Nostalgic for his Alpine roots, Chef Daniel Angerer (of Tirol, Austria) created an “apres ski” menu, which is below. Diners may enjoy 3 courses of woodsy, wintery foods intended to evoke a fancy ski lodge vibe. The menu is 3 courses, at $40, and Klee will offer a complimentary hot spiced beverage du jour such as grogg, pear cider spiked with an Alpine elixir such as Zirbenz (an Austrian pine liqueur) or Chef D’s own stash of Schnapps.  This will be offered from this weekend until Restaurant Week.

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APRÈS-SKI
social activity at a ski lodge after a day’s skiing

First
Mushroom Chowder
smoked popcorn
long stemmed winter leeks
fingerling potatoes

Second
Duck Stew
cranberry beans
confit duck legs
Greenmarket carrots
coriander crisps

Dessert
Warm Chocolate-Pecan Bar
Bosc pear/honey cider, Vanilla ice cream

40 dollars

Klee Brasserie
200 Ninth Ave.
New York, NY 10011
212-633-8033