There are two things that a heavy snow fall in the city will do to New Yorkers. One, it reintroduces them to nature, as they look up from their blackberrys at snow-covered parks and city blocks and two, they crave hearty, steamy, comfort food.  No menu in the city speaks more to the spirit of Winter than the new Hunter’s Menu at Tocqueville.  Located steps away from Union Square, Executive Chef Marco Moreira has created a four-course menu complete with wine pairings for $125. 

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The menu showcases rich flavors of gamey meat and poultry that begins with a Seared Sirloin of Elk Carpaccio with pickled garden vegetables, a soft egg yolk, spicy arugula and horseradish, and continues with a steamy bowl of House-Made Chestnut Papardelle with a ragout of wild boar, porcini mushrooms and twice smoked bacon.  Finally, the Roasted Scottish Grouse Breast and Confit Leg, a more intensely flavored version of chicken, is paired with seared Hudson Valley foie gras, caramelized Seckle pear and beluga lentils.  The meal finishes with the Grand Marnier Souffle, which sets the mood for a Winter wonderland.

Tocqueville offers upscale American cuisine with a French perspective, which is based on the philosophy that purchasing the world’s best seasonal ingredients and enhancing their natural flavors will produce fresh, innovative dishes. Dishes from the Hunter’s Menu as well as the regular Dinner and Lunch Menus reflect Chef Moreira’s dedication to seasonal ingredients, many of which are purchased at the Union Square Greenmarket.

 

HUNTER’S MENU

Four-course menu with wine pairing  $125

Available for a limited time at dinner

Monday - Saturday, 5:30pm - 10:30pm

SEARED SIRLOIN OF ELK CARPACCIO

pickled garden vegetables, soft egg yolk, arugula and horseradish

2008 Touraine   Francois Cartier   Loire   France

HOUSE-MADE CHESTNUT PAPARDELLE

ragout of wild boar, porcini mushrooms and twice smoked bacon

2008 Rosso Toscano   Adone   Collemattoni   Tuscany   Italy

ROASTED SCOTTISH GROUSE BREAST AND CONFIT LEG

seared Hudson Valley foie gras, caramelized Seckle pear and beluga lentils

2006 Vin de Pays des Balmes Dauphinoises   Nicolas Gonin   France

GRAND MARNIER SOUFFLE

2003 Vouvray Moelleux   Cuvee de Paradis   Georges Burnet   Loire   France

*Dishes also available a la carte