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Eleven Madison

After just posting about Per Se, I have to follow-up with a post on Eleven Madison. Although Per Se will always have a special place in my heart (or rather, stomach), my husband and I both agree that Eleven Madison is a "better bang for your buck". The creativity and quality of their dishes are on the same tier as Per Se, but for much less money. The atmosphere is more relaxed, and the decor is so wide and refreshing for New York! Our first time was in 2007 for a delicioius brunch. To this day, I still think about my "poached four story hill poularde with potato mousseline, parsnip and black truffles"... who knew chicken could taste so good!
Big Eye Tuna Pickled Asian Pear and Celery Foie Gras "En Torchon" Venezuelan Cocoa and Quince Gelee Roasted Jerusalem Artichokes Endive and Hazelnut Vinaigrette Breads Poached Four Story Hill Poularde Potato Mousseline, Parsnip and Black Truffles Slow Cooked Scottish Salmon Horseradish Crust, Kohlrabi and Riesling Sauce Organic Egg Frittata, Mushrooms, Zucchini, and Gruyere "Fromages Naturels" Selection of Four Farmstead Cheeses with Condiments Sheep's Milk Cheesecake Pineapple, Kaffir Lime and Kili Pepper Shortbread
The second time we went back (fall 2008), they had started a tasting menu option. I love tasting menus! There's nothing like having eleven courses to keep you on your toes!
Amuse bouche Wild Char Roe: Baked Potato Ice Cream with Sour Cream and Chives Heirloom Beets: Roasted with Lynnhaven Chèvre Frais Panna Cotta and Nasturtium Big Eye Tuna: Marinated with Heirloom Tomatoes, Olio Verde and Basil Foie Gras: Terrine with Cherries, Lemon Balm and Sicilian Pistachios Nova Scotia Lobster: Poached with Bacon Panna Cotta and Sweet Corn Chilean Turbot: Slow Cooked with Fleur de Courgette, Saffron-Fumet and Tarragon Vermont Suckling Pig: Confit with Cipollini Onions, Apricot Chutney and Cardamom Jus (This was the only dish I didn't like. The skin on the pig was too thick and hard-to-chew) Fromage: Selection of Artisanal Cheeses Greenmarket Raspberries: Sablé with Lemon Verbena and Balsamic Vinegar Bittersweet Chocolate: Custard with Caramelized Banana and Passion Fruit Mignardises

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