Name: Restaurant 605
Address: 605 New Scotland Avenue, Albany, New York, 12208, United States

Mixed greens, shaved shallots, seasonal fruit, bleu cheese crumble, tossed in house vinaigrette

Crispy Prosciutto

Cajun salmon, Marinated filet tips, Grilled chicken breast, Fried chicken breast, Grilled shrimp, Seared Ahi Tuna, Seitan V/VG

Add ons

Beef and cheese, two rotating dipping sauces, house pickled onions

Empanadas

12 chicken wings, Traditional Bone-in Buffalo, garlic parm, honey BBQ, house bourbon BBQ, jerk, tangy Carolina, sweet chili

Wings

Fried shishito peppers over roasted garlic aioli, garnished with balsamic glaze, Aleppo pepper and Maldon sea salt V

Beer Battered Shishito Peppers

Marinated filet tips, house roasted salsa, cojita, onion, cilantro, pickled onions, lime

Carne Asada

House slaw, honey mustard mayo, pickle chips

Honey Cajun Ranch Fried Chicken

Homemade fried chicken cutlet, quattro formaggi, house San Marzano marinara or vodka sauce served on toasted focaccia

Chicken Parm Sandwich

Beer battered fish, house slaw, sriracha aioli, cilantro

Crispy Baja

House slaw, pickled onions, roasted garlic aioli

Grilled Jamaican Jerk Chicken

Calamari Buffalo

A moist and spiced carrot cake, layered with rich cream cheese frosting and topped with walnuts for a delightful finish.

Carrot Cake

American cheese, secret sauce, caramelized onions, shredded lettuce, Applewood bacon

605 Cheeseburger

Triple smash burger: 2 beef smash patties with American cheese, topped with a chorizo smash patty, Applewood bacon, sliced jalapeño, finished with queso fundido cheese sauce

The “33” Dion Lewis Burger

Wonton chips, jalapenos, avocado, sweet soy glaze and sriracha mayo, nori sesame seeds, scallions

Ahi Tuna Poke Nachos

Calamari Classic

Prime roast beef roasted in house, garlic, parm and swiss toasted baguette, caramelized onions, creamy horseradish sauce, topped with swiss, au jus

French Dip

Feta, shaved red onion, shredded lettuce, house tzatziki

Greek Turkey Burger

Crispy, golden sweet potato fries, seasoned to perfection for a delightful crunch in every bite.

Sweet potato fries

Au jus dipped prime roast beef roasted in house, bleu cheese crumbles, caramelized onions, mixed greens, balsamic glaze, roasted garlic aioli

Bacon Bleu

Spicy Jamaican jerk chicken wings, marinated in a flavorful blend of herbs and spices, grilled to perfection for a smoky, zesty bite.

Jamaican Jerk Wings

Indulge in our Focaccia Garlic Bread, featuring fluffy, herb-infused bread topped with aromatic garlic and a drizzle of olive oil for a perfect, savory treat.

Focaccia Garlic Bread

Seitan, hoisin glaze, pickled carrot, cucumber mint, cilantro, peanut crumble V/VG

Vegan Vietnamese Lettuce Wraps

Applewood bacon, bleu cheese, balsamic onion jam, garlic aioli, mixed greens

Don Marco Bacon Bleu

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the prosciutto slices in a single layer on the baking sheet and bake for 10-12 minutes or until crispy. Remove from oven and let cool.

Prepare the Prosciutto

In a large bowl, combine the mixed greens, sliced shallots, seasonal fruit, and bleu cheese crumble.

Prepare the Salad

Drizzle the house vinaigrette over the salad and toss gently to combine.

Dress the Salad

Crumble the crispy prosciutto over the top of the salad and serve immediately.

Serve

Mixed greens

Shallots, thinly sliced

Seasonal fruit (e.g., apples, pears, or berries)

Bleu cheese, crumbled

House vinaigrette

Prosciutto, thinly sliced

Season the salmon fillets with Cajun seasoning and rub with olive oil. Let marinate for 15 minutes.

Prepare the Salmon

Preheat the grill to medium-high heat. Grill the salmon for about 5-6 minutes on each side or until cooked through. Serve with lemon wedges.

Cook the Salmon

Combine soy sauce, minced garlic, and black pepper in a bowl. Add beef filet mignon pieces and marinate for at least 1 hour.

Marinate the Filet

Heat a skillet over medium-high heat. Cook the marinated filet tips for about 3-4 minutes on each side until desired doneness.

Cook the Filet Tips

Brush the chicken breasts with olive oil and season with Italian seasoning and salt. Let marinate for 15 minutes.

Prepare the Chicken

Preheat the grill to medium heat. Grill chicken for 6-7 minutes per side or until fully cooked.

Grill the Chicken

Soak the chicken breasts in buttermilk for at least 1 hour.

Soak the Chicken

In a bowl, mix flour, cayenne pepper, and salt.

Prepare the Coating

Heat oil in a deep pan. Dredge soaked chicken in flour mixture and fry until golden brown, about 8-10 minutes.

Fry the Chicken

In a bowl, combine shrimp, minced garlic, olive oil, lemon juice, and salt. Marinate for 15 minutes.

Marinate the Shrimp

Preheat grill to medium heat. Grill shrimp for 2-3 minutes on each side until pink and cooked through.

Grill the Shrimp

Brush ahi tuna steaks with sesame oil and soy sauce, then sprinkle with black sesame seeds and ginger.

Prepare the Tuna

Heat a skillet over high heat. Sear the tuna for 1-2 minutes on each side for rare, longer to desired doneness.

Sear the Tuna

Slice seitan into strips and toss with soy sauce, olive oil, smoked paprika, and garlic powder.

Prepare the Seitan

Heat a skillet over medium heat. Cook the seitan for 5-7 minutes until heated through and slightly browned.

Cook the Seitan

salmon fillets

Cajun seasoning

olive oil

lemon wedges

beef filet mignon

soy sauce

garlic cloves, minced

black pepper

chicken breasts

Italian seasoning

salt

buttermilk

all-purpose flour

cayenne pepper

oil for frying

shrimp, peeled and deveined

garlic, minced

lemon juice

ahi tuna steaks

sesame oil

black sesame seeds

ginger, grated

seitan

smoked paprika

garlic powder

In a skillet, heat olive oil over medium heat. Add chopped onions and garlic, cooking until soft. Add ground beef and cook until browned. Stir in cumin, paprika, salt, and pepper. Remove from heat, and mix in shredded cheese. Let it cool.

Prepare the Filling

For the empanada dough, use a pre-made pastry, or mix flour, butter, water, and salt to form a dough. Roll out and cut into circles.

Make the Dough

Place a spoonful of the beef and cheese filling in the center of each dough circle. Fold over and crimp the edges to seal.

Assemble the Empanadas

Heat oil in a deep pan for frying, or preheat the oven to 375°F (190°C). Fry empanadas until golden brown or bake for 20 minutes until golden.

Fry or Bake

For the Spicy Chimichurri, mix all ingredients in a bowl. For the Creamy Avocado Dip, combine all ingredients and mix until smooth.

Prepare Dipping Sauces

In a bowl, combine sliced onions, apple cider vinegar, sugar, and salt. Let sit for at least 30 minutes.

Pickle the Onions

Ground Beef

Onion, finely chopped

Garlic, minced

Cumin

Paprika

Salt

Black Pepper

Cheddar Cheese, shredded

Olive Oil

Preheat your oven to 400°F (200°C). Rinse the chicken wings under cold water and pat them dry with paper towels.

Preparation

In a large bowl, combine olive oil, salt, and pepper. Add the chicken wings and toss to coat evenly.

Seasoning

Place the seasoned wings on a baking sheet lined with parchment paper. Bake for 40-45 minutes, turning halfway through, until wings are crispy and cooked through.

Baking

Once cooked, remove the wings from the oven. Divide them into sections for each sauce: Buffalo, Garlic Parmesan, Honey BBQ, Bourbon BBQ, Jerk, Carolina, and Sweet Chili.

Saucing

Toss one section of wings in Buffalo sauce until well coated.

Buffalo Sauce

In a separate bowl, mix garlic powder and Parmesan cheese. Toss another section of wings in this mixture.

Garlic Parmesan

Mix honey with BBQ sauce and toss another section of wings in this mixture.

Honey BBQ

Combine BBQ sauce with bourbon and toss another section of wings in this mixture.

Bourbon BBQ

Toss another section of wings in jerk seasoning until evenly coated.

Jerk Wings

Toss another section of wings in Carolina sauce.

Carolina Sauce

Toss the last section of wings in sweet chili sauce.

Sweet Chili

Serve the wings hot with your choice of dipping sauces and sides.

Serving

chicken wings

Buffalo sauce

parmesan cheese, grated

honey

BBQ sauce

bourbon

jerk seasoning

Carolina sauce

sweet chili sauce

pepper

Preheat your oven to 400°F (200°C). Cut the tops off the garlic cloves and drizzle with olive oil. Wrap them in foil and roast for 30 minutes until soft. Allow to cool, then squeeze the garlic into a bowl and mix with mayonnaise and lemon juice. Set aside.

Make the Roasted Garlic Aioli

In a mixing bowl, whisk together the flour, baking powder, salt, and beer until smooth. Let the batter rest for about 10 minutes.

Prepare the Beer Batter

In a deep skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Dip each shishito pepper into the beer batter, allowing excess to drip off. Carefully place them in the hot oil and fry in batches until golden brown and crispy, about 2-3 minutes per batch. Remove and drain on paper towels.

Batter and Fry the Peppers

Arrange the fried shishito peppers on a serving plate. Drizzle with balsamic glaze, sprinkle with Aleppo pepper and Maldon sea salt. Serve with the roasted garlic aioli on the side for dipping.

Shishito peppers

All-purpose flour

Beer

Baking powder

Vegetable oil

Garlic

Mayonnaise

Lemon juice

Balsamic glaze

Aleppo pepper

Maldon sea salt

In a large bowl, combine olive oil, lime juice, minced garlic, cumin, chili powder, salt, and black pepper. Add filet tips and coat well. Cover with plastic wrap and marinate in the refrigerator for at least 2 hours, preferably overnight.

Marinate the Meat

While the meat is marinating, prepare the house roasted salsa. You can use your favorite salsa recipe or roast tomatoes, onions, and jalapeños until charred, then blend until smooth.

Prepare the Salsa

Preheat a grill or skillet over medium-high heat. Remove the filet tips from the marinade and grill for about 3-4 minutes on each side for medium-rare, or until cooked to your desired doneness.

Cook the Meat

Let the meat rest for a few minutes, then slice it against the grain. Serve with house roasted salsa, crumbled cojiita cheese, chopped onion, cilantro, and pickled onions on the side. Squeeze fresh lime juice over the top before serving.