208 E. 58th St.
Dining Style: Casual Elegant
Cuisine: Italian
Neighborhood: Midtown East
Cross Street: Between 2nd and 3rd Avenues
Entree Price: $21 to $34 (Pasta from $16)
Phone:               (212) 750-7766         (212) 750-7766
Hours of Operation:
Lunch: Monday – Friday: 11:45am – 4:00pm
Dinner: Monday – Thursday: 5:00pm – 10:30pm, Friday: 5:00pm – 11:00pm, Saturday: 5:00pm – 12:00am, Sunday: 4:00pm – 9:30pm
Payment Options:
AMEX, Discover, MasterCard, Visa
Dress Code: Smart Casual
Accepts Walk-Ins: Yes
Public Transit: N, R, W, 4, 5, & 6 trains to 59th Street/Lexington Avenue.
Parking: No

Bargains: Prix Fixe Lunch $18. Prix Fixe Dinner $35.
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Review by Nancy Walman

Seven is His Lucky Number

Click Here to Play Podcast

NY ICON NINO SELIMAJ OPENS SEVENTH RESTAURANT, NINO’S 208

Iconic and lively New York restaurateur Nino Selimaj, (Above) is proudly announcing the official opening of his seventh restaurant, Nino’s 208. Located at 208 East 58^th Street, Nino’s 208 is on the same block as the first restaurant Nino worked in as a dish washer when he arrived in America.

Nino’s 208 sports a new, contemporary interior design,  as well as a modern menu. Housed in the former premises of Ada, the fancified Indian nouvelle restaurant, Nino’s 208 brings the stamp of this excellent restaurant group to East 58th Street at affordable prices. The bi-level design is easy on the eye with its black and white color scheme, which extends to double cloths on the comfortable tables, banquettes and booths. A dramatic winding staircase leads to the second level, which is ideal for private parties.

Service is solicitous and excellent. The host is a seasoned pro, who will guide you through the menu and a vast array of specials. There is an excellent bar and the wine list is well chosen and priced with 19 wines by the glass, starting at just $8 and several pleasant bottles priced under $30. The ever dependable Michele Chiarlo Barbera d’Asti, 2004 is bargain priced at $29 It is loaded with spice and good acidity and opens up in 15 minutes. Heavily weighted in California and Italian options, there are some excellent bottles listed in the “Special Selection” pages for folks willing to spend over $200.

Executive Chef Merlin Tlapa, honed his skills alongside Tyler lorence and Bill Telepan,  and brings a fresh spin to rustic cooking. Says Tlapa: “Our Philosophy at Nino’s 208 is to incorporate exotic ingredients not traditionally found in Italian cooking and use them to compliment authentic tastes.” 

.

In the food department, there is a value oriented $35 prix fixe dinner, including appetizer, main course, dessert and coffee. A la carte is also easy on the pocket and the food fresh, light and carefully prepared. A good beginning is a shared Buffalo Mozzarella, Wrapped In Bresaola with sliced beefsteak tomatoes, roasted yellow sweet beets and arugula pesto (Above), Roman Artichokes polenta crouton, chicken liver pâté and shaved parmesan cheese.     

.

Other Other options include Sea Bass Carpaccio on potato blini, accompanied by asparagus, horseradish and sour cream, Chicken Meat Balls in Tomato-Cream Sauce and the best Duck Confit imaginable. A special, it should be a leading player.

Pasta is al dente and well sauced, if a tad over-salted for our taste: Two unusual selections offer Pappardelle with braised short ribs of beef bolognese and Spaghetti with lamb meatballs, mint pesto, Tuscan kale and alio olio. Even the traditional Linguini with White Clam Sauce, gets a lift from Cockles and Broccoli Rabe.

Entree suggestions include Grilled Organic Salmon (Pictured Above), braised greens, white beans and garlic confit or Braised Pork Osso Buco, barley risotto, exotic mushrooms, rosemary and lemon zest. Check out daily specials. We chose a Porterhouse Special for 2, which arrived cut and sizzling as it finished cooking on the platter. The meat was first rate and the grilling superb. Don’t miss the terrific roasted Brussels Sprouts. A huge Veal Chop, braised in Barolo was also wonderful.

All desserts are stylish, including a puckery lemon tart, apricot tart, panna cotta (Above),  and chocolate mousse cake. Nino’s 208 is is a very upmarket product, offering surprisingly gentle prices and waiting to be discovered. Go soon and you can be the lucky winner.

 The Lovely Bi-Level Dining Room

Perfect For Private Groups

About the owner

Nino Selimaj arrived in New York 30 years ago. He initially began his foray into the restaurant world as a dishwasher. Nino then quickly rose through the ranks, leaving behind dishes to become a cook, then a server and eventually opening his own restaurant. Thirty years later, Nino returns to the same block where he began his career to open his seventh restaurant.

Eighteen years ago, Nino Selimaj opened the original Nino’s at 1354 1st Avenue. With unparalleled, uncompromised taste, a personable wait staff, affordable pricing and a willingness to venture into the unknown, he has captured the hearts and stomachs of New York. Following the success of his first restaurant, he subsequently opened Nino’s Tuscany, Osso Bucco, Nino’s Positano, Osso Bucco Uptown, Nino’s Bellisima Pizza (home of the $1000 pizza with four different kinds of Petrossian caviar),and now, Nino’s 208. Regis Philbin, George Pataki, Joe Torre, Derek Jeter and Barbara Walters are just a few celebrities New Yorkers may catch a glimpse of when they visit one of Nino’s locations

Of his decision to return to the same block where his career began, Selimaj says “The neighborhood is great, with its proximity to Bloomingdales. I truly believe that midtown needs a restaurant like Nino’s 208. It’s affordable, but still on the pulse of the city.”

About the Chef

Chef Merlin Tlapa (Centolire) oversees the kitchen at Nino Selimaj’s (Nino’s Tuscany, Osso Bucco) seventh Italian eatery

Merlin Tlapa honed learned his craft from legendary chefs like Tyler Florence and Bill Telepan. As one of New York City’s most promising young chefs, Merlin’s philosophy in cooking is to incorporate ingredients not traditionally found in Italian cuisine in order to keep menus fresh, exciting and inimitable.

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Sample Dinner Menu

Antipasti
Chef’s Soup Of The Day       9.00
Autumn Salad mizuna greens, pecorino cheese, walnuts, pears and roasted butternut squash      11.00
Bianco Salad hearts of palm, baby artichokes, belgium endive, pecorino cheese, white mushrooms and truffle oil      13.00
Crispy Roman Artichokes polenta crouton, chicken liver paté and shaved parmesan cheese      14.00
Classic Caesar Salad prepared table side for two      22.00
N.Y. Strip Steak Salad sliced ny. sirloin, baby arugula, endive, lemon olive oil and sliced parmesan cheese      16.00
Chicken Meatballs ricotta cheese, rosemary, tomato cream sauce and zucchini salad      12.00
Buffalo Mozzarella Wrapped In Bresaola sliced beefsteak tomatoes, roasted yellow sweet beets and arugula pesto      15.00
Sea Bass Carpaccio potato blini, asparagus, horseradish- sour cream      14.00

Pasta
Pappardelle braised short ribs of beef bolognese      17.00
Paglia E Fieno maine lobster, roasted grape tomatoes, lobster cream sauce      28.00
Tagliatelle Ragu braciola stuffed with pine nuts, pecorino cheese, raisins and filetto di pomodoro sauce      16.00
Spaghetti lamb meatballs, mint pesto, tuscan kale, aglio olio      19.00
Linguini White Clam Sauce cockles, broccoli rabe, spicy flakes,      19.00
Paccheri italian sausage, peas, light tomato cream sauce      16.00
Ricotta Gnocchi shrimp, sautéed cauliflower, oven dried tomato sauce & italian bread crumbs      24.00

Main Course
Crispy Striped Bass asparagus, shallots, peas, herb caper oil      24.00
Grilled Organic Salmon braised greens, white beans, garlic confit      23.00
Poached Halibut lobster cream, chervil, baby carrots and potato puree      29.00
Grilled Filet Mignon butternut squash-risotto, short rib of beef sauce      34.00
Braised Pork Osso Buco barley risotto, exotic mushrooms, rosemary and lemon zest      25.00
Seared Duck Breast sweet potato mashed, dried cranberries, vin santo reduction      32.00
Pan Roasted Chicken Breast wilted spinach, garlic potato purée, oxtail sauce      21.00
Roasted Veal Tenderloin sautéed swiss chard, parsnip puree, sweet onion sauce      29.00
Porchetta Romana roasted tender pork filled with fennel seeds, mustard, rosemary and sautéed brussels sprouts      

Side Dishes
Broccoli Di Rape with roasted grape tomatoes and garlic confit      10.00
Steamed String Beans with swiss chard and shallots      8.00
Roasted Brussels Sprouts       8.00
Baby Spinach sautéed in garlic and light oil      7.00
Garlic Mashed Potato       7.00

Prix Fixe Dinner Menu $35
Appetizers
Soup Of The Day       
Misto Di Campo house greens and grape tomatoes      
Fritto Misto calamari, asparagus, shrimp and mushrooms      

Main Courses
Veal Scaloppini caper berries, lemon and shitake mushrooms      
Gnocchi Genovese Pesto asparagus, oven dried tomatoes and grilled shrimp      
Pappardelle Funghi mix mushrooms, truffle oil and cream sauce      
Chicken Paillard olive tapenade, fennel arugula salad and gaeta olives      
Organic Grilled Atlantic Salmon with tuscan beans, braised greens and garlic confit      
Grilled Idaho Trout string beans & steamed potato salad with mustard dressing      

Desserts
Chocolate Mousse Cake       
Warm Pear Tart       
Butternut Squash Panna Cotta       
America Coffee Or Hot 

Recommended Dishes: The classic Osso Bucco, which has become a signature of all of Nino’s restaurants, as well as the Crispy Striped Bass, which is presented as a carpaccio, with the thin slices of fish served over a potato pancake with asparagus and dressed in herb caper oil. Spaghetti with meatballs made of lamb, alongside mint pesto and Tuscan kale. As in all of Nino’s restaurants, customers at Nino’s 208 are delighted by the Classic Caesar Salad, prepared tableside with much flourish – both delicious and entertaining

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Copyright 2009 By Punch In International. All Rights Reserved.

Copyright 2010 By Punch In International. All Rights Reserved

Disclosure

As Thanksgiving approaches, you might be looking for options.
Swifty’s can make it easy for you.
Have us cater your Thanksgiving at home, or reserve a table at the restaurant.

Either way, our menu is traditional and delicious!
HAPPY THANKSGIVING MENU
PRIX FIXE $65 at Swifty’s from 12pm-9 pm

First Course:
Wild Mushroom Barley Soup
Smoked Irish Salmon,
Crème Fraiche, Capers, Brioche
Steamed Artichoke,
Mustard Vinaigrette or Hollandaise
Selection of East Coast Oysters
Corn Chowder, Maryland Crabmeat
~~~
Salad of Field Greens Interlude

~~~
Entree:
Roasted Free Range Turkey,
Sage, Onion and Chestnut Stuffing
Braised Baby Brussels Sprouts
Creamed Onions
Herbed Roasted Yukon Gold Potatoes,Pan Gravy
Cranberry Orange Sauce
          or
Roasted Scottish Salmon,
Autumn Ratatouille, Truffled New Potatoes
          or
Risotto Milanese, Snow Peas, Parmigiano Reggiano
HOUSE MADE DESSERTS
Pumpkin Pie,
Caramel Ice Cream
Pecan Pie,
Vanilla Ice Cream
Granny Smith Apple Crisp,
Vanilla Ice Cream
Bananas Foster Baked Alaska,
Macadamia Nut Ice Cream
Classic Vanilla Meringue Cake
Homemade Ice Cream and Sorbet
Chocolate Molten Cake,
Vanilla Bean Ice Cream
Tahitian Vanilla Bean Crème Bruleé
Ginger Pudding,
Cinnamon Ice Cream
Chilled Pumpkin and Chestnut Mousse,
Gingered Whipped Cream
(Assorted Cookies Included)

For Swifty’s restaurant, please call 212 535 6000
Swifty’s Full Service Catering will serve this menu at your home. Contact Jay Jolly at
212 861 5350. 
For pickup or delivery please place order by Monday, November 23
by calling 212 535 6000. $65 prix fixe

This Thanksgiving, leave the cooking and entertaining to CHEZ JOSEPHINE and its ever-gracious host, Jean-Claude Baker. Families and friends will have more to be thankful for when they enjoy their Thanksgiving meal along with live music at this charming Theater District jewel – clad with red velvet walls, blue-tin ceiling and a cavalcade of chandeliers that light up the vintage portraits of icon Josephine Baker.

Thanksgiving Day Menu
Served from Noon to 10 pm

Amuse-Bouche
Velouté of Butternut Squash
* * *

Choice of Appetizer:

Grilled Portobello Mushroom
Baby Arugula, Fresh Goat Cheese, Balsamic Reduction

Escargots Bourguignon
Garlic and Herbs

Maryland Jumbo Lump Crab Cake
Stone Ground Mustard Sauce

Terrine de Foie Gras
Apricot Sauternes Gelée
* * *

Choice of Entrée:
Free-Range Vermont Turkey
Chestnut Stuffing, Sweet Potatoes Gratin, Cranberry-Citrus Compote

Grilled Atlantic Salmon
Wild Mushroom Ragoût, Roasted Garlic Emulsion

Lobster Cassoulet
with Shrimp, Scallops, Seafood Sausage, Black Beans in a Shellfish Bouillon

Roasted Loin of Lamb
Black Truffle Mashed Potatoes, Brussels Sprouts
* * *

Choice of Dessert:
Spiced Pumpkin Mousse
Apple Tarte Tatin
Crème Brûlée
Profiteroles au Chocolat
* * *

Petits Fours

Price is $65 per person, plus tax and 18% gratuity. A children’s menu is available for $35 per child. Gordon McLee at the piano. For reservations, please call (212) 594-1925, or book online at OpenTable.com.

WHERE:     CHEZ JOSEPHINE
                   414 West 42nd Street (betw. 9th and 10th Aves.)
                   New York, NY 10036
                   Reservations: 212-594-1925
                   Website: www.chezjosephine.com

The "Bottom of the World" Cost is Around $300 a Day
BUENOS AIRES, ARGENTINA – This fall, winter and spring, inquisitive travelers can take advantage of a new two-week tour that visits Ushuaia, the world’s southernmost city, spectacularly located on the island of Tierra del Fuego at the very tip of the South American continent.   Beyond this remote port lies the legendary Beagle Channel and then the open waters of The Drake Passage, where the deep rich waters of the Atlantic and Pacific Oceans converge amidst some of the most challenging seas on earth.

Because it designs adventurous trips to such far-flung northern destinations as Iceland, Greenland and the archipelagos of Orkney and Shetland, The Great Canadian Travel Company has built a reputation for travel to the "Top of the World."  Its expertise, however, also helps clients explore intriguing destinations at the "Bottom of the World."

The company’s new tour package, labeled "Adventures in Patagonia," is a good example. It flies participants into Ushuaia, Argentina, commonly regarded as the world’s southernmost city.  Exploring this remarkable city at the ends of the earth, tour members have the option of visiting the Maritime Museum, housed in what once was a prison, to learn about the harsh realities of life on these unforgiving oceans-or even take a half-day trip out into the Beagle Channel itself to experience a little of the power of these southern oceans.
Travelers begin their adventures, though, in Argentina’s vibrant capital of Buenos Aires, located on the southern shores of the Rio de la Plata. It’s an opportunity to explore the city dubbed "Paris of the South," with its wide avenues and elegant squares and an eclectic mix of European styles of architecture. Visit the site of the famous mass demonstrations in 1945 by supporters of Juan Domingo Peron, organized by his wife, Eva. Explore the La Boca district of the city, originally settled by Italian immigrants, an area famed for its colorful houses and lively street performers. There’s the chance to see the tango performed on some street corners-and, after dark, sample the city’s pulsating night life, perhaps even catching a show at a tango club.
Spending a full day on an excursion to Tierra del Fuego National Park, tour members walk coastal paths, watching for gray foxes and rare sea otters and observing beavers "engineering" their dams. Set in a land of lakes, forest and tundra, the park is set beneath an imposing backdrop of ragged mountain peaks.
After a journey by public bus and by ferry across the Magellan Strait, enter Chile and arrive at Punta Arenas, one of the largest maritime settlements in the region. Originally, it was founded in the mid-19th century, beginning life as a penal colony and growing rich on sheep ranching. Sampling local king crab and Chilean wines is a "must"
dining experience.
Torres del Paine National Park presents a landscape of rugged mountains, turquoise glacial lakes and spectacular wildlife.  Alberto de Agostini-a missionary with a passionate interest in nature-named it as "one of the most spectacular sights that the human imagination can conceive." At the park, little known outside of Chile, expect sightings of large numbers of guanacos, as well as black-necked swans, upland geese, pink flamingos and an occasion gray fox. There’s a chance to spot condors and even the elusive puma, larger here than in any other places in the Andes.
Crossing the border into Argentina, arrive at El Calafate, an unassuming little community that has been declared the national capital of the glacier region and provides an excellent base from which to explore the spectacular ice giants of Los Glaciares National Park.  Visit the awe-inspiring Perito Moreno glacier, ranking as one of South America’s most magnificent sights and arguably one of the world’s greatest spectacles.
The tour ends on a high note-literally and figuratively-as tour members climb and walk through the Fitzroy Massif area, the mountain with a summit that is almost permanently covered in cloud.  Participants may spot the elusive pudu, smallest deer in the world and, in contrast, the condor, one of the largest land birds on the planet. The scale and grandeur of this setting, where the glaciers seem to hang suspended between the jagged peaks, makes this walk a truly rewarding excursion.
Remaining 2009 departures dates for this tour are Nov. 8, Nov. 22 and Dec. 20.   For 2010, departures are scheduled for January 17 and 31, February 14 and 28, March 14 and April 4.  The cost is from $4220 (Canadian – approximately $4075 US) per person, based on double occupancy.  Included are tours and sightseeing as indicated on the itinerary and some meals. Also included are domestic flights and travel by bus, by ferry and on foot. Also included are 10 nights’ lodgings in hotels/hostales, three nights in comfortable cabins with ensuite facilities in Torres del Paine and tour leader plus driver(s) and some local guides. Not included are international flights, airline taxes, fees and other surcharges.
Reservations and additional information are available from the Great Canadian Travel
Company, 800-661-3830, http://www.greatcanadiantravel.com/tours/latin-america-caribbean/latin-america/adventures-in-patagonia-.

Hotel’s Unique “To-Go” Program Lets You Enjoy the Holiday with No Hassle

For the second year in a row, The Ritz-Carlton, Westchester is offering local residents the perfect way to enjoy a stress-free Thanksgiving with it’s unique “Thanksgiving-to-Go” Program.  “Last year’s introductory program was so successful, that we decided to bring back the offer again this year,” said Executive Chef James Dangler.

Created by Chef Dangler and his staff, the “Thanksgiving-to-Go” is a full dinner for four, six or more people, featuring traditional Holiday foods enhanced with Ritz-Carlton flair. All you need to do is place your order and then arrive at The Ritz-Carlton, Westchester between 11 a.m. and 3 p.m. on Thanksgiving Day, Thursday, November 26, to pick up your boxed dinner.

The festive meal will begin with harvest squash bisque, followed by an array of refreshing salads including traditional Caesar, mixed baby potato salad garnished with sweet apple and mint, and a roasted beet salad with goat cheese and micro arugula. For the main course, select either a 14-16 pound whole roasted Turkey with sage cornbread stuffing or a honey glazed ham.

Delicious sides include candied sweet potatoes with spiced pecans, boursin mashed potatoes, traditional cranberry sauce, French green beans, baby carrots, pearl onions, and more. Dessert lovers will enjoy traditional pumpkin pie and a choice of either apple pie or chocolate mousse cake. Extra portions of sides and dessert are available by request for additional fees.

“Thanksgiving To-Go” is priced at $150 for four people, $195 for six people, and $80 for each additional couple. Extra sides are available upon request. For more information or to place your order, call (914) 467-5819.   All orders must be received no later than Thursday, November 19.

ABOUT THE RITZ-CARLTON WESTCHESTER:

The Ritz-Carlton, Westchester is the area’s premier hotel and sets new standards for hotels in the market.  It features 146 luxury rooms, an award-winning spa with rooftop pool and state-of-the-art fitness center, a comfortably elegant Lounge, and 10,000 square feet of meeting and special event space, including a 500-person ballroom.  In addition, the hotel offers BLT Steak, located on the ground floor and Restaurant “42,” on the 42^nd floor.  Set in the heart of the Hudson Valley, The Ritz-Carlton Westchester is just minutes from Manhattan, yet miles from the ordinary.  The Ritz-Carlton, Westchester immerses its guests in all the luxury and cultural heritage that is Westchester County, and offers a beautiful retreat for both business travelers and leisure guests.

ABOUT THE RITZ-CARLTON HOTEL COMPANY L.L.C.:

The Ritz-Carlton Hotel Company, L.L.C. of Chevy Chase, Md., operates 70 hotels in the Americas, Europe, Asia, The Middle East, and Africa. Over 30 projects are under development around the globe with future openings including Sanya, Dublin and Beijing. The Ritz-Carlton is the only service company to have twice earned the prestigious Malcolm Baldridge, National Quality Award, which recognized outstanding customer service.

Always Outstanding & Better Than Ever

Perfect For Thanksgiving

Thanks to

Jim Collins, Chief Viticulturist

By Nancy Walman

The 2006 Alexander Valley Cabernet Sauvignon (53,800 9L Cases; $24) is maturing nicely, and 2006 was a year when a wet winter and spring gave us surprising depth along with elegance in the final wines. Should be balanced right on point now, with clear structure and plenty of fruit.

The 2007’s  are the  Russian River Valley Chardonnay (84,600 9L Cases; $20), the Russian River Valley Syrah (10,300 9L Cases; $24), and the Dry Creek Valley Merlot (41,400 9L Cases; $20). The 2007 vintage was a real bull’s eye for us: a relatively dry winter, long spells of warm, sunny weather. Beautiful varietal typicity in all of them, and that Frei Brothers sense of place. A great year to be a grape.

You get a feel for the maritime influence in the Russian River wines, especially in the cool-climate Syrah, and over in the Dry Creek, you get nothing but sun in the Merlot.  The Syrah is like a well-upholstered chair, plush, but with a strong frame. The Merlot has everything you want in a red wine: voluptuous fruit, friendly tannins, long finish.

The Russian River Chardonnay is a Burgundy transplant that is right at home here and come from vines in what used to be an apple orchard. It is a Russian River classic with a fine entry, a mouth filling middle and nice oak balance on the exit.

From 2008,the Russian River Valley Sauvignon Blanc (6,000 9L Cases; $20), a charming, clearly defined wine from a weather-challenged vintage. 2008 was a tough year: drought, late frost, and heat spikes before it all settled down for a nice, stable ripening period. A smaller crop gave  tremendous intensity in the wine. 

2008 Russian RiverValley Sauvignon Blanc

The Terroir- The Russian River Valley

The signature cooling maritime influences of the Russian River Valley serve to balance its warm days with cool, refreshing evenings and fog-cloaked mornings. This unique microclimate allows the slow and even maturation of our fruit, developing distinct flavors in our wines which reflect this great Sonoma terroir.

Winemaking that Captures Our Terroir

Once they arrive at the winery, the Sauvignon Blanc grapes are whole cluster pressed to eliminate bitterness and to maximize fresh fruit characters. The juice was allowed to settle before being sent to the fermenter in order to encourage a more elegant mouthfeel. Our winemakers desire a low-oak influence Sauvignon Blanc, so less only a portion of these grapes were barrel fermented and allowed to rest on their lees for 2 months to impart very subtle oak flavors. The entire gentle winemaking process results in a Sauvignon Blanc that is true to its varietal character and brings out the best of the terroir that the Russian River Valley has to offer.

Tasting Note

Our 2008 Russian River Sauvignon Blanc has aromas and flavors of citrus, melon, and fresh-cut grass on a frame of crisp acidity complements by sweet aromatics from the oak, with layers of complexity from partial malolactic fermentation.

Technical Note

Appellation: Russian River Valley

Varietal Content: 97.5% Sauvignon Blanc, 2.5 % Semillon

Alcohol Level: 13.0%

Titratable Acidity: 0.68g/100ml

Residual Sugar: 0.36g/100ml

pH: 3.28

Because Terroir Matters

_____________________________________________________

2007 Russian River Valley Chardonnay

Our Terroir- The Russian River Valley

The signature cooling maritime influences of the Russian River Valley serve to balance its warm days with cool, refreshing evenings and fog-cloaked mornings. This unique microclimate allows the slow and even maturation of our fruit, developing distinct flavors in our wines which reflect this great Sonoma terroir. The summer of 2007 was dry, with no rain to threaten rot or mildew. In addition, the classic Russian River Valley morning fog made a frequent appearance but burned off in the early afternoon. This gave the grapes the best of both worlds: warm sunshine to develop ripe flavors, and cool temperatures to maintain acidity in the fruit.

Winemaking that Captures Our Terroir

At Frei Brothers Winery, we craft wines in a gentle, traditional style enhanced by the use of modern techniques to produce a wine that is both varietally accurate and reflective of the terroir of the Russian River Valley. Our Chardonnay grapes are whole cluster pressed to eliminate bitterness and maximize fresh fruit characters. The wine completed malolactic fermentation, which resulted in a lush texture and deep, layered flavors that express the terroir of the Russian River Valley.

Tasting Note

2007 Russian River Valley Chardonnay is soft and complex. It reflects its cool climate source with flavors of orange zest and green apple, which are complemented by buttery and toasty notes.

Technical Note

Appellation: Russian River Valley

Varietal Content: Chardonnay

Alcohol Level: 13.8%

Titratable Acidity: 0.45 g/100ml

pH: 3.52

Residual Sugar: 0.42 g/100ml

_______________________________________________________________

2006 Alexander Valley Cabernet Sauvignon

Terroir- The Alexander Valley

Unique among Sonoma County’s AVA’s, the Alexander Valley is less influenced by the cooling maritime breezes as are the Russian River Valley and the Dry Creek Valley. What typifies this appellation is its endless sun-drenched days, which contribute to the Alexander Valley’s signature concentrated style. The 2006 growing season began with an unusually wet winter that lasted through bloom, followed by mild weather up to mid-July. Temperate weather followed, and the ripening period of August through September was ideal. The 2006 vintage in the Alexander Valley produced and abundance of the characteristic elegance normally associated with our Cabernet Sauvignon, complemented by surprising power and weight.

Winemaking that Captures Our Terroir

The grapes for our Cabernet Sauvignon are gently destemmed but not crushed, sending a significant number of whole berries to be fermented. Upright and horizontal rotary fermenters were used. Temperatures were kept at approximately 85º during fermentation to yield a richer, rounder mouthfeel and body. After primary fermentation, the wine completed malolactic fermentation to soften the acid structure and to add complexity.

Tasting Note

This classic 2006 Cabernet Sauvignon has intense aromas of cassis, dark berries and toasty oak. The firm, velvety tannins are complemented by flavors of blackberry, raspberry, cedar, and tobacco with hints of vanilla and dark chocolate that linger in a long, elegant finish.

Technical Note

Appellation: Alexander Valley

Varietal Content: 87% Cabernet Sauvignon, 5% Petit Verdot, 4% Merlot

Alcohol Level: 13.9% .

Titratable Acidity: 0.6g/100ml

Residual Sugar: 0.20g/100ml

pH: 3.78

_________________________________________________________

2007 Russian River Valley Syrah

Terroir- The Russian River Valley

The signature cooling maritime influences of the Russian River Valley serve to balance its warm days with cool refreshing evenings and fog cloaked mornings. This unique microclimate allows for the slow and even maturation of our fruit, developing distinct flavors in our wines which reflect this great Sonoma terroir.

The summer of 2007 was dry, with no rain to threaten rot or mildew. In addition, the classic Russian River Valley morning fog made a frequent appearance but burned off in the early afternoon. This gave the grapes the best of both worlds: warm sunshine to develop ripe flavors and cool temperatures to maintain acidity in the fruit. The 2007 weather closely mirrored the historical averages of temperatures for the region. These averages were notable because there were no major heat spells or cold snaps, just steady, cool-climate temperatures that create a perfect environment for growing world-class Syrah grapes.

Winemaking that Captures Our Terroir

Our Russian River Valley fruit gives us wonderful, cool climate Syrah flavors. We extract those ripe berry flavors without undue processing. We craft our Frei Brothers Reserve wines in a gentle, traditional style enhanced by the use of modern techniques, to produce a wine that is both varietally accurate and reflects the terroir of the Russian River Valley. We find that whole berry fermentation of our Syrah grapes produces concentrated, fresh, and forward dark fruit flavors in the finished wine.

Tasting Note

Our 2007 Syrah is big and rich with earthy aromas and flavors of dark blue and black berries, with a hint of rich, brown baking spices. Balanced with subtle notes of smoke and toast, this full bodied Syrah has intense flavors with soft tannins and a long concentrated finish.

Technical Note

Appellation: Russian River Valley

Varietal Content: 84% Syrah, 10% Zinfandel, 4% Petite Syrah, 2% Cabernet Franc

Residual Sugar: 0.13g/100ml

pH: 3.89

Alcohol Level: 14.2%

___________________________________________________________

2007 Dry Creek Valley Merlot

Terroir- The Dry Creek Valley

Located in the heart of Northern Sonoma, the Dry Creek Valley is characterized by warm days, cool nights and a long and balanced growing season. In the evening, cool marine influences enter from the southern portion of the valley where the Dry Creek flows into the Russian River. This terroir produces wines that are refined and Bordeaux-like in their structure, body and complexity. The summer of 2007 was dry, with no rain to threaten rot or mildew. Warm sunshine developed ripe flavors, and cool evening temperatures allowed for slow and even maturation while maintaining proper levels of acidity.

Winemaking that Captures Our Terroir

Our Frei Brothers Reserve Merlot is produced in a gentle, traditional style enhanced by the use of modern techniques to produce a wine that represents the Dry Creek Valley terroir. The grapes for the Frei Brothers Reserve Merlot are de-stemmed, but not crushed to retain a significant portion of whole berries for fermentation. This technique produces more concentrated dark fruit flavors. After fermentation, 100% of the wine completed malolactic fermentation to soften the acids and add complexity.

Tasting Note

Our 2007 Dry Creek Merlot captures the rich, ripe flavors of the Dry Creek Valley. It is a medium-bodied wine that exhibits intense flavors of blackberry and cherry from the vineyard with hints of complementary barrel spices. This wine was made to be enjoyed young, but a bit of bottle aging will make it even more rewarding.

Technical Note

Appellation: Dry Creek Valley

Varietal Content: 90% Merlot, 6% Petite Sirah, 4% Zinfandel

Alcohol: 14.3% .

Titratable Acidity: 0.55g/100ml

pH: 3.69

Residual Sugar: 0.16g/100ml

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-The distinctive meal served in a traditional format celebrates 2010’s arrival on January 1-2 at one of the country’s most authentic Japanese restaurants-

As 2010 approaches, many cultures will celebrate the New Year with age-old culinary traditions. From pickled herring in Poland and pork and sauerkraut in Germany to black-eyed peas and cornbread in the Southern U.S., many cultures believe that a prosperous New Year starts with special dining customs. The Japanese also strive to achieve a well-balanced way of living in the New Year by obtaining good health, fertility, a good harvest and a long life. To ensure these blessings in the coming year the Japanese partake in a special New Year’s Day meal called, Osechi. On January 1-2, 2010, New York City’s first and only Japanese hotel, The Kitano New York, will offer a traditional Osechi meal for lunch and dinner at its Michelin-rated Hakubai Restaurant. The lunch selection is available for $90 per person and the dinner menu is available for $115 per person. Reservations will be accepted from December 1-31, 2009 and can be made by calling (212) 885-7111.

Traditionally, since the Edo Period, often referred to as the beginning of the early modern period in Japan, the Japanese enjoy a seven-course meal for New Year’s Day dinner. This distinctive meal consists of a variety of dishes, each having their own significant meaning to wish diners good health, fertility, a good harvest, happiness or a long life. Osechi, which means “year-crossing soba,” is usually served in colorful lacquer boxes called jubako.

For New Year’s Day early risers, Hakubai Restaurant will feature an Osechi lunch from 9-11 a.m. (on January 1, 2010 only). In addition, the restaurant will also offer its lunch course at 11:30 a.m.-1 p.m. and 1:30-3 p.m. on January 1-2, 2010.  The six-course meal will begin with Nasuma, an appetizer comprised of marinated daikon and carrots in rice vinegar with jelly fish, crab meat, sesame, mitsuba leaf and seaweed.  Guests will then enjoy a selection of Japanese hors d’oeuvres followed by a simmered dish, rice dish, soup and a delectable special New Year’s Day dessert. 

For the traditional seven-course Osechi dining experience, guests can also enjoy cuisine from Hakubai’s dinner menu, available from 6-7:30 p.m. and 8-9:30 p.m. on January 1-2, 2010. Similar to the brunch menu, dinner will commence with an appetizer and Japanese hors d’oeuvres such as Yellowtail Teriyaki and Marinated Herring Roe. Following the hors d’oeuvres selection, Hakubai will present an array of Sashimi. Next on the menu is a simmered dish of yams, koya tofu, daikon, carrots, burdock, konnyaku-potatoes and snow peas, which is followed by a rice dish featuring Sekihan, steamed rice with red bean and pickles. Guests will then conclude their meal with Clear Soup, composed of grilled rice cake, grilled chicken, vegetables and Japanese herb, and a special New Year’s Day dessert. To ensure the highest quality of cuisine, the menu may change to reflect availability of the freshest ingredients.

Guests are also invited to celebrate the New Year during the Kitano New York’s New Year’s Eve Celebration. This year, the hotel has expanded their annual celebration to highlight two of the city’s most prolific jazz acts. On December 31, 2009 from 9 p.m. until 1 a.m. on New Year’s Day, The Kitano New York will host Nilson Matta’s Brazilian Voyage Band in the Bar Lounge and The Gene Bertoncini Trio in the hotel’s Garden Café. Event tickets are available for $75 per person and require a $20 food & beverage minimum purchase. A midnight Champagne toast and party favors are included in the ticket price. As space is limited, reservations are required and can be made by calling (212) 885-7119.

The Kitano features traditional East and West services and amenities that are unmatched anywhere in the world.  Asian hospitality merges seamlessly with New York style for an ambience that is pure Kitano.  Awarded the AAA Four-Diamond rating, The Kitano New York is distinguished by a contemporary interior that is both elegant and supremely comfortable.  The newly-refurbished guestrooms feature custom-made mahogany and cherry furniture, down comforters, exquisite artwork and Roman pleated shades with windows that open to views of the historic Murray Hill, Grand Central Terminal, the Empire State Building and other New York landmarks. The renovation was designed to bring the same sense of serenity combined with the maximum level of comfort and service for which the hotel is known to the guestrooms. The hotel is also home to the Michelin-rated Hakubai, which serves traditional Japanese Kaiseki delicacies. For hotel reservations, visit www.kitano.com or call 212-885-7000.

* * * *

Please note that both Osechi brunch and dinner will require a reservation. Reservations will not be accepted after Osechi is sold out.  Osechi will be available for dine-in only. No take-out orders will be accepted. Book early as reservations are limited.  For reservations, please contact Hakubai at (212) 885-7111 or hakubai@kitano.co.jp.

For more information on the New Year’s Eve celebration at The Kitano’s Bar Lounge, please call 212.885.7119, fax 212.885.7022, e-mail jazz@kitano.com or log onto www.kitano.com.

* * * *

The Kitano New York opened its doors in 1973 as New York’s first Japanese hotel. Thirty-six years later it remains the first and only Japanese owned hotel and has become an integral part of one of Manhattan’s historic neighborhoods, Murray Hill.  Located on fashionable Park Avenue at 38^th Street, the 18-story hotel towers over some of New York City’s most magnificent turn-of-the-century dwellings, offering spectacular views of some of city landmarks. The hotel features 149 guestrooms, including 17 contemporary suites and a one-of-a-kind Japanese Tatami Suite.  The Kitano New York is home to the critically acclaimed Michelin-rated Hakubai Restaurant where traditional Kaiseki delicacies are served. The Kitano New York is also home to live Jazz music featuring live performances by legendary Jazz musicians who descend upon the hotel’s bar lounge weekly to perform classic and contemporary Jazz music.  The Kitano New York is a member of Summit Hotels & Resorts, a consortium of deluxe hotels worldwide.  For more information, contact The Kitano New York at 212-885-7000, 1-800-548-2666 or log onto www.kitano.com.

# # #

Adding to the string of international and local Beijing publication awards won since its opening a year ago, The Opposite House was named one of the country’s best in Robb Report China’s Best of the Best 2009 issue. The hotel was also awarded the "Best Urban Hotel" and "Best Design Hotel" from The Bund, one of China’s most well received publications.

Restaurants Bei and Sureño also received the "Best Taste" creation award from Surface magazine.
"It’s great to get this recognition. It really is a tribute to our fantastic designers Kengo Kuma + Associates and Neri + Hu Design and Research Office and our passionate team of young people delivering the service everyday," says Anthony Ross, general manager of The Opposite House.

About The Opposite House – www.theoppositehouse.com
The Opposite House is located in The Village at Sanlitun-a vibrant new open-plan shopping, dining and entertainment destination developed by Swire Properties. The hotel’s 99 guest studios, including nine spacious suites and a penthouse duplex with a 2600 square foot roof terrace, are amongst the largest in Beijing. More than half of the property’s studios are over 750 square feet and all are strikingly simple with natural wooden floors and subtle touches of Chinese décor.

Swire Hotels
Swire Hotels has been created to manage intriguing urban hotels in Hong Kong, Mainland China and the United Kingdom, providing a luxury experience for travelers who seek individuality, style and personalized service.
The Opposite House, Beijing, opened in 2008 and was followed by the opening of a 117-room small intimate hotel, The Upper House, above Pacific Place, Hong Kong, in October 2009. Swire Hotels will open a 345-room lifestyle business hotel called EAST in Taikoo Shing, Hong Kong, in January 2010.
In the United Kingdom, Swire Hotels is developing a collection of stylish boutique hotels in interesting English towns and cities to be launched in 2010.

Renovations debut tonight at Dovetail, the three-star restaurant (The New York Times) on the Upper West Side, enriching every aspect of Chef/Owner John Fraser’s modern American dining experience.  Architectural expansions have created a roomy bar area of 16 seats – with a new bar menu and new cocktail list – and added 20 seats to the main dining room through a seamless extension of the modern-rustic design from celebrated architect Richard Bloch.  The wine list has grown by 500 bottles, reflecting a significant expansion of the wine cellar.  And to celebrate the realization of Dovetail’s original vision (the restaurant was always intended for these dimensions), cheese cart and Armagnac cart services now complete the refined offerings.

The spacious new dining room was designed by Bloch as an interplay between the building’s 110-year old historic be

auty and a modern, streamlined sensibility.  Renovations have extended this design scheme into a more spacious dining atmosphere with additional seating (90 total), creating an even higher level of comfort for Dovetail’s guests.  New floor treatments in deep grays and blues tie the space together while softer lighting now exists throughout the restaurant adding gentle definition to new wall photography from artist Vincent Versace. The new design elements compliment and enhance Dovetail’s brick columns and walls, refined maple wood panels, sheer drapery, and striking floor-to-ceiling windows.

Dovetail’s bar area now commands its own distinct environment, replete with expanded seating and an impressive window offering a bird’s eye view of one of the Upper West Side’s secluded tree lined side streets.  The new bar space offers guests an alternative area to dine or simply mix and mingle with pre-dinner drinks.  Here, Chef Fraser introduces clever bar snacks such as Cured Daikon prepared with Lime Juice, Cashews, and Cilantro; or Pissaladiere, a flatbread topped with Anchovies, Melted Onions, Olives and Oregano.  The bar menu takes cues from the brightest points of Chef Fraser’s dinner menu to offer smaller-portion snacks ideal for sharing, including Tempura Duck Skin with Curry Salt; Tete de Cochon Sliders, braised and deep fried into crispy filets, then topped with a Sauce Gribiche; Bone Marrow, poached and gratinéed on Crostini with Beets and Shallot Marmalade; Truffle Macaroni and Cheese; and more.

Dovetail’s newly appointed sommelier, Amanda Reade Sturgeon (formerly of Babbo and The French Laundry), has spearheaded a new cocktail list to herald the bar’s rebirth.  Once again playing off contrasts, the list takes an old-school turn with classic titles, then pours them with a modern preference for smaller producers, local distilleries and seasonal juices. 

The significant expansion of Dovetail’s wine cellar by 500 bottles has produced a truly transformed wine list.  Sturgeon’s vision has brought depth to its regional focus, emphasizing the true core of each area over more visible labels. Often this has meant favoring smaller family winemakers for their cleanly made, small production quality.  Sturgeon has also developed an East Coast section featuring the local heroes
of Dovetail’s home region. Most importantly, the list represents a careful meditation on which wines pair best with Chef Fraser’s immaculate dishes.

Chef Fraser’s menus continue to deliver an experience showcasing his passion for local ingredients, fusing progressive and traditional elements showcased in dishes such as his housemade Mozzarella with Pumpkin, Chestnuts and Mulled Wine; Salt Baked Onion with Burgundy Truffles and Hazelnuts; Squab with Red Pepper Polenta, Pancetta and Trevisano and Whole Roasted Veal Chop with Baby Romaine, Potatoes, Roasted Garlic Jam.

As a finishing touch on the Dovetail experience, the dining room’s new cheese cart revisits the theme of contrasts with a regularly changing display alongside a variety of marmalades and breads.  Vermont cheeses will represent New World choices and the best of Europe will represent cheeses from the Old World.  And the final flourish:  a digestif from Dovetail’s new Armagnac cart. Sturgeon has selected a fine range of prices, ages and styles, with many lesser known producers leading the list. And as one of New York’s few restaurants to offer an extensive sherry menu, Dovetail has certainly included some of the finest from its cellar.

Chef Fraser has blazed a career path destined to lead to his three-star achievement.  He has trained in the kitchens of Paris (Taillevent, Arpege and Maison Blanche) and absorbed wisdom for two years as Chef de Partie at The French Laundry.  As Executive Chef of Compass, he was awarded two stars by The New York Times’ critic Frank Bruni and named one of only four young chefs to watch in America by Esquire magazine in 2006. Other accolades include three stars by New York Magazine, four stars by Time Out New York and three stars from Crain’s New York Business. The Dovetail experience, as orchestrated by Chef Fraser, is a study in contrasts that seamlessly converge (or rather, dovetail).  With a deft hand, he has merged his classical European technique with an unfaltering dedication to farm-fresh local products.  His function-before-form philosophy puts delicious taste ahead of flashy plating, then unites them beautifully into a menu that surprises as it reassures and comforts as it challenges.   With his restaurant’s expansion and redesign, Fraser now sets to reaffirm Dovetail’s place in the upper ranks of New York’s culinary landscape by bringing into harmony every element of the complete dining experience.

Dovetail is located at 103 West 77th Street in New York City, 212-362-3800.  The restaurant is open for dinner Monday through Saturday, 5:30 to 11:00, and Sunday, 5:30 to 10:00.  Lunch is served Wednesday, Thursday and Friday, 12:00 to 2:30, and weekend brunch is offered 11:30 to 2:30.  For more information, please visit: www.dovetailnyc.com.

Originally Opened: 1981 

Re-Opening Date: 2009

Location: The East River at 44^th Drive

Long Island City, NY 11101

Telephone: (718) 482-0033

Fax: (718) 937-8817

Email: info@WatersEdgeNYC.com

Website: www.WatersEdgeNYC.com

Owner: Singh Hospitality Group 

Managing Director: Jay Jadeja 

Director of Sales & Marketing: Raquel Wolf-Jadeja 

Executive Chef: Rory O’Farrell

Corporate Chef: David Salony

Sommelier: Halim A. 

Wine Director: Jay Jadeja

Cuisine: Eclectic American

Click Here For Reservations on Open Table

Specialty Dishes: Lunch

Crispy Calamari Salad

Frisee, Wontons Chips, Roasted Pepper- Lemon Vinaigrette

Grilled Chicken and Pear Sandwich

With Goat Cheese & Pomegranate Vinaigrette

Prime 12oz NY Strip Steak

Au Poivre, Béarnaise Sauce, or Cabernet Demi Glace

Dinner

Mushroom-Miso Crusted Rack of Lamb (Above)

Panko Crusted Oysters

Guacamole, Red Pepper Reduction

Kung Pao Calamari

Chillis, Peanuts, Hoisin Glaze

Autumn Salad

Pears, Gorgonzola, Candied Walnuts, Cinder Vinaigrette

Mushroom-Miso Crusted Rack of Lamb

Braised Bok Choy, Whipped Potatoes

Kurobuta Pork Chop

Sweet Potato Hash, Sun Dried Cranberry Apricot Compote

Specialty Drinks: Water’s Edge Sunset  

Grey Goose, Grand Marnier, Orange Juice, Cranberry Juice, Sour

Mix & Grenadine

Royal Cosmo

Grey Goose, Champagne, Splash of Cranberry, Mint, Lime

Seating: Total (582)

Dining Room (110)

Bar (12)

Private Event Space (400)

Outdoor Patio (60)

Opening Hours: Lunch

Monday thru Friday: 12:00 PM to 3:00 PM 

Dinner

Monday thru Saturday: 5:00 PM to 10:30 PM

*All Major Credit Cards Accepted *

By Nancy Walman

Rating: A Major

Contemporary design meets tradition under a warm, inviting atmosphere at Water’s Edge. Featuring panoramic views of the majestic New York City skyline, Queensborough Bridge and Roosevelt Island, the bar and dining room possess a clean, classic aesthetic, as white-linen covered tables are complemented by chic, modern-designed chairs. The lounge, which holds a baby grand piano, plush banquettes and flickering fireplace, is the ideal site for a quiet evening.

The Water’s Edge dining experience begins at the start of the evening— departing from Manhattan’s East 23^rd Street Pier/Skyport Marina, Water’s Edge diners are invited to step aboard the Water’s Edge Ferry for a thirty-minute sail across the East River, sure to be a unique and memorable experience. The Water’s Edge Ferry departs from Manhattan Wednesdays through Saturdays, every hour on the hour, from 6:00PM to 10:00PM. The Ferry makes return trips on the half hour, from 6:30PM to 10:30PM.

Executive Chef: Rory O’Farrell has a deft hand and the food is not second to the view. There is a “Chef’s Seven Course Tasting Menu” for $70 per person offering an intense Lobster Bisque, crispy Duck Confit Spring Roll, a light handed Hand Made Goat Cheese Ravioli,
a palate cleanser of Sorbet, Asian influenced Pan Seared Ahi Tuna, a lovely Mushroom- Miso Crusted Rack of Lamb and (leave room)
The Dessert Sampler, a selection of the pastry chef’s specialties.

Some of the Luscious Desserts

Other memorable dishes include such knockout appetizers as Kung Pao Calamari. A welcome relief from the ubiquitous fried calamari, here it is sauced Asian style, with loads of taste and tenderness. The addition of Chillis, Peanuts and Hoisin Glaze are the secret ingredients. Panko Crusted Oysters are another minor miracle. The oysters are crisp but not dry, the shell-filled with Guacamole is a player in its own right while a pleasant Red Pepper Reduction garnish holds the whole thing together.

All entrees are recommended: favorites include a huge Short Bone Prime Rib Steak (22oz) and  a Kurobuta Pork Chop  with Sweet Potato Hash and Sundried Cranberry Apricot Compote. The creamed spinach may not be classic, but it is perfectly cooked and delicious, as are the roasted wild mushrooms.

The wine list is a winner and deserves careful study. If you’re feeling lazy, there’s good Roederer Champagne by the glass. And let’s not neglect the pleasant, attentive service.

The private event space boasts pristine, white walls, accented by rich wood detailing. Glittering crystal chandeliers hang overhead, producing a soft glow within the room, as floor-to-ceiling windows and private balcony offer a breathtaking view of New York City.

An iconic dining experience, spanning three decades, has been recently re-awakened under the leadership of the Singh Hospitality Group, introducing a newly-transformed New York City landmark— Water’s Edge Restaurant. Sitting alongside the East River, the venue offers awe-inspiring views of New York’s impressive cityscape, second only to the exceptional personalized service, delectable cuisine and warm, welcoming atmosphere that surrounds the venue.

A popular venue for weddings, as well as private social and corporate events, Water’s Edge offers fine dishes and drinks in the romantically-lit dining room, at the bar, on the outdoor veranda or within the private event space, complemented by a number of on-site amenities, including a bride’s room.

Arrive to the iconic eatery in style, aboard the Water’s Edge Ferry. Additionally, a selection of party boats is also available for private cocktail hours, after-hours parties and other private events.

Each month, Water’s Edge hosts a special wine dinner, which features a hand-picked selection of wines, paired with a carefully-crafted five-course meal. Also, on Mondays and Tuesdays, guests are invited to indulge in a five-course wine dinner for only $50 (price subject to availability and gratuity).

With a rich history that spans twenty-eight years, Water’s Edge has become a landmark establishment, producing private events and serving Lunch, Dinner and Cocktails to New York City and its visitors.

A really unique New York dining experience, the only thing Water’s Edge overlooks is Manhattan.

Copyright 2009 by Punch In International. All rights Reserved.

Sample Dinner Menu

Small Plates
Dumplings of the Day
Yuzu Soy Dip and Cucumber Salad – 11.
Red Thai Curry Mussels
Coconut Milk, Cilantro, Tomatoes – 12.
Kung Pao Calamari
Chillis, Peanuts, Hoisin Glaze – 14.
Panko Crusted Oysters
Guacamole, Red Pepper Reduction – 16.
Cold Poached Shrimp
Raw Bar Flavors – 17.
Lobster Bisque
Tempura Lobster – 14.
Duck Confit Spring Roll
Green Onion Crepe, Asian Pear Salad – 13.
Salads
Caesar Salad
Hearts of Romaine, Parmesan- Peppercorn Dressing, Shaved Reggiano – 10.
Heirloom Tomato Salad
Buffalo Mozzarella, Basil Sorbet, Balsamic Syrup – 14.
Autumn Salad
Pears, Gorgonzola, Candied Walnuts, Cider Vinaigrette – 10.
Mixed Green Salad
Grape Tomatoes, Carrots, White Balsamic Vinaigrette – 8.
Steaks
Prime Filet Mignon 10 oz
-45.
Prime NY Strip Steak 12oz
- 38.
Short Bone Prime Rib Steak 22oz
-46 .
Sauces
Au Poivre, Béarnaise Sauce, Cabernet Demi Glace
Sides – 9. each
Creamed Spinach, Caramelized Cipollini, Roasted wild Mushrooms,
Herbed Frites, Whipped Potatoes, Whipped Sweet Potatoes

Mains
Hand Made Goat Cheese Ravioli
Shrimp, Shaved Asparagus, Roasted Tomatoes, EVO, Reggiano – 25.
Slow Roasted Chicken
Toasted Gnocchi, Braised Escarole, Thyme Infused Chicken Demi – 24.
Mushroom- Miso Crusted Rack of Lamb
Braised Bok Choy, Whipped Potatoes – 36.
Roasted Duck Breast
Asian Style Duck Confit, Whipped Sweet Potato Mash, Asparagus – 30.
Pan Seared Ahi Tuna
Soba Noodles, Seaweed Salad, Sesame Vinaigrette – 29.
Lime Garlic Shrimp
Vegetable Fried Rice, Stir Fried Bok Choy, Yuzu Soy Emulsion – 28.
Baby Artichoke Crusted Salmon
Turnip Puree, Spaghetti Squash, Saffron Broth – 27.
Pan Seared Halibut
Roasted Fingerling Potatoes, Spinach, Intense Lobster Foie Gras Glace – 32.
Kurobuta Pork Chop
Sweet Potato Hash, Sundried Cranberry Apricot Compote – 32.
Chef’s Seven Course Tasting Menu
$70 per person
First
Lobster Bisque
Second
Duck Confit Spring Roll
Third
Hand Made Goat Cheese Ravioli
Fourth
Sorbet
Fifth
Pan Seared Ahi Tuna
Sixth
Mushroom- Miso Crusted Rack of Lamb
Seventh
The Dessert Sampler