Chef Curtis Beisser
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Seasonal Spring Menu
4 Course Menu using as many local, seasonal products as possible
Indication of Chef Curtis Beisser's skills and specialties
Share4 Course Menu using as many local, seasonal products as possible
Chef’s Surprise
Chef surprise course using seasonal ingredients from the market or a signature dish of Chef. Gift from the Chef
Chicken Parm Fritter
crispy croquette of pulled chicken confit with parmigiano reggiano mornay, spicy tomato ragu
Beef Tartare
whole grain mustard, fried capers, garlic crostini, quail egg
Trumpet Mushroom Carpaccio
shaved raw trumpet mushrooms, confit mushroom sherry vinaigrette, pickled currants, pine nuts, oregano
Arctic Char Tartare
dice Arctic char, pickled mustard seed, Dijon foam, chive, Char caviar, dehydrated char skin chip
Romaine and Radicchio Salad
romaine heart leaves, charred radicchio, shallot and sherry vinaigrette, raisins, almonds, parsley
Arugula and Beet Salad
roasted beets, shaved ricotta salata, blood orange, pine nuts, mint
Foie Gras
slice of foie gras (moulard duck liver) torchon, toasted brioche, green grapes, spicy grape jam, walnuts
Scallop Crudo
raw diver scallop, “broken” parsley and Chardonnay vinaigrette, Chardonnay foam, truffle (Extra Charge for fresh truffle)
Hamachi Crudo
sliced hamachi, “pesto”, harissa mousse, herb oil
Beets and Labneh
sliced beets, Aleppo chili spiced labneh, mint foam, basil seeds
Carrots 3 Ways
roasted heirloom baby carrots, confit carrot, raw shaved carrot, hazelnut, parsley, avocado, radish
Warm Asparagus “Salad”
sautéed white and green asparagus, mustard caper hollandaise, shaved asparagus, radish
Cacio E Pepe
classic hand cut spaghetti, black pepper, pecorino
Octopus
Grilled citrus marinated octopus, black garlic puree, fennel herb salad
Fusilli
braised pork shoulder, tomato ragu, pecorino, basil
Gnocchi
fresh potato gnocchi, morel mushrooms, mint and spinach salsa verde, almond
Orecchiette
fava beans, homemade fennel pork sausage, fava bean and walnut pesto, pecorino, spicy garlic and walnut “gremolata”
Charred Leeks
charcoal blackened leeks, confit shallot and mustard sherry vinaigrette, feta, lamb sausage, pickled mustard seed
Spaghetti
bottarga, Italian herbs, lemon, spicy breadcrumbs
Foie Gras Rigatoni
rigatoni, foie gras marsala sauce, black truffle peelings
Pearl Couscous “Risotto”
pearl couscous “risotto”, braised lamb shank, wild mushroom, english pea, pecorino
Raviolo
raviolo stuffed with mascarpone and roasted cauliflower, shellfish bisque, calamari, guanciale, spicy breadcrumb
Duck
roasted duck breast, confit duck thigh terrine with pickled cherries and pistachio, hearts of palm, vanilla, wild arugula, cherry gastrique
Chicken
sous vide then pan roasted chicken breast, chicken thigh roulade with duxelles and herbs, potato pave, parsley veloute
Beef Rib
slow roasted beef rib, savoy cabbage, seasonal mushroom, marrow bone broth
NY Strip Steak
sous vide strip steak, potato gratin, haricot verts, beef jus
Lamb
roasted lamb loin with fennel and lavender, new potatoes, spring onion, english pea, beet, lamb jus
Swordfish
sous vide swordfish farro and fava beans, charred broccolini, sauce verte, ramp pesto
Salmon
pan seared salmon, charred leeks, snow peas, fried baby artichoke, hollandaise
Scallop
roasted diver scallop, parsnip puree and chip, swiss chard, maitake mushroom, dashi
Branzino
Sumac spiced Mediterranean sea bass, braised lentils, asparagus, saffron aioli
Veal Chop
grilled veal chop, truffle potato pave, morel mushroom, wild spinach, madeira veal jus
Pre Dessert Sorbet
a seasonal sorbet palate cleanser for every guest, gift from the Chef.
Strawberry Cheesecake
classic ricotta cheesecake, candied strawberry, strawberry compote
Chocolate Mousse Cake
chocolate ganache, cherry vanilla ice cream
Berries and Zabaione
Moscato soaked berries and citrus segments, zabaione, biscotti
Lemon Ricotta Cake
lemon curd, blueberry compote, whipped cream
Coconut and Mango Panna Cotta
kiwi, orange, basil
Ferrero Rocher Cake
Layered chocolate vanilla cake, chocolate mousse, chocolate ganache, hazelnuts, vanilla ice cream
Olive Oil Cake
almond olive oil cake, whipped cream, Meyer lemon curd, mint
Pistachio Mousse Cake
pistachio mousse, hazelnut mousse and pistachio gel, rosewater ice cream
Book this menu
Chef Curtis Beisser offers the following booking options for this menu. Imagine having a private chef cook these menus during your birthday, wedding or other special event.
About Chef Curtis Beisser
A decade of NYC fine dining experience
Other menus by Chef Curtis Beisser
These menus are also offered by Chef Curtis Beisser. They can be adjusted to your taste and dietary preferences. Convinced by these example menus and looking for a private chef for a special event? Book Chef Curtis Beisser