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Home > Restaurants > Annisa
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| menu | ||||
|---|---|---|---|---|
| Spicy Grilled Eggplant with yogurt and lentils | ||||
| Appetizer | 13 | |||
| Vegetarian Entree | 25 | |||
| Boneless Quail 'maki' with fingerling potatoes and pistachios | 16 | |||
| Salad of Feta and Grapes with pinenuts and dill | 15 | |||
| Seared Sea Scallop with lotus and sea urchin butter | 17 | |||
| Sweet Pea Flan with escargots, ramps, pancetta and parmesan | 16 | |||
| Field Green Salad with fresh herbs | 9 | |||
| Tuna with three mints | 17 | |||
| Seared Foie Gras with soup dumplings and jicama | 18 | |||
| Miso Marinated Sable with crispy silken tofu in a bonito broth | 29 | |||
| Salt-broiled Spinach Mackerel with fresh chickpeas, sunchokes and an orange-anchovy vinaigrette | 28 | |||
| Skate with avocado and radishes, korean flavors | 27 | |||
| Sautéed Filet of Madai with maitake, mitsuba and myoga | 35 | |||
| Pan Roasted Farm Chicken with sherry, white truffle and pig feet | 28 | |||
| Breast of Long Island Duck with fava beans, fave leaves and chinese sausage | 31 | |||
| Grilled Australian Lamb Tenderloin with szechuan peppercorn, white soybeans and garlic chives | 33 | |||
| Pork and Beans | 29 | |||
| five course chef's tasting menu $75 | ||||
| We Ask the Entire Table to Participate in the Tasting Menu | ||||
| seven course chef's tasting menu $95 | ||||
| We Ask the Entire Table to Participate in the Tasting Menu | ||||
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