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
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
Tags: Dining, Food, Restaurants
