Cosme Menu

Welcome to Cosme, a vibrant gem nestled in the heart of New York. This upscale Mexican restaurant boldly redefines traditional cuisine through inventive dishes and a stylish atmosphere. Every plate tells a story, from the rich Uni infladita a la mexicana to the zesty Striped bass aguachile, each bite bursting with authentic flavors.

• Uni infladita a la mexicana: Exceptional and decadent, a true taste of Mexico with a twist.
• Striped bass aguachile: A refreshing, citrus-kissed delight that elevates the classic dish.
• Albacore tataki: Tender and flavorful, perfectly complemented by nopales and wasabi.
• Scallops with chorizo: An irresistible combination of flavors, bringing sophistication to every bite.

Guests rave about the warm, attentive service and exquisite mezcal options, creating a dining experience that is both memorable and celebratory. Cosme invites you to savor a new era of Mexican dining!

4 COURSE PRE FIXE MENU

• Uni infladita a la mexicana, avocado

  NV ‘Esprit de Vrigny’ 1er Cru Brut Nature, Roger Coulon, Champagne, France

• Striped bass aguachile, meyer lemon, pasilla mixe

  Manzanilla Pasada #83 ’Bota NO.’ Equipo Navazos, Spain

• Albacore tataki, nopales, wasabi

  2018 ‘ET,’ Emilie Mutombo, Catalunya, Spain

• Scallops, chorizo, celery, apple

  2013 'Brandstatt,' Peter Veyder Malberg, Wachau, Austria

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• Badger flame beet, árbol adobo, pineapple

  2018 Susucaru Rosé, Frank Cornelissen, Sicily, Italy

• Kuri squash tetela, goat feta, pumpkin seeds

  2018 ‘Kopin,’ Anne et Jean François Ganevat, Jura, France

• Hoja santa pipián, broccoli, yu choy sum

  NV ‘Bride of the Fox,’ Junmai Ginjo, Kanbara, Japan

• Heirloom grits, chanterelles, NY cheddar, truffle

  2018 ‘Kopin,’ Anne et Jean François Ganevat, Jura, France

• Mole de la casa, camote

  Palo Cortado La Bota no 41, Equipo Navazos, Spain

• Black bean tlayuda, jowl, quesillo

  Schlenkerla Urbock, Bamberg, Germany

• Tamarind lamb breast, chayote, flour tortilla

  2017 ‘Kapitel I,’ Christian Tschida, Burgenland, Austria

• Black bass, caraflex cabbage, mojo de ajo

  2017 ‘Blue Dragon Fly,’ Andreas Tsceppe, Styria, Austria

• Short rib, onions, bone marrow

  2017 ‘Kapitel I,’ Christian Tschida, Burgenland, Austria

• Herb guacamole 17 / Duck carnitas 86

• Membrillo con queso, buñuelo Concord grape raspado, avocado sorbet Hazelnut sorbet, bosc pears, café

  Cosme 5yr anniversary mezcal, Lalocura, Santa Catarina Minas, Oaxaca

• Corn husk meringue 17

• Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of fo