Nerai, reserve your first meal now – and if you have, do plan to return in 2015. Our menu is always evolving, our fare is always excellent, and the atmosphere is unmatched.