Welcome back to 60 Second Tasting Menu, a fast-paced visual tour of stunning, elaborate, and technically advanced menus currently on offer across the city. This week, veteran chef David Bouley shows off the winter tasting menu at his namesake Tribeca restaurant. It's a whirlwind of tweezers, truffles, sea urchin, mushrooms, mushrooms, and more mushrooms. Turn up the volume, and see below for the full menu description.
Tasting Menu, Winter 2014
Price: $175
Canapes
In-house Smoked Salmon Blini with salmon trout roe and white truffle honey
Late Harvest Tomato Coulis with almond yogurt, house-made sheep's milk ricotta, golden osetra caviar
House-made Kuzu Crisp with aligote and Perigord truffles
Plates
Forager's Treasure of Wild Mushrooms, coconut garlic broth, grilled toro, bio-dynamic watercress
Sea Urchin in the Shell, soy panna cotta, yuzu, meyer lemon, ginger and apple cloud
Porcini Mushroom Flan with Dungeness Crab and black truffle dashi
Miso Marinated Black Cod on avocado miso purée, glazed kumquat, smoked milk, passion fruit and toasted buckwheat
Lobster with celery root purée, duxelles of Maine chanterelles, fresh pomegranate Italian blood orange dressing
Organic Connecticut Farm Egg, 24 month aged Comte cheese
White Fallow Venison glazed with cocoa, daube of wild Oregon bluefoot mushrooms, Japanese rice red wine risotto
Valrhona Chocolate "Frivilous" tangerine, clementine, mandarin sorbet
· All Eater Videos [~ENY~]
· All Coverage of Bouley [~ENY~]
· Bouley [Official Site]
