Main Menu
Green Salad with Avocado
Cucumber and mint
Provencal White Asparagus
Dressed in spring vegetable vinaigrette
King Crab Marinated
Served with green tomato, basil and borage
Hamachi Cured in Juniper
Charred onions and buttermilk
Tart of Foie Gras
Wild strawberries and thai long pepper
Morel Mushroom & Green Almond
Fricassee over white polenta
Potato Gnocchi with Black Truffle
Radish and sprouts
Sauteed Foie Gras Glazed
In white sesame and pear
Minestrone of Seared Scallops
Shelling beans and herbs
Roasted Lobster Potage
Served with pickled garlic and potatoes
Sea Bass & Salsify
Dressed in lettuce and sorrel
Olive Oil Poached Salmon
Served with black truffle and celeriac
Chicken Baked in Brioche
Served with green asparagus and foie gras sauce
Herb-Roasted Porcelet De Lait
Served with glazed english peas and ramps
Beef Crusted in Comte
Served with wild leeks and chanterelles
Slow Cooked Lamb
Served with tender escarole and sheeps milk yogurt
Main Menu
Green Salad
Served with avocado, cucumber and mint
Provencal White Asparagus
Dressed in spring vegetable vinaigrette
King Crab Marinated
Served with green tomato, basil and borage
Hamachi Cured in Juniper
Charred onions and buttermilk
Tart of Foie Gras
Wild strawberries and thai long pepper
Morel Mushroom and Green Almond
Fricassee over white polenta
Potato Gnocchi
Served with black truffle, radish and sprouts
Sauteed Foie Gras Glazed
In white sesame and pear
Chicken Baked
In brioche with green asparagus and foie gras sauce
Herb-Roasted Veal & Ramps
Served with glazed english peas
Beef Crusted
In comte with baby leeks and chanterelles
Slow Cooked Lamb
Served with tender escarole and sheep's milk yogurt
Roasted Lobster Potage
Served with pickled garlic and potatoes
Minestrone of Seared Scallops
Shelling beans and herbs
Turbot Roasted
On the bone with salsify and wild sorrel
Olive Oil Poached Salmon
Served with black truffle and celeriac
Menu for The Modern NY is provided by findrestaurantmenu.com
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