By Chef de Cuisine Mark Russell
it’s Springtime at gp!
We’re always pulling inspiration from local purveyors, global flavors and seasonal produce. This year, as we consulted with our famers, we were especially excited about the Spring 2019 Menu and the flavors and colors we could bring to the table.
Before school lets out for the summer and the kids are home, it’s cocktail time for adults with our new bar bites. Crispy miso alphabet pasta pairs with spicy wasabi peas for an irresistible snack; and our guilt-free vegan chicharrón features crispy tofu skin dusted with a barbecue spice blend.
Travel the world with our seasonal hors d’oeuvres featuring locally sourced, sustainable ingredients. We pulled inspiration from the Southwestern United States, Southeast Asia, and Europe as we created flavor-packed bites perfect for weddings, receptions, and other social events.
Pulled Chicken – Chili Verde, Gluten-Free Polenta Cake
Spicy Thai Chicken – Lettuce Cup
Boquerones – Hudson Valley Pickled Plum, Sweet Butter, Brooklyn Bakers Babka Bread
English Pea Blini – Carrot and Snow Pea Gremolata
A study of our favorites and classics—reimagined. We’ve made plants the star of the dish, using every part from root to frond.
Salanova Caesar – Gotham Greens Lettuce, White Anchovy, Parmesan
Goat Cheese and Asparagus Tart – Pea Tendrils, Sugar Snaps, Truffle Vinaigrette
The Mighty Vegetable Flight – Beet, Goat Cheese, Tomato, Carrot, Ginger, Gem Lettuce, Anchovy, Asparagus, Mushroom, Crème Fraiche
White Asparagus and Belgium Endive Salad – Truffled Chanterelle Cream, Crispy Grains
King Trumpet Oyster Mushroom Carpaccio – Parmesan, Herb Salad, Almonds, Lemon
People’s eating habits are changing as they become more aware of the relationship between food, their health, and the environment. At GP, we follow the Good Food Movement, the Locavore Movement, and the trends towards plant-based cuisine. This season, our food is lighter, healthier, and as always with an eye to local and sustainable sourcing. We have food suitable for every event and every dietary preference.
Corn Meal Crusted Cod – Sunchoke and Broccoli Stem Tartar Slaw
Lemon Branzino – Asparagus, Morels & Pommes Dauphine
Five-Spice Beluga Lentils and Roast Butternut Squash – Wild Rice, Greens, Chili Oil & Black Vinegar
Miso-Glazed King Oyster Mushroom Scallops – Cauliflower, Lemon Veloute & Snow Peas, Pea Tendrils
Oil Poached Arctic Char, Oyster Devonshire Cream – Wilted Lettuce, English Peas and Leeks, Radish, Mint
Za’atar Roasted Portobello Steak and Spring Roots – Wilted Snow Pea Greens, Crispy Wild Rice
Photo Credit: ©Amanda Gentile