Chef Alfred Portale

BOUILLABAISSE TETOU-STYLE
saffron pernod emulsion

ROASTED EGGPLANT CAVIAR
romero pepper

SWEET CORN CROQUETTES
chipotle aioli

SMOKED SALMON RILETTES
golden trout roe, squid ink cone

GOTHAM TUNA TARTARE
shiso miso

FOIE GRAS MOUSSE
bitter chocolate, candied kumquats

LONG ISLAND DUCK TERRINE
black trumpet mushrooms & red wine mustard

CURRIED HEIRLOOM CARROT SOUP
sultan chutney

SEAFOOD TOWER
oysters, mussels, mayan shrimp, scallop ceviche, squid & spanish octopus mignonette, aioli, cocktail sauce

HEIRLOOM TOMATO SALAD
white peach, watermelon radish, shaved baby fennel, ricotta salata, white balsamic vinaigrette

GOTHAM CHICORY SALAD
frisée, trevisano, toasted pistachio, mango, shaved pecorino pepato, white balsamic vinaigrette

FRESH WHITE ALBA TRUFFLES
vialone nano risotto, wild mushrooms, parmigiano reggiano

WATERMELON SALAD
french feta, cucumber, cherry tomatoes, thai basil

MAINE LOBSTER & SHORT RIB OF BEEF
brussel sprouts, butternut squash, potato leek purée, white port emulsion

GOTHAM STEAK
Niman steak aged 30 days, Dijon mustard custard, vidalia onion rings, sauce bordelaise

DUCK CHOUCROUTE
seared foie gras, sauerkraut, caraway, pear compote, potato purée, rich duck reduction

NOVA SCOTIA HALIBUT
romanesco cauliflower, shiitake mushrooms, green grapes, herb purée, verjus emulsion

GREENMARKET ROASTED VEGETABLES
crispy eggplant, romanesco cauliflower, chickpeas, masala curry vinaigrette

GOTHAM BLACK FOREST CAKE
chocolate crème, cherry balsamic, spring cherries and cherry sorbet

VANILLA PARFAIT
mango, coconut foam, passion fruit sorbet

SMOKED RICOTTA CHEESECAKE
fresh figs, buckwheat sable, evoo, lemon verbena ice cream

LEMON CHIBOUST
fresh strawberries, preserved lemon, shortbread, yogurt ice cream

THE GOTHAM CHOCOLATE CAKE
flourless warm chocolate cake served with salted almond ice cream