T 212.333.

1220 9 WEST 53rd Street, NY, NY 10019

MAIN DINING ROOM
LUNCH MENU A LA CARTE
Updated 8.27.08

APPETIZERS

Almond Panna Cotta with Yellowstone River Caviar, Cockle Clams, and Orange Emulsion 27.

Heirloom Tomato Terrine with Micro Basil and Spicy Tomato Sorbet 24.

Foie Gras Terrine Seasoned with Five Spices, Rhubarb Marmalade and Country Rye Bread 30.

Seared Sullivan County Foie Gras with Five Flavors, Seasonal Berries and Raspberry Vinegar 32.

Tartare of Yellowfin Tuna and Diver Scallops Seasoned with Yellowstone River Caviar 33.

Chilled Cucumber Soup with Maine Lobster and Island Creek Oyster 19.

Rabbit Terrine Cooked in Riesling and Anise Hyssop, Fine Herbs Coulis 22.

Green Asparagus Soup with Morel Mushrooms and Soft Poached Farm Egg 19.

Sweet Pea Soup with Slow Cooked Barley, Parmesan Tuile, and Savory Cream 18.

Seasonal Greens with Goat Cheese Ravioli, Beet Carpaccio and Truffle Vinaigrette 17.

Chilled Maine Lobster Salad with Watermelon Radish and Celery-Thai Long Peppercorn Granité 44.

Sorrel Risotto with Salmon Tartare and Grapefruit 24.

ENTRÉES

Oven Baked Skate Wing with Hazelnut-Mustard Crust, Caper-Tomato Nage 32.

Chorizo-Crusted Codfish with White Coco Bean Purée and Harissa Oil 34.

Seaweed Steamed Barramundi with Lobster-Tamarind Sauce and Fresh Hearts of Palm 35.

Slow Roasted Sablefish with Watercress, Island Creek Oyster Sauce and Escargot Caviar 38.

Olive Oil Poached Scottish Salmon with Vegetable Julienne and Horseradish Broth 35.

Roasted Maine Lobster with Bamboo Shoot, Chanterelles, and Chamomile Blossom Nagé 47.

Fine Herbs Braised Vermont Suckling Pig with Parsnip Pureé, Roasted Pineapple,
and Natural Jus Scented with Cardamom 35.

Guinea Hen Breast Cooked “en Cocotte” with Porcini Mushrooms, Seasonal Vegetables,
and Banyuls Vinegar Sauce 36.

Pennsylvania Duck Breast with Black Trumpet Marmalade, “Fleischneke”, and Banyuls Jus 36.

Black Angus Beef Tenderloin with Sweet Spices, Young Leek and Yukon Potato Salad 42.

EXECUTIVE CHEF GABRIEL KREUTHER EXECUTIVE PASTRY CHEF MARC AUMONT

 LUNCH PRIX FIXE
Updated 8.27.08

TWO COURSES AND DESSERT 48.

THREE COURSES AND DESSERT 58.

Beluga Lentil Broth with Foie Gras Flan and Crispy Lardon

OR

Vine-Ripened Tomato filled with Fresh Tuna, Herbs and Lemon Gelée

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Spanish Mackerel, Sugar Cane Vinegar Sauce, Baby Fennel and Red Bell Pepper

OR

Greenmarket Zucchini Blossom with Shrimp Mousseline, Cardamom Jus

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Roasted Sweetbread, Horseradish Royale and Cucumber Ribbons

OR

Sirloin Pavé, Ginger Mushroom Crust, Broccolini and Soy Caramel Emulsion

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Vanilla Cheesecake, Almond Crumble, Cherry and Fromage Blanc Sorbets

OR

Chocolate Tart, Chocolate ‘Cremeux’ and Sorbet

MULTI-COURSE TASTING MENUS

CHEF TASTING MENU 125.

SUMMER TASTING MENU 138.

EXECUTIVE CHEF GABRIEL KREUTHER EXECUTIVE PASTRY CHEF MARC AUMONT