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Home > Restaurants > Picholine
3 Courses $92, Each Additional Course $12
| preludes | ||||
|---|---|---|---|---|
| White Gazpacho red gazpacho granite, smoked paprika shrimp | ||||
| Compressed Watermelon arugula, goat's milk feta, tapenade | ||||
| Heirloom Tomatoes variations in textures and flavors | ||||
| Foie Gras "shabu shabu" root vegetable pearls, sweet and sour bouillon | ||||
| Wagyu #10 Carpaccio cipollini onion kimchi, puffed rice | ||||
| Warm Maine Lobster fried vanilla milk, endive, kumquats | supp 5 | |||
| Sea Urchin Panna Cotta chilled ocean consommé, caviar | ||||
| Tuna Cru "napoleon" flavors of the riviera, olive oil ice cream | ||||
| Porcini Risotto fava beans, bacca rossa parmesan | ||||
| Sheep’s Milk Ricotta Gnocchi artichokes barigoule, bottarga, parsley pistou | ||||
| Simple Salad of Organic Greens (upon request) organic extra virgin olive oil - ‘08 harvest | ||||
| day boats | ||||
| Casco Bay Cod brandade mille feuille, persillade, garlic froth | ||||
| Olive Oil Poached Halibut rhubarb, pea tendrils, chanterelle escabeche | ||||
| Grilled Rouget eggplant blini, romesco, basquaise jus | ||||
| Diver Sea Scallops crenshew melon tomato salad, green curry | ||||
| the land | ||||
| Choice of | ||||
| Lamb Duo provencal vegetables, bagna cauda | ||||
| Heirloom Chicken "kiev" chanterelle mushrooms and liquid foie gras | ||||
| Hudson Valley Rabbit fresh tagliatelle, wild burgundy snails | ||||
| Squab smoked cashew fig-foie gras vinaigrette | ||||
| 28 Day Dry Aged Prime Rib-eye potato confit, grilled treviso, bearnaise sabayon | supp 10 | |||
3 Plates For $58 Per person. Available Tuesday Through Thursday 5pm to 10pm, Friday and Saturday 10 pm- Close
| White Gazpacho red gazpacho granite, smoked paprika shrimp | ||||
|---|---|---|---|---|
| Compressed Watermelon arugula, goat's milk feta, tapenade | ||||
| Tuna Cru "napoleon" flavors of the riviera, olive oil ice cream | ||||
| Tagliatelle "carbonara" pancetta, quail eggs | ||||
| Grilled Rouget eggplant blini, romesco, olive, basquaise jus | ||||
| Steak Bavette tomato chutney, spring onion tempura | ||||
| Blanquette of Heritage Pork mustard spaetzle, root vegetable glacé | ||||
| Poussin dates, almonds, dandelion greens, meyer lemon | ||||
| Warm Caramel Apple Brioche apple salad, salted caramel ice cream | ||||
| Tiramisu Napoleon marsala ice cream, white coffee sabayon, coffee glass | ||||
| Chocolate Marquise candied hazelnuts, chicory crumbs, cinnamon salt | ||||
| &Quot;the Cheese plate" cave-ripened | ||||
Wine Pairings $85
| Textures in Vegetables summer flavors | ||||
|---|---|---|---|---|
| Borscht Soup mustard ice cream, goat cheese tuille | ||||
| Foie Gras "shabu shabu" sweet and sour bouillon | ||||
| Foie Gras Torchon heirloom beets, pistachio | ||||
| Porcini Risotto fava beans, bacca rossa parmesan | ||||
| Ricotta Gnocchi artichokes barigoule, parsley pistou | ||||
| Warm Maine Lobster fried vanilla milk | ||||
| Diver Sea Scallops crenshaw melon, tomato salad, green curry | ||||
| Olive Oil Poached Halibut rhubarb, pea tendrils, chanterelle escabeche | ||||
| Grilled Rouget eggplant blini, basquaise jus | ||||
| Lamb Duo provencal vegetables, bagna cauda | ||||
| Squab smoked cashew, fig foie gras vinaigrette | ||||
| Three Cheeses affiné | ||||
| Selections From Dessert | ||||
Available Tuesday-saturday in the Cheese and Wine Bar
| tasting flights $20 | ||||
|---|---|---|---|---|
| Bar menu. Selection of Three | ||||
| Panna Cotta Du Jour | ||||
| Px Sherry Sorbet serrano ham chips | ||||
| Dry Aged Beef a la basquaise | ||||
| Paella Spring Roll | ||||
| Shishito Pepper Tempura | ||||
| Marinated Olives | ||||
| Tapioca Crackers lemon salt | ||||
| Mushroom Tempura parsley pistou | ||||
| Foie Gras Lollipops supp | 5 | |||
| Foie Gras Explosion gizzards, frisée | ||||
| Smoked Paprika Shrimp | ||||
| Rhubarb Cloud 25 year balsamico tradizionale, chocolate salt | ||||
| Exotic Fruit Soup passion foam, coconut tapioca wafer | ||||
| Petit Fours and Chocolates | ||||
| tasting plates $15 | ||||
| One Course | ||||
| White Gazpacho | ||||
| Borscht Soup mustard ice cream | ||||
| Cheese Tempura Du Jour | ||||
| Liquid Foie Gras Tortellini | ||||
| Compressed Watermelon | ||||
| Foie Gras Shabu Shabu | ||||
| Summer Vegetable Textures | ||||
| Tuna Cru "napoleon" | ||||
| Sheep’s Milk Ricotta Gnocchi | ||||
| Porcini Risotto | ||||
| Tagliatelle "carbonara" | ||||
| Grilled Rouget | ||||
| Maine Lobster fried vanilla milk | ||||
| Diver Sea Scallops | ||||
| Olive Oil Poached Halibut | ||||
| 28 Day Dry Aged Prime Rib-eye supp | 5 | |||
| Squab smoked cashew, fig-foie gras vinaigrette | ||||
| Jamon Iberico de Bellota | 35 | |||
| Selections From Our Dessert Menu | 12 | |||
| desserts | ||||
| Textures of Rhubarb rhubarb gelee, yogurt sorbet, strawberry | ||||
| Passion Fruit "cannoli" coconut tapioca, exotic fruit soup | ||||
| Warm Caramel Apple Brioche apple salad, salted caramel ice cream | ||||
| Tiramisu Napoleon marsala ice cream, white coffee sabayon, coffee glass | ||||
| Citrus Tasting blood orange curd, salad, tangerine-tarragon sorbet | ||||
| Liquid Chocolate "tart" earl grey meringue, confiture de lait sorbet | ||||
| Chocolate Marquise candied hazelnuts, chicory crumbs, cinnamon salt | ||||
| Selection of Sorbets and Ice Creams | ||||
| cheese plates | ||||
| France valencay, le moulis, roquefort | ||||
| Spain majorero, roncal, valdeon | ||||
| Italy robiola rocchetta, brescianella stagionata, piave | ||||
| Switzerland kuntener reblochon, prattigauer, sbrinz | ||||
| England berkswell, keen's cheddar, colston bassett stilton | ||||
| U.s.a tumalo classico, uplands pleasant ridge, rogue river blue | ||||
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