Valentine Roundup

Paris Commune is offering a red hot prix fixe menu this Valentine’s Day, executed by chef David Ogren—formerly of Ammos Estiatorio and The French Laundry. $60 pp entitles you to 3-courses, plus an Amuse Bouche of a creamy and nutty Brie, pear and walnut mini tartlet. Pair it with a Jungle Red Martini that’s kissed by a red rose petal for an additional $10—it’s the sexiest drink in the city, so named for Paris Commune regular Candace Bushnell, the real-life alter ego of "Sex and The City’s" Carrie Bradshaw. Other dishes on the prix fixe include a flaky and tender Beef Wellington with a Cognac cream sauce and roasted baby carrots. A la carte wine pairings are also available for each dish or they can be built into the prix fixe for an additional $40 pp.
Paris Commune
99 Bank Street (corner of Greenwich Street)
Valentine’s Menu
$60 and add $40 for Wine Pairing
Amuse Bouche
Jungle Red Martini garnished with a Red Rose Petal ($10)
Brie, Pear and Walnut Mini Tartlet
Arugula and Pecan Salad
Fresh Strawberries with Arugula and Pecans with a Raspberry Vinaigrette
(Pinot Gris, Pierre Sparr, Alsace, Fr. ’96 $12)
Ménage à Foie
Foie Gras mousse, bourbon cranberries, pistachios, toasted brioche
(Sauterne, La Chapelle, De Lafaurie Peyraguey, $12)
Lobster Bisque
(Chardonnay, Seigneur Jean-de Roze, Fr. ’08 $9)
Beef Wellington
Cognac cream sauce, roasted baby carrots
(Bordeaux, Château Palmer, “Sirius”, France,’05 $10)
Lupe De Mir
Sautéed Filet of Mediterranean Sea Bass with an Almond, Lemon Caper Sauce, sautéed Arugula Roasted Potatoes
(Pinot Noir, Francis Coppola, CA ’06 $12)
Poulet Frites
Roasted Half Murray’s Chicken with Truffle Shoestring Fries
(Sangiovese, Dei, Vino Nobile di Montepulciano, It., ’04 $9)
French Vegetarian Cassoulet
(Chablis, Domaine Fourrey, Fr. ’07 $9)
Chocolate Truffle Plate
White chocolate covered strawberry cheesecake lollipops
(Pierre Sparr , Rose, Fr. NV $12)
Banana Split
(Domaine Ste Michelle, Brut, Columbia Valley, NV $10)


There are plenty of things that transcend the border between the Americas, and love sure is one of them. That’s why the Pan American has conceptualized a Valentine’s Day menu that’s equal parts seductive and romantico. From blue corn crusted Kimono oysters to passionfruit crab and spicy lobster mac n’ cheese, Executive Chef Saul Flores will make sure you leave cheering in both English and Spanish. Need to brush up on some frases amorosas (love phrases) to go with the transcontinental mood? Owners Fernando Riquelme and Frank Rossi will gladly come to the rescue.
The Pan American’s full Valentine’s Day menu is listed below—once tempted, please call the restaurant directly at 212-925-9225 to make your reservation.

The Pan American
Valentine’s Day Menu
First Course:
Blue corn crusted Kimono oysters with pomegranate drizzle

Spicey crab filled puff pastry with passion fruit sauce

Paired with: Sauvignon Blanc Mohua
Second Course:
Shrimp bisque with grilled shrimp garnish
Salmon Ceviche salad
Paired with: Reisling Wente vineyards
Third Course:
Halibut steak with roasted fennel and champagne dill butter sauce
N.Y. Strip with a mushroom tequila cream sauce
Lobster, chorizo and asparagus mac & cheese

Paired with: Pinot Noir, Malbec Reserva, or Chardonnay Francis Ford Coppola
Fourth Course:
Blood orange farmers cheesecake
Dark chocolate mousse with cherry-creme de cacao compote
Paired with: Inniskillin Icewine from Niagra, Canada
Fifth Course:
Champagne Toast
Spicey ganache covered strawberry, Grand Marnier filling
The Pan American is located at 202 Mott Street in the heart of Nolita, and opened on December 8, 2010. The restaurant serves lunch and dinner daily (Sunday-Wednesday 11 AM to 1 AM; Thursday-Saturday 11 AM – 4 AM) and plans to introduce brunch soon. For reservations or private party inquiries, please call 212-925-9225 or visit

One of Manhattan’s most delightful undiscovered Italian restaurants is Il Punto

507 Ninth Avenue at 38th   212-244—0088

It is offering a$55 prix fixe menu not including tax and tips

Options include:

Assaggini     Ostriche e caviale:  oyster w/caviar & Mignonette sauce

Antipasto      Insalata di Anatra – Duck salad w/roasted walnuts, figs, tart & mache port wine reduction


                   Zuppa ai Funghi e Tartufo Nero di Norcia-  Cream of Mushoom with fresh black truffle

Primi            Risotto con ragu di capesane e asparagi – Risotto with stew of scallps asparagus & zucchini flower


                   Ravioli D’Aragosta – Handmade ravioli filled w/ lobster & brandy paprika sauce

Secondi       Scaloppine di Dentice al Forno – Oven roasted filet of red snapper w/ baby fennel, oven-dried tomatoes & olive Taggiasche


                   Agnello Arrosto con Patate Schiacciate e salsa di lavanda– Roasted rack of lamb w/lavander glace, crushed potatoes & peperonata

Dolce           Souffle al Choccolato – Chocolate Souffle


                    Torta di Formaggio – New York style Cheesecake, seasonal fruit compote

Your choice of dessert will be served with a complimentary glass of champagne


A good deal! 


Copyright 2010 By Punch In International. All Rights Reserved


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