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Home > DYNAMIC LUNCH > New York City Dynamic Lunch > Rouge Tomate > Meal
    Artic Char "Gravlax"

Although Emmanuel Verstraeten created Rouge Tomate, the restaurant owes its flawless execution to Executive Chef Jeremy Bearman, who helms the kitchen. Chef Bearman's career has spanned some of the nation's finest kitchens, including DB Bistro Modern in New York and L'Atelier de Joel Robuchon in Las Vegas. Additionally, Chef Bearman was executive chef of the Ritz Carlton's Medici Café and Terrace, also in Las Vegas, and was the opening chef at Lark Creek Steak in San Francisco, which received Esquire magazine's "Best New Restaurant" award in 2007. Now, however, Chef Bearman is at Rouge Tomate, where he's applying the principals of S.P.E. That's "sanitas per escam," which is Latin for "health through food." The three guidelines of S.P.E. are simple: sourcing, preparing and enhancing. Sourcing means selecting seasonal, local ingredients with a nutritional factor, so Rouge Tomate is committed to supporting local farms, fisheries and producers that employ sustainable practices, including Farm@MillerCrossing, for instance, Sheldon Farms, Denison Farms, Crandals Farm, Honey Dog, Prospect Hill Orchards and Roy Towsey Farm. The second S.P.E. guideline, preparing, means preparing ingredients so that they keep their nutritional quality and integrity. The final S.P.E. guideline, enhancing, means utilizing ingredients to enhance their nutritional value. Bearman is ably assisted in his pursuit of S.P.E. by Executive Pastry Chef James Distefano, former pastry chef at davidburke & donatella and Park Avenue Café, and in-house nutritionist Natalia Rusin, who is a Johnson & Wales graduate and a registered dietician, formerly of CulinArt Incorporated, Savory Solutions, Smart Mouth Technologies and Hasbro Children's Hospital. For the lunch menu, please continue reading, otherwise for the full listing which includes the dinner menu, please click here, otherwise please continue on for the rest of the lunch menu.

Satsuma Mandarin

Appetizers: Fall Squash Soup (local apple, pumpkin seed, anisette froth, tarragon, $13); Chickpea Hummus (sweet peppers, house-cured olives, flatbread crisps, $14); Market Oysters (pomegranate mignonette, crispy ginger, cilantro, $17); Local Fluke Ceviche (tropical fruits, Kaffir lime, cilantro, $16); Baby Beet and Mache (housemade ricotta, tangerine, pistachio, white balsamic, $16); Arctic Char "Gravlax" (apple, daikon radish, celery, ginger oil, trout roe, $17); Lemon Potato Gnocchi (broccoli rabe, grapes, raisins, pine nut, feta cheese, $16); Peekytoe Crab and Celery Root Panna Cotta (grapefruit, marcona almond, chive, feuille de brick, $18); Carpaccio of Diver Scallops (poppyseed, yuzu, argan oil, American sturgeon caviar, $22).

Market Salads: Wild Mushroom Panzanella and Farm Egg (frisee, watercress, sherry vinegar, sourdough, $16); Chilled Maine Lobster (persimmon, heart of palm, macadamia nut, grapefruit-vanilla vinaigrette, $26); Market Lettuces and Fresh Herbs (garden sprouts, lemon, extra virgin olive oil, $13); Heirloom Chicory "Waldorf' Salad (apple, celeriac, grapes, walnuts, madras curry vinaigrette, $14); : Brussels Sprout Leaves and Local Pear (Berkshire prosciutto, Duchilly hazelnuts, lemon, aged balsamic, $16);

Meal Price Ranges: Glass of Wine $10 - $15
Appetizer $13 - $22
Entree $21 - $34
Dessert $10 - $15
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