Menu to Taste

Seed Library

: "American, Bar Food" or "Modern American". · New York · Chef Ryan Chetiyawardana

Ranked No. 66 on North America’s 50 Best Bars extended list, bartender Ryan Chetiyawardana’s Seed Library in New York pairs ingredient-focused cocktails with bar food. Situated beneath Hotel Park Ave in NoMad, the subterranean 1970s-style lounge offers vinyl soundtracks and drinks like an unfiltered potato martini.

51 E 30th St, New York, NY 10016, New York

  • #66 North America's 50 Best Bars 2026

Menu

Wines

  • Aval Cider (12) — 6%
  • Brooklyn 0.0% Proof (10) — 0.0% Proof
  • Pinot Blanc (Skin Contact) (Glass) (21) — Muller-Thurgau, Fio Glou Glou, Germany
  • Pinot Pet Nat (Glass) (25) — Heidi Schröck & Söhne, Burgenland, Austria
  • Miller High Life (10) — 4.6%
  • Three Brews Vilet (12) — 5.1%
  • Rotating Seasonal (10)
  • IPA (14)
  • Guinness (10) — 4.2%
  • Guinness 0 (10) — 0.0%

Cocktails

  • Pink Pear Spritz (22) — Lalo tequila, prickly pear, sencha green tea, grapefruit wine, bubbles. We’ve exploded out prickly pear with really great green tea + a grapefruit wine alongside the fruitiness of Lalo blanco tequila for a spritz with full summer deliciousness over a one-dimensional bittersweet profile.
  • Celery Daisy (23) — Hendrick’s gin, crystal celery, peppercorn fino, citrus. Super-extracted celery is lifted with aromatic peppercorns and lengthened into a London classic. Stripped back, complex, clean, green and bright.
  • Sunflower Fizz (23) — Fords gin, sunflower seed orgeat, marigold, lemon, soda. Removing the heaviness of nut syrups by folding sunflower seeds, their flowers and marigolds into a golden fizz - pulling out all the classic botanicals found in the peoples' favourite gin.
  • Freekeh French Martini (24) — Bruichladdich & Port Charlotte whiskies, freekeh rapid miso, raspberry, sour pineapple. The disco classic gets a full make over through hacking a miso process and exploding out tropical smoke flavors from an ancient grain. Serious technique in a not so serious drink.
  • Smoked Salsa Penicilin (24) — Agua Mágica mezcal, smoked tomatillos, cucumber honey, ginger, lime. Char is what arguably makes a great salsa; smoking tomatillos allows us to add extra layers of smoke on top of an agave forward take on the NY classic.
  • Grape + Honey Wine (22) — Suyo pisco, fermented honeysuckle, cocchi americano. Kinda wine, kinda martini. Suyo pisco’s elegance is lifted with a super quick honeysuckle ferment for an aromatic sipper.
  • Musa Daiquiri (22) — Pa’lante rum, plantain mead, chartreuse, lime. A killer clean daiquiri given extra complexity and length through the magic of lightly fermenting super green plantain. Herbal layers add a zestiness to this dry and bright classic.
  • White Sazerac (24) — Maker’s Mark, nixtamalised coconut, rye, woodruff absinthe. An All-American sazerac that pulls into a more mineral led direction to harmonise all the missing length usually found in cognac stylings. Breaking down the nutrients in coconut releases drying complexity as opposed to the usual candied decadence for a complex end of evening cocktail.
  • BC3 Negroni (22) — Ford's, Pollen Vermouth, Propolis, Ceylon Arrack, Aged Honey. A beautifully aromatic version of the bittersweet classic - and celebrating the full brilliance of bees!
  • Koji Hardshake (24)

Dishes

  • Snack Trio (12) — Candied nuts, marinated olives, salty & sweet kettle corn.
  • Crudités (14) — Peak seasonal vegetables, babaganoush, za’atar, crispy garlic. gluten free, vegan.
  • Loaded Tots (18) — Crispy tater tots, spicy herb aioli, pancetta, and Pecorino sardo.
  • Corn Dog (20) — Bacon wrapped all-beef dog, giardiniera aioli, kimchi, crispy shallots. Minus the corn.
  • Arancini (22) — Prosciutto cotto, smoked mozzarella, pistachio romesco. nuts.
  • Lyan Burger (22) — Red Leicester cheese, bacon, gherkin, potato roll.
  • Oysters on The Half Shell (24) — Cocktail sauce, malt vinegar, mignonette, lemon. gluten free.
  • Chocolate Chip Cookies (14) — Freshly baked and served piping hot! Please allow 12 minutes. vegetarian.

Set Menu

  • Omakase Frappe (25) — Hibiki Harmony, enzyme’d sushi rice, jasmine, red amaranth, black cardamom. Florals and texture are extracted from humble rice and lengthened with a really great jasmine tea to highlight the elegant top notes of one of our favourite Japanese whiskies.
  • Boozeless Omakase Frappe (16) — Seedlip garden, enzyme'd sushi rice, red amaranth, jasmine.

The Experience

An intimate room in a historic setting.

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