NYC Restaurant Week® – Prix-Fixe Dinner

Sushi-grade yellow fin tuna with shallots, sesame, lime zest, ginger, coriander, fresh lime juice with a panko crumble

Pastry sheets filled with goat cheese with herbs.

Arugula, green apple, beetroot, cranberry, walnuts, Roquefort cheese and orange dressing

Crispy organic chicken croquettes (3 pcs) with a creamy béchamel filling, served with house-made aioli

Pan-roasted brussels sprouts with sun-dried tomatoes, garlic, herbs, and extra virgin olive oil ( V-VG-GF)

Caramelized onions, beef broth, toasted bread ,cheese

Slow-braised bone-in chicken in a Burgundy wine sauce with herbs, onions, mushrooms, carrots, and bacon, Served over mashed potatoes

Angus Hanger Steak ( 16 oz ) grilled to perfection Served with French fries Aand au poivre sauce.

Pan-seared Mediterranean seabass (fillet) with mashed potatoes, sautéed spinach & lemon butter sauce

Spaghetti cooked in savory beef broth with caramelized onions, topped with cheese and crispy shallots

Roasted seasonal fresh vegetables, tossed with garlic, extra virgin olive oil, and lemon juices

Tender beef slow-cooked in a rich red wine sauce with pearl onions, carrots, mushrooms, and crispy bacon. Served on homemade mashed potato

Pan seared Atlantic salmon served on creamy green risotto and finished with a Lemon Velvet sauce

Creamy custard flavored with espresso, topped with caramelized sugar

traditional Spanish Basque cheesecake – perfectly light, creamy and smooth, baked to caramelized perfection

Gluten Free classic almond cake based on sabayon with lemon zest, almond flour, icing sugar. Served with vanilla ice cream