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. Of all the tasting menus featured so far in this series, Atera's is the by far the longest, a succession of 24 small bites and plates, beginning with toasted grain broth and culminating in four desserts and mignardise. In between there is lobster. There is caviar. There is sea urchin. And at 46 seconds in, there is a most beautiful specimen of duck. Turn up the volume, and see below for the full menu description.
The Spring 2014 Tasting Menu at Atera
Price: $195.
Wine pairing is $135 or $250 for the reserve pairing.
Toasted Grain Broth:
guanciale, hearty greens
--
Caviar:
tapenade, burnt cream
Pinot Noir/Chardonnary/Pinot Meunier:
Bruno Paillard, 'Première Cuvée'
Champagne, République Française, m/v
--
Black Bass:
broth of blossoms
Cin, Arctic Rose, Vermouth Blanc:
Acicularis Rising
--
Trout Liver:
fresh apple, brown butter
Riesling:
Weingut Jäger, Ried Achleiten, Smaragd, Weissenkirchen -
Wachau, Niederösterreich, Österreich, 2011
--
Smoked Trout:
pork fat
--
Amaranth Toast:
smoked roe, tartar sauce
--
Razor Clam:
garlic, almond
Gohyakumangoku:
Tentaka Shuzo, Tentaka Kuni 'Hawk in the Heavens'
Junmai, Tochigi Prefecture, Nipon
--
Sea Urchin:
squash, shrimp noodles
Toasted Barley:
D. Carnegie & Co., Porter
Goteborg, Sweden, 2013
--
Dumpling:
chicken, shrimp
Palomino Fino:
Equipo Navazos, 'La Bota No. 30' de Capataz Rivas - Bod. La Guita
Mazanilla, Sanlúcar de Barrameda, Andalucia, Reino de España
--
Geoduck:
lardo, air baguette
--
Scallop:
scallop mousse
Miyamanishiki & Yukigesho:
Dewazakura Shuzo, 'Festival of Stars' Tobiroku
Tokubetsu Ginjo, Yamagata-Ken, Nipon
-
Maine Lobster:
onion gel
Camellia sinensis:
Wūlóng Chá (Oolong), Miáolì Xiàn
Táiwān - Zhōnghuá Mínguó, 1993
--
Lobster Roll:
yeast, meringue
--
Saba Mackerei:
fermented rice, mushroom
Miyamanishiki:
Miyasaka, 'Last Ride Home,' Yamahai Nama
Nagano-Ken, Nipon
--
Oyster:
salt-baked turnip, rice
Sasanishiki, Kuranohana, & Cedar:
Ichinokura, Tarusake, Tokubetsu Junmai
Ohzaki, Miyagi-Ken, Nipon
--
Halibut:
black walnut, green tea pil pil
--
Hushpuppy:
smoked yolk, pickled corn
Rebula:
Movia (Ales Kristancic), 'Lunar,' Brda Goriška
Dobrovo - Primorska, Republika Slovenija, 2008
--
Roasted Duck:
pickles, duck jus
Savagnin:
Jacques Puffeney, Arbois-Vin Jaune
Jura, Rhône-Alpes, République Française, 2006
--
Duck Chip:
ragu
--
Sorbet:
lime, grapefruit, blood orange, mandarin
Gamay/Pine Liqueur/Pine Sap/Lemon Oleo:
Arolla Stone Spritz
--
Almond:
white chocolate
--
Cheesecake:
winnimere ice cream
--
Yogurt:
marshmallow, brown butter
Malvasia/Trebbiano/Sangiovese:
Fattoria di Felsina, Vin Santo di Chianti Classico
Toscana, Repubblica Italiana, 2004
--
Mignardise
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· Atera [Official Site]
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