Four-course menu or à la carte dining at Restaurant DANIEL
Dinner
View our seven-course tasting menu here.
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TO START
GOLDEN OSSETRA
50g Supplement $350
FIRST COURSE
MAINE LOBSTER SALAD “CHAUD-FROID”
Pepper “Piperade”, Romaine Lettuce, Alyssum
Supplement – $9
PENNSYLAVANIA GUINEA HEN TERRINE
Red Wine Poached Foie Gras, Concord Grapes
Amaranth, Stone Vine, “Brioche Fuilletée”
WEISER FARMS HEIRLOOM MELON SALAD
Cinco Jotas Ibérico Ham, Minted Burrata
Cubeb Pepper-Honeysuckle Vinaigrette
LONG ISLAND FLUKE
Salt Cured, Uni, Currant, Tomato
Perilla Seed, Purple Shiso
NORWICH FARM CELTUCE “VICHYSSOISE”
Scottish Langoustine “Craquelin”, Saga Saké
Hijiki, Seaweed Caviar
CALIFORNIA SPOT PRAWNS
Sweet Gem Lettuce, Cucumber
Avocado-Calamansi Chutney
SECOND COURSE
WILD MUSHROOMS “ÉTUVÉE”
Whole Wheat Corzetti Pasta, Jura Wine
Aged Comté Emulsion
NORTH CAROLINA SWORDFISH
Gingered Carrot “Subric”, Green Shoot Bok Choy
Miso-Pink Pepper Sauce
ALASKAN WILD KING SALMON
Baked in Clay, Foraged Seaweed Pommes Macaire
Baby Shallot, Sorrel Emulsion
Prepared for Two Only, Supplement – $22
ATLANTIC RED MULLET
White and Petit Rouge Sea Island Peas, Braised Greens
Jimmy Nardello Pepper, “Sauce Catalane”
MAINE SEA SCALLOP
Sea Salt Butter “Gratiné”, Tri-Colored Cauliflower
Vadouvan Emulsion
HUDSON VALLEY FOIE GRAS*
Pear Brandy Flambéed, Wild Blueberry “Clafoutis”
Asian Pear, Radicchio and Ruby Red Mustard
Supplement – $18
ENTRÉE
NEW ENGLAND TUNA
Binchotan Charred, Eggplant-Tomato Ravioli
Anise Hyssop-Cabernet Emulsion
LEHIGH VALLEY SQUAB DUO
Pink Peppercorn “Pomme Dauphine”, Plum
Squab Leg “Farcie”, Red Endive, Natural Jus
OHIO VEAL TENDERLOIN
Calf Liver “Gâteau”, Minnesota Wild Rice
Ají Dulce Farci, Melilot Infused Jus
SCHARBAUER RANCH WAGYU BEEF STRIPLOIN
Summer Squash Tartlet, Marjoram, Olive Jus
Ricotta, Garbanzo and Black Butte Chickpea
Prix Fixe Supplement – $18
ELYSIAN FIELDS FARM LAMB
Sumac and Red Kampoot Pepper Crusted Black Mission and Tiger Figs
Celery “Jus d’Agneau Perlé”
PENNSYLVANIA DUCK
Long Island Corn, Purple Potato Gnocchi, Galinsoga
Duck Leg Confit “En Galette de Maïs”
Four Course Prix Fixe $188
Optional Wine Pairings Available $125 or $195
View dessert offerings