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New York Magazine

5 Ninth Menu (Valentine's Day)

Three courses, $75

first
Salumi & Egg Salad with garlic toasts
Truffled Vegetarian Celery Root Soup
Diver Scallop with cauliflower cream and marcona almonds
second
Braised Beef Short Ribs with blue cheese panzanella
Lobster Risotto with fine herbs and creme fraiche
Vegetarian Bread Dumplings with wild mushrooms and pumpkin broth
third
Warm Chocolate Mousse with passion fruit gelato and praline
Kaboucha Cake with tequila sauce and litchi gelato
Selection of Two Market Cheeses with fruit and nuts