Riding the subway to Per Se . Mmmmm… love the duality of my New York City life…
Chef’s Tasting Menu for Belle
“Oysters and Pearls”
Salad of French White Asparagus, Hop Shoots,Green Almonds
Seared Hudson Valley Foie Gras, Poached Brooks Cherries, Frisee
Crispy Skin Fillet of Dorade, Garbanzo Beans, Confit of Cuttlefish
Pan Roasted Maine Sea Scallop, Globe Artichokes, Sweet Carrots
Liberty Valley Pekin Duck Breast with California Strawberries
“Cervelle de Veau,” Laurel-Scented Pain Perdu
Rib-eye of Veal “Roti a la Broche,” Potato Gnocchi, Cepe Mushrooms
Hoja Santa Cheese with English Cucumber and Grilled Tomatillo Salsa
Apricot Sorbet
Per Se “Tarte au Chocolat Noir”
Salad of French White Asparagus, Hop Shoots,Green Almonds
Seared Hudson Valley Foie Gras, Poached Brooks Cherries, Frisee
Crispy Skin Fillet of Dorade, Garbanzo Beans, Confit of Cuttlefish
Pan Roasted Maine Sea Scallop, Globe Artichokes, Sweet Carrots
Liberty Valley Pekin Duck Breast with California Strawberries
“Cervelle de Veau,” Laurel-Scented Pain Perdu
Rib-eye of Veal “Roti a la Broche,” Potato Gnocchi, Cepe Mushrooms
Hoja Santa Cheese with English Cucumber and Grilled Tomatillo Salsa
Apricot Sorbet
Per Se “Tarte au Chocolat Noir”
(Back to PluckU wings and a thrifty Sicilian red tonight?)
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