Friday, May 9, 2014

Downtown NYC Plated Menus

Bleeker Street Mosaic 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

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