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    Lunch  |   Dinner  |   Vegetarian  |   Dessert  |   Pre-Theater  |   Salon |   Mother's Day

    Dinner

    5 - Course Tasting Menu 125.
    Select 4 Savory and One Dessert
    (á la carte available)

    Amuse Varie

    *****

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

    Warm White Tuna Cru
    Sauce Antiboise, Cilantro, Blood Orange

    Smoked Sturgeon Panna Cotta
    Wild American Caviar, Beets, Apples (20. 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

    Taleggio Fonduta Tortellini
    Fromage Consomme, Black Truffle, Ridicchio Tardivo (15. suppl)

    Foie Gras Torchon
    Rhubarb, Pickled Green Almonds, Pink Peppercorn Brioche

    *****

    Hand Harvested Sea Scallops “Rossini”
    Sunchokes, Foie Gras, Truffle Vinaigrette (15. suppl)

    Line Caught Black Sea Bass
    Salsify, Wakame, “Potato Nero,” Oyster Froth

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

    Vegetable Pot au Feu
    Black Barley Risotto, Umami Consomme, Black Truffle

    *****

    Celery Root Variations
    Flavors of Beef Bourguignon

    Elysian Fields Farm Loin of Lamb
    Nicoise Condiment, Goat Cheese Polenta, Bagna Cauda

    Painted Hills Beef Rib Eye
    Smoked Bone Marrow "Pain Perdu," Root Vegetables

    Four Story Hill Farm Aged Squab
    Wild Snails, Nettles, Spring Onion, Buttermilk Curd (15. suppl)

    *****

    Lemon and Olive “Tart”
    Candied Fennel, Olive Oil Sorbet, Basil

    Caramelized Pineapple
    Coconut Tapioca, Mango-Kaffir Lime Sorbet, Passion Fruit

    Caramel Cashew “Gateau”
    Tamarind Caramel, Cashew Mousse, Banana Variations

    Chocolate Textures and Flavors
    Dark Chocolate Crémeux, Milk Chocolate Espuma White Chocolate “Semifreddo”

    Selection of Sorbets and Ice Creams

    Dessert Tasting  3 - Course (20. Suppl)

    *****

    Mignardises

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