By: Jonny Gourmet
Today is the Alphabet City Culinary Safari and I’m so exciting. I’m saving my appetite for the amazing meal we have in store. Check out the menu below:
Course 1: Esperanto – Ceviche
- Ceviche de la casa – Snapper, pepper, onion, corn, cilantro, lime juice, spices
- Tuna Ceviche – Marinated tuna in coconut and lime juice with spices, ginger, garlic
Course 2: The Bourgeois Pig – Fondue
- Bisque Fondue - Shrimp, crab, cheddar in a rich lobster broth
- French Onion Fondue - Gruyere, caramelized onions, thyme, and a rich beef broth
- 6Th Street Special Curry Fondue - Vegetable skewers, paneer cheese, and nana bread
- Mushroom Royale Fondue - Gruyere and emmenthaler, wild mushrooms, thyme, pineau des chantres
Course 3: Common Ground – Salad
- Traditional Caesar
- Traditional Greek
- Warm goat cheese and onion crostinis over mixed greens
- Cheddar, apple, and pear and bacon with a cider vinaigrette
Course 4: Gnocco – Pasta
- Gnocchetti ai Funghi Porcini – Homemade potato gnocchetti with porcini mushrooms
- Mezzi Rigatoni con Salsiccia e Broccoli – Rigatoni pasta with spicy Italian sausage and broccoli rabe
- Tagliatelle con Ragu e Piselli – Homemade tagliatelle pasta with beef ragu and green peas
- Reginette Gorgonzola e Noci – Homemade pasta in a light gorgonzola cheese sauce with walnuts
- Maccheroni al Torchio Integrali con Prosciutto – Homemade whole wheat pasta with braised Prosciutto, arugula, and a light touch of cream
- Tubetti Integrali con Ceci e Pancetta – Homemade whole wheat pasta rings with a spicy sauce of cherry tomato, chick peas, and smoked Italian bacon
Course 5: Jimmy’s No 43 – Entrée
- Shrimp & Grits – with Nodine’s bacon and scallions
- Cast Iron Hanger Steak – with potatoes, créme fraiche, horseradish, onion confit and watercress
- Cressant Hill Farm Duck Confit – with parsnip puree, roasted oranges and watercress
- Country Ale Pulled Pork
Drooling?
Stay tuned tonight for updates on our journey.