Wednesday, July 3, 2013

Atera, NYC

26 COURSE TASTING MENU AT ATERA

Matthew Lightner, Executive Chef


Beer Foam Macaron, Creme Fraiche, Caviar


Flax Seed Cookie, Coriander, Pine Nut Butter


Lobster Roll, Yeast Meringue


'Cannoli' Sunchoke Chip, Strained Buttermilk, Sour Cream Powder


Beef Tendon, Grated Egg Yolk


Duo: Pickled Quail Egg & Pig Blood Wafer, Chicken Liver Pate, Huckleberry


Rock Tripe Crisp, Corn Powder, Herb Emulsion, Trumpet Mushroom Puree


Heart of Palm, Bone Marrow


Swordfish Belly - Salt Cured, Hot Smoked, Pork Lardo Finish


Fluke, Sea Water Ice, Wild Ginger


Razor Clam, Garlic, Almond


Sea Urchin, Pine Nut Miso


Diver Scallops, Fermented Cabbage Leaf


Cured Wild Salmon, Guanciale


Peekytoe Crab Ravioli, Toasted Grain Dashi


Sepia, Smoked Pork Lardo, Whipped Potato


Dried Beet Ember, Smoked Trout Roe, Crustacean Emulsion


Black Cod, Sunchoke Consume


Roasted Squab, Fresh Peanuts


Beef Strip, Wheatberry, Toasted Bechemel


Pear, Almond Milk Ice Cream


Cracked Egg Ice Cream, Egg Yolk Jam


White Chocolate Birch Ice Cream


Churro, Salsify, Cinnamon


Bourbon Cask Ice Cream Sandwich, Almond, Vanilla


Black Walnuts, Hazelnut Truffles


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