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Meal
EDITOR'S NOTE: MARCUS SAMUELSSON IS NO LONGER WITH AQUAVIT, MARCUS JERNMARK, FORMERLY EXECUTIVE CHEF AT THE SWEDISH CONSULATE, IS NOW THE EXECUTIVE CHEF OF AQUAVIT.
Chef Marcus Samuelsson has certainly made his mark on the culinary world. By age 36 he had already received the James Beard award for Rising Star Chef and Best Chef New York, and was also recognized as one of the Great Chefs of America by The Culinary Institute of America. He's a prolific author, with five cookbooks to his name: Aquavit and the New Scandinavian Cuisine, Aquavit c/o New York, En Smakresa med Marcus Samuelsson, Street Food, and his most recent, The Soul of a New Cuisine – A Discovery of the Foods and Flavors of Africa. Born in Ethiopia and raised by Swedish parents, Samuelsson derives his inspiration from his grandmother and got his executive chef position at Aquavit in an unusual way: He wrote the owner, Hakan Swahn and asked for a job. Then, a very unfortunate incident occurred. Two months after he started as a sous-chef the executive chef passed away unexpectedly. Swahn put the 24-year-old chef in charge of the kitchen and it's been heavenly ever since. Below is a sampling of the lunch menu. Executive Chef Johan Svensson ably prepares Chef Samuelsson's creations. Please note a 20% gratuity will be added for a party of five or more. Below you will also find the Restaurant Week Menu, which is a three course menu, at $24.07 per person. It's available in the Cafe for the rest of the year! Monday-Saturday 12:00 - 2:30 pm. For the full listing of Aquavit please click here. |
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Duck Breast
First: Raw Shell Plate (Beau Soleil oysters and Taylor Bay scallops, $22); Boston Lettuce (with sheep's milk cheese, pickled kumquats and cardamom yuzu vinaigrette, $11); Herring Sampler (assortment of herring, $13; with necessary accessories: Carlsberg beer and Aquavit, $7 supplement); Gravlax (with fingerling potato salad, pickled fennel and espresso mustard sauce, $15); Lobster Roll (with apples, trout roe, bacon and egg dressing, $18); Lentil Soup (with braised pork belly, herbs, and mustard vinaigrette, $14); Butternut Squash Soup (chanterelle yellow foot, chorizo, yoghurt, $13); Cauliflower Soup (with raisins, capers and croutons, $13); Foie Gras Ganache (with berbere cured squab, rose petal orange sauce, and pistachio vinaigrette, $16). |
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Brioche-Crusted Salmon
Second: Calf's Liver Pate Sandwich (mushrooms and pickles, $15); Gravlax and Shrimp Sandwich (with avocado, egg and espresso mustard sauce, $16); Smorgasbord (assortment of Swedish bites, $20); Hot-Smoked Trout (with salsify, mushroom salad and apple horseradish broth, $26); Rare Seared Tuna And Scallop (with mushroom ravioli, black truffle vinaigrette and mustard sauce, $27); Brioche-Crusted Salmon (with beef cheeks, beet and port wine sauce, $26); Wild Striped Bass (with chorizo, Napa sauerkraut, potato aioli sauce and broccoli puree, $27); Duck Breast (with quinoa, butternut squash puree, and leek sauce, $26); Beef Rydberg (with sauteed potatoes, onions, mustard cream and egg yolk, $25); Roasted Spaghetti Squash (with mushroom, watercress and Vasterbotten broth, $23); Spice-Rubbed Venison Loin (with fennel, caramelized ginger, celeriac and star anise broth, $32); Grilled Hanger Steak (roasted vegetables, beer broth, $24). |
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Meal Price Ranges:
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$10 - $25
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$11 - $22
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$15 - $32
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$10
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$39
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