Tasting Menu We Offered Last Winter.  The Client Choose Seven Courses.

Tables Set With Seeds, Nuts, Dried Fruits and Salts

Ethiopia:

T’ef Cakes w/ Berberi Spiced Beef Tar-Tar

Mesopatamia:

Salad of Fresh Garbanzos, Lentils, Cucumbers, Wild Greens and Black Truffles

Ancient India:

An excerpt from a feast at King Srenika’s court:

Gastric of Citrus Fruits, Pomegranate, Grapes, Dates – and Kosali w/ Tamarind and Black Pepper

Greco-Roman

(Table Reset With Olives, Olive Oil, and Roman Bread)

An Excerpt from Achilles Feast for Odysseus During the Trojan War

Greece:

Lamb Chop in Herbs, Crispy Pork Belly, and Roasted Goat Loin w/ Melon

Rome:

Apicius: An Abridged Dish From First Cookbooks of Rome

Seared Tuna w/ Sauce of Liquamen (Roman fish sauce) and Asafetida (Persian Herb)

China

(“The Summons of the Soul” a 3^rd Century BC Poem espousing the Chinese philosophy of the five flavors and food for sustenance and food for fun. The balancing of salt, bitter, sour, hot and sweet.)

Crispy Duck, Forbidden Rice, Yam Sauce, Fried Honey Cakes and the Soup of the Wu.

Mexico

Survey of Three Tamales w/ Salsa of Tomatoes and Chilis and Chocolate Pumpkin Mole

Peru

Rocotto Chili Peppers Stuffed w/ Ground Duck, Grains and Fruit—and Potatoes a la Huancaina Sauce

The World Fused:

From The French Laundry Cookbook by Thomas Keller

Seared Pacific Moi with Fresh Soybeans, Scallion Radish Soup and Soy Temple Orange Glaze

Local Cheese Plate

Artisanal cheeses from New York and Vermont

Dessert:

(Table Reset with Chocolate Truffles from Single Origin Chocolates Makers)

Mom’s Apple Pie

Cinnamon Ice Cream

Pudding of Reduced Whole Cream Milk Saffron Sugar and Honey

Hors D’Oeuvres
Empanaditas of mixed spring vegetables and Panquehue
Saffron Manchego croquettas
Tlacoyo stuffed with goat cheese, black beans and sun dried tomatoes
Anticuchos de camerones en chimichurri
Ostiones pil pil
Tostada de cangrejo: lump crabmeat, mango, chipotle mayo
Shrimp mofongo
Mini gorditas w/ carnitas and spicy coleslaw


Tapas Menu
Table set w/ fresh baked maraquetas and butter
Tamal de langosta w/ salsa of grilled chiles and tomatillos
Pastel de pescado y mariscos (Mixed fish and seafood w/ crispy corn topping)
Rocoto relleno w/ melted pepper jack cheese
Peruvian ceviche mixto
Ancho rubbed beef short ribs w/ yucca a la huancaina
Ensalada de jicama, with lime, cilantro, chiles, crema and queso fresco
Grilled Chilean seabass with fresh herbs and mango salsa

Dessert
Suspiro Limeño
Mexican spiced molten chocolate cakes

Passed Hors D’oeuvres
Mom’s seafood and scallion pajeon
Perilla-leaf wrapped beef galbi with soy and chili paste
Pork and cabbage mandu
Bar B Q beef and kimchee kimbap
Watermelon and goat cheese with cracked black pepper
Lightly pickled white radish cubes
Asian infused tuna tartare on potato gaufrettes

Oyster Bar
Variety of Pacific Ocean and Atlantic Ocean oysters on the half shell with mignonette and lemon

Family Style Dinner
Salad Course (Plated)
Farmer’s market green bean and yuba salad w/ shaved Parmagiano Reggiano and green olive puree

Main Course (Family Style)
Table Set With Fresh Salted Butter and Sullivan Street Bread (Filone)
Grilled dry aged strip steak au poivre
Grilled striped bass w/ olive oil and herbs

Sides
Sauteed wild mushrooms
Ratatouille
Grilled fennel w/ herbs

Cheese Course
Plate of artisanal cheeses selected by the groom
Served w/ grilled bread and fig port jam

Dessert
Grilled lemon pound, with grilled stone fruit, mascarpone, and plum sauce

Family Style Dinner
Table Set w/ Sullivan Street Bread and Fresh Cream Butter

Salad Course (Plated)
Classic Caesar salad w/ extra herby croutons

Main Course (Family Style)
Herb encrusted organic lamb chops with red wine reduction
Grilled wild salmon chops w/ dill cream

Sides
Twice baked new potatoes
Creamed spinach
Roasted heirloom cauliflower

Dessert Bar
Fried pies
Tarte tatin
Chocolate hazelnut torte
Petit Fours
Whipped cream and berries