10 Columbus Cir, New York, NY 10019
Chef’s Tasting Menu
The food was spectacular. Worth every penny as this was a 3+ hours experience and not just a meal. Favorites were the Scotia lobster course and the never ending dessert course. Every detail of the experience was impeccable. Great evening and excellent dining experience.
Salmon Tartare with Sweet Red Onion Creme Fraiche.
I enjoy their in house baked bread very much.
Oysters & Pearls
“Sabayon” of Pearl Tapioca with Island Creek Oysters and Sterling White Sturgeon Caviar.
Foie Gras au Torchon
Celery Branch “Ribbons,” Spiced Cinnamon Persimmon, French Breakfast Radishes and Blis Solera Sherry Vinegar with Toasted Brioche.
Butter Poached Nova Scotia Lobster
Compressed Honey Crisp Apples, Glazed Sunchokes and Field Mizuna with Black Winter Truffle Emulsion.
White Truffle Pasta
Hand made pasta, a little butter, and a lot of white truffle.
Four Story Hill Fram’s “Rouelle de Poularde”
Tahitian Squash, Confit Chestnuts and Watercress with “Gremolata”.
“Silver Dollar” Pancakes, K & J Orchard’s Asian Pear, Bosc Pear Compote and Anise “Panna Cotta” with Almond Crisp.
Mast Brothers’ Chocolate “Marquise,” Pumpkin “Bavarois” and Hazelnut Marshmallow with Spiced Ice Cream.
Salted Caramel, Walnut-cherry Nougat, and a variety of Tiny Hard Candies.
Chocolate Covered Hazelnuts
House Made Coconut, Milk Chocolate, and dark Chocolate Truffles