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Fisher Island Oysters on the Half Shell
Brazilian born Chef Marco Moreira arrived in the United States in 1982 and has been making a name for himself ever since. His skills have graced the kitchens of Bouley Bakery, The Mark and the Quilted Giraffe to name a few. Interestingly enough, Marco was originally trained as a sushi chef, which explains his opening of Marco Polo Sushi Catering. He made his way eventually to Dean and Deluca, where he created the sushi bar and also met his future wife and business partner, CIA graduate JoAnn, who has credentials in her own right -- having honed her skills at La Caravelle. Together, the combination is dynamite -- just like Marco’s seasonal approach to cooking. His strategy of purchasing the best seasonal ingredients and enhancing their natural flavors is enhanced by Tocqueville’s proximity to the Union Square Green Market, which is only a block away!
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Cato Farms ‘Bloomsday’ Cheddar Salad
Appetizers: Taste of Autumn Soups (parsnip, chestnut and celery root-apple, $14); Smoked Sable Terrine (warm potato tart, pickled shallots, lemon confit, $19); Cato Farms ‘Blomsday’ Cheddar Salad (black mission figs, arugula, banyuls vinaigrette, $15); Crudo and Tartare of Bluefin Tuna (husk tomatoes, pickled cauliflower, anchovy dressing, $22); Roasted Acorn Squash Salad (escarole, endive and apple cider dressing, $16); Risotto Alla Milanese (parmesan cheese and gold leaf, $22/$32); California Sea Urchin and Angel Hair Carbonara (sea lettuce, lime and soy, $21); Hudson Valley Duck Foie Gras (quince butter, radish salad, toasted brioche, $23); Truffled Creamy Parmesan Grits and Sunny Side-Up Country Egg (house cured veal bacon, $32); Sheep’s Milk Ricotta Cheese Gnudi (fava beans, ricotta salata, baby arugula, $18); Fisher Island Oysters on the Half Shell (six pieces, $15 / nine pieces, $21).
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Meal Price Ranges:
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$12 - $22
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$14 - $32
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$25 - $46
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$10 - $15
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