Dining Dinner

T 212.333.1220

9 WEST 53rd Street, NY, NY

10019

MAIN DINING ROOM DINNER MENU Updated 8.7.08

3-COURSE PRIX FIXE 85. ARTISANAL CHEESE CART 21. APPETIZERS Almond Panna Cotta with Yellowstone River Caviar, Cockle Clams, and Orange Emulsion Heirloom Tomato Terrine with Micro Basil and Spicy Tomato Sorbet Foie Gras Terrine Seasoned with Five Spices, Rhubarb Marmalade and Country Rye Bread Seared Sullivan County Foie Gras with Five Flavors, Seasonal Berries and Raspberry Vinegar Tartare of Yellowfin Tuna and Diver Scallops Seasoned with Yellowstone River Caviar Chilled Cucumber and Mint Soup with Maine Lobster and Island Creek Oyster Rabbit Terrine Cooked in Riesling and Anise Hyssop, Fine Herbs Coulis Green Asparagus Soup with Morel Mushrooms and Soft Poached Farm Egg Sweet Pea Soup with Slow Cooked Barley, Parmesan Tuile, and Savory Cream Seasonal Greens with Goat Cheese Raviolis, Beet Carpaccio, and Truffle Vinaigrette Chilled Maine Lobster Salad with Watermelon Radish and Celery-Thai Long Peppercorn Granité Supp. 10.

Escargot, Pearl Onion, and Potato “Gateau” with Ginger Parsley Jus Sorrel Risotto with Salmon Tartare and Grapefruit

EXECUTIVE CHEF GABRIEL KREUTHER

EXECUTIVE PASTRY CHEF MARC AUMONT

ENTRÉES Oven Baked Skate Wing with Hazelnut-Mustard Crust, Caper-Tomato Nage Seaweed Steamed Barramundi with Lobster-Tamarind Sauce and Fresh Hearts of Palm Slow Roasted Sablefish with Watercress, Island Creek Oyster Sauce and Escargot Caviar Chorizo-Crusted Codfish with White Coco Bean Purée and Harissa Oil Olive Oil Poached Scottish Salmon with Vegetable Julienne and Horseradish Broth Roasted Maine Lobster with Bamboo Shoot, Chanterelles, and Chamomile Blossom Nagé Supp. 10.

Fine Herbs Braised Vermont Suckling Pig with Parsnip Pureé, Roasted Pineapple, and Natural Jus Scented with Cardamom Squab and Foie Gras “Croustillant” with Caramelized Ginger Jus and Farm Vegetables Guinea Hen Breast “en Cocotte” with Porcini Mushrooms, Spring Vegetables, and Banyuls Vinegar Sauce Pennsylvania Duck Breast with Black Trumpet Marmalade, “Fleischneke”, and Banyuls Jus Black Angus Beef Tenderloin with Sweet Spices, Young Leek and Yukon Potato Salad Roasted Lamb Chop with Heirloom Shell Beans and Merguez, Natural Jus Supp. 10.

EXECUTIVE CHEF GABRIEL KREUTHER

EXECUTIVE PASTRY CHEF MARC AUMONT

CHEF TASTING MENU 125. ___________________________ Rabbit Terrine Cooked in Riesling and Anise Hyssop, Fine Herbs Coulis ___________________________ Tartare of Yellowfin Tuna and Diver Scallops Seasoned with Yellowstone River Caviar ___________________________ Chilled Cucumber and Mint Soup with Alaskan King Crab ___________________________ Ravioli of Escargot with Slow Poached Quail Eggs, Escargot Caviar and Mustard Greens ___________________________ Chorizo-Crusted Codfish with White Coco Bean Purée and Harissa Oil ___________________________ Pennsylvania Duck Breast with Black Trumpet Marmalade, “Fleischneke”, and Banyuls Jus ___________________________ Pineapple Parfait, Coconut Tapioca and Ten Flavor Sorbet 105. TAILORED WINE TASTING 21.

ARTISANAL CHEESE CART

SUMMER TASTING MENU 138. __________________________ Almond Panna Cotta with Yellowstone River Caviar, Cockle Clams, and Orange Emulsion

__________________________ Hamachi, Tomato Confit, Salad Burnet, and Green Asparagus Tips ‘en Chartreuse’

__________________________ Black Cod with Salad of New Onion, Granny Smith Apple, and Fresh Coconut, Lemon Verbena Oil

__________________________ Roasted Maine Lobster with Sweet Corn, Cherry Tomatoes and Garlic

__________________________ Seared Sullivan County Foie Gras with Five Flavors, Seasonal Berries and Raspberry Vinegar

__________________________ Grass-fed Rib Eye with Summer Vegetables, Passion Fruit Reduction

__________________________ Strawberry Macaron, Almond Mousseline, Strawberry Sorbet 115. TAILORED WINE TASTING 21. ARTISANAL CHEESE CART EXECUTIVE CHEF GABRIEL KREUTHER

EXECUTIVE PASTRY CHEF MARC AUMONT