Puck's menu
Reservations are recommended at Puck’s. To make reservations, go to WolfgangPuck.com or call 317-955-2315 Tuesday through Sunday from 10 am to 3 pm. We are currently taking reservations for Mother's Day brunch. Make yours today!
Lunch
Tuesday through
Saturday 11 am to 2 pm
Sunday brunch 11 am to 2 pm
Closed Monday
Dinner
Thursday through Saturday 5 pm to 9 pm
Closed Sunday through Wednesday
Menu selections and prices subject to change without notice
Special Offer
Beginning July 13, Puck's will offer a selection of exclusive menu items to coincide with the special exhibition To Live Forever: Egyptian Treasures from the Brooklyn Museum.
Appetizer
| Falafel with Trio of Dipping Sauces Tahini Yogurt/Mango Chutney/Curried Apples | 14 |
Entrée
| Grilled Citrus Marinated Quail Garlic Hummus, and Rosemary Skewered Vegetables | 26 |
Dessert
| Apricot Mousse Tart Pistachio Raisin Ice Cream | 9 |
Lunch
Starters
| Sweet Corn Soup with Vegetable Caponata and Maryland Crab | 9 |
| Caesar Salad with Reggiano Parmesan and White Anchovies | 10 |
| Jumbo Lump Maryland Crab Cake with Herb Remoulade and Marinated Tomatoes | 14 |
| Roasted Beets with Warm Goat Cheese, Toasted Hazelnuts and Shallot-Citrus Dressing | 12 |
| Spicy Tuna Tartar with Avocado, Sesame Wontons and Chili Aioli | 10 |
Salads and Entrées
| Chinese Chicken Salad with Ginger-Mustard Dressing | 12 |
| Classic Greek Salad with Butter Lettuce, Nicoise Olives and Feta | 10 |
| Frisee Salad with a Poached Farmstead Egg, Smoked Bacon and Sherry Vinaigrette | 11 |
| Cobb Salad with Roasted Turkey, Avocado, Eggs, Warm Sweet &Sour Bacon Dressing | 13 |
| Shrimp B.L.T. on Toasted Sourdough with Apple Wood Smoked Bacon and Herbed Aioli | 14 |
| Steamed Halibut ‘Hong Kong Style’ with Ginger, Chilies, Garlic and Jasmine Rice | 18 |
| Grilled Prime Burger with Vermont Farmhouse Cheddar and Onion Rings | 12 |
| Miso Glazed Black Cod with Sesame Miso Aioli, Steamed Jasmine Rice and Stir Fried Snow Peas | 18 |
| Roasted Chicken with Citrus Honey Glazed Carrots, Baby Spinach and Mustard Sauce | 16 |
Pizzas and Panini
| Grilled Vegetable Pizza with Pesto, Fontina, Mozzarella and Parmesan Reggiano | 9 |
| Barbeque Chicken Pizza with Shaved Red Onions and Parmesan Reggiano Cheese | 10 |
| Margherita Pizza with Fontina, Mozzarella, Roma Tomatoes and Basil | 8 |
| Chicken Panini with Roasted Peppers, Caramelized Onions and Provolone Cheese | 10 |
Dinner
Starters
| Sweet Corn Soup with Vegetable Caponata and Maryland Crab | 9 |
| Frisee Salad with a Poached Farmstead Egg, Smoked Bacon and Sherry Vinaigrette | 11 |
| Chinese Chicken Salad with Ginger-Mustard Dressing | 12 |
| Caesar Salad with Reggiano Parmesan and White Anchovies | 10 |
| Roasted Beets with Warm Goat Cheese, Toasted Hazelnuts and Shallot-Citrus Dressing | 12 |
| Jumbo Lump Maryland Crab Cake with Herb Remoulade and Marinated Tomatoes | 14 |
| Spicy Tuna Tartar with Avocado, Sesame Wontons and Chili Aioli | 10 |
Main Course
| Gulf Shrimp 'Scampi Style' with Orzo Risotto, Spinach, Tomatoes and Basil | 26 |
| Grilled Prime Burger with Vermont Farmhouse Cheddar and Onion Rings | 16 |
| Steamed Halibut 'Hong Kong Style' with Ginger, Chilies, Garlic and Jasmine Rice | 22 |
| Roasted Chicken with Citrus Honey Glazed Carrots, Baby Spinach and Mustard Sauce | 23 |
| Roasted Sea Scallops with Parsnip Puree and Red Wine Reduction | 27 |
| Miso Glazed Black Cod with Sesame Miso Aioli, Steamed Jasmine Rice and Stir Fried Snow Peas | 28 |
| Roasted Pork Chop with Potato Pancakes, Apple Compote and Creamed Corn | 30 |
| Filet Mignon with Blue Cheese Crust, Potato Puree, Sautéed spinach and Bordelaise | 36 |
Dessert
| Trio of Sorbets with Citrus Madeleine | 7 |
| Black Walnut Apple Tart with Apple Ginger Foam and Carmel Ice Cream | 7 |
| Chocolate Crème Brulee Tart with Hazelnut Caramel Ice Cream | 7 |
| Warm Pineapple Financier with Chocolate Ice Cream | 6 |
| Almond Scented Panna Cotta with Fresh Berries | 7 |
| Warm Chocolate Truffle Cake with Honey Masala Ice Cream | 7 |
Dessert Wine and Port by the Glass
| Cuvee "BA", Alois Kracher, Burgenland, Austria, 2003 | 10 |
| Muscat, Domaine de Coyeux, Beaumes de Venise, 2001 | 9 |
| Muscat Canelli, Sterling Vineyards, Napa Valley, 2004 | 14 |
| Ramos Pinto, Ruby Port | 8 |
Cognac
| Hennessey VSOP | 10 |
| Martell "Cordon Bleu" | 18 |
| Remy Martin VSOP | 9 |
| Martell VSOP | 8 |
Single Malt Scotch
| Macallan 12 year old | 12 |
| Glenlivet 12 year old | 10 |
Children’s Menu
| All children’s meals served with either fries, fruit salad, or carrots and celery | |
| Grilled Cheese | 4 |
| Chicken Fingers | 6 |
| Cheeseburger | 6 |
| Macaroni and Cheese | 4 |
