Menu for Number 9 Park

Prix Fixe
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Chef’s Tasting
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Bar
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Bar
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Chef’s Tasting
|
Prix Fixe

Prix Fixe

Appetizers‍

Oysters on the Half Prosecco mignonette

Yellowfin Tuna Crudo Medjool date vadouvan, pickled rhubarb, blood orange

Organic Mixed Greens French feta‍ mousse, grilled baby carrots, a la Grecque dressing

Chilled Jumbo Green & White Asparagus Crab aïoli, quail egg, mushroom vinaigrette

Globe Artichoke Veloute Warm focaccia, pecorino Caggiano, Boquerones

Sweet Pea Ravioli Smoked ham‍ hock, morels, parmigiano

Prune-Stuffed Gnocchi Foie gras,‍ almonds, vin santo

9.00 Seared La Belle Farms Foie Gras Fiddleheads, bone-marrow bread pudding, rhubarb consommé optional supplement

Entrees

Roasted Golden Tilefish Calabrian chili, broccolini, tangerine

Cobia Au Poivre Braised spinach, prawn en Brik, beef jus

East Coast Halibut Spring vegetables, green garlic broth, toasted breadcrumbs

Roulade of Giannone Farms Chicken Braised spinach, prawn en Brik, beef jus

Duet of Rohan Duck Canele, artichokes en barigoule, castelvetrano olive

Crispy Berkshire Pork Belly Littleneck clams, ramp & fennel nage, chorizo vinaigrette

Colorado Lamb Loin Pea green & pistachio pesto, braised shank, polenta

Assiette of Veal Fiddleheads, morels, sauce bavarois

Dessert‍

Passion Fruit Pavlova Lychee, pistachio, rose

Mango Gâteau Yogurt, coconut,‍ chai tea

Rosemary Panna Cotta Rhubarb, almond, blood orange

Fried Carnaroli Rice Pudding Pineapple, cardamom, basil

Chocolate Crémeux Coffee, graham cracker, bay leaf

Dark Chocolate Mousse Black olive, hazelnuts, olive oil

Sorbet Du Jour Trio of daily sorbet

Glace Du Jour Medley of housemade ice creams

Chef’s Tasting

Chilled French White Asparagus Sea urchin, grapefruit, hazelnut Options: 2012 La Manarine Cotes du Rhone Rose

Smoked Scottish Salmon Fermented sunchokes, rock shrimp, green garlic Options: 2011 Selbach-Oster Riesling Kabinett

Handmade Fettuccine Wild ramp‍ & almond pesto, braised baby octopus, charred onion crumble Options: 2010 Monastero Suore Cistercensi “Coenobium”

Prune Stuffed Gnocchi foie gras, almonds, Vin Santo. Options: NV Veuve Clicquot Demi-Sec Champagne

La Belle Farm Foie Gras Custard Confit duck rillette, cardoon mostarda, toasted brioche Options: 2005 Domaine de la Bergerie Savennières “Le Grand Beaupréau”

Roasted Giannone Farms Chicken Breast Crispy pork‍ belly, Fiddleheads, saffron hollandaise Options: 2010 Hirsch Pinot Noir “Storyteller’s Cuvee”

Assiette of Local Grass-Fed Beef St. George‍ mushrooms, pickled rhubarb, grilled Persian cucumber Options: 2009 Rotier Gaillac Rouge “Renaissance”

Selection of Artisanal Cheeses Optional supplement

Mango Ice Orange blossom

Caramelized Honey Cremeux Canele, lemon verbena, apricot Options: 2011 Tirecul la Gravière Mombazillac ”Les Pins”

Bar

9.00 Swiss Pretzels Beer-mustard sauce, spicy pepper dip

17.00 Prime Steak Tartare Black garlic, pickled mushrooms, brioche

14.00 Duck Liver Mousse Almond Madeleine,‍ apricot marmalade, port gelee

16.00 Fried Head Cheese Charred lettuce puree, pickled fennel, mustard

16.00 Duck Confit Salad Mi-cuit egg, tart cherry, lentils

18.00 Flash-Seared Calamari Chickpea fritter,‍ saffron aïoli, sauteed arugula

21.00 Handmade Fettuccine Speck, asparagus,‍ egg yolk

22.00 Truffled Potato Gnocchi Lobster, peas, button mushrooms

24.00 Marinated Lamb Gorgonzola fondue, brioche, mixed greens

Bar

9.00 Swiss Pretzels Beer-mustard sauce, spicy pepper dip

17.00 Prime Steak Tartare* Black garlic, pickled mushrooms, brioche

14.00 Duck Liver Mousse* almond Madeleine,‍ apricot marmalade, port gelée

16.00 Fried Head Cheese* Charred lettuce purée, pickled fennel, mustard

16.00 Duck Confit Salad* Mi-cuit egg, tart cherry, lentils

18.00 Flash-Seared Calamari* Chickpea fritter,‍ saffron aïoli, sautéed arugula

21.00 Handmade Fettuccine* Speck, asparagus,‍ egg yolk

22.00 Truffled Potato Gnocchi* Lobster, peas, button mushrooms

24.00 Marinated Lamb* Gorgonzola fondue, brioche, mixed greens

Chef’s Tasting

Peekytoe Crab Salad* sea urchin, cardoon velouté, chicharrón NV Paul Chollet Crémant de Bourgogne Brut

East Coast Halibut* asparagus, sauce Maltaise, American caviar 2011 Quivira Sauvignon Blanc “Fig Tree Vineyard”

Wild Ramp Cappellacci* Castelmagno, rapini,‍ saffron crumble 2010 Oddero Barbera d’Alba

Prune Stuffed Gnocchi* foie gras, almonds, Vin Santo 2010 Le Petit Chambord Cour-Cheverny Moelleux “Renaissance” optional supplement

Terrine of La Belle Farm Foie Gras & Veal Sweetbreads* veal pastrami, rye, Upland cress NV Grant Oloroso Sherry “La Garrocha” optional supplement

Roasted California Squab* chicken-fried leg,‍ Georgia peas, sunny-side quail egg 2010 Hirsch Pinot Noir “Storyteller’s Cuvée”

Prime Sirloin of Beef* globe artichoke,‍ bone marrow custard, Maine oyster 2005 Château Coutelin-Merville Saint-Estèphe

Selection of Artisanal Cheeses Optional supplement

Lemon Verbena Granita Pineapple

Goat Yogurt Panna Cotta rhubarb, violet, agave 2011 Cascina Garitina Brachetto d’Acqui “Niades”

Prix Fixe

Appetizers‍

Oysters on the Half* Prosecco mignonette

Yellowfin Tuna Crudo* Medjool date vadouvan, pickled rhubarb, blood orange

Organic Mixed Greens* French feta‍ mousse, grilled baby carrots, à la Grecque dressing

Chilled Jumbo Green & White Asparagus* Crab aïoli, quail egg, mushroom vinaigrette

Globe Artichoke Velouté warm focaccia, Pecorino Caggiano, boquerones

Sweet Pea Ravioli smoked ham‍ hock, morels, Parmigiano

Prune-Stuffed Gnocchi foie gras,‍ almonds, Vin Santo

9.00 Seared La Belle Farms Foie Gras Fiddleheads, bone-marrow bread pudding, rhubarb consommé optional supplement

Entrees

Roasted Golden Tilefish* Calabrian chili, broccolini, tangerine

Cobia au Poivre* Braised spinach, prawn en brik, beef jus

East Coast Halibut* Green garlic, rock shrimp, fermented sunchokes

Roulade of Giannone Farms Chicken* Braised spinach, prawn en brik, beef jus

Duet of Rohan Duck canelé, artichokes en barigoule, Castelvetrano olive

Crispy Berkshire Pork Belly* Littleneck clams, ramp & fennel nage, chorizo vinaigrette

Colorado Lamb Loin* Pea green & pistachio pesto, braised shank, polenta

Assiette of Veal* fiddleheads, morels, sauce Bavarois

Dessert‍

Passion Fruit Pavlova Lychee, pistachio, rose

Mango Gâteau Yogurt, coconut,‍ chai tea

Rosemary Panna Cotta Rhubarb, almond, blood orange

Fried Carnaroli Rice Pudding Pineapple, cardamom, basil

Chocolate Crémeux Coffee, graham cracker, bay leaf

Dark Chocolate Mousse Black olive, hazelnuts, olive oil

Sorbet du Jour Trio of daily sorbet

Glace du Jour Medley of housemade ice creams

Menu for Number 9 Park

Prix Fixe

Appetizers‍

Entrees

Dessert‍

Chef’s Tasting

Bar

Bar

Chef’s Tasting

Prix Fixe

Appetizers‍

Entrees

Dessert‍

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