Our Spring 2019 Menu


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.

Bar Bites

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.

Hors D’Oeuvres

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

First Course

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