Here are the dishes we chose...
The good surprise of this dinner! I gives you the recipe found in the book below...
Big eye tuna tartare, shallot-lime dressing and trout caviar
Maine lobster tails, thermidor butter, cauliflower-almond puree,
cippolini onions, baby spinach
The desserts were promptly eaten ! and we enjoyed them.
In general, I thought that the lighting in the dining room was too dark (some would say romantic)... which makes me discover the colorfulness and the freshness thanks to the flash of my camera after visualizing the shots I made ! Disappointing...
The interior made me feel not comfortable, too artificial, cold design for our style., not convivial at all... More like the kind of restaurants you go to show off or to impress your business clients maybe. The restaurant was two-third empty on a Saturday night ! I should have been more suspicious since I could make a reservation the day before. Surprising and very unusual in NYC...
Concerning the check, 260$ (including tips and one bottle of average wine) is far overpriced for the dishes we had ; you can find a great deal of restaurants in New York for at least 60$ cheaper and the same quality of dishes. We won't come back or recommend it!
5 cloves roasted garlic confit (cover peeled cloves with oil and bake in a 325ºF oven for 30 mn)
1 cup walnut
1 TBS white wine vinegar
2/3 cup grapeseed oil
2 tsp chervil or parsley
1 tsp marjoran or oregano
In my own version, I add capers and anchovies with pink peppercorns.