• Charlie Palmer

    Dine + Drink

    Charlie Palmer STEAK IV

The newest gem in Chef Charlie Palmer’s renowned collection of restaurants and bars, this contemporary steakhouse celebrates the legendary elegance of The Knickerbocker in the heart of New York.

Nestled on the fourth floor of the hotel, Charlie Palmer Steak IV’s sophisticated design, specialty menu offerings, and immersive tableside service echo its iconic surroundings. Charlie Palmer Steak IV blurs the lines between the classic steakhouse tradition and Charlie Palmer’s legacy of modern, welcoming fine dining, tossing house-made pastas and fresh innovative seafood into the mix. Where legacy meets legendary.

Menus
Raw Bar & Seafood
  • Beausoleil Oysters
    28

    half dozen, fennel-cucumber mignonette

  • Tiger Prawn Cocktail
    28

    spicy cocktail sauce

  • Local Yellowfin Tuna Tartare
    28

    crushed edamame, gochujang dressing,
    furikake crisp

Soup & Salad
  • add chicken breast +12 | add Faroe Island salmon +19
    add chilled prawns or Long Island strip steak +21

  • Caesar Salad
    23

    rustic crouton, aged parmesan dressing

  • Spinach + Radicchio Salad
    21

    radicchio, poached cranberries, toasted pistachio,
    apple cider vinaigrette

  • Maine Lobster Bisque
    24

    lobster tartine, fino sherry

Classic Mains
  • Steakhouse Salad
    37

    6 oz. Long Island strip, spinach, avocado, soft boiled egg,
    fingerling potato, pickled red onions, Dijion mustard vinaigrette

  • The Knick Burger
    31

    short rib-bacon jam, aged cheddar, charred jalapeño ranch

  • Smoked Turkey BLT
    29

    Brie de Meaux, pickled red onions, herbed dijonnaise

  • Dry Aged Steak Sandwich
    36

    caramelized onions, aged Comté, horseradish creme fraiche

  • Steak Frites
    49

    8 oz Long Island strip, shoestring fries, sauce au poivre

The Steaks
  • Bone-on Black Angus Ribeye
    94

    24 oz

  • Dry Aged Prime New York Strip
    76

    12 oz

  • Black Angus Filet Mignon
    61

    8 oz

IV Sauces
  • choice of one, each additional $4, all for $12

  • CP Steak Sauce, Bourbon Au Poivre, Chimichurri, Bearnaise
Potatoes & More
  • Salt & Pepper Shoestring Fries
    12
  • Yukon Gold Potato Purée
    12
  • Mac & Six Cheese Gratin
    17

    add applewood smoked bacon +7
    add lobster +17

Spring Salads & House Pastas
  • Buffalo Burrata
    28

    French white asparagus, roasted muscat grapes,
    local foccacia

  • Marinated Grain Salad
    26

    baby arugula, local feta, aged balsamic vinaigrette

    add chicken breast +12 | add Faroe Island salmon +19
    add chilled prawns or Long Island strip steak +21

  • Mafaldine
    26

    spring vegetables, arugula – walnut pesto,
    ricotta salata

  • Gnocchetti
    29

    red wine braised short rib ragu, soppressata,
    local buffalo burrata

     

    all pastas made in – house daily

Two - Course Prix Fixe Lunch I 39
First
  • Montauk Fluke Ceviche

    avocado, cara cara orange, Fresno pepper

  • Beausoleil Oysters

    four chilled oysters, Sorrento lemon,
    extra virgin olive oil

  • Caesar Salad

    rustic crouton, aged parmesan dressing

Second
  • Seared Diver Scallops

    hearts of palm, charred broccolini, Meyer lemon jus

  • Mafaldine

    spring vegetables, arugula – walnut pesto,
    ricotta salata

  • Steak Frites

    au poivre sauce, shoestring fries

Spring Mains
  • Faroe Island Salmon
    42

    miso-mustard jus

  • Citrus Roasted Amish Chicken
    34

    caramelized garlic, white wine jus

Spring Veg
  • French White Asparagus
    17

    apple cider glaze, toasted pistachio

  • Grilled Local Broccolini
    14

    toasted garlic – chili condiment

  • Wild Mushrooms
    15

    flash crisped maitakes

Raw & Lightly Cured
  • Beausoleil Oysters
    28

    half dozen, fennel-cucumber mignonette

  • Tiger Prawn Cocktail
    28

    spicy cocktail sauce

  • Local Yellowfin Tuna Tartare
    28

    crushed edamame, gochujang dressing, furikake crisp

  • Platinum Osetra Caviar
    125

    brown butter hash browns, charred scallion mascarpone

  • Steak Tartare IV
    28

    bone marrow, Dijon dressing, parmesan crisp, sourdough crostini

Soup & Salad
  • Caesar Salad
    23

    rustic crouton, aged parmesan dressing

  • Spinach + Radicchio Salad
    21

    radicchio, poached cranberries, toasted pistachio,
    apple cider vinaigrette

  • Maine Lobster Bisque
    24

    lobster tartine, fino sherry

Classic Steakhouse Mains
  • Roasted 1.5 Pound Maine Lobster
    MP

    cacio e pepe butter

  • Surf & Turf
    89

    8 oz filet, half Maine lobster, classic béarnaise

  • Steak Frites
    49

    8 oz Long Island strip, shoestring fries, sauce au poivre

The Steaks
  • Dry Aged Prime Tomahawk
    210

    for two – 36 oz

  • Dry Aged Prime Porterhouse
    195

    for two – 32 oz

  • Bone-on Black Angus Ribeye
    94

    24 oz

  • Dry Aged Prime New York Strip
    76

    12 oz

  • Black Angus Filet Mignon
    59

    8 oz

  • A4 Westholme Wagyu Hangar
    67

    7 oz

IV Sauces
  • choice of one, each additional $4, all for $12

  • CP Steak Sauce, Bourbon Au Poivre, Chimichurri, Béarnaise
Enhance It
  • Bayley Hazen Blue Cheese Crust
    11
  • Roasted Hudson Valley Foie Gras
    27
Potatoes & More
  • Salt & Pepper Shoestring Fries
    12
  • Yukon Gold Potato Purée
    12
  • Mac & Six Cheese Gratin
    17

    add applewood smoked bacon +7
    add lobster +16

Spring Salads & House Pastas
  • Marinated Buffalo Burrata
    28

    French white asparagus, roasted muscat grapes,
    local foccacia

  • Gnocchetti
    29

    red wine braised short rib ragu, soppressata,
    local buffalo burrata

  • Mafaldine
    26

    spring vegetables, arugula – walnut pesto,
    ricotta salata

  • Lobster Fra Diavola
    59

    bucatini, Calabrian chili butter, roasted tomato

     

    all pastas made in – house daily

The Seaside
  • Charlie's Warm Seafood Salad
    31

    local seafood medley, gem lettuce, ruby grapefruit,
    avocado

    appetizer prepared tableside

Catch Of The Week
  • Montauk Fluke Ceviche
    23

    avocado, cara cara orange, fresno pepper

  • Seared Diver Scallops
    38

    hearts of palm, charred broccolini,
    Meyer lemon jus

Early Spring Mains
  • Faroe Island Salmon Fillet
    42

    miso-mustard jus

  • Pepper Crusted Local Yellowfin Tuna
    44

    pickled shallot emulsion

  • Citrus Roasted Amish Chicken
    31

    caramelized garlic, white wine jus

Spring Veg
  • French White Asparagus
    17

    apple cider glaze, toasted pistachio

  • Grilled Local Broccolini
    14

    toasted garlic – chili condiment

  • Wild Mushrooms
    15

    flash crisped maitakes

Martini Lounge

There are few drinks more famous than the dry martini, and no better place to sip away on one than in our Martini Lounge, right at Charlie Palmer Steak IV. Legend has it that the history of the dry martini began at The Knickerbocker by hotel bartender Martini de Arma di Taggia. From 1907 until Prohibition began in 1920, the famous, wildly popular bar at The Knickerbocker was at the very center of the growing cult of the dry martini. Pull up a stool and raise a glass.

Martini olive cropped
Knickerbocker Cocktail
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