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Home > Restaurants > Eleven Madison Park

Eleven Madison Park Menu

lunch menu $28

Two- Course Prix fixe. One appetizer, One Entrée

appetizers
Octopus Salad with mizuna, avocado and radishes      
Green Salad with shaved young vegetables and almonds      
Artichoke Salad with arugula, bacon lardons, manchego and pine nuts      
Sweet Corn velouté with nova scotia lobster and bacon      
Slow Poached Organic Egg with asparagus, hollandaise and parmigiano reggiano      
Four Story Hill Tête de Cochon with pickled baby vegetables      
Lamb Ravioli with eggplant, mint and pecorino romano      
Spaghetti Alla Chitarra with cherry tomatoes and basil      
main course
Roasted Salmon with mint, garden peas and yogurt      
Poached Red Snapper with fennel, shellfish and sauce bouillabaisse      
Seared Atlantic Skate with meyer lemon, capers and parsley      
Tagliatelle with veal ragout, rosemary and parmigiano reggiano      
Nova Scotia Lobster Roll with mixed greens       supp 10
Lamb Sausage with arugula, tomato confit and potato mousseline      
Organic Chicken "basquaise" with chorizo, basil and taggiasca olives      
Suckling Pig with broccoli rabe and pickled mustard seeds      
Sauté of Black Angus Beef with peas, carrots and sauce bordelaise      
gourmand lunch menu $68
Wine Pairings $45
Hawaiian Blue Prawn roulade with avocado, lime and yogurt      
Foie Gras mille-feuille with green market plums, umeboshi and bitter almonds      
Atlantic Turbot sous-vide with sweet corn, summer radishes and purslane      
Elysian Field Farm Lamb herb roasted with sheep’s milk tart, sweet onions and bacon      
Jivara Chocolate moelleux with vanilla, olive oil and cocoa citrus sorbet      

dinner $88

Three-course Prix Fixe (two savory, One sweet)

appetizers
Heirloom Tomatoes salad with jamón ibérico, melons and fino verde basil      
Hawaiian Prawns roulade with avocado, lime and yogurt      
Atlantic Fluke carpaccio with meyer lemon oil, sea urchin cream and piment d’espelette      
Knoll Krest Farm Egg slow poached with green asparagus and parmigiano reggiano      
Foie Gras mille-feuille with green market plums, umeboshi and bitter almonds       supp 20
Lynnhaven Farms Ricotta di Capra gnocchi with violet artichokes, taggiasca olives and bacon      
fish and crustaceans
Atlantic Halibut seared with meyer lemon, capers and parsley      
Loup de Mer seared with celeriac fondant, tomato confit and star anise      
Nova Scotia Lobster poached with lemon verbena and the flavors of ratatouille       supp 20
meat and poultry
Four Story Hill Farm Suckling Pig roasted with garden peas à la française      
Black Angus Beef grilled tenderloin with asparagus, vin jaune and oregon morels      
Colorado Lamb herb roasted with eggplant, crispy panisse, cumin and sheep’s milk yogurt      
Milk Fed Veal glazed with ris de veau, morel panna cotta and fava beans      
Grimaud Farms Guinea Fowl roasted with lemon, rosemary and summer truffles (for two)      
Muscovy Duck glazed with honey, lavender, rhubarb and spices (for two)      
early summer 2009 tasting $125
Wine Pairings $95
Hors D’oeuvres      
Greenmarket Heirloom Tomatoes composition with terre bormane olive oil and fino verde basil      
Organic Rabbit rillette with cherries, pickled onions and grilled pistachio bread      
Nova Scotia Lobster poached with lemon verbena and the flavors of ratatouille      
Elysian Field Farm Lamb herb roasted with sheep’s milk tart, garden peas and bacon      
Jivara Chocolate moelleux with vanilla, olive oil and cocoa citrus sorbet      
Mignardises      
tasting menus
Four Story Hill Suckling Pig five-course seasonal tasting       125
Wine Pairings       95
Gourmand Menu "eleven" - chef daniel humm’s selection of eleven courses       175
Wine Pairings       125

dessert

lunch dessert
Selection of House Made Tarts      
Rhubarb & Brown Sugar Crumble      
Lemon Meringue      
Raspberry Linzer Tart      
Chocolate Passion Fruit      
Chocolate Caramel      
&Quot;cookie plate" a selection of macarons       12
Fromages Naturels a selection of artisanal cheeses       15
dinner dessert - fruit
Summer Melons honey dew, cantaloupe, watermelon and citrus tapioca      
Cherry "crumble" variations of bing and sour cherries with toasted almonds      
Tahitian Vanilla soufflé vermont quark and passion fruit sauce      
Sorbet & Ice Cream cherry, strawberry, chocolate, passion fruit vanilla, popcorn, espresso, toasted almond      
dinner dessert - chocolate
Jivara Chocolate moelleux with vanilla, olive oil and cocoa citrus sorbet      
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      
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