New Menus At Le Bec-Fin
Hey, remember last week when everyone had their undies in a bunch over the half-carnivore/half-veggie/very Frenchy-By-Way-Of-Napa menu that chef Walter Abrams had in place for the opening week at the new Le Bec-Fin? Remember how we decided to translate it out of Franglish and into plain language for the very complain-y folks angry at having to read the French word for mushrooms?
Well guess what? It’s a new week and chef Abrams has put out a new menu. Two of them, actually. This new board began on Friday, June 22, and it appears that Abrams has abandoned the single, blended prix fixe in favor of a six(ish) course either/or regular menu and a separate “Menu du Jardin” with 7 or 8 courses and no options. What’s more, you’ll notice that he’s asking $150 for both of them–the same price for meat as for veggies–which is just ballsy.
The chef has also written this one in something that reads a lot more easily for those who don’t know their consomme from “fancy chicken soup”–which, frankly, I think is a bit of a cop-out, but whatever. I ain’t the one wearing the big white hat.
Check out what’s for dinner after the jump. I’m betting that, this time around, everyone can find something to be excited about.
Le Bec-Fin Menu du Chef
22 June 2012
Sorrel Velouté, Caviar, Cucumber and Pommes Soufflées
Or
Quarry Hill Farm Omellette, Australian Black Truffle and Mimollette
Fennel Ravioli, Littleneck Clams, Niçoise Olives, Orange Suprême and Bronze Fennel
Or
Mangalitsa Ham, Cranberry Beans, Mizuna and Parmesan Broth
Hudson Valley Foie Gras Terrine, Onion Brioche, Currants and Pistachios
Or
Summer Melon Salad, Smoked Corn Kernels, and Bonito Emulsion
Atlantic Halibut, Yukon Gold Potatoes, English Peas and Summer Truffles
Or
Diver Scallop, Cauliflower, Toasted Almonds and Marinated Grapefruit
36 Day Dry Aged Beef, Chanterelle Mushroom Puree, Turned Carrots,
Baby Gems with Sauce Bordelaise
Or
Roasted Lamb Saddle, King Trumpet Mushrooms, Pearl Onions and Blackberries
Le Chevrot, Tama’s Sour Cherries and Candied Walnuts
Celery Sorbet, Summer Berries and Candied Pecan Shortbread
Mousse au Chocolat de Michel Cluizel, Poached Cherries and Macadamia Nut Ice Cream
Or
Meyer Lemon Parfait, New Jersey Blueberries, Lemon Verbena and White Chocolate
Prix Fixe
One Hundred and Fifty Dollars
Le Bec-Fin Menu du Jardin
22 June 2012
Marinated Root Vegetables and Crème Fraiche
Lovage Meringue, Jaune d’oeuf, Australian Truffles and Sweet Corn
Grilled Summer Squash, Artichokes, Young Lettuce and Fines Herbes Vinaigrette
Pappardelle, Demi-Sec Tomatoes, Cranberry Beans and Fennel Nage
Champignons de Paris, Lemon, Young Beets, Sheep’s Yogurt, Mache and Tarte de Rye
Meadow Creek Farm Mountaineer, Two Mile Farm Honey and Peaches
Wild Strawberry Soda and Lemon Verbena Sorbet
Salted Caramel Mousse, Banana Genoise, Hazelnuts and Vanilla Ice Cream
Prix Fixe
One Hundred and Fifty Dollars