TY - Four Seasons New York menu

Tomato Gazpacho

with Croûtons and Ricotta Cheese

King Crab

with Mozzarella and Avocado Salad

Maine Lobster in Sherry Vinegar Mayonnaise over Iceberg Lettuce

Traditional Veal Tonnato

with Hearts of Romaine

Day Boat Scallops in their Shell

with a Seaweed Butter

Foie Gras Ravioli in a Warm Chicken and Oriental-Herbs Broth

Spaghetti

with Lobster, Scallops, Crab and Calamari

Osetra Caviar over a Crisp Poached Egg and Smoked Salmon

John Dory Fillet “A La Plancha” in a Barigoule Jus

Served with Artichokes

Pan-Sautéed Amadai in a Yuzu Citrus Broth

with Lily Bulbs

Pan-Seared Red Mullet

with a “Bouillabaisse”

Roast Japanese Hanger Steak

with Sautéed Shallots and Shishito Peppers

Breast of Squab Stuffed

with Foie Gras, Wrapped in Green Cabbage Barded with Bacon

Free-Range Caramelised Quail Stuffed

with Foie Gras, Served with Potato Purée and Summer Truffle

Veal's Head

with Ravigote Sauce

Steak Tartare

with Hand-Cut French Fries

Selection of Fine Imported French Cheeses

Tourmalet Sheep Cheese

with a Black Cherry Jam

Slow-Roasted Vegetables Layered

with Buffalo Mozzarella

Avocado Slices

with Seasoned Crab Meat and Almond Oil

Eggplant Cannelloni

with Tuna Confit

Fresh Langoustine Carpaccio

with Poppy Seeds

Tart of Fennel and Smoked Salmon

Topped with Herring Caviar

Osetra Caviar over Capellini

Dressed with Fresh Tomatoes

Maine Lobster

Served on White Asparagus Cream and Truffle Dressing

Caramelised Eel Layered

with Smoked Foie Gras

Traditional Veal Tonnato

with Hearts of Romaine

Day Boat Scallop in its Shell

with Seaweed Butter

Crispy Frog Legs

with Garlic Purée and Parsley Coulis

Seared Foie Gras

with Gratinated Grapefruit

Crispy Langoustine Papillote

with Basil Pesto

Sea Urchin in Warm Fennel Broth

Sautéed Squid

with Violet Artichokes and Chorizo in Tomato Water

Pan-Sautéed Amadai in a Yuzu Citrus Broth

with Lily Bulbs

John Dory Fillet “A La Plancha” in a Barigoule Jus

with Artichokes

Pan-Seared Red Mullet

with a “Bouillabaisse”

Free-Range Caramelised Quail Stuffed

with Foie Gras, Served with Potato Purée and Summer Truffle

Sweetbreads

with Sprig of Fresh Laurel and Stuffed Romaine Lettuce

Beef and Foie Gras Burgers

with Lightly Caramelised Bell Peppers

La Sucre

Golden Sugar Sphere, Vanilla Ice Cream, Saffron Mousse

Le Marron

Chocolate Croquettes, Dates, Chestnut Broth, Concentrated Milk Ice Cream

Le Pamplemousse

Grapefruit Segments, Wine Gelée, Mint Sorbet

Le Chocolat Noir

Molten Chocolate Cake and Coffee Mousse Topped with Vanilla Ice Cream

Le Riz

Rice Pudding, Caramelised Apple, Rosemary Ice Cream

Les Glaces Et Sorbets Du Jour

Daily Selection of Ice Creams and Sorbets with Seasonal Fruits

Les Tartes Tradition

Selection of Traditional Tartes