Tenth Avenue Cookshop
- Thread starter JEK
- Start date
MIke R
Senior Insider
wow....thats one of the better looking menus I've seen in a while....and a lot of local food too
and blowfish tails???>...its been ages since I have seen that..as a kid we caught and ate them all the time...but then they just disappeared...
I have to pass this place on to my daughter as she is in the city a lot
and blowfish tails???>...its been ages since I have seen that..as a kid we caught and ate them all the time...but then they just disappeared...
I have to pass this place on to my daughter as she is in the city a lot
MIke R
Senior Insider
easy choices for me.....
Mushroom gratin, fresh corn-butternut squash polenta, crescenza
Vegetable salad: sweet corn, cauliflower, fennel, carrots, radish, cucumber,lemon,mint
Pond Raised Normandy Duck Breast shredded gold squash & zucchini,concord grape-prosecco sauce, pistachios
Slow roasted cauliflower
Mushroom gratin, fresh corn-butternut squash polenta, crescenza
Vegetable salad: sweet corn, cauliflower, fennel, carrots, radish, cucumber,lemon,mint
Pond Raised Normandy Duck Breast shredded gold squash & zucchini,concord grape-prosecco sauce, pistachios
Slow roasted cauliflower
cassidain
Senior Insider
And I can't wait to sample the undiscovered germs on the wine list!
The beverage selections, chosen by Richard Luftig, mirror the team's commitment to local products with cocktails that creatively use seasonal ingredients while the wine list features many undiscovered germs and an astute appreciation for wine and food pairings at all price levels.
The beverage selections, chosen by Richard Luftig, mirror the team's commitment to local products with cocktails that creatively use seasonal ingredients while the wine list features many undiscovered germs and an astute appreciation for wine and food pairings at all price levels.
