Friday

Servers on the line and Roasted Sea Scallops with Black Truffles and Fresh Greens from Sid Wainer and Sons.

Staff

We are two days away from New Years Eve at the restaurant. Most of our purveyors and friends will be working on Monday night. We've all realized the best way to celebrate the new years is by doing what we love, working in a kitchen.

Tenderloin

Roasted Beef Tenderloin with Idaho Potatoes and Haricot Vert. Bobbies wonderful sauce Bordelaise and fresh black winter truffles. Olive oil and Fleur de Sel.

Sea Scallops

Roasted Sea Scallops with Celery Root Remoulade. Remoulade of celery root hearts, aoili, champagne vinegar and mustard. The sauce is pineapple and yuzu mounted with extra virgin olive oil. Celery root and pineapple taste's really good together. Really good...

Cod

Roasted Cod with Artichokes, Cockles and Mint. The braise from artichokes was reduced with white wine and cream. Fresh mint, artichokes, cockles and arugula with piquillo peppers.

Monkfish

Roasted Monkfish with Sunchoke, Asparagus and Truffle. We made a ragout out of the braising liquid from the sunchokes, asparagus, diced black truffles and chives. This would be very good with pork, and we used just a bit in the sunchoke braise...

Arctic Char

VEAL and VEGETABLES

Braised Osso Bucco with Braised Baby Root Vegetables. Some of the same veg prep from last week but with the additions of corriander. We might start doing a weekly Osso Bucco....

Action...

Beef

Saturday Night Ribeye (steak for two) We did this with more baby vegetables, but as a composed plate with gingered bearnaise sauce and fresh carrot/radish tops.

Artichokes (Finger Food)

Baby Artichokes, marinated in olive oil then battered with tempura and served with aoili spiced with old bay. Next week we will do them with olives...

New Years Eve Menu

Beausoleil and Kumamoto Oysters with Gelee
Warm Puree of Yukon Gold Potatoes and Leek with Caviar
Marinated Hamachi with Sesame and Panca Pepper
Torcheon of Foie Gras with Apples and Brioche
Roasted Sea Scallops with Meyer Lemon and Spiced Pinenuts
Tartare of Bluefin Tuna with Preserved and Fresh Truffles
Sous Vide Long Island Duck with Tuskan Kale and Sweeet Potato
4 Story Hill Ribeye with Sauce Bordelaise and Cipollini Onion
Poached Maine Lobster with Lemongrass and Thyme

Tenderloin

Roasted Beef Tenderloin with Cipollini Onion Jus and Asparagus. We took the onions, seared them, deglazed with honey, veal/chicken stock and thyme until they were soft and "glazed".

Ocean Trout

Tasmanian Ocean Trout Belly Tartare with Ginger, Fennel and Idaho Potatoes. Only the belly of the ocean trout, marinated it with ginger "oil" and thai chilies. For service on the plate with crispy potatoes, sesame and cilantro.

Next Week.

Cassoulet (Pork Confit, Braised lamb, Spicey sausage)
Bass with Vanilla Beans (Braised?)
Lobster with Lemongrass and Fennel Broth

Service.......

Service...

Saturday Night Service

Very busy night, did more than 300 covers tonight without the bar area. Feels good to be this busy. Feels really good. 5 more weeks until the new year.

Foie Gras

Foie Gras Torcheon with Brown Butter and Apple Cider. Julio made the foam with Lecithin and brown butter infused with sage and thyme.

Tuna with Truffled Honey and Baby Vegetables

Baby Vegetables

Inspiration from South Carolina, they are doing amazing things down there. Vegetable salads fresh from their fields, I am jealous. Makes me miss the country. Working with what we have here in the city for now, but spring and summer time will definitly give me a chance to make this a dish that is permenantly on our menu. Fresh Raw/Marinated/Braised Baby Vegetables with Carrot Greens and Vegetable Juice.

Raisins and Mustard continued

Roasted Beef Tenderloin with Cauliflower, Mustard Seeds and Raisin. Sauce was finished today with red wine, shallots, thyme, veal stock reduction. This is the beggining of a new sauce prep for the restaurant.

Raisins and Mustard

Sea Scallops

Seared Scallops with Meyer Lemon and Fennel. This is the base for what we are going to do tonight with the crab salad. Granny Smith Apples, Orange Zest, Sea Salt, Fennel Pollen and "oil" "Fine" herbs.

"Caramel Sauce"

6 Shallots
8 Cloves Garlic
4 TB Ginger
1 Gallon Chicken Stock
6 Cup Sugar
7 TB Red Wine Vinegar
3/4 Cup Soy Suace
1/2 Cup Dijon Mustard
Reduce by 1/4

Foie Gras

Seared Hudson Valley Foie Gras with Orange and Liqourice. The orange is a reduction of corriander and orange juice. Balsamic Reduction, Sea Salt and Fresh Herbs.

Thanksgiving

Family Meal

Preperation

Next week.

Rye Bread, Caviar and Horseradish
Cauliflower, Crab and Elderberries
Monkfish, Dill and Pumpkin (soup)
Pork, Pistachio, Almond, Liquorice and Lemon

Skirt Steak

Roasted Skirt Steak with Mushrooms and Ginger