EXPERIENCE THE TATAMI ROOM
Sunday, February 28, 2010
6pm
Inspired by his experiences in Japan, Chef Gras has prepared a sumptuous, unique dinner presented by kimono-clad servers in the Tatami Room, with its traditional grass-mat flooring. A small number of fortunate guests, comfortably seated on leather-upholstered zaisu seats with backs will be arranged around recessed yellow-cedar tables to savor their 14-course kaiseki feast.
This superb meal follows the traditional pattern of multiple small portions of luxurious ingredients: exotic seafood in raw and cooked preparations, followed by sweet and savory dishes and specialty desserts.
Sample Menu
• Tuna, Foie Gras Snow
• Escolar Jamón, Espelette
• Nantucket Bay Scallop Ceviche, Citrus, Bergamot Oil
• Kinmedai, Ponzu, Dashi, Ginger
• Salmon, Earl Grey
• Shimaaji, Mustard Oil, Vanilla
• Medai, Caviar, Shiso, Olive Oil
• Octopus, Coconut, Olive Oil, Sea Bean
• Kampachi Teriyaki
• Peekytoe Crab, Foie Gras
• Tofu, White Miso, Itogaki
• Diver Scallop, Yuzu Butter, Tapioca
• Lamb Tartare, Shiro Ebi, Tarragon, Pickled Mango
• Steelhead Salmon, North African Spices, Grits, Date
• Pickles, Greens
• Miyazaki Wagyu, Black Trumpet, Black Truffle
• Dashi
• Lemon, Yogurt, Vanilla
Sommelier Chantelle Pabros has meticulously selected sakes and wines to complement each small course. Cost is $250 per person plus tax and tip. This special pricing is available only on February 28 (normally $335 per person), beginning at 6 pm. Space is very limited; reservations are essential. Please contact Lynn Gefke-Reich at L2Oparties@leye.com or at 773.868.0002 ext. 233 for additional information and to secure your reservation.
Sunday, February 28, 2010
6pm
Inspired by his experiences in Japan, Chef Gras has prepared a sumptuous, unique dinner presented by kimono-clad servers in the Tatami Room, with its traditional grass-mat flooring. A small number of fortunate guests, comfortably seated on leather-upholstered zaisu seats with backs will be arranged around recessed yellow-cedar tables to savor their 14-course kaiseki feast.
This superb meal follows the traditional pattern of multiple small portions of luxurious ingredients: exotic seafood in raw and cooked preparations, followed by sweet and savory dishes and specialty desserts.
Sample Menu
• Tuna, Foie Gras Snow
• Escolar Jamón, Espelette
• Nantucket Bay Scallop Ceviche, Citrus, Bergamot Oil
• Kinmedai, Ponzu, Dashi, Ginger
• Salmon, Earl Grey
• Shimaaji, Mustard Oil, Vanilla
• Medai, Caviar, Shiso, Olive Oil
• Octopus, Coconut, Olive Oil, Sea Bean
• Kampachi Teriyaki
• Peekytoe Crab, Foie Gras
• Tofu, White Miso, Itogaki
• Diver Scallop, Yuzu Butter, Tapioca
• Lamb Tartare, Shiro Ebi, Tarragon, Pickled Mango
• Steelhead Salmon, North African Spices, Grits, Date
• Pickles, Greens
• Miyazaki Wagyu, Black Trumpet, Black Truffle
• Dashi
• Lemon, Yogurt, Vanilla
Sommelier Chantelle Pabros has meticulously selected sakes and wines to complement each small course. Cost is $250 per person plus tax and tip. This special pricing is available only on February 28 (normally $335 per person), beginning at 6 pm. Space is very limited; reservations are essential. Please contact Lynn Gefke-Reich at L2Oparties@leye.com or at 773.868.0002 ext. 233 for additional information and to secure your reservation.
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