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  • Menu+Display+Dinner+04 27 23+jb

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    Muhammad Baqi El Vatikan
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    This document appears to be a menu for a dinner featuring several courses. The first course section includes options like foie gras terrine, asparagus salad, and yellowtail fish crudo. The mid-course section offers dishes such as four cheese ravioli, scallop, and foie gras. The entree section provides selections of bass, trout, duck breast, and strip steak. The dessert section lists items like panna cotta, chocolate truffle, and citrus mousse. Caviar supplements and tasting menus are also noted at the end.

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    This document appears to be a menu for a dinner featuring several courses. The first course section includes options like foie gras terrine, asparagus salad, and yellowtail fish crudo. The mid-course section offers dishes such as four cheese ravioli, scallop, and foie gras. The entree section provides selections of bass, trout, duck breast, and strip steak. The dessert section lists items like panna cotta, chocolate truffle, and citrus mousse. Caviar supplements and tasting menus are also noted at the end.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    12 views1 page

    Menu+Display+Dinner+04 27 23+jb

    Uploaded by

    Muhammad Baqi El Vatikan
    This document appears to be a menu for a dinner featuring several courses. The first course section includes options like foie gras terrine, asparagus salad, and yellowtail fish crudo. The mid-course section offers dishes such as four cheese ravioli, scallop, and foie gras. The entree section provides selections of bass, trout, duck breast, and strip steak. The dessert section lists items like panna cotta, chocolate truffle, and citrus mousse. Caviar supplements and tasting menus are also noted at the end.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 1

    DINNER

    TO SHARE FIRST COURSE MID-COURSE

    Applewood Smoked Bacon Tarte Flambée 22 Foie Gras Terrine & Country Pâté Sturgeon & Sauerkraut Tart
    onion • crème fraîche honey poached rhubarb • husk cherries • house-made butter bread sabayon • applewood smoke • royal kaluga caviar

    French White Asparagus & Snap Pea “Salad” Sorona & Four Cheese Ravioli Serviette
    Hen of the Woods Tarte Flambée 27 prosciutto di parma • pea shoots • pine nut vinaigrette house-made pancetta • saba • morel mushrooms
    comté cheese • nutmeg
    Aged Yellowtail Kingfish Crudo* Baked East Coast Diver Scallop
    Truffled Country Pâté 34 fermented farro • pickled purple radish • mandarin vinaigrette crushed celery root • shellfish broth • black truffle-miso sauce
    seasonal pickles • toasted sourdough batard
    Langoustine & Bison Tartare* (35 supplement) Seared Sullivan County Foie Gras (15 supplement)
    macerated cucumbers • beer focaccia • imperial ossetra caviar heirloom carrot chutney • curry soubise • cocoa crumble
    Daily Cheese Selection (3pc) 36
    local honeycomb • seasonal marmalade Sustainable Imperial Ossetra Caviar (135 supplement)
    local cornmeal “gâteaux” • chives • buttermilk espuma

    Sustainable Imperial Kaluga Caviar (50g) 270


    DESSERT
    Large, firm pearls encapsulate a wonderfully nuanced ENTRÉE
    and buttery flavor profile. Derived from a natural hybrid
    of Huso Dauricus & Acipenser Shrenckii, this caviar boasts
    Spice Roasted Golden Bass Buttermilk Panna Cotta
    a clean oceanic finish.
    Served with local cornmeal “gâteaux” and buttermilk marinated carolina rice • green asparagus • parsley “callaloo” rhubarb marmalade • ginger beer espuma • chamomille sherbet
    espuma.
    Greenwalk Hatchery Trout Cooked on Cedar Wood Coffee & Hazelnut Craquelin
    arugula pistou • marinated brussels sprouts • champagne sauce coffee mousse • gianduja ice cream • hazelnut praliné
    Sutainable Imperial Osetra Caviar (50g) 300
    A delicate, finer-pearled expression. This rich, celebratory
    Hay Smoked-Two Week Aged Duck Breast Chocolate truffle
    caviar comes from sustainably farm raised Acipenser
    spiced sweet potato • toasted cashew • apple-mustard brown butter sesame & almond praliné • chocolate mousse • milk ice cream
    Gueldenstaedtii. Full bodied and nutty on the palate with
    aromatics of bright sea brine.
    Served with local cornmeal “gâteaux” and buttermilk Miso Marinated Painted Hills Strip Steak Citrus Mousse
    espuma. caramelized chestnut • benton’s bacon • creamed endive gratin lemon curd • fresh citrus • mint sorbet

    3-COURSES 155/ 4-COURSES 185


    First, Entrée, Dessert / First, Mid-Course, Entrée, Dessert

    CHEF’S TASTING MENU 255

    WINE PAIRING 255

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