Summer Restaurant Week: What’s on the Menu

Comments () | Published August 12, 2009

Lunch entrées: Braised-veal stew with artichokes, tomato confit, zucchini, olives, and Dijon/caper sauce ($4 surcharge); braised pork belly with butter beans, corn, pearl onions, polenta, and pork jus; duck confit with duck sausage, tomato concassé, and white-bean ragoût; seared scallops with cauliflower mousseline, warm shallots, sherry, and fines-herbes vinaigrette ($4 surchage); salmon with basil couscous, market vegetables, and tomato consomme; sauteed trout with haricots verts, pommes sauté, and lemon/caper brown butter; tuna salad Niçoise with fennel, olives, haricots verts, fingerling potatoes, peppers, and anchovy/red-wine vinaigrette ($4 surcharge); chicken-confit salad with artichokes, haricots verts, and truffle vinaigrette (add $6 for a foie-gras torchon); risotto with summer vegetables, heirloom cherry tomatoes, and fines herbes; seared 12-ounce sirloin with pommes frites, mesclun salad, and red-wine/shallot butter ($8 surcharge).

Dinner appetizers: country-style pork pâté with pistachios, mesclun salad, toasted baguette, and mustard sauce; roasted heirloom-beet salad with goat cheese, walnuts, orange, and citrus-infused olive oil; mussels steamed with heirloom peppers, linguiça sausage, and oregano-tomato broth; steak tartare with capers, onions, spicy aïoli, cornichons, and garlic potato chips; field-greens salad with market vegetables, radishes, shaved beets, egg, and lemon/tarragon vinaigrette (add $2 for warm goat cheese); endive salad with caramelized pears, peppered walnuts, bleu cheese and red-wine/walnut vinaigrette; scallop mousse with salmon, shrimp, cucumber/dill salad, and sauce vert; frisée salad with bacon, poached egg, and sherry vinaigrette; onion soup with sourdough croutons and Gruyère; vichyssoise with bacon, chives, and brioche croutons.

Dinner entrées: Pan-roasted lamb with sun-dried tomatoes, flageolet beans, polenta, and garlic/rosemary lamb jus ($4 surcharge); braised pork belly with butter beans, corn, pearl onions, polenta, and pork jus; duck confit with duck sausage, tomato concassé, and white-bean ragoût; trout with haricots verts, pommes sauté, and lemon/caper brown butter; salmon with basil couscous, market vegetables, and tomato consomme; braised-veal stew with artichokes, tomato confit, zucchini, olives, and Dijon-mustard/caper sauce; risotto with summer vegetables, heirloom cherry tomatoes, and fines herbes; scallops with cauliflower mousseline, warm shallots, sherry, and fines-herbes vinaigrette ($4 surcharge); tuna Niçoise with braised fennel, Yukon Gold potatoes, tomato confit, and olive tapenade ($4 surcharge); 12-ounce sirloin with pommes frites, mesclun salad, and red-wine/shallot butter ($6 surcharge).

Brunch appetizers: Frisée salad with bacon and warm sherry vinaigrette; field-greens salad with market vegetables, radishes, shaved beets, chopped egg, and lemon/tarragon vinaigrette; endive salad with pears, peppered walnuts, bleu cheese, and red-wine/walnut vinaigrette; country-style pork pâté with pistachios, mesclun salad, toasted baguette, and mustard sauce; onion soup with sourdough croutons and Gruyère; vichyssoise with bacon, chives, and brioche croutons; melon cocktail with berries, mint, and sorbet; salmon with celery-root/apple salad, toasted brioche, and Pommery-mustard sauce.

Brunch entrées: Duck-confit hash with garlic potatoes, a red-wine-poached egg, and honey/vinegar/thyme sauce; quiche with wild mushrooms, leeks, and Gruyère with frisée-and-shaved-radish salad; French toast with hazelnut-battered brioche, bacon, caramelized bananas, and vanilla crème fraîche; chicken salad with chicken breast, chicken confit, artichokes, haricots verts, field greens and truffle vinaigrette; eggs Benedict; salmon with basil couscous, market vegetables, and tomato consommé; risotto with summer market vegetables, heirloom cherry tomatoes, and fines herbes; scrambled eggs with roasted peppers, potatoes, onions, chorizo, cilantro, and manchego cheese

Brunch, lunch, and dinner desserts: To be determined.

• Black Salt
This Palisades fish market/dining room is serving a Restaurant Week menu at lunch and brunch only.

Lunch and brunch appetizers: Rhode Island calamari with chipotle remoulade; Addie’s mussels with tomato, garlic, and lemon; heirloom-tomato gazpacho; hummus with grilled pita, cucumber/pinenut salad, and olives.

Lunch and brunch entrées: Wood-grilled hamburger with Amish cheddar, arugula, and fried onions; Provençal seafood stew with daily fish, Gulf shrimp, blue-shell mussels, and saffron broth; wood-grilled salmon with fingerling potatoes, sweet corn, and cherry tomatoes; daily catch.

Lunch and brunch desserts: Housemade ice cream or sorbet; Key-lime pie; chocolate/Chambord-truffle cake.