Spring / Summer 2019 Menu
Hors D’Oeuvres
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
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 fraîche
White Asparagus and Belgium Endive Salad
truffled chanterelle cream, crispy grains
King Trumpet Oyster Mushroom Carpaccio
parmesan, herb salad, almonds, lemon
Entrées
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, leeks, radish, mint
Za’atar Roasted Portobello Steak and Spring Roots
wilted snow pea greens, crispy wild rice