HOT AND COLD APPETISERS
Tomato Gazpacho
with Croûtons and Ricotta Cheese
King Crab
with Mozzarella and Avocado Salad
Maine Lobster in Sherry Vinegar Mayonnaise over Iceberg Lettuce
Traditional Veal Tonnato
with Hearts of Romaine
Day Boat Scallops in their Shell
with a Seaweed Butter
Foie Gras Ravioli in a Warm Chicken and Oriental-Herbs Broth
Spaghetti
with Lobster, Scallops, Crab and Calamari
Osetra Caviar over a Crisp Poached Egg and Smoked Salmon
FISH AND MEAT ENTRÉES
John Dory Fillet "A La Plancha" in a Barigoule Jus
Served with Artichokes
Pan-Sautéed Amadai in a Yuzu Citrus Broth
with Lily Bulbs
Pan-Seared Red Mullet
with a "Bouillabaisse"
Roast Japanese Hanger Steak
with Sautéed Shallots and Shishito Peppers
Breast of Squab Stuffed
with Foie Gras, Wrapped in Green Cabbage Barded with Bacon
Free-Range Caramelised Quail Stuffed
with Foie Gras, Served with Potato Purée and Summer Truffle
Veal's Head
with Ravigote Sauce
Steak Tartare
with Hand-Cut French Fries
CHEESES
Selection of Fine Imported French Cheeses
Tourmalet Sheep Cheese
with a Black Cherry Jam
SMALL TASTING PORTIONS
Slow-Roasted Vegetables Layered
with Buffalo Mozzarella
Avocado Slices
with Seasoned Crab Meat and Almond Oil
Eggplant Cannelloni
with Tuna Confit
Fresh Langoustine Carpaccio
with Poppy Seeds
Tart of Fennel and Smoked Salmon
Topped with Herring Caviar
Osetra Caviar over Capellini
Dressed with Fresh Tomatoes
Maine Lobster
Served on White Asparagus Cream and Truffle Dressing
Caramelised Eel Layered
with Smoked Foie Gras
Traditional Veal Tonnato
with Hearts of Romaine
Day Boat Scallop in its Shell
with Seaweed Butter
Crispy Frog Legs
with Garlic Purée and Parsley Coulis
Seared Foie Gras
with Gratinated Grapefruit
Crispy Langoustine Papillote
with Basil Pesto
Sea Urchin in Warm Fennel Broth
Sautéed Squid
with Violet Artichokes and Chorizo in Tomato Water
Pan-Sautéed Amadai in a Yuzu Citrus Broth
with Lily Bulbs
John Dory Fillet "A La Plancha" in a Barigoule Jus
with Artichokes
Pan-Seared Red Mullet
with a "Bouillabaisse"
Free-Range Caramelised Quail Stuffed
with Foie Gras, Served with Potato Purée and Summer Truffle
Sweetbreads
with Sprig of Fresh Laurel and Stuffed Romaine Lettuce
Beef and Foie Gras Burgers
with Lightly Caramelised Bell Peppers
DESSERT
La Sucre
Golden Sugar Sphere, Vanilla Ice Cream, Saffron Mousse
Le Marron
Chocolate Croquettes, Dates, Chestnut Broth, Concentrated Milk Ice Cream
Le Pamplemousse
Grapefruit Segments, Wine Gelée, Mint Sorbet
Le Chocolat Noir
Molten Chocolate Cake and Coffee Mousse Topped with Vanilla Ice Cream
Le Riz
Rice Pudding, Caramelised Apple, Rosemary Ice Cream
Les Glaces Et Sorbets Du Jour
Daily Selection of Ice Creams and Sorbets with Seasonal Fruits
Les Tartes Tradition
Selection of Traditional Tartes
HOT AND COLD APPETISERS
Tomato Gazpacho
with Croûtons and Ricotta Cheese
King Crab
with Mozzarella and Avocado Salad
Maine Lobster in Sherry Vinegar Mayonnaise over Iceberg Lettuce
Traditional Veal Tonnato
with Hearts of Romaine
Day Boat Scallops in their Shell
with a Seaweed Butter
Foie Gras Ravioli in a Warm Chicken and Oriental-Herbs Broth
Spaghetti
with Lobster, Scallops, Crab and Calamari
Osetra Caviar over a Crisp Poached Egg and Smoked Salmon
FISH AND MEAT ENTRÉES
John Dory Fillet "A La Plancha" in a Barigoule Jus
Served with Artichokes
Pan-Sautéed Amadai in a Yuzu Citrus Broth
with Lily Bulbs
Pan-Seared Red Mullet
with a "Bouillabaisse"
Roast Japanese Hanger Steak
with Sautéed Shallots and Shishito Peppers
Breast of Squab Stuffed
with Foie Gras, Wrapped in Green Cabbage Barded with Bacon
Free-Range Caramelised Quail Stuffed
with Foie Gras, Served with Potato Purée and Summer Truffle
Veal's Head
with Ravigote Sauce
Steak Tartare
with Hand-Cut French Fries
CHEESES
Selection of Fine Imported French Cheeses
Tourmalet Sheep Cheese
with a Black Cherry Jam
SMALL TASTING PORTIONS
Slow-Roasted Vegetables Layered
with Buffalo Mozzarella
Avocado Slices
with Seasoned Crab Meat and Almond Oil
Eggplant Cannelloni
with Tuna Confit
Fresh Langoustine Carpaccio
with Poppy Seeds
Tart of Fennel and Smoked Salmon
Topped with Herring Caviar
Osetra Caviar over Capellini
Dressed with Fresh Tomatoes
Maine Lobster
Served on White Asparagus Cream and Truffle Dressing
Caramelised Eel Layered
with Smoked Foie Gras
Traditional Veal Tonnato
with Hearts of Romaine
Day Boat Scallop in its Shell
with Seaweed Butter
Crispy Frog Legs
with Garlic Purée and Parsley Coulis
Seared Foie Gras
with Gratinated Grapefruit
Crispy Langoustine Papillote
with Basil Pesto
Sea Urchin in Warm Fennel Broth
Sautéed Squid
with Violet Artichokes and Chorizo in Tomato Water
Pan-Sautéed Amadai in a Yuzu Citrus Broth
with Lily Bulbs
John Dory Fillet "A La Plancha" in a Barigoule Jus
with Artichokes
Pan-Seared Red Mullet
with a "Bouillabaisse"
Free-Range Caramelised Quail Stuffed
with Foie Gras, Served with Potato Purée and Summer Truffle
Sweetbreads
with Sprig of Fresh Laurel and Stuffed Romaine Lettuce
Beef and Foie Gras Burgers
with Lightly Caramelised Bell Peppers
DESSERT
La Sucre
Golden Sugar Sphere, Vanilla Ice Cream, Saffron Mousse
Le Marron
Chocolate Croquettes, Dates, Chestnut Broth, Concentrated Milk Ice Cream
Le Pamplemousse
Grapefruit Segments, Wine Gelée, Mint Sorbet
Le Chocolat Noir
Molten Chocolate Cake and Coffee Mousse Topped with Vanilla Ice Cream
Le Riz
Rice Pudding, Caramelised Apple, Rosemary Ice Cream
Les Glaces Et Sorbets Du Jour
Daily Selection of Ice Creams and Sorbets with Seasonal Fruits
Les Tartes Tradition
Selection of Traditional Tartes
Menu for TY - Four Seasons New York is provided by findrestaurantmenu.com
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