New Year’s Eve Gala Menu at Fishtail by David Burke

Fishtail by David Burke

135 East 62nd Street between Park and Lexington Avenues,

(212) 754-1300

Executive Chef: Eric Hara – Pastry Chef: Romina Peixoto

New Year’s Eve Gala Menu

FIRST COURSE
WARM KUMAMOTO OYSTERS
black truffle and lobster glacage

SECOND COURSE
BLUE FIN TUNA TORO
caviar, apple and foie gras
THIRD COURSE
SEARED DAYBOAT SCALLOP
chanterelle puree, hearts of palm and endive salad
FOURTH COURSE
BRAISED OXTAIL AND LOBSTER “SURF & TURF”
caramelized salsify and sunchoke puree
FIFTH COURSE
THE “CLUB” SANDWICH
almond crest, dulche de leche ice cream,
saigon cinnamon warm chocolate mousse and candied popcorn
$110* per person
*for $175 start with Caspian Osetra with blini and classic garnish

Additionally, davidburke & donatella – soon to be davidburke townhouse – has a $55 3-course prix fixe menu that is available year round.

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