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9 W 53rd St, New York, NY 10019 · March 3, 2008
On this menu 29 dishes
Tarte Flambée - Alsatian thin crust tart with crème fraîche, onion and applewood smoked bacon$14.00
Modern Liverwurst - with four pickled vegetables$11.00
Mixed Green Salad- with Coach Farm's triple creme goat cheese, toasted pumpkin seeds and apple cider vinegar$15.00
Smoked Chatham Cod Croquettes - with American paddlefish caviar$24.00
Artic Char Tartare- with basil and trout caviar$15.00
Steak Tartare - with quail egg$16.00
Warm Veal and Goat Cheese Terrine with watercress$14.00
Foie Gras Torchon - with muscat gelée and toasted country bread$20.00
Upside Down Tuna Tarte - with fennel, Japanese cucumber and aïoli$17.00
Fresh Grilled Shrimp - with green cabbage and gruyère salad$17.00
Baekeoffe - of lamb, conch and tripe$14.00
Wild Mushroom Soup - with toasted chorizo ravioli$15.00
Pumpkin, Couscous and Chestnut Soup - with ricotta salata and spiced crème fraîche$15.00
Slow Poached Farm Egg "In a Jar"- with Maine lobster, crosnes and sea urchin froth$18.00
Sullivan County Foie Gras and Diver Scallop - with sunchoke soup and toasted Marcona almonds$24.00
Pancetta-Wrapped Baby Squid - with black rice cake, rosemary and saffron$20.00
Roasted Long Island Duck Breast - with peppercorn crusted apples and toasted pistachio-truffle dipping sauce$17.00
Homemade Alsatian Country Sausage- with turnip choucroute and whole grain mustard sauce$16.00
Roasted Garlic Gnocchi - with wild mushroom, sage and crispy sweetbreads$17.00
Beer Braised Pork Belly - with sauerkraut and ginger jus$16.00
Gaeta Olive-Crusted Quail - with chorizo, barley, toasted almonds and pickled pearl onions$17.00
Poussin - with braised hearts of romaine, parmesan and anchovy$15.00
Wild Salmon - with horseradish crust, cabbage and Riesling$17.00
Swordfish - with eggplant caviar and teardrop tomato salad$18.00
Loup de Mer - with cockles and organic vegetables in its own broth$18.00
Crispy Yellowfin Tuna - with roasted asparagus, greenmarket spring beans, warm tomato vinaigrette and shaved bottarga$18.00
Duck Confit- with pancetta-braised kale, blood orange, and five spice brown butter$19.00
28 Day Dry-Aged Ribeye - with a pickled fig-Rogue River blue cheese flan, baby bok choy, and whole grain mustard jus$28.00
Spice-Crusted Colorado Lamb Loin - with shank and manchego cheese gratin and pomegranate reduction$20.00