Charlie Palmer :: MENUS : Aureole NY Page 1 of 2

   
Dinner
.: Dinner Tasting Menu :.
Dinner Tasting
Menu

Dessert
MARKET SASHIMI
Specialty Cocktails fresh & pickled celery salad, spicy capicola, black lava salt
♦
Grüner Veltliner, Hiedler, Loss, Kamptal, Austria, 2007
 
CHILLED GOLDEN TOMATO SOUP
crab, melon, cucumber sorbet
♦
Blanc de Lynch Bages, Bordeaux, France 2006

PAN ROASTED WILD STRIPED BASS

olive oil & chive potato puree, melted red peppers
♦
Viognier, Cold Heaven, Sanford and Benedict Vineyard, Santa Rita
Hills, California 2006

BUTTER ROASTED MAINE LOBSTER

sweet corn and chanterelle pudding, tender cippolini onions
♦
Chardonnay, Ramey, Carneros, California 2005

THYME ROASTED BEEF FILET

black pepper & horseradish gnocchi, wild mushrooms, wilted
watercress
♦
Cabernet Sauvignon, Forefathers, Alexander Valley, California, 2004

♦♦♦

GOLDEN PINEAPPLE SHAVED ICE

tropical fruit halo-halo

RED BERRY MILLE FEUILLE

lavender crème fraiche, pistachio filo crisps, raspberry sorbet
♦
Sauternes, Château Guiraud, 1er Cru, Bordeaux, France 2003

http://www.charliepalmer.com/aureole_ny/menu.php?i=159 8/29/2008
Charlie Palmer :: MENUS : Aureole NY Page 2 of 2

.: VEGETARIAN TASTING MENU AVAILABLE :.

{ $115 or $195 paired with wines }

http://www.charliepalmer.com/aureole_ny/menu.php?i=159 8/29/2008