Spring Awakening

Name: Spring Awakening
Cuisine: French
Ingredients: Chicken Parm Fritter; Octopus; Lamb; Strawberry Cheesecake

A fresh, vibrant menu celebrating the delicate flavors of spring with refined classics.

french

modern

vegetarian

Indication of Chef Curtis Beisser's skills and specialties

A fresh, vibrant menu celebrating the delicate flavors of spring with refined classics.

Chicken Parm Fritter

Crispy croquette of pulled chicken confit with parmigiano reggiano mornay, spicy tomato ragu.

Octopus

Grilled citrus-marinated octopus with black garlic puree, fennel herb salad.

Lamb

Roasted lamb loin with fennel and lavender, new potatoes, spring onion, and lamb jus.

Strawberry Cheesecake

Classic ricotta cheesecake with candied strawberry, strawberry compote.

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.

Mealbox

Available as luxurious mealbox for delivery. You just need an oven.

Cooking Workshop

Courses are available as cooking workshop. Learn from the best

Private dining

Chef Curtis Beisser can cook this menu on location for you and your guests

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

Mediterranean Delights

French

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A menu that brings the Mediterranean sea to your plate, filled with vibrant, fresh flavors.- Grilled Citrus Marinated Octopus- Pearl Couscous Risotto- Grilled Branzino- Olive Oil Cake

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Tropical Fusion

Asian

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A playful fusion of tropical flavors with an exotic twist, perfect for a vibrant dining experience.- Black Bass Crudo- Arugula and Beet Salad- Swordfish- Coconut and Mango Panna Cotta

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Classic French Indulgence

French

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A timeless French menu filled with indulgent, rich flavors, perfect for an elegant dining experience.- Foie Gras- Raviolo with Mascarpone and Roasted Cauliflower- Duck Breast- Crème Brûlée

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Seasonal Spring Menu

new american

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4 Course Menu using as many local, seasonal products as possible- Chef’s Surprise- Chicken Parm Fritter- Beef Tartare- Trumpet Mushroom Carpaccio- Arctic Char Tartare- Romaine and Radicchio Salad- Arugula and Beet Salad- Foie Gras- Scallop Crudo- Hamachi Crudo- Beets and Labneh- Carrots 3 Ways- Warm Asparagus “Salad”- Cacio E Pepe- Octopus- Fusilli- Gnocchi- Orecchiette- Charred Leeks- Spaghetti- Foie Gras Rigatoni- Pearl Couscous “Risotto”- Raviolo- Duck- Chicken- Beef Rib- NY Strip Steak- Lamb- Swordfish- Salmon- Scallop- Branzino- Veal Chop- Pre Dessert Sorbet- Strawberry Cheesecake- Chocolate Mousse Cake- Berries and Zabaione- Lemon Ricotta Cake- Coconut and Mango Panna Cotta- Ferrero Rocher Cake- Olive Oil Cake- Pistachio Mousse Cake

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