NYC: Per Se

Wednesday, April 4, 2012 0 No tags Permalink 0

Gruyère Gougeres

Was sorting through photos from the first few months of 2012, and realized I never actually posted on the savory element of our meal (and not oysters and pearls and the foie gras. Dessert was the highlight, but you need savory to balance the sweet.

P.S. Read Danny’s post on his recent meal. I was also delighted to meet Roze at Per Se. We sat next to one another for half the meal before realizing it! Small world.

Salmon Cornettes and Chives

Horseradish “Veloute” – Marcona Almonds, Sour Cherry, and Pumpernickel Croutons

Sashimi of Atlantic Fluke – Hass Avocado, Piquillo Peppers and Arugula

“Oysters and Pearls” – “Sabayon” of Pearl Tapioca with Island Creek Oysters and Sterling White Sturgeon Caviar

White Truffle Oil Infused Custard – Ragoût of Black Winter Truffles

Six Salts…

…at the table.

Parkerhouse Roll

Peekytoe Crab Tortellini – “Ragoût” of English Peas, Yuzu Confit and Sea Urchin Emulsion

“Gâteau” of Hudson Valley Moulard Duck Foie Gras – Black Mission Fig Marmalade, Cipollini Onion Shoots, Petite Lettuce and Guinness Chocolate Sauce…

…to be devoured with a perfect, piping hot brioche.

Bread Service

Big Fin Squid “Poêlée” – Cracked Bulgur Wheat, English Cucumbers, Moroccan Olives and Cilantro

Hand Harvested Maine Sea Scallop – Globe Artichokes, Sweet Carrots, French Breakfast Radishes and “Hollandaise Mousseline”

Herb Roasted Elysian Field Farm’s Lamb – Creamed Black Trumpet Mushrooms, Caramelized Green Garlic, Arrowleaf Spinach and Anson Mills’ Polenta

…and then onto dessert!!

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