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Home > NYC RESTAURANT WEEK > NYC Restaurant Week > Rouge Tomate (NYC Restaurant Week Lunch Menu)

* 2010 * NYC RESTAURANT WEEK LUNCH MENU * 2010 *

ROUGE TOMATE

    
   
Please note this is the NYC Restaurant Week Lunch menu only, to view the full listing, complete with dinner menu, please click here.

RESTAURANT WEEK
Appetizers
Parsnip and Apple Soup
Chestnut, Prosciutto, Celer y, Parsley Oil

House Cured Gravlax
Fines Herbes Salad, Watermelon Radish, Cr ispy Salsify, Black Tr uffle Vinaigrette

Salad of Baby Beets and Mâche
Satsuma Mandarin, House-Made Ricotta, Pistachio, White Balsamic

Entrees
Long Island Duck Leg “a l'Orange”
French Green Lentils, Roasted Endive , Kumquat, Cor iander

House-Made Fettuccine with Wild Mushrooms
Sunchoke, Celery Root, Chervil, Crispy Onions

   
     
    
Alaskan Black Cod
Winter Bean Stew, Prosciutto, Lacinato Kale, Provencal Oil

Desser ts
Citrus
Hazelnut-Or ange Chiffon Cake , Chocolate Pudding, Or ange Scented Frozen Yogur t

Golden Pineapple
Passion Fruit Curd, Mango, Kiwi, Coconut Tapioca

Market Apple
Rosemar y Shortcake, Golden Raisins, Buttermilk-Lemon Ice Cream
$24.07 - Lunch
Available 01/25 - 02/07 Executive Chef Jeremy Bearman
Executive Pastry Chef James Distefano
As we are seasonal and locally sourced, our menu is subject to change

*Please note that the restaurants featured at TravelsinTaste.com may have changed their personnel, menu, pricing, decor, hours of operation, etc., since our last visit. The competitive and creative nature of the fine dining scene virtually assures that changes will occur on a frequent basis in order to make diners happier, meals more pleasurable and visits more frequent. Given their frequent fluctuations, most restaurants welcome inquiries about their current hours, menu and more.

   
     
      
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