Friday, January 14, 2011

Valentine’s Day at Empire State South

5 courses

$95 food plus $55 for wine pairings

Amuse bouche:

beets and goat cheese: beet mousse, roasted beet, beet chips and bruleed goat cheese

Optional beginning ($90 supplement)

sevruga caviar service (0.5 ounce) with potato blinis, fingerling potato chips, Palladin toast, gribiche, lemon and dill

Champagne, Chartogne-Taillet, France, NV

1st Course

chilled kumamoto oysters with cucumber gelee and classic mignonette

Chablis 1er Cru, JP & B Droin, ‘Montee de Tonnerre’, Burgundy, France, 2009


galantine of squab, foie gras, and black truffle served with a winter salad of celery, Brussels leaves, frisee, shaved tome, and a black truffle-tawny port vinaigrette

Riesling, Dönnhoff, Schlossbockelheimer Felsenberg Spätlese, Nahe, Germany, 2005


charcuterie plate of rabbit three ways: cold pate, cold rillete, hot sausage with house mustards

Rotgipfler, J. Reinisch, Thermenregion, Austria, 2008

2nd Course

kampachi and tuna belly with Denchen shoya, pickled turnips and stems, micro turnips, benne and housemade soba

Albariño, Gran Vinum, ‘Nessa’, Rias Baixas, Spain, 2009


celery root and black truffle soup served with a croque madame of house ham, gruyere, and a quail egg

Bourgogne blanc, Alain Patriarche, ‘La Monatine’, France, 2008


ricotta cavatelli with guinea fowl sugo, caramelized fennel

Nebbiolo-Barbera, Brandini, Piedmont, Italy, 2004

3rd Course

Border Springs lamb leg: rosemary lamb jus, artichokes Barigoule, puree of flageolet, Athens tomatoes, salsify chip

Cabernet Sauvignon, Georg Rafael, Napa Valley, 2003


Crisp Striped bass with red wine braised shallot, Buttered escarole, crisp potato

Gruner Veltliner, Nikolaihof, ‘Hefeabzug’, Wachau, Austria, 2008


Grilled Maine lobster over cauliflower farroto, charred scallion escabeche, radishes

Soave Classico, Inama, ‘Vigneto du Lot’, Veneto, Italy, 2007

4th Course

selection of regional cheeses

Madeira, Rare Wine Co., ‘Savannah Verdelho’, NV


White-and-Dark Chocolate Semifreddo with warm hazelnut ganache

Tawny Port, Niepoort, 10 year, Portugal


Meyer lemon curd tart

Tokaji Aszu, Royal Tokaji Co., ‘Mad Cuvee’, Hungary, 2008


Almond and vanilla clafouti with sour cherry compote

Pedro Ximenez Sherry, Alvear, Spain, 2008

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