Sunday, May 19, 2013

Per Se, NYC

CHEF'S TASTING MENU AT PER SE
7 Course Lunch Prix Fixe

Amuse bouche


Amuse bouche


"OYSTERS AND PEARLS"
"Sabayon" of Pearl Tapioca with Island Creek Oysters 
and Sterling White Sturgeon Caviar


CHILLED SPRING LETTUCE "VELOUTE"
Black Truffle "Beignet," Romaine "Relish," 
Meyer Lemon and Celery Branch


Butter


Brioche


SAUTEED FILLET OF ATLANTIC STRIPED BASS
Bacon Wrapped Green Asparagus, Spring Onions,
Nasturtiums and Burgundy Mustard Emulsion


MAINE SEA SCALLOP "AMANDINE"
Toasted Oats, Preserved Green Strawberries, Claytonia
and Raspberry Vinaigrette


GRILLED MIYAZAKI JAPANESE WAGYU 
Rick Bishop's New Crop Potatoes, Avocado, Green Garlic and "Steak Sauce"


CABOT CREAMERY'S "CLOTHBOUND CHEDDAR"
"Piccalilli," Arugula and Hadley Orchards' Medjool Date Pudding


"TOASTED POPCORN"
Salted Caramel Ganache, Chocolate-Almond Crumble
and Toasted "Pain au Lait" Ice Cream


"MIGNARDISES"

"Ice Cream Sandwich"


Chocolates


Doughnuts


"Coffee"


Caramels, Nougat, Macarons, Chocolate Truffles


Shortbread Cookies with Chocolate Ganache to take home


A view of Columbus Circle from the table


Menu


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