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Two-Course Prix fixe: One appetizer, One Main course $28
| appetizer | ||||
|---|---|---|---|---|
| Endive and Treviso with black mission figs and prosciutto san danielle | ||||
| Heirloom Beets with lynnhaven farms chèvre frais, rye crumble and nasturtium | ||||
| Balik Salmon with pommes dauphine, frisée and crème fraîche | ||||
| Slow Poached Organic Egg with parmigiano-reggiano, mushrooms and celery | ||||
| Tagliolini with white alba truffles and parmigiano-reggiano | supp 95 | |||
| Chicken velouté with veal sweetbreads and black truffles | ||||
| Ravioli with butternut squash, sage and amaretti | ||||
| main course | ||||
| Scottish Salmon Mi-cuit with horseradish, cucumber and dill | ||||
| Seared Atlantic Skate with cauliflower, capers and almonds | ||||
| Slow Cooked Pink Snapper with saffron-endive nage and ginger | ||||
| Nova Scotia Lobster Navarin with chestnuts, butternut squash and tarragon | suppl 15 | |||
| Boudin Blanc with savoy cabbage, whole grain mustard and poached seckel pear | ||||
| Roasted Organic Chicken with lemon, rosemary and black truffles (for two) | ||||
| Bone Marrow Crusted Beef Tenderloin with saffron onions and braised shallots | suppl 15 | |||
| Venison Civet with brussels sprouts, bacon, sweet potato and chestnuts | ||||
| gourmand lunch $68 | ||||
| Wine Pairings $45 | ||||
| Heirloom Beets roasted with lynnhaven farm chèvre frais, rye crumble and nasturtium | ||||
| Balik Salmon salad with pommes dauphine, chives and crème fraîche | ||||
| Nova Scotia Lobster navarin with chestnuts, butternut squash and tarragon | ||||
| Millbrook Farms Venison roasted with brussels sprouts, hen of the woods mushrooms and gingerbread purée | ||||
| Chocolate Peanut Butter Palette caramel popcorn and popcorn ice cream | ||||
Three Course Prix Fixe $88. Two savory, One Sweet
| appetizers | ||||
|---|---|---|---|---|
| Heirloom Beets salad with lynnhaven farm chèvre frais, rye crumble and nasturtium | ||||
| Hawaiian Prawns roulade with avocado, lime and yogurt | ||||
| Alaskan King Crab variations with green apple, cilantro and madras curry | ||||
| Knoll Krest Farm Egg slow poached with matsutake mushrooms and everglades frogs’ legs | ||||
| Foie Gras torchon with blis maple syrup, pain d’épices and greenmarket apples | suppl 20 | |||
| Di Palo Ricotta gnocchi with violet artichokes, taggiasca olives and bacon | ||||
| White Alba Truffles tagliolini with parmigiano-reggiano | suppl 95 | |||
| fish & crustaceans | ||||
| Atlantic Pink Snapper slow cooked with saffron-endive nage and ginger | ||||
| Mediterranean Loup de Mer salt crusted with chanterelles, malabar spinach and tomato confit (for two) | ||||
| Nova Scotia Lobster navarin with chestnuts, butternut squash and tarragon | suppl 20 | |||
| meat & poultry | ||||
| Four Story Hill Farm Suckling Pig roasted with sweet potato, brussels sprouts, pickled plums and amaretti | ||||
| Black Angus Beef bone marrow crusted with saffron soubise and braised shallots | ||||
| Millbrook Farms Venison herb roasted with glazed bosc pear, black trumpet mushrooms and bacon | ||||
| Organic Milk Fed Chicken roasted with lemon, rosemary and black truffles (for two) | ||||
| Grimaud Farms Muscovy Duck honey lavender glazed with florence fennel, black mission figs and spices (for two) | ||||
| gourmand "eleven" $175 | ||||
| Chef Daniel Humm’s Selection of Eleven Courses | ||||
| taste of autumn $125 | ||||
| Wine Pairings $95 | ||||
| Hors D’oeuvres | ||||
| Hawaiian Prawns roulade with avocado, lime and yogurt | ||||
| Dover Sole slow cooked with matsutake sabayon and nasturtium | ||||
| Four Story Hill Farm Suckling Pig confit with crabapple chutney, cipollini onions and cider jus | ||||
| Millbrook Farms Venison herb roasted with gingerbread purée, porcinis and black mission figs | ||||
| Araguani Chocolate ganache with sweet potato dauphine and chestnut honey | ||||
| Mignardises | ||||
| Selection of House Made Tarts blueberry & brown sugar crumble, lemon meringue, cranberry linzer tart, pistachio & roasted fig, chocolate caramel | ||||
|---|---|---|---|---|
| &Quot;cookie plate" a selection of macarons | 12 | |||
| Fromages Naturels a selection of artisanal cheeses | 15 | |||
| fruit | ||||
| &Quot;caramel apple" toffee, walnuts and granny smith apple ice cream | ||||
| Blueberry & Sweet Corn bread pudding with buttermilk sorbet | ||||
| Tahitian Vanilla soufflé vermont quark and passion fruit sauce | ||||
| sorbet & ice cream | ||||
| Chocolate | ||||
| Cassis | ||||
| Buttermilk | ||||
| Passion Fruit | ||||
| Hazelnut | ||||
| Vanilla | ||||
| Popcorn | ||||
| Espresso | ||||
| Brown Butter | ||||
| Ricotta | ||||
| Granny Apple | ||||
| chocolates | ||||
| Flavors of Autumn amedei chocolate, piemontese hazelnuts and espresso | ||||
| Mint Chocolate Chip ice cream sandwich with araguani chocolate | ||||
| Chocolate Peanut Butter Palette caramel popcorn and popcorn ice cream | ||||
| Eleven Madison’s Symphony no. 2 chocolate tart with caramel and maldon sea salt | ||||
| hors d'oeuvres | ||||
|---|---|---|---|---|
| Hawaiian Prawns crostini with shaved fennel | 12 | |||
| Foie Gras mousse with peach chutney on brioche | 9 | |||
| Petit Farcis Niçois zucchini, onion, tomato and pepper | 15 | |||
| Veal Sweetbreads crispy cornets with parsley | 8 | |||
| Elysian Fields Farm Lamb burgers with house made pickles | 12 | |||
| Pizzetta "carbonara" lardons, goat cheese, caramelized onions | 18 | |||
| Gougères gruyère and fleur de sel | 9 | |||
| appetizers | ||||
| Green Salad with buttermilk, chives and black pepper | 14 | |||
| Octopus Salad with radish, avocado and mizuna | 17 | |||
| Goat’s Milk Ricotta Gnocchi with artichokes, olives and bacon | 18 | |||
| Chicken velouté with chanterelles and black truffles | 15 | |||
| Poached Egg with frog legs, farro and summer truffles | 16 | |||
| main courses | ||||
| Roasted Halibut with sweet corn, radishes and purslane | 32 | |||
| Seared Dorade with celeriac, tomato confit and star anise | 28 | |||
| Lamb Sausage with arugula, tomato confit and pomme purée | 26 | |||
| Black Angus Beef with saffron onions and braised shallots | 36 | |||
| dark spirited cocktails | ||||
| Creole Julep venezuelan rum, cognac, bourbon, mint, turbinado sugar, fee brothers’ whiskey bitters | 15 | |||
| À la Louisianne stanley arthur, famous new orleans drinks, circa 1937 rye whiskey, carpano antica formula vermouth, bénédictine, peychaud's bitters | 15 | |||
| Rye Noir rye whiskey, keemun black tea, blackberry liqueur | 14 | |||
| The Modern Mule bourbon, apple brandy, campari, spicy ginger soda | 12 | |||
| Morning Glory Fizz harry johnson, new & improved bartender’s manual, circa 1888 scotch, absinthe verte, citrus, egg white | 13 | |||
| Blood and Sand harry craddock, savoy cocktail book, london, circa 1930 scotch, cherry heering, italian vermouth, orange | 13 | |||
| Japanese Cocktail "professor" jerry thomas, the bartender’s guide, circa 1862 cognac, orgeat syrup, lime, bitter truth decanter bitters | 12 | |||
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