Daniel , 3** New York

Chef - Daniel Boulud's

http://www.danielnyc.com/

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Menu

Dinner
Three Course Prix Fixe $105. Paired With Wine $60
Appetizers
Frog Leg And Watercress Velouté truffled mousseline, black garlic, chervil
Almond Crusted Foie Gras Terrine kumquat-date napoléon, mache, asian pear
Chilled Rabbit Porchetta With Chorizo spring vegetables, purple mustard colza vinaigrette
Citrus Cured Fluke shaved fennel, shiso bavarois, pink grapefruit
Tai Snapper Ceviche with persian cucumber shaved radish, tapioca pearls, dill oil
Duo Of Hamachi en tartare with romaine lettuce, wasabi tandoori spiced with pickled onions sesame tuile
Maine Peekytoe Crab fuji apple, celery crème fraîche hearts of palm
Aprika Crusted Maine Lobster Tail broccolini, pine nut gremolata, piquillo coulis
Broiled Sea Scallop Rosette stewed brussels sprouts, crispy rice black miso sauce
Beaufort Ravioli With Green Peppercorn black trumpet, mustard greens, speck ham
Main Courses
Black Sea Bass With Syrah Sauce leek royale, "pommes lyonnaise"
Slow Baked Dover Sole oregon morel fricassée, green asparagus
Grilled Arctic Char With Spring Garlic wilted spinach, glazed ramps marcona almond emulsion
Halibut Baked On Himalayan Sea Salt fennel confit, thai basil curried old chatham yogurt
Liberty Farm Duck Breast sweet potato, radicchio, cara cara orange
Four Story Hill Farm Squab swiss chard barbajuan, easter radishes artichoke barigoule
Spiced Elysian Fields Farm Lamb Chop ras el hanout, chickpea panisses cannelloni of shoulder, bulgur and apricot
Tasting Of Milk Fed Veal tenderloin with oregon morels, cheeks with fava bean coulis crispy sweetbread with tarragon pasta
Duo Of Dry Aged Black Angus Beef red wine braised short rib with carrot gratin, seared rib eye with pommes dauphine, shallot confit

Vegetarian
Three Course Prix Fixe $105. Paired With Wine $60
Appetizers
Persian Cucumber Gazpacho tapioca pearls, caraway croûton, dill oil
Satur Farm Mesclun Salad shaved cruidités, beets, walnut vinaigrette
Glazed Green Asparagus oregon morel fricassée, miners lettuce
White Asparagus From Provence poached egg dressing lemon balm mousseline, herb salad supplement 32.00
Hearts Of Palm With Crème Fraîche celery root rémoulade, apple beignet
Tasting Of Broccoli broccolini tempura with pine nut gremolatapurée with piquillo peppers
Vegetarian Main Courses
Pommes Lyonnaise leek royale, syrah butter sauce
Young Turnips With Bulgur Wheat eggplant baba ganoush, chickpea panisses yogurt vinaigrette
Trio Of Fennel confit with curry sauce, purée with thai basil crudité with manni oil
Spring Vegetable Ragoût easter radish, artichoke barigoule swiss chard barbajuan
California Carrot Gratin lemon-parsley salad, pommes dauphine
Beaufort Ravioli With Green Peppercorn black trumpet, brussels sprouts

Six Course Tasting Menu
Six Course Tasting $175, Paired With Wine $95. Eight Course Tasting $195. Paired With Wine $110.
Foie Gras Terrine With Marcona Almond kumquat-date napoléon, mâche, asian pear
Pâté Of Squab And Foie Gras sicilian pistachios, blood orange, lillet gelée
Wine Pairing: Gewurztraminer Oberer Weingarten Rolly Gassmann, Alsace 2004

Choice Of:
Maine Peekytoe Crab apple, celery crème fraîche, hearts of palm
Duo Of Hamachi en tartare with romaine lettuce, wasabi tandoori spiced with pickled onions
Wine Pairing: Chablis 1er Cru Montée De Tonnerre Domaine Servin 2006

Choice Of:
Paprika Crusted Maine Lobster Tail broccolini, pine nut gremolata, piquillo coulis
Beaufort Ravioli With Green Peppercorn black trumpet, brussels sprouts, speck ham
Wine Pairing: Châteauneuf-Du-Pape, Château Mont-Redon Rhone Valley 2007

Choice Of:
Crispy Salmon With Tarragon Cream daikon sauerkraut, salsify, smoked bacon
Black Sea Bass With Syrah Sauce leek royale, pommes lyonnaise
Wine Pairing: Copain Tous Ensemble, Pinot Noianderson Valley 2007

Choice Of:
Elysian Fields Farm Lamb Chop ras el hanout, chickpea panisses cannelloni of braised shoulder, bulgur, apricot
Duo Of Dry Aged Black Angus Beef red wine braised short rib with sunchokes seared rib eye with hazelnut-potato croquette
Wine Pairing: Château Talbot, Saint-Julien 2003

Choice Of:
Cilantro Poached Pineapple With Coconut lime-rum gelée, piña colada sorbet
Wine Pairing: Uroulat, Jurançon, France 2006
Tainori Chocolate Dacquoise With Rice Crispy lemon curd, dark chocolate ice cream
Wine Pairing: Maury, La Coume Du Roy 1998

Dessert
Fruit
Kaffir Lime Infused Mango buddha's hand confit, pink guava sorbet
Vanilla Scented Rhubarb pistachio genoise, pine honey ice cream
Huckleberry And Orange Vacherin lemon-olive oil emulsion
Caramelized Banana spiced nutmeg biscuit, passion fruit sorbet
Cilantro Poached Pineapple With Coconut lime-rum gelee, pine colada sorbet
Sorbet
Huckleberry
Pink Guava
Passion Fruit
Piña Colada
Chocolate
Warm Guanaja Chocolate Coulant liquid caramel, fleur de sel, milk sorbet
Darjeeling Tea Cremeux cocoa pain de genes, licorice ice cream
Chocolate Brownie With Mascarpone feuilletine, ethiopian coffee ice cream
Tainori Chocolate Dacquoise with rice crispy lemon curd, dark chocolate ice cream
Hazelnut Mousse With Gianduja milk chocolate, caramel ice cream
Ice Cream
Caraibe Chocolate
Licorice
Caramel
Ethiopian Coffee
Assortment Of American And Imported Cheeses
Four Selections 24.00
Six Selections 31.00

Teas $5.50
Black Tea
Darjeeling complex black tea from northern india with distinct muscatel notes
Blended Black Teas
Earl Grey single estate ceylon tea blended with bergamot oil
Earl Grey Decaffeinated decaffeinated ceylon tea scented with bergamot oil
Herbal Teas
Verveine traditional french tea made from lemon verbena leaves
Chamomile egyptian chamomile flowers with aromatic highlights of apple and chardonnay
Spearmint cooling, aromatic tea made from organically grown spearmint leaves
Tilleul subtle, woodsy provencal tea made from the leaves of the linden tree
Oolong Teas
Nantou Colony green oolong from central taiwan with a full body and aroma of lilac
Green Teas
Buddha rich green tea grown on the chinese zhoushan island