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    Dinner  |   Vegetarian  |   Dessert  |   Pre-Theater  |  Tasting Menus  |   Salon |   Private Dining  

    Dinner

    3 - Course Prix-Fixe 105
    (á la carte available)

    Amuse Varie

    *****

    Kinmedai Ceviche á la Minute
    Citrus, Ginger, Radish, Chili, Avocado

    Warm White Tuna Cru
    Sauce Antiboise, Tapenade Aioli, Basil Tempura

    Smoked Sturgeon Panna Cotta
    Wild American Caviar, Beets, Apples (25. suppl)

    White and Green Asparagus Salad
    Parmesan Textures, Smoked Trout Roe, “Sauce Gribiche”

    *****

    Wild Mushroom Risotto
    “Aged Rice” Fava Beans, Pecorino, Black Truffle Butter

    White Gazpacho
    Red Gazpacho Sorbet, Pimenton “Chicharron”

    Salvatore “ Bklyn” Ricotta Agnolotti
    Artichoke Barigoule, Boquerones, Parlsey Pistou

    Foie Gras Torchon
    Rhubarb, Pickled Green Almonds, Pink Peppercorns (10. suppl)

    *****

    Maine Lobster
    Confit Radishes, Sugar Snap Peas, Lobster Jus Pressé (12 suppl)

    Day Boat Halibut “En Croute”
    Peas a la Française, Rhubarb, Mint

    Lightly Cooked Wild King Salmon
    Asparagus, Vin Jaune Sabayon, Morel Vinaigrette

    Spotted Skate Wing
    Chorizo Emulsion, Basquaise Marmalade, “Paella Socarrat”

    *****

    Celery Root “Bourguignon”
    A la Grand-Mère, Red Wine Sauce

    Loin of Elysian Fields Farm Lamb
    Eggplant Pave, Niçoise Flavors, Bagna Cuada (12 suppl)

    Painted Hills Beef Rib Eye
    Potato Gnocchi, “Creamed Ramps,” Crisp Onion Petals

    Four Story Hill Aged Squab
    Wild Snails, Nettles, Spring Onion, Buttermilk Curd

    Main: 212-724-8585 | Fax: 212-875-8979 | Email: info@picholinenyc.com    Share