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Please note this is the NYC Restaurant Week menu only, to view the full listing, complete with dinner menu, please click here.
THREE COURSES $24.07
APPETIZERS
SIMPLE SALAD
cherry tomatoes, shaved red onion and fennel
ENDIVE SALAD
fourme d’ambert, marcona almonds and plums
TOMATO SOUP
robiolla cheese stick and crème fraîche
BLACK FOREST HAM SCRAMBLE
crushed fingerlings and aged gouda
‘SALT & PEPPER’ CALAMARI
chili-cucumber salad and ahi amarillo
WARM ASPARAGUS
goat cheese, chorizo and kalamata olive purée
PARFAIT OF BIG EYE TUNA &
SALMON TARTARES
ORGANIC GRILLED CHICKEN BREAST
apples, pine nuts, hijiki and crème fraîche
($6 supplement)
PRETZEL CRUSTED CRABCAKE &
SWEET CHILI PRAWN
confit orange and poppy seed honey
($6 supplement)
MAIN DISHES
CHEF’S SALAD WITH CHICKEN & SHRIMP
greens, walnuts, asian pears, bacon,
crisp potatoes and goat cheese
GARGANELLI PASTA
oven dried tomatoes, bay scallops and arugula
SCOTTISH SALMON
horseradish crushed fingerlings and
charred tomato coulis
MUSTARD CRUSTED TUNA
chicken dumplings, egg and crepe noodle and
enoki mushrooms
($6 supplement)
BLACK ANGUS BURGER
garlic and lemon french fries
succotash and roasted fingerlings
BRAISED SHORT RIBS
handmade cavatelli, wild mushrooms
and mushroom chips
($6 supplement)
GRILLED FLAT IRON “HUNTER” STYLE
wild mushrooms, bacon and whipped potatoes
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SIDES
($6 each)
TRUFFLE FRENCH FRIES
CREAMED SPINACH
GARLICKY GREEN BEANS
DESSERTS
SELECT ONE DESSERT WITH PRIX FIXE
WARM & CRISP APPLE TART
cider caramel and vanilla ice cream
ORANGE BLOSSOM PANNA COTTA
charred citrus fruits, chamomile and tangerine consommé
BITTERSWEET CHOCOLATE CAKE
peanut butter mousse and roasted banana ice cream
MIXED FRUIT & BERRIES
sorbet and strawberry consommé
DAVID BURKE’S CHEESECAKE LOLLIPOP TREE
bubblegum whipped cream and raspberries
($10 supplement or in lieu of two desserts)
WINE SPECIALS
Sparkling -
White –
Red –
Executive Chef: Sylvain Delpique
Pastry Chef: Jennifer Domanski
*Please note that these are the most current prix fixe menus from the restaurants featured at TravelsinTaste.com. They may have changed their personnel, menu, pricing, decor, hours of operation, etc., since the last publication. 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. Most restaurants welcome inquiries about their current hours, menu and more.
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