AMUSSEE

Jumbo Lump Crab Rillettes Tart

 

PRELUDE

Hearts of Palm and Baby Kale Salad
Fresh sweet hearts of palm on a bed of tender baby kale leaves paired with a lightly tangy smoked goat cheese and  dressed with
roasted jalapeno vinaigrette finished with fresh pomegranate seeds.

Foie Gras Sangria
Our chefs take on a silky smooth foie gras mousseline glazed and sealed with a sweet full bodied cabernet sangria gelée, paired with tangy kumquats, shaved red delicious apples crisps.

Wagyu Beef & Black Truffle Ravioli
R
olled thin and cooked al dente ravioli tossed with a wild mushrooms ragout paired with buttered asparagus tips chopped chives

Lobster Bisque
A rich classical creamy lobster soup with moist chunks of butter poached ‘New England’ lobster and fire roasted
baby fennel finished with light velvety pernod crème

 

MAIN ACT

Colorado Rack of Lamb
Roasted lamb rack rubbed with garlicky spices on a bed of orange infused carrot puree with oven braised potato, sweet green peas,
morel mushrooms  and a classic bitter chocolate infused chipotle sauce

Pan Seared Grouper
Paired with little neck clams and  “PEI” muscles on a bed of creamy saffron risotto with green peas piquillo peppers

Herbed Chicken Roulade
Slow cooked breast of  chicken paired with  crispy chicken leg confit on  a bed of  truffled whipped potato puree glazed heirloom carrots and a natural pan reduction infused with a crisp pinot grigio

Land n’ Sea
Tender beef filet, grilled and paired with  a cold water lobster tail glazed  with a herbed butter sauce aged white cheddar gnocchi and roasted romanesco

 

GRAND FINALE

Chocolate Passion Heart
Heart shaped chocolate cake infused with passion fruit served with fresh raspberry finished with a rich tangy raspberry sorbet

Pralines for the Heart

 

 

 

$135 per person. All reservations must be prepaid.
Call 212.704.8900 to reserve your table.