Menu for Picholine in New York

Dinner Menu

Appetizers‌

Onion Soup "2013" Smoked Gouda, Sourdough "Sponge," Onion Bouillon

Petit Pois "Bavarois" Green‌ Almonds, Ramps, Marcona Almond Sorbet

Risotto Primavera Vegetable Fritto Misto, Herb Butter

Fava Bean Agnolotti Mangalitsa Ham, Nettle Pesto, Pecorino Froth

Crab and Avocado Roulade Pickled Daikon, Citrus-Espelette Emulsion

Sea Urchin Panna Cotta (8. suppl) Chilled Ocean Consomme, Caviar, Seaweed Tuiles

Chilled Asparagus "Polonaise" Egg Dressing, Capers, Trout Roe

Rabbit and Foie Gras Rillette Pickled Vegetables, Purple Mustard, Pistachio Crostini

Entrees‌

Butter Poached Halibut Peas "A la française," Mint, Rhubarb Vinaigrette

Wild King Salmon "En Croute" Leeks Vinaigrette, Burgundy Snails, "Maitre d’ Butter"

Sauteed Red Snapper Cauliflower Arancini, Cucumbers, Curry Emulsion

Diver Sea Scallops Squid Ink Fideos, Romesco Mousse, Pimenton de la Vera

Niman Ranch Lamb Loin (12.suppl) Aritichokes Barigoule, Goat Cheese Gnocchi, Anchoïade

Painted Hills Farm Rib-Eye Pickled Bone Marrow, Chimichurri, Potato Mille-Feuille

Poulet Rouge "Kiev Royale" Chanterelles, Swiss Chard, Liquid Foie Gras

Thomas Farm Squab "Tajine" Moroccan Spiced Carrots, Date "Tabouli," Harissa

Pre & Post Theatre Prix Fixe

Vegetarian Menu

Preludes‌

* Denotes Vegan Option

Onion Soup "2013" Smoked Gouda, Sourdough "Sponge," Onion Bouillon

Fava Bean Agnolotti Nettle‌ Pesto, Pecorino Froth

Chilled Asparagus "Polonaise" Egg Dressing, Capers, Trout Roe

Cauliflower Arancini Cucumbers, Curry Emulsion

* Sorbello Farms Organic Field Greens Banyuls Vinaigrette

Entrees‌

Asparagus Variations Crème de morel, Vin Jaune Sabayon

Risotto Primavera Vegetable Fritto Misto, Herb Butter

Moroccan Spiced Carrots Date "Tabouli," Eggplant-Yogurt Coulis, Harissa Vinaigrette

Fresh Chickpea "Falafel" Raita, Artichokes Barigoule, Parsley Pistou

* Peas "A la Francaise" Chanterelles, Mint, Rhubarb Vinaigrette

"Porter House" Garnish Creamed Spinach Croquette, Potato "Mille Feuille," Onion Rings

Dessert Menu

20.00 Chocolate "Tostado" Baguette, Guanaja Mousse, Marqués de Valdueza Olive Oil

20.00 Rhubarb Contrasts Rhubarb‌ Double Cream, Rhubarb Sorbet, Lychee Gelée

20.00 Pecan Pie Revisited Pecan Panna Cotta, Aerated Pie Crust, Maple Bourbon Ice Cream

20.00 Dark Chocolate Brownie Minted Pea Ice Cream, Bacon Meringue, Sweet Pea Crumble

20.00 Passion Fruit "Cannoli" Pineapple, Coconut Pearls, Exotic Fruit Soup

20.00 Selection of Sorbets and Ice Creams

20.00 Selection of Artisanal Cheeses Cave-Ripened

Dessert Tasting Menu

Sweet Prelude‌

Rhubarb Contrasts Rhubarb Double Cream, Rhubarb Sorbet, Lychee Gelée

Pecan Pie Revisited Pecan‌ Panna Cotta, Aerated Pie Crust, Maple Bourbon Ice Cream

Dark Chocolate Brownie Minted Pea Ice Cream, Bacon Meringue, Sweet Pea Crumble

Picholine Petits Fours and Chocolates

5 Course Tasting Menu

Amuse Varie‌

Petit Pois "Bavarois" Green Almonds, Ramps, Marcona Almond Sorbet

Chilled Asparagus "Polonaise" Egg‌ Dressing, Capers, Trout Roe

Rabbit and Foie Gras Rillette Pickled Vegetables, Purple Mustard, Pistachio Crostini

*****************************

Onion Soup “2013” Gouda, Sourdough “Sponge,” Onion Bouillon

Fava Bean Agnolotti Mangalitsa Ham, Nettle Pesto, Pecorino Froth

Risotto Primavera Vegetable Fritto Misto, Herb Butter

*****************************

Sauteed Red Snapper Cauliflower Arancini, Cucumbers, Curry Emulsion

Wild King Salmon "En Croute" Leeks Vinaigrette, Burgundy Snails, "Maitre d’ Butter"

Painted Hills Farm Rib-Eye Creamed Spinach Croquette, Béarnaise Cloud

Thomas Farm Squab "Tajine" Moroccan Spiced Carrots, Date "Tabouli," Harissa

*****************************

Fromage Affines Selections from our Cheese Cart

*****************************

Passion Fruit Cannoli Pineapple, Coconut Pearls, Exotic Fruit Soup

Chocolate "Tostado" Chocolate Baguette, Guanaja Mousse, Marqués de Valdueza Olive Oil

Pecan Pie Revisited Pecan Panna Cotta, Aerated Pie Crust, Maple Bourbon Ice Cream

Selection of Sorbets and Ice Creams

8 Course Tasting Menu Royale

Amuse Varie‌

Sea Urchin Panna Cotta Chilled Ocean Consommé, Caviar

or

Crab and Avocado Roulade Pickled‌ Daikon, Citrus-Espelette Emulsion

*****************************

Seared Foie Gras Haricots Verts Almondine, Apricot Brown Butter

or

Foie Gras "Shabu Shabu" Sweet and Sour Duck Bouillon

*****************************

Fava Bean Agnolotti Mangalitsa Ham, Nettle Pesto, Pecorino Froth

or

Risotto Primavera Vegetable Fritto Misto, Herb Butter

*****************************

Diver Sea Scallops Asparagus Variations, Morels, Vin Jaune Sabayon

or

Butter Poached Halibut Peas "A la française," Mint, Rhubarb Vinaigrette

*****************************

Painted Hills Farm Rib-Eye Creamed Spinach Croquette, Béarnaise Cloud

or

Thomas Farm Squab "Tajine" Moroccan Spiced Carrots, Date "Tabouli," Harissa

*****************************

Spring Brook Farm Raclette “Fondue,” Puffed, Madeira Powder

*****************************

Rhubarb Contrasts Rhubarb Double Cream, Rhubarb Sorbet, Lychee Gelée

or

Pecan Pie Revisited Pecan Panna Cotta, Aerated Pie Crust,Maple Bourbon Ice Cream

*****************************

Chocolate "Tostado" Chocolate Baguette, Guanaja Mousse, Marqués de Valdueza Olive Oil

or

Dark Chocolate Brownie Minted Pea Ice Cream, Bacon Meringue, Sweet Pea Crumble

Menu for Picholine

Dinner Menu

Appetizers‌

Entrees‌

Pre & Post Theatre Prix Fixe

Vegetarian Menu

Preludes‌

* Denotes Vegan Option

Entrees‌

Dessert Menu

Dessert Tasting Menu

Sweet Prelude‌

5 Course Tasting Menu

Amuse Varie‌

8 Course Tasting Menu Royale

Amuse Varie‌

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