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Home > Restaurants > Tocqueville
Menus provided by Menupages
| appetizers | ||||
|---|---|---|---|---|
| Creamless Puree of Parsnip Soup marinated black mission figs and lemon verbena | 10 | |||
| Cato Farms 'bloomsday' Cheddar Salad caramelized bosc pears, frisee and shaved fennel | 14 | |||
| Crudo and Tartare of Bluefin Tuna marinated lychee, pickled ramps and green coriander seeds | 16 | |||
| Golden Beef and Parmesan Risotto micro watercress and baby beets | 16 | 26 | ||
| Salad of Greenmarket Autumn Vegetables pomegranate vinaigrette | 14 | |||
| Smoked Hand Cut Fettuccine mountain rabbit, blue hubbard squash and braised cabbage | 16 | |||
| Confit of Veal Tongue cayuga farms wheat faro and concord grape puree | 15 | |||
| Duo of Hot and Cold Hudson Valley Duck Foie Gras medjool dates, granny smith apples, and breakfast radish | 22 | |||
| Truffled Creamy Parmesan Grits and Sunny Side Up Country Egg house cured veal bacon | 24 | |||
| California Sea Urchin and Angel Hair Carbonara sea lettuce, lime, soy | 21 | |||
| Fisher Island Oysters on the Half Shell | (6 pieces) 15 | (9 pieces) 21 | ||
| entrees | ||||
| Seared Yellowfin Tuna Salad Nicoise field greens, fingerling potatoes, fresh beans, breakfast radish, soft boiled egg, tomato, compote and black olive vinaigrette | 28 | |||
| Lobster Club lobster mayonnaise, arugula, pancetta, avocado, and grilled brioche | 24 | |||
| Local Wild Striped Bass and Brazilian Prawns yucca pudding, sweet peppers, and moqueca shellfish broth | 28 | |||
| Apple Cider Glazed Artic Char sunchoke terrine, tender tuscan kale and fuji apple confit | 26 | |||
| Seared Diver Sea Scallops and Foie Gras cepes, artichokes, fuji apple, and cider vinegar gastrique | 34 | |||
| Poached Maine Lobster sweet potato gnocchi, caramelized fennel, wood smoked crispy pork belly and port wine lobster reduction | 34 | |||
| Pot Au Feu of House Made Tofu honshimeji mushrooms, sugar peas and aromatic broth | 22 | |||
| Schmaltz Roasted Country Chicken spaghetti squash rillet, brussels sprouts, chicken liver croquette | 27 | |||
| Sixty Second Seared Dry Aged Sirloin frisee salad, toasted brioche, squire farm araucana egg and mushroom jus | 34 | |||
| afternoon bar menu | ||||
| Available in the Bar From 2pm - 5pm | ||||
| Spring Pea Soup pancetta croutons | 12 | |||
| Jumbo French White Asparagus slow poached farm egg and black garlic crostini | 16 | |||
| Cato Farms 'bloomsday' Cheddar Salad caramelized bosc pear, shaved fennel, hazelnut dressing | 14 | |||
| Crudo and Tartare of Bluefin Tuna blood orange, sicilian pistachios and watermelon radish | 18 | |||
| Wild ramp, Fava Bean and Mushroom Risotto parmesan tuille | 18 | 32 | ||
| California Sea Urchin and Angel Hair Carbonara sea lettuce, lime, soy | 18 | 28 | ||
| Tocqueville Pressed Hudson Valley Duck Foie Grass rhubarb marmalade, port wine pearls and toasted brioche | 18 | |||
| Homemade Gnocchi wilted arugula and sheep's milk ricotta | 17 | 24 | ||
| Fisher Island Oysters on the Half Shell | (6 pieces) 15 | (9 pieces) 21 | ||
| Cured Veal Breast shaved fennel, baby turnips and confit tuna caper sauce | 15 | |||
| Ground Sirloin Beef Burger homemade brioche, tomato, housemade ketchup, black garlic aioli and root vegetable chips | 18 | |||
| Seared Yellowfin Tuna Salad Nicoise field greens, fingerling potatoes, french beans, breakfast radish, soft boiled egg and tomato compote | 28 | |||
| Lobster Club lobster mayonnaise, arugula, pancetta, avocado, grilled brioche | 24 | |||
| Sixty Second Seared Dry Aged Sirloin frisee salad, toasted brioche, squire farm arucana egg and mushroom jus | 36 | |||
| prix fixe lunch $24.07 | ||||
| Creamless Puree of Parsnip Soup | ||||
| Homemade Gnocchi tender swiss chard and ricotta salata | ||||
| Catskill Rainbow Trout delicate squash, poached quince and cauliflower | ||||
| Peking Duck and Hudson Valley Foie Gras Dumpling polled pepper and grilled country bread | ||||
| Warm Chocolate Torte white chocolate sorbet and maldon sea salt | ||||
| Pumpkin Panna Cotta candied cranberries and walnut brittle ice cream | ||||
| A Selection of Our Homemade Sorbets | ||||
| appetizers | ||||
|---|---|---|---|---|
| Creamless Puree of Parsnip Soup marinated black mission figs and lemon verbena | 12 | |||
| Cato Farms 'bloomsday' Cheddar Salad caramelized bosc pears, frisee and shaved fennel | 15 | |||
| Crudo and Tartare of Bluefin Tuna marinated lychee, pickled ramps and green coriander seeds | 18 | |||
| Golden Beef and Parmesan Risotto micro watercress, and baby beets | 17 | 29 | ||
| Salad of Greenmarket Autumn Vegetables pomegranate vinaigrette | 16 | |||
| Smoked Hand Cut Fettuccine scottish mountain rabbit, blue hubbard squash and braised cabbage | 18 | |||
| Confit of Veal Tongue cayuga farms wheat fato and concord grape puree | 16 | |||
| Duo of Hot and Cold Hudson Valley Duck Foie Gras medjool dates, granny smith, apples and breakfast radish | 22 | |||
| Truffled Creamy Parmesan Grits and Sunny Side Up Country Egg house cured veal bacon | 24 | |||
| California Sea Urchin and Angel Hair Carbonara sea lettuce, lime, soy | 21 | |||
| Fisher Island Oysters on the Half Shell | (6 pieces) 15 | (9 pieces) 21 | ||
| entrees | ||||
| Confit of Wild Striped Bass and Brazilian Prawns yuca pudding, sweet peppers and moqueca shellfish broth | 34 | |||
| Apple Cider Glazed Artic Char sunchoke terrine, tender tuscan kale, fuji apple confit | 29 | |||
| Seared Diver Sea Scallops and Foie Gras cepes, artichokes, fuji apples, and cider vinegar gastrique | 36 | |||
| Poached Maine Lobster sweet potato gnocchi, caramelized fennel, wood smoked crispy pork belly, and port wine reduction | 38 | |||
| Pot Au Feu of House Made Tofu honshimeji mushrooms, sugar snap peas and aromatic broth | 24 | |||
| Schmaltz Roasted Country Chicken spaghetti squash rillet, brussels sprouts, chicken liver croquette | 29 | |||
| 21 Day Aged Sirloin and Pot Roast of Beef tocqueville potatoes, autumn mirepaix and bone marrow butter | 38 | |||
Three Courses $44. With Wine Pairing $59. Available 5:30pm-6:30pm in Tocqueville Dining Room and All Night in the Bar
| appetizers | ||||
|---|---|---|---|---|
| Creamless Puree of Chilled Asparagus Vichyssoise | ||||
| Cato Farms 'bloomsday' Cheddar Salad caramelized bosc pear, frisee, shaved fennel | ||||
| Union Square Market Tomato Salad and Consomme olive oil thyme sorbet | ||||
| Fisher Island Oysters on the Half Shell 6 pieces | ||||
| entrees | ||||
| Schmaltz Roasted Country Chicken glazed baby carrots, pearl onions and whipped potato mousseline | ||||
| Arctic Charr a la Plancha caroline sweet corn, summer squash succotash and huitlacoche flan | ||||
| Union Square Vegetable Garden | ||||
| desserts | ||||
| Selection of Four Cheeses quince pasta, honeycomb and walnut toast | 16 | |||
| Chocolate Tasting Plate souffle cake, chestnut bon bon, frozen hot chocolate and praline parfait | 16 | |||
| Frozen Chocolate Bon Bon caramel ice cream and maldon sea salt | 10 | |||
| Frozen Tangerine Souffle citrus salad and black tea sorbet | 10 | |||
| Steamed Date Cake butterscotch and creme de chantille | 10 | |||
| Coconut Tres Leches Cake coconut lime sorbet | 12 | |||
| Churros "martinez" kahlua sabayon, chocolate and tres leches sauce | 10 | |||
| Passion Fruit Panna Cotta costa rican pineapple broth and tropical fruit | 12 | |||
| Selection of Homemade Sorbets and Ice Creams | 10 | |||
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