Buttermilk, ramp and valley thunder cheddar biscuits.
Homemade squid ink linguini with clams, shiitake, yuzu tobiko, scallion, nori
King oyster carpaccio, white fish roe, shaved Parmesan, tarragon, shallot, lemon, olive oil
Hot pot night in America. Kurobuta pork belly, fish cake, Japanese yam, daikon, enoki, bok choy, yuzu kosho radish salad, kimchi.
Egg in a basket. Kurobuta cradled the flip. Runny yolk, pickled onion.
Pistachio Pudding Pie
Sweet Corn Panna Cotta with Blackberry Compote
Lobster Tarragon Risotto
Plaa Raad Prik with lime leaf and tamarind chile paste
Coffee-chocolate tart with caramel lace
Slow roasted pork shoulder with a peach mustard sauce
Triple Caramel Cupcakes
Shrimp and white corn grits
Chanterelle and gruyère hand pies
Confit duck leg, crispy skinned breast with bitter greens, Fuji apple and Roquefort
Braised, glazed lamb shank. Served on top of Israeli coulis with currants, preserved lemons, and toasted almonds
Cab braised short ribs (thanks to Grazin' Angus Acres) with chèvre polenta and preserved lemon gremolata, and jus..
Vanilla bean cupcakes with a salted caramel center.
Gingery braised duck legs with Chinese egg noodles, five spice and scallion.
Roasted cauliflower soup, brown butter, chive
Spiced lamb terrine
Salted pistachio caramel tarts, pistachio crust, served with bourbon crème chantilly
Lamb chops with pomegranate mint salad and watercress pesto
Spaghetti with bottarga, chiles and preserved lemon
Savory beet tuile with gravlax tartare and caper fromage blanc
Cassoulet, braised pork shank, duck confit, great northern beans, bacon, panko
Stinging nettle gnudi, ricotta, chive, brown butter
Yorkshire pudding with beef stew
Chocolate cupcakes filled with marshmallow cream and topped with ganache
Competition concept. Culinary Clash.
Seared tilefish, morels a la grecque, fava purée, ramp vinaigrette, chive blossoms
Speck with grilled nectarines, burrata, watercress and balsamic reduction
Halibut with lemongrass turmeric béarnaise, and a jicama cilantro salad
Bitterballen, frisée, pickled nectarines, aioli
Strawberry galettes, demerara, flakey pastry
Ahi crudo with Easter egg radish, basil, black salt, kale sprouts, lemon.
Seared day boat scallops, garlic scape pesto, strawberry/basil relish
Porcini crusted filet, roasted shiitakes, porcini/shallot pan sauce, baby fingerlings, pickled enokis
Chilled golden beet borscht, crispy pancetta, brunoise of breakfast radish, chive, cumin créme fraîche
Gooseberry - pomegranate glazed / braised pork belly, sautéed lambs-quarters, white bean purée, gooseberry salad
Brioche doughnuts with bourbon glaze and house made toffee
Heirloom tomato, mozzarella di bufala, basil, maldon
Red curry dusted and grilled mako shark, miso roasted Turkish eggplant, lemongrass chili aioli
Strawberry almond tartlets
Dark chocolate caramel tart, jacobsen salt
Chocolate doughnuts, PB glaze, chocolate ganache, candied peanuts
Crispy trout, apple horseradish gremolata, cracked bulgur, hard cider gastrique, pea shoots.
Slice o' porchetta, jus, roasted fingerlings and brussel sprouts
Caramel Nut Bars
New York City
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New York City