Downtown NYC Plated Menus

Bleeker Street Mosaic ..menu A

first course:

Hudson street fresh roasted salmon falafel cakes 

napped with Tunisian peppadew-olive relish 

+ gaufrette woven potato crisp

main course:

washington square chicken paillard filled with spring vegetable mosaic

napped with basil scented cream sauce

and topped with knotted long bean braid

served with pyramid of

hazelnut scented quinoa with roasted farmer’s market apples

vegetarian alternatives: 

trio of egg battered zucchini roulade,

herbed goats cheese and sundried tomato

served with pyramid of

hazelnut scented quinoa

with roasted farmer’s market apples

dessert course:

alphabet city deconstructed lemon pie

stamped + textured rosemary brown sugar shortbread

meyer lemon curd  and dollop of honey scented mascarpone

Bao to the Bowery.. menu B  - add $300

first course:

jewel colored beets and cucumber tartlet 

sandwiched with creamy meyer lemon curd chèvre

drizzled with blood orange vinaigrette

main course:

sliced caramelized pork tenderloin wrapped in proscuitto

stuffed with our signature spinach +

sundried tomato parmesan pesto

napped with creamy sundried tomato reduction

served with spiral of  roasted interwoven

yellow and green zucchini

napped meyer lemon balsamic reduction

vegetarian alternatives:

roasted spring vegetable, mozzarella + herbed ricotta napoleon

napped with creamy sundried tomato reduction

and skewered with fresh rosemary spear

dessert course:

east meets west bao

sweet bread bao layered

with organic orange scented cream cheese

atop a criss cross of  drizzled chocolate

and balsamic strawberry coulis

East Village Ode to Spring …menu C

first course:

spring asparagus and baby artichoke

with drizzle of meyer lemon aioli

and goats cheese crostini + artisan lettuce leaf

main course:

deconstructed chicken printemp

chardonnay braised chicken tarragon ,

spring baby peas, caramelized pearl onions,

braided pastry crust perch

vegetarian alternative:

Parmesan orecchiette with olives, peppers

 + caramelized baby onions

dessert course:

sweet polenta orange + rosemary scented cake

napped with warm fruit compote

mango, peach, pineapple,

and showered with toasted coconut