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Restaurant Menu
Aquavit
Address:
65 E 55th St, Btwn Park & Madison Ave
New York, NY 10022
212-307-7311
Dining Room Lunch Menu  
First            
Beau De Soleil Oysters : with sturgeon caviar, celery juice, and mango mustard sorbet         22.00  
Boston Lettuce : with nuts, asian pear, sheep's milk cheese and corn vinaigrette         11.00  
Asparagus and Tomato Salad : with egg, ginger vinaigrette and croutons         13.00  
Herring Sampler : assortment of herring with necessary accessories: carlsberg beer and aquavit - supplement 7.00         13.00  
Gravlax : with fingerling potato salad, pickled fennel and espresso mustard sauce         15.00  
Lobster Roll : with tomatoes, salmon roe, bacon and egg dressing         18.00  
Chilled Cucumber Soup : with salmon tartar and yogurt         12.00  
Cauliflower Soup : with raisins capers and croutons         13.00  
Foie Gras Ganache : with berbere cured duck, cherry chutney and crown-dill ricotta         16.00  
Second            
Calf's Liver Pate Sandwich : with mushrooms and pickles         15.00  
Gravlax and Shrimp Sandwich : with avocado, egg and espresso mustard sauce         16.00  
Smorgasbord : assortment of swedish bites         20.00  
Warm Chicken Salad : with spinach, vasterbotten cheese vinaigrette and cucumber         21.00  
Hot Smoked Trout : with cauliflower clam-asparagus salad and apple horseradish broth         26.00  
Rare Seared Tuna and Scallop : with beet, pea shoots, coconut-mustard sauce and piopini mushroom         27.00  
Slow Cooked Salmon : with watermelon sauce, bamboo rice, whipped radish and pearl onions         26.00  
Sauteed Bass : with chorizo, napa sauerkraut, potato aioli sauce and broccoli puree         27.00  
Poached Lamb Loin : with heirloom tomatoes, hearts of palm, cranberry beans and smoked paprika         26.00  
Beef Rydberg : with sauteed potatoes, onions, mustard cream and egg yolk         25.00  
Spice Rubbed Venison Loin : with fennel, caramelized ginger, turnip and apple-pine broth         32.00  
Sweet Corn Orzo : with lobster mushrooms, huit lacoche and watercress         23.00  
Chef's Tasting Menu            
Gravlax : with fingerling potato salad, pickled fennel and espresso mustard sauce          
Lobster Roll : with tomatoes, salmon roe, bacon and egg dressing          
Hot Smoked Trout : with cauliflower, geoduck clam, asparagus salad and apple horseradish broth          
Duck Breast : with orange-pistachio jelly, smoked corn, leek sauce and foie gras ganache          
Choice of Dessert          
Vegetarian Tasting Menu            
Boston Lettuce : with nuts, persimmon, sheep's milk cheese and corn vinaigrette          
Cauliflower Soup : with raisins, capers and croutons          
Grilled Asparagus : with porcini ketchup and broccoli puree          
Salsify Noodles : lobster mushrooms, huit lacoche and watercress          
Choice of Dessert          
Desserts            
Arctic Circle : goat cheese parfait with blueberry sorbet and passion fruit curd         10.00  
Apple Sorbet : with fennel cream and basil jelly         10.00  
Licorice Creme Brulee : with raspberry sorbet         10.00  
Summer Plum Soup : chilled plum soup with minted buttermilk sorbet and a spiced sweet bun         10.00  
Hazelnut and Milk Chocolate Mousse : with black currant sauce and blackberries         10.00  
Chocolate- Truffle Cream : with sweet milk, corn and lemon sorbet         10.00  
Selection of Fruits : with lychee, raspberries, blackberries, rhubarb and coconut         10.00  
Manchego : with chocolate cream and orange sorbet         10.00  
Sorbet and Ice Cream : select three: lemon, coconut, blueberry, vanilla, orange or strawberry         10.00  
Dining Room Dinner - Prix Fixe Menu  
First            
Beau De Solei Oysters : with sturgeon caviar, celery juice, and mango mustard sorbet          
Salmon Plate : with gravlax, spiced smoked salmon, espresso mustard sauce and goat cheese ice cream          
Herring Sampler : with necessary accessories: carlsberg beer and aquavit          
Yellow Tail Tartar : with duck tongue, potato, sea urchin sauce and lime jelly          
Lobster Roll : with tomatoes, salmon roe, bacon and egg dressing          
Chilled Smoked Yellow Tomato Soup : with crab, chanterelles and orange yogurt          
Boston Lettuce : with nuts, asian pear, sheep's milk cheese and corn vinaigrettet          
Foie Gras Ganache : with berbere cured duck, cherry chutney and crown dill ricotta          
Wagyu Carpaccio : with truffle taro root puree, green papaya salad and mushroom broth          
Marinated Quail : with charred cipollini, warm mayonnaise and grilled octopus          
Second