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Home > Restaurants > Picholine
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3-Course Prix Fixe (prelude / Day Boat or Land / Dessert or cheese) $92. Chef's Tasting - 12 / 16 Courses $165 / $195. Wine Pairings Available
| preludes | ||||
|---|---|---|---|---|
| Upon Request Organic Field Greens / Vegetarian Menus | ||||
| Fava Bean Agnolotti mangalitsa prosciutto, pecorino, nettle pesto | ||||
| Spring Vegetable Salad parmesan textures, herbal bath | ||||
| Frog Legs 64 degree farm egg, spring garlic-parsley emulsion | ||||
| Long Island Fluke Cru citrus-ginger broth, avocado, chili | ||||
| Wild Mushroom Risotto asparagus, morel butter | ||||
| Peekytoe Crab Salad compressed cucumber, curry, yogurt | ||||
| Sea Urchin Panna Cotta chilled ocean consommé, caviar, seaweed tuiles | ||||
| Day Boat Lobster smoked ricotta-potato mousseline, cèpes | supp 6 | |||
| day boats | ||||
| Wild Dover Sole cauliflower variations, lemon, truffle gremolata | supp 15 | |||
| Halibut "en croute" peas "à la française," spring onion, rhubarb-mint jus | ||||
| Wild Striped Bass squid ink "pearls," romesco mousse, basquaise flavors | ||||
| Diver Sea Scallops asparagus, vin jaune, morel vinaigrette | ||||
| the land | ||||
| Elysian Fields Lamb Duet fresh chickpea textures, goat cheese, demi-sec tomato | supp 10 | |||
| Painted Hills Farm Rib-eye "loaded potato," scallion, béarnaise cloud | ||||
| Thomas Farm Squab foie gras, rhubarb pain perdu, tokyo turnips | ||||
| Four Story Hills Farm Cochon de Lait gooseberry mostarda, ramps, black garlic coulis | ||||
3 Course Prix Fixe $82. 8 Course Vegetarian Tasting Menu Prix Fixe $115 / With Wine Pairings Additional $80
| preludes | ||||
|---|---|---|---|---|
| Spring Vegetable Salad parmesan textures, herbal bath | ||||
| Fava Bean Agnolotti ramps, pecorino froth, nettle pesto | ||||
| Avocado citrus-ginger broth, chili, shiso | ||||
| Fresh Chickpea Salad demi-sec tomato, olive, goat cheese | ||||
| Compressed Cucumber curry, yogurt, peanuts | ||||
| Asparagus Variations morels, vin juane sabayon | ||||
| entrees | ||||
| Wild Mushroom Risotto asparagus, morel butter | ||||
| Cauliflower Textures lemon, truffle gremolata, brown butter pudding | ||||
| Peas "a la francaise" wild mushrooms, rhubarb-mint jus | ||||
| &Quot;raclette 2012" heirloom potatoes, mushroom "soil" | ||||
| &Quot;porterhouse" Garnish creamed spinach, loaded potato, onion rings | ||||
| Seasonal Vegetable Composition flavors and textures of spring | ||||
Available 5pm-6:15pm tuesday-saturday. Prix Fixe 2 Course $68 / 3 Course $88
| preludes | ||||
|---|---|---|---|---|
| Upon Request Organic Field Greens / Vegetarian Menus | ||||
| Fava Bean Agnolotti mangalitsa prosciutto, pecorino, nettle pesto | ||||
| Spring Vegetable Salad parmesan textures, herbal bath | ||||
| Frog Legs 64 degree farm egg, spring garlic-parsley emulsion | ||||
| Long Island Fluke Cru citrus-ginger broth, avocado, chili | ||||
| Wild Mushroom Risotto asparagus, morel butter | ||||
| Peekytoe Crab Salad compressed cucumber, curry, yogurt | ||||
| Sea Urchin Panna Cotta chilled ocean consommé, caviar, seaweed tuiles | ||||
| Day Boat Lobster smoked ricotta-potato mousseline, cèpes | supp 6 | |||
| day boats | ||||
| Wild Dover Sole cauliflower variations, lemon, truffle gremolata | supp 15 | |||
| Halibut "en croute" peas "à la française," spring onion, rhubarb-mint jus | ||||
| Wild Striped Bass squid ink "pearls," romesco mousse, basquaise flavors | ||||
| Diver Sea Scallops asparagus, vin jaune, morel vinaigrette | ||||
| the land | ||||
| Elysian Fields Lamb Duet fresh chickpea textures, goat cheese, demi-sec tomato | supp 10 | |||
| Painted Hills Farm Rib-eye "loaded potato," scallion, béarnaise cloud | ||||
| Thomas Farm Squab foie gras, rhubarb pain perdu, tokyo turnips | ||||
| Four Story Hills Farm Cochon de Lait gooseberry mostarda, ramps, black garlic coulis | ||||
| prix fixe desserts | ||||
| Available After 9:30pm 3 Course Prix Fixe $28. Sommelier Wine Pairings Additional $18 | ||||
| Sweet Prelude | ||||
| Passion Fruit "cannoli" coconut tapioca, exotic fruit soup | ||||
| Yogurt Panna Cotta rhubarb sorbet, strawberry "sponge," .25 year aged balsamic | ||||
| Apple "pain perdu" brown butter ice cream, green apple cloud, rum raisin sauce | ||||
| Chocolate Textures milk chocolate flan, bittersweet chocolate mousse, confiture de lait | ||||
| Picholine Petits Fours and Chocolates | ||||
| desserts $20 | ||||
| Citrus Pavlova meyer lemon curd, blood orange sorbet, pine nuts, olives | ||||
| Chocolate Textures milk chocolate flan, bittersweet chocolate mousse, confiture de lait | ||||
| Apple "pain perdu" salted caramel ice cream, green apple cloud, rum raisin sauce | ||||
| Yogurt Panna Cotta rhubarb sorbet, strawberry "sponge," 25 year aged balsamic | ||||
| Passion Fruit "cannoli" coconut tapioca, exotic fruit soup | ||||
| Selection of Sorbets and Ice Creams | ||||
| Selection of Artisanal Cheeses cave-ripened | supp 7.50 | |||
| french press coffees $14 | ||||
| Listed From Lightest to Richest | ||||
| Guatemala Santa Is a Bel Cup of Excellence super clean featuring sweet notes of ripe nectarine brilliantly offset by a sparkling, citric acidity | ||||
| Picholine Signature Blend full-bodied with hints of grapefruit and dark chocolate | ||||
| Bin 16 the cup boasts bright, ripe fruity notes, supported by a delightful mix of east african and central american acidity against the backdrop of a lavish mouth feel | ||||
| Arabian Mocha-java a velvety body, delicate acidity and aromas that range from bittersweet chocolate to sweet spice to blackberry | ||||
| Decaf fonté Blend lingering roasty and chocolate notes with sparkling acidity | ||||
chef's tasting 12 / 16 courses, wine pairings available
| black | ||||
|---|---|---|---|---|
| Organic Assam a rich tea with a sweet honey flavor | ||||
| Peaches and Ginger a blend of black teas with pieces of peach and ginger root | ||||
| Decaf Darjeeling naturally decaffeinated black tea from darjeeling, india | ||||
| red | ||||
| Organic Rooibos slightly sweet and nutty | ||||
| Thai Rooibos blends rooibos, cinnamon, ginger, coconut and lemongrass | ||||
| white | ||||
| Mutan White a light, slightly sweet tea | ||||
| White Vanilla Grapefruit smooth citrus notes with indulgent vanilla aroma | ||||
| green | ||||
| Organic Bancha certified organic from china, light and clean tasting | ||||
| Jane’s Garden a blend of bancha tea and rose buds | ||||
| Decaf Sencha a brisk naturally decaffeinated green tea from china | ||||
| chai | ||||
| Indian Spice assam tea with cardamom and spices | ||||
| Chai Hara green tea, cardamom, cinnamon, nutmeg, coriander and ginger | ||||
| tisane | ||||
| Chamomile pure egyptian chamomile buds | ||||
| Spiced Plum a delightful infusion of cinnamon and plums | ||||
Prix Fixe $110 . / With Wine Pairings Additional $80. Amuse Varies
| Spring Vegetable Salad parmesan textures, herbal bath | ||||
|---|---|---|---|---|
| Long Island Fluke Cru citrus-ginger broth, avocado, chili | ||||
| Peekytoe Crab Salad compressed cucumber, curry, yogurt | ||||
| Wild Mushroom Risotto asparagus, morel butter | ||||
| Fava Bean Agnolotti mangalitsa prosciutto, pecorino, nettle pesto | ||||
| &Quot; Raclette 2012" heirloom potatoes, mushroom "soil" | ||||
| Diver Sea Scallops asparagus, vin jaune, morel vinaigrette | ||||
| Halibut "en croute" peas "à la française," spring onion, rhubarb-mint jus | ||||
| Wild Striped Bass squid ink "pearls," basquaise flavors | ||||
| Frog Legs 64 degree farm egg, spring garlic-parsley emulsion | ||||
| Cochon de Lait celery root, compressed apple | ||||
| Painted Hills Farm Beef "loaded potato," scallion, béarnaise cloud | ||||
| Passion Fruit "cannoli" coconut tapioca, exotic fruit soup | ||||
| Yogurt Panna Cotta rhubarb sorbet, strawberry "sponge," 25 year balsamic | ||||
| Apple "pain perdu" caramel ice cream, apple cloud, rum raisin sauce | ||||
Prix Fixe $145. With Wine Pairings Additional $95. Amuse Varies
| Sea Urchin Panna Cotta chilled ocean consommé, caviar | ||||
|---|---|---|---|---|
| Peekytoe Crab Salad compressed cucumber, curry, yogurt | ||||
| Sauteed Foie Gras gooseberry mostarda, pepper cress | ||||
| Foie Gras "shabu shabu" sweet and sour duck bouillon | ||||
| Day Boat Lobster smoked ricotta-potato mousseline, cèpes | ||||
| Diver Sea Scallops asparagus, vin jaune, morel vinaigrette | ||||
| Halibut "en croute" peas "à la française," spring onion, rhubarb-mint jus | ||||
| Wild Dover Sole cauliflower variations, lemon, truffle gremolata | ||||
| Elysian Fields Lamb Duet garlic royale, fennel "bagna cauda," eggplant | ||||
| Thomas Farm Squab endive, smoked cashew, pomegranate vinaigrette | ||||
| Roquefort Textures mousse, caramelized meringue, sherbet, sauternes gelée | ||||
| Strawberry "cloud" salted chocolate "rice krispies" | ||||
| Chocolate Textures milk chocolate flan, bittersweet chocolate mousse, confiture de lait | ||||
| Citrus Pavlova meyer lemon curd, blood orange sorbet | ||||
| snacks | ||||
|---|---|---|---|---|
| Manchego Tempura spicy tomato powder | 14 | |||
| &Quot;chips and dip" raclette, spiced potato | 8 | |||
| Amuse Varies chef selection | 10 | |||
| Quail Egg en Croute wild hackleback caviar | (per piece) 8 | |||
| Prosciutto Lollipops fig meringue, arugula | 14 | |||
| &Quot;loaded potato" bacon, scallions | 10 | |||
| tasting plates | ||||
| Fava Bean Agnolotti mangalitsa prosciutto, pecorino, nettle pesto | 12 | |||
| Spring Vegetable Salad parmesan textures, herbal bath | 12 | |||
| Frog Legs 64 degree farm egg, spring garlic-parsley emulsion | 22 | |||
| Long Island Fluke Cru citrus-ginger broth, avocado, chili | 14 | |||
| Wild Mushroom Risotto asparagus, morel butter | 15 | |||
| Peekytoe Crab Salad compressed cucumber, curry, yogurt | 14 | |||
| Halibut " en croute" peas "à la française," spring onion, rhubarb-mint jus | 18 | |||
| Wild Striped Bass squid ink "pearls," romesco mousse, basquaise flavors | 18 | |||
| Diver Sea Scallops asparagus, vin jaune, morel vinaigrette | 15 | |||
| Painted Hills Farm Rib-eye "loaded potato," scallion, béarnaise cloud | 25 | |||
| Thomas Farm Squab endive, smoked cashew, pomegranate vinaigrette | 24 | |||
| Four Story Hills Farm Cochon de Lait celery root, compressed apple, mustard seed aigre-doux | 20 | |||
| duets of cheese & wine | ||||
| For Each With 3oz $18. Wine Pairings 3 Course Tasting Menu $50. / 5 Course Tasting Menu $70 | ||||
| Sainte Maure goat’s milk - cave aged, loire valley, france | ||||
| Bouillon-d'orleans, vouvray, Loire Valley 2009 | ||||
| Fromage Du Marquis sheep’s milk - soft cheese corsica france | ||||
| Domaines Des braves, régnié - Cru Beaujolais 2010 | ||||
| Robiola cow & sheep’s milk - washed rind, italy | ||||
| Scarzello Barbera d’ alba, "superiore", Piedmont 2007 | ||||
| Ibores goat’s milk - from extremeadura, spain | ||||
| Alonso del yerro, Ribera del Duero 2008 | ||||
| Pleasant Ridge Reserve cow’s milk - from wisconsin | ||||
| Dr. Frank gewürztraminer, Finger lakes, New York 2010 | ||||
| Vacherin Fribourgeois cow’s milk - from switzerland | ||||
| Pinot gris, hugel, "classic", Alsace 2008 | ||||
| Scharfe Maxx cow’s milk - washed rind, canton thurgau switzerland | ||||
| Zind-humbrecht muscat, Alsace 2009 | ||||
| Tomme Du Berger goat & sheep’s milk - washed rind, provence france | ||||
| Chapoutier, "la ciboise", Luberon 2009 | ||||
| Winnemere cow’s milk - washed rind, greensboro, vermont | ||||
| Riesling, Heinz eifel, "eiswein", rheinhessen, 2009 | ||||
| La Peral cow’s milk - light blue, asturias, spain | ||||
| Chateau petite-vedrines, Sauternes 2007 | ||||
| Bayley Hazen Blue cow’s milk - blue, vermont | ||||
| Blandy’s 10 Year Malmsey Madeira | ||||
| Persille Du Malzieu sheep’s milk - blue, roussilion, france | ||||
| Churchills, Late-bottled Vintage Porto 2003 | ||||
| champagne & sparkling wine | ||||
|---|---|---|---|---|
| Moët & Chandon "impérial- brut réserve" | 24 | |||
| Bernard Rémy brut rosé | 28 | |||
| Lenz north fork of long island 2005 | 20 | |||
| white wine | ||||
| Riesling s.a.prum, "urziger wurzgarten" - kabinett 2009 | 16 | |||
| Sauvignon Blanc marc deschamps, pouilly-fumé 2008 | 17 | |||
| Muscat zind-humbrecht, alsace 2009 | 16 | |||
| Gewurtztraminer dr. frank, finger lakes, new york 2010 | 14 | |||
| Verdicchio baron pizzini, "dominé", castello di jesi 2009 | 15 | |||
| Chenin Blanc françois chidaine, montlouis-sur-loire 2008 | 14 | |||
| Pinot Gris hugel, "classic", alsace 2008 | 16 | |||
| Viognier barboursville, ‘reserve’, monticello 2010 | 14 | |||
| Fiano deconciliis, "donnaluna", campania 2010 | 15 | |||
| Chardonnay jean et gilles lafouge, meursault 2008 | 24 | |||
| Heitz cellars, Napa Valley 2008 | 18 | |||
| red wine | ||||
| Gamay domaines des braves, régnié - cru beaujolais 2010 | 14 | |||
| Pinot Noir domaine rollin, pernand-vergelesses, burgundy 2007 | 21 | |||
| Westrey, Willamette Valley 2009 | 19 | |||
| Grenache / Syrah chapoutier, "la ciboise", luberon 2009 | 15 | |||
| Tempranillo emilio moro, ribera del duero 2007 | 19 | |||
| Cabernet Blend chateau le peyre, st-estèphe, bordeaux 2004 | 22 | |||
| Barbera D'alba scarzello, "superiore", piedmont 2007 | 18 | |||
| Brunello di Montalcino collemattoni 2005 | 24 | |||
| Meritage chapellet, "mountain cuvée", napa valley 2009 | 20 | |||
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