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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”

    *****

    Koshihikari “Risotto” Noir
    Sea Urchin, Langoustine, Iberico Lardo

    Poached Paisley Farm Egg
    Charred Leeks, Bottarga, Pickled Mushrooms

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

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

    *****

    Hand Harvested Sea Scallops
    Asparagus, Vin Jaune Sabayon, Morel Vinaigrette (12. suppl)

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

    Lightly Cooked Wild King Salmon
    Squid Dashi, Charred Spiced Cucumber, Black Garlic

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

    *****

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

    Elysian Fields Farm Lamb
    Spring Vegetables, Pommes Purée, Sweet Garlic-Lamb Jus

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

    Four Story Hill Aged Squab
    Wild Snails, Nettles, Spring Onion, Buttermilk Curd (20. suppl)

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