Roast Beet and Sunchoke
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Plate of 3 Amuses Bouche: Roast Beet and Sunchoke, Wild Mushroom Cake with Toasted Hazelnuts
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Foie Gras with Pickled Turnips and Lemon Vinaigrette
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Marinated Calamari, Cured Meyer Lemons, Julienne Carrots, Toasted Pinenuts, Flying Fish Caviar
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Hot-Smoked Brook Trout, Sunchoke Puree, Pickled Onion Vinaigrette
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Poached Nova Scotian Lobster with Ramp Sauce, Sorrel, with Celery Root Puree, Mache Greens
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Roasted Root Vegetables, Farro, Lemon Vinaigrette with Honey and Raspberry, Swiss Chard Stems, Sliced Raw Almonds, Pickled Turnips and Radish
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Rack of Lamb Served Over Fennel Puree
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Coconut Tapioca with Cilantro Passion Fruit Sorbet, and a Coconut Tuille
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Chocolate Praline Mousse Cake with Grand Marnier Sorbet
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"Pineapple Brick": Pineapple-infused Vodka, Jasmine Syrup, Ginger, Lime
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Chef Michael Anthony in the Kitchen
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Chef Michael Anthony of Gramercy Tavern - New York, NY
Photo: Antoinette Bruno | April 2007
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