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Restaurant Menu


SUMMER 2006

{APPETIZERS}

Sake-pinenut gazpacho, oysters, cherries, coffee oil  ....  16 

Pickled beef tongue, fried mayonnaise, onion streusel  ....  15 

Corned duck, rye crisp, purple mustard, horseradish cream  ....  14 

Hangar tartare, pickled Asian pear, amaro, bernaise ice cream  ....  15 

Octopus, orange soil, asparagus, chamomile yogurt  ....  17 

Foie gras, watermelon, pistachio, sea bean, lovage  ....  17 

Shrimp cous cous, avocado, papaya, crispy kaffir  ....  17 

 

{MAINS}

Mediterranean bass, charred lily bulb, rhubarb, parmesan  ....  28 

Turbot, salsify, smoked bulgur, coffee-saffron  ....  30 

Monkfish, risotto broth, fennel, grapes, anise hyssop  ....  29 

Ocean trout, tomato-chickpea, cucumber, pita puree, falafel spices  ....  29 

Root vegetable 'lasagna', sweet and sour mushroom broth  ....  24 

Chicken, radish, green peas, licorice-pumpernickel  ....  28 

Pork belly, peach, maitake, mustard greens, miso crumbs  ....  28 

Rack of lamb, banana consomme, chinese broccoli, black olives  ....  30 

Beef sirloin, red pepper tart, water spinach, whipped horseradish  ....  32 

NINE COURSE TASTING MENU  ....  105

 

 

 

PLEASE NOTE: All menu items and prices are subject to change.



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