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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

    *****

    Tuna la Plancha
    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”, Corn, Pecorino, Black Truffle Butter

    *****

    Long Island Fluke Cru
    Australian Black Truffles, Lemon, Olive Oil (15 suppl)

    White Gazpacho
    Red Gazpacho Sorbet, Pimenton “Chicharron”

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

    Foie Gras Torchon
    Cherries Aigre-Doux, Pistachio, Pink Peppercorn Brioche

    *****

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

    Wild Striped Bass
    Summer Squash, “Panzanella” Emulsion, Olive Tuile

    Lightly Cooked Wild King Salmon
    Pole Beans, Crispy Potatoes, Mint Salsa Noce

    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, Green Garlic Sabayon, Crisp Onion Petals

    Four Story Hill Suckling Pig
    Torpedo Onion, Peach Mostardo, Pickled Mustard Seeds

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