Four-course menu or à la carte dining at Restaurant DANIEL

Dinner

View our seven-course tasting menu here

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