252 West 29th Street.

New York, NY 10001

646 429 8237

info@haymakernyc.com

Open Daily 12pm – 2am

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DRAFT updated 12.08.2017

ON DRAFT

 

AECHT SCHLENKERLA HELLES

Germany (4.3%) Helles Lager; The smallest hint of smoke, spicy hops

 

*BARRIER REMBRANDT

Oceanside, NY (6.4%) Porter; Layered & complex with notes of coffee & brown sugar. Dry malty finish

 

*JACKS ABBY POST SHIFT PILS

Framingham, MA (4.7%) Pilsner; Bright & refreshing

 

RUSHING DUCK R&D SIMCOE

Chester, NY (10%) DIPA; Brewed exclusively with Simcoe hops & some Brett Brux yeast. Tropical goodness

 

SPRINGDALE AIN’T THAT REMARKABLE

Framingham, MA (5.5%) NE Pale; Turbid, dank, & citrusy

 

*CARTON BOAT BEER

Atlantic Highlands, NJ (4.2%) Session Ale; The OG of hoppy session beer. Light, citrusy, & crushable

 

*OTHER HALF FOREVER EVER

Brooklyn, NY (4.8%) Session IPA; Hopped with Azacca, Citra, Mosaic, & Amarillo

 

INTERBORO / J WAKEFIELD HOP TANG

Brooklyn, NY (8%) DDH DIPA; Bubblegum space juice! Double dry hopped with Citra lupulin powder

 

BARRIER MONEY

Oceanside, NY (7.3%) IPA; Slightly dank. Layers of tropical fruit complexity

 

ALMANAC SIMCOE FLAVOR WHEEL

San Francisco, CA (7%) Mixed Ferm Sour; Oak aged then conditioned atop passion fruit, spruce tips, blueberries, beets, & coriander. Dry hopped with Simcoe

 

BURLEY OAK  BLUEBERRY STRAWBERRY JREAM

Berlin, MD (4.8%) Sour Ale; Brewed with lactose. Conditioned atop fresh blueberries & strawberries

 

SPRINGDALE NO FUZZ

Framingham, MA (4%) Berliner Weisse; Brewed with some farmhouse yeast & aged on white nectarines

 

GRIMM CASSIOPEIA

Sterling, VA (9%) Imperial Porter; Brewed with Belgian candi syrup. This is not a dessert stout by any means

 

DE LA SENNE WADESDA #7

Belgium (5.5%) Mixed Ferm Saison; Light traditional saison blended with a small amount of Cantillon lambic. Herbal & floral accents of Noble hops. Elegant acidity

 

*ALLAGASH WHITE

Portland, ME (5%) Witbier; Brewed with Coriander &

Curacao orange peel

 

RUSHING DUCK GIMME SAMOA THAT

Chester, NY (5.9%) Milk Brown Ale; Brewed with lactose, cocoa, & coconut. Mimicking Samoa Girl Scout cookies

 

LIC BEER PROJECT PATERSBIER

Long Island City, NY (5%) Blonde Ale;  Slight fruit aroma with spicy grass notes from the yeast & Noble hops

 

CITIZEN CIDER UNIFIED PRESS

Middlebury, VT (5.2%) Cider; Off dry, clean, & crisp

 

GOOD LIFE KITE & STRING

Interlaken, NY (Not Listed) Cider;  Comprised of Northern Spy apples. Aged for 6 - 12 months. Champagne effervescence, dry with a nice acidity

 

UP NEXT 

 

CROOKED STAVE SURETTE PROVISION SAISON

Denver, CO (6.2%) BA Provision Saison; Tart & vinous from extended barrel aging. Delightful

 

BURIAL SPOON 100% BRETT PALE

Asheville, NC (5.5%) Brett Pale; Brewed with oats & Brett yeast. Robust citrus & tropical fruit

 

ROTHAUS PILS TANNENZAPFLE

Germany (5.1%) Pilsner;  One of the finest pilsners brewed on the planet

 

HOLY MOUNTAIN BONNE NUIT

Seattle, WA (9.5%) BA Strong Golden Ale; Strong Golden brewed in the traditional Belgian way. Hopped classically the American way w/ Cascade, Centennial, & Columbus

 

PRAIRIE NO CHILL

Tulsa, OK (5.1%) Milk Stout; Conditioned on Mexican coffee beans. Contains Lactose

 

SAND CITY / HORUS AGED ALES  UP THE BEACH

Northport, NY (8.5%0 DDH DIPA; Double dry hopped with a ton of Galaxy, Citra, & Vic Secret

 

HUDSON VALLEY BREWERY MAKE BELIEVE

Beacon, NY (6%) Sour Farmhouse; Aged in oak wine barrels. Dry hopped with Citra & Galaxy

 

TO OL SANTA GOSE FUCK IT ALL

Denmark (4%) Gose; Santa said fuck it and went to the Bahamas. This edition is brewed with passion fruit, guava, & mango

 

SHACKSBURY SPRITZ

Vergennes, VT (3.8%) American Cider; Light with a vibrant citrus flavor & aroma

 

CITIZEN CIDER STAN UP

Burlington, VT (8%) Aged Cider; Brewed from 100% heirloom apples then aged in steel for 10 months

 

THREES LYING BY OMISSION

Brooklyn, NY (6.3%) Rice IPA; Notes of mango, pineapple, & papaya. Soft & sparkly

 

REVISION DR LUPULIN 3X

Sparks, NV (11.3%) Triple IPA; Dank with strong notes of fresh mango

 

PIZZA BOY SUNNY SIDE UP

Enola, PA (9.5%) Imperial Coffee Stout; Rich & smooth imperial oatmeal stout brewed with Little Amps coffee

 

*FIRESTONE WALKER

LUPONIC DISTORTION 007

Paso Robles, CA (5.9%) IPA; Brewed with southern hemisphere hops

 

DRINKS

BOTTLES

 

EINBECKER (No Alcohol)

German-Style Pilsner; Our favorite no alcohol beer, light, clean & crisp.

 

PERENNIAL FUNKY WIT  

St Louis, MO (5%) MIxed Ferm Witbier; Brewed first with sweet orange peel, coriander, & black pepper in stainless. It’s then inoculated with Brett, Pedio, & Lacto  & left to age for nearly a year in oak foeders

 

SCRATCH KVASS

Ava, IL (3.9%) Russian Style Sour; Brewed with slices of rye bread. Caraway seeds added during the boil. Soft & sour. Absolutely beautiful & absolutely weird

 

SCRATCH SPRING TONIC

Ava, IL (4.4%) Sour Gruet; Bittered & flavored with dandelion, ginger, carrot tops, & clover. No Hops!

 

SESSION LAGER

Hood River, OR (5.1%) Import-Style Lager; Crisp, clean & refreshing

 

 

 

 

CANS

 

THREES ECHO OF NOTHING

 

THREES VLIET

COCKTAILS

 

BEES KNEES

Gin, Lemon, Chamomile Honey

 

NAKED & FAMOUS

Mezcal, Lime, Aperol, Yellow Chartreuse

 

PAPER PLANES

Bourbon, Amaro Nonino, Fresh Lemon, Aperol

 

SIESTA

Tequila, Campari, Grapefruit, Lime

 

THE NOCHE’ SLING

Gin, Maurin Quina, Lime, Curacao, MInt

 

 

 

WINE

 

JUVE Y CAMPS CINTA PURPURA

Barcelona, Spain

 

*GUEISSARD LE PETIT ROSE

France

 

FRANCOIS CROCHET SANCERRE ROSE

2016 France

 

*LIBRANDI CIRO GRECO BIANCO

2015 Calabria, Italy

 

RAVINES KEUKA VILLAGE WHITE

2013 Geneva, NY

 

DOMAINE SEAILLES SAUVIGNON BLANC

France 2015

 

*BAUER ZWEIGELT

2012 Austria (Organic)

 

CAMPO MALBEC

Argentina 2013

 

OMERO PINOT NOIR

Oregon 2014

 

DINNER

LUNCH

BRUNCH Sat – Sun  12–4pm

SHARED

 

HOUSE CURED OLIVES

virgin olive oil and calabrese chili

 

BAR NUTS

peanuts, cashews, pecans, roasted garlic,

Aleppo pepper and herbs

 

FRENCH FRIES

hand cut spiced fries

 

CRISPY CHICKEN WINGS

sweet-lime chili sauce, chipotle bbq, bourbon

maple mustard or za’atar dry rub

 

MAC AND CHEESE

sharp cheddar, fontina, gruyere, greek feta and charred green chiles topped with garlic herbed breadcrumbs

 

BERKSHIRE PORK BELLY SLIDERS

Hawthorne Valley caraway sauerkraut and pickled

jalapeno aioli

 

 

VEGETABLES

 

BRUSSELS SPROUTS

Acorn Hill Dairy chèvre, crispy pork belly confit lardons and garlic confit salsa

 

DI STEFANO’S BURRATA

artichoke heart chips, oven roasted tomatoes, toasted ciabatta, charred and marinated peppers

 

CHARRED HEIRLOOM CAULIFLOWER

coconut milk, hawaij spice, crushed garlic croutons and sauce ravigote

 

PICKLED BEETS SALAD

horseradish pickled beets, massaged kale, whipped goat cheese, toasted pistachios, shaved fennel bulb, grapefruit flesh and brown butter vinaigrette

 

GRANIER BROTHERS FARMS

Apple & Chicory Salad chicory medley, pomegranate seeds, crispy duck leg confit, shaved parmesan, radishes and fresh herbs tossed in miso-ginger dressing

 

 

PLATES

 

HAYMAKER DOUBLE

double cheese burger on top a butter toasted brioche bun with bibb lettuce, tomato, secret sauce and hand-cut spiced fries

 

FUNKY BURGER

half pound of grassfed lamb, smoked caramel onions, crispy bacon, fresh jalapeno, chèvre and garlic aioli served with hand-cut spiced fries

 

SUGAR HILL FARM CHICKEN

& Apple Sausages jalapeno-cheddar cornbread, grilled onion medley, hickory smoked kale and greek yogurt custard

 

HOUSE AGED HANGER STEAK FRITES

hand cut spiced fries and parmesan aioli

 

ROASTED HALF CHICKEN

John Fazio Farms bone-in half chicken, heirloom fingerlings, grilled bitter greens, caramelized shallots and fresh ginger jus

SHARED

 

HOUSE CURED OLIVES

virgin olive oil and calabrese chili

 

BAR NUTS

peanuts, cashews, pecans, roasted garlic,

Aleppo pepper and herbs

 

FRENCH FRIES

hand cut spiced fries

 

CRISPY CHICKEN WINGS

sweet-lime chili sauce, chipotle bbq, bourbon

maple mustard or za’atar dry rub

 

MAC AND CHEESE

sharp cheddar, fontina, gruyere, greek feta and charred green chiles topped with garlic herbed breadcrumbs

 

BERKSHIRE PORK BELLY SLIDERS

Hawthorne Valley caraway sauerkraut and pickled

jalapeno aioli

 

 

VEGETABLES

 

BRUSSELS SPROUTS

Acorn Hill Dairy chèvre, crispy pork belly confit lardons and garlic confit salsa

 

PICKLED BEETS SALAD

horseradish pickled beets, massaged kale, whipped goat cheese, toasted pistachios, shaved fennel bulb, grapefruit flesh and brown butter vinaigrette

 

GRANIER BROTHERS FARMS

Apple & Chicory Salad chicory medley, pomegranate seeds, crispy duck leg confit, shaved parmesan, radishes and fresh herbs tossed in miso-ginger dressing

 

 

PLATES

 

P.B.L.T.

pineapple glazed pork belly confit, sharp cheddar, bibb lettuce, house pickles, oven roasted tomato spread and jalapeno aioli

 

RUGGED AMERICAN

grilled chicken breast, applewood smoked bacon, fontina cheese, marinated peppers, and garlic confit on toasted olive oil bread

 

HAYMAKER DOUBLE

double cheese burger on top a butter toasted brioche bun with bibb lettuce, tomato, secret sauce and hand-cut spiced fries

 

FUNKY BURGER

half pound of grassfed lamb, smoked caramel onions, crispy bacon, fresh jalapeno, chèvre and garlic aioli served with hand-cut spiced fries

 

HOUSE AGED HANGER STEAK FRITES

hand cut spiced fries and parmesan aioli

 

 

SWEETS

 

PETIT GATEAU

guanaja dark chocolate,  PJ Cranberry Bog preserves and peanut butter yogurt

 

GRAPEFRUIT-LIME CURD

strawberry-rhubarb preserves and bourbon crème chantilly

COCKTAILS

 

MIMOSA

Fresh OJ, Prosecco

 

BLOODY MARY

Vodka, Haymaker  Bloody Mix, Olives, Pickle Spear,

 

SIESTA

Tequila, Campari, Grapefruit, Fresh Lime, Simple Syrup, Grapefruit Twist

 

APEROL SPRITZ

Aperol, Prosecco, Orange Twist

 

MICHELADA

Session Lager, Cholula Chipotle, Fresh Lime, Salt

 

PAPER PLANES

Bourbon, Amaro Nonino, Fresh Lemon, Aperol

 

 

SHARED

 

HOUSE CURED OLIVES

virgin olive oil and calabrese chili

 

BAR NUTS

peanuts, cashews, pecans, roasted garlic, Aleppo pepper and herbs

 

FRENCH FRIES

hand cut spiced fries

 

CRISPY CHICKEN WINGS

sweet-lime chili sauce, chipotle bbq, bourbon

maple mustard or za’atar dry rub

 

MAC AND CHEESE

sharp cheddar, fontina, gruyere, greek feta and charred green chiles topped with garlic herbed breadcrumbs

 

BRUSSELS SPROUTS

Acorn Hill Dairy chèvre, crispy pork belly confit lardons and garlic confit salsa

 

PICKLED BEETS SALAD

horseradish pickled beets, massaged kale, whipped goat cheese, toasted pistachios, shaved fennel bulb, grapefruit flesh and brown butter vinaigrette

 

GRANIER BROTHERS FARMS

Apple & Chicory Salad chicory medley, pomegranate seeds, crispy duck leg confit, shaved parmesan, radishes and fresh herbs tossed in miso-ginger dressing

 

 

PLATES

 

WHIPPED GREEK YOGURT

blackberry-cherry preserves, honey tahini, homemade pecan granola and rosemary oil

 

BREAKFAST BURRITO

Sugar Hill Farm chorizo, hickory smoked kale, soft scrambled eggs, fontina cheese pimentón potatoes, grilled peppers and onions served with a seasonal side salad

 

HOMEMADE GRAVLAX SMORGASBORD

cured wild salmon, toasted everything bagel, horseradish-dill cream cheese, salted capers and seasonal crudités

 

CORNMEAL GRIDDLE CAKES

Farmer Ground cornmeal griddle cakes, breakfast sausage, blackberry-maple syrup, bourbon whipped cream, toasted pecans and two eggs any style

 

HICKORY SMOKED KALE GRATIN

jalapeno-cheddar cornbread, berkshire ham steak, grilled onion medley, and two poached eggs

 

HAYMAKER DOUBLE

double cheese burger on top a butter toasted brioche bun with bibb lettuce, tomato, secret sauce and hand-cut spiced fries

 

AGED HANGER STEAK AND EGGS

sunnyside eggs, hand cut spiced fries and parmesan aioli

 

 

SWEETS

 

PETIT GATEAU

guanaja dark chocolate,  PJ Cranberry Bog preserves and peanut butter yogurt

 

GRAPEFRUIT-LIME CURD

strawberry-rhubarb preserves and bourbon crème chantilly

ABOUT

HOURS

Open Daily 12pm – 2am

 

HAPPY HOUR

Mon – Fri  4–7pm, Sun all-day

 

BRUNCH

Sat – Sun  12 – 4pm

 

OUR STORY

Haymaker Bar & Kitchen is inspired by a time when relaxed and generous hospitality was believed to be an obligation. The craft beer bar and American gastropub is designed in the spirit of a haymaker’s farmhouse, with early 20th century charm and old-world personality.

 

Owner David Smith, Partner Jeff Anzulewicz, along with General Manager, Tristan Colegrove, will be pouring an extensive list of beer with more than 18 selections on-tap, a small, but smart selection of wines by the glass, as well as a refined list of classic cocktails accompanied by a stellar menu of modern American favorites.

252 West 29th Street.

New York, NY 10001

646 429 8237

info@haymakernyc.com

 

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RESERVATIONS

Private Dining space available.

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