Now a few weeks into his stint as Soho House’s chef, Neil Ferguson is still staying mum about his departure from Allen & Delancey (“it was time to move on” is all he offers us) and is focusing on simplifying the club’s heretofore catchall menu into something resembling that of a traditional restaurant. The new program will be market-driven, with daily specials, and will consist of “very simple food — nothing complicated on the plate,” which should keep food costs down. Right now, Ferguson is focusing on game and waiting for the installation of a raw bar. Below, a sampling of other dishes destined for the menu.
Fingerling potatoes, prosciutto, leeks, white onion purée
Parsnip soup, pickled pear, marjoram, crispy sweetbreads
Pickled beets, smoked goat cheese, pine nuts, herb salad
Hamachi, fennel bulb, mint, pink grapefruit
Braised Veal ravioli, chicken broth, Parmesan
Spanish mackerel, celery-root cream, verjus, candied grapes
Fall salad, greens, pickles, mushrooms ,herbs
Sea scallops, cauliflower, caper-raisin purée
Berkshire pork belly, parsnips, sage, pickled apple, maple
Braised lamb middlenecks, garlic potato purée, turnips
Venison loin, rutabaga purée, red cabbage, meat juices
Calves’ liver, caramelized onion, Yukon golds, balsamic vinegar
Arctic char, sunchokes, apple-bacon compote
Pan-roasted Dorade, endive, cipollini jam, red wine sauce
Butternut squash risotto, chanterelles, Parmesan
Cod fillet, creamed leeks, ras el hanout
FOR TWO
Roast chicken, honeyed carrots, braised onion, sprouts, sherry vinegar juices
Monkfish tail, romaine lettuce, eggplant, sauce vieirge
