Forbes Best US Restaurant -4- Per Se – New York, NY 10019

Forbes Best US Restaurant -4- Per Se – New York, NY 10019


Forbes Best US Restaurant -4- Per Se – New York, NY 10019

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10 Columbus Circle
New York, NY 10019
Neighborhood:
Columbus Circle

Per Se Details

 

  • Dining Style: Fine Dining
  • Website: http://www.perseny.com
  • Email: reservations-perse@perseny.com
  • Phone: (212) 823-9335
  • Hours of Operation: Lunch: Friday – Sunday: 11:30am – 1:30pm; Dinner Nightly: 5:30pm – 10:00pm
  • Cross Street: 60th Street
  • Public Transit: 1,9,B,D,A,C to Columbus Circle
  • Parking: Private Lot
  • Parking Details: Public Lots nearby and street parking is also available.
  • Payment Options: AMEX, MasterCard, Visa
  • Cuisine: American, French
  • Executive Chef: Thomas Keller
  • Dress Code: Jacket Required
  • Accepts Walk-Ins: No
  • Additional Details: Banquet/Private Rooms, Bar/Lounge, Fireplace, Full Bar, Non-Smoking Restaurant, Private Room, View, Wheelchair Access, Wine

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TASTING OF VEGETABLES
September 20, 2013
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CRÈME FRAÎCHE “PANNA COTTA"
Celery “Granité," Green Strawberries, Granny Smith Apple and Sorrel
HAWAIIAN HEARTS OF PEACH PALM
Hass Avocado, Persian Cucumbers, Petite Radishes,
Amaranth and Ginger “Nuage"
TUSCAN KALE STUFFED PEPPERS
Fairy Tale Eggplant, Braised Pine Nuts, Castelvetrano Olives,
Meyer Lemon and Greek Yogurt
“CHOU-FLEUR À LA GRENOBLOISE"
Sunny-Side Up Hen Egg, Chanterelle Mushrooms, “Haricots Verts,"
Red Onion Rings, Toasted Brioche, Parsley Shoots
and Brown Butter-Caper “Gastrique"
GRILLED GLOBE ARTICHOKES
Young Leeks, Olive Oil “Custard," Sweet Carrots
and “Chimichurri"
CARAMELIZED SUNCHOKE “AGNOLOTTI"
Roasted Scarlet Grapes, Romaine Lettuce Hearts
and Smoked Ricotta “Glaçage"
SPRING BROOK FARM’S “TARENTAISE"
Heirloom Tomatoes, Young Fennel and Armando Manni Extra Virgin Olive Oil
“FOURME D’AMBERT"
Carrot Cake, Compressed Garden State Peaches
and Vadouvan Curry
“ASSORTMENT OF DESSERTS"
Fruit, Ice Cream, Chocolate and “Candies"
PRIX FIXE 295.00
SERVICE INCLUDED
TEN COLUMBUS CIRCLE , NEW YORK , NEW YORK 10019 CHEF’S TASTING MENU
September 20, 2013
___________________________________________________________
“OYSTERS AND PEARLS"
“Sabayon" of Pearl Tapioca with Beach Point Oysters
and Sterling White Sturgeon Caviar
TSAR IMPERIAL CAVIAR
Hass Avocado, Granny Smith Apples and Lucky Sorrel
(75.00 supplement)
ARMANDO MANNI “PANNA COTTA"
Persian Cucumbers, Basil Oil, Red Pepper Glaze
and Meyer Lemon “Aigre-Doux"
SLOW POACHED ÉLEVAGES PÉRIGORD MOULARD DUCK FOIE GRAS
Compressed Garden State Peaches, Young Fennel,
Watercress and Almond Milk
(40.00 supplement)
FILLET OF DOVER SOLE
Cranberry Beans, French Laundry Garden Broccolini, Charred Leeks,
Parsley Shoots and “Beurre Rouge"
“CAESAR SALAD"
Butter Poached Nova Scotia Lobster
Eckerton Hill Tomatoes, Parmesan Tuile, Pea Tendrils,
Garlic Cream and “Anchoïade"
FOUR STORY HILL FARM’S “SUPRÊME DE POULARDE"
Applewood Smoked Bacon, “Pommes Purée," Hen-of-the-Woods Mushrooms,
Frisée Lettuce and Pearl Onions
ELYSIAN FIELDS FARM’S “CARRÉ D’AGNEAU"
“Pappadum," Hadley Orchards’ Medjool Dates, Sweet Carrots,
Lime Yogurt and Toasted Cumin Jus
MIYAZAKI JAPANESE WAGYU
“Pomme Fondante," Yellow Wax Beans, Hakurei Turnips
and Arrowleaf Spinach “Glaçage"
(100.00 supplement)
“MARIEKE GOUDA"
Hen Egg Purée, “Chou-Fleur à la Grenobloise," Mustard Cress,
Red Onion Rings and Brioche Croûtons
“ASSORTMENT OF DESSERTS"
Fruit, Ice Cream, Chocolate and “Candies"
PRIX FIXE 295.00
SERVICE INCLUDED
TEN COLUMBUS CIRCLE , NEW YORK , NEW YORK 10019 SALON MENU
September 20, 2013
___________________________________________________________
ARMANDO MANNI “PANNA COTTA"
Persian Cucumbers, Basil Oil, Red Pepper Glaze
and Meyer Lemon “Aigre-Doux"
30.
CARAMELIZED SUNCHOKE “AGNOLOTTI"
Roasted Scarlet Grapes, Romaine Lettuce Hearts
and Smoked Ricotta “Glaçage"
32.
GRILLED GLOBE ARTICHOKES
Young Leeks, Olive Oil “Custard," Sweet Carrots
and “Chimichurri"
32.
SLOW POACHED ÉLEVAGES PÉRIGORD MOULARD DUCK FOIE GRAS
Compressed Garden State Peaches, Young Fennel,
Watercress and Almond Milk
40.
TSAR IMPERIAL CAVIAR
Hass Avocado, Granny Smith Apples and Lucky Sorrel
125.
SAUTÉED FILLET OF ATLANTIC STRIPED BASS
Cranberry Beans, French Laundry Garden Broccolini, Charred Leeks,
Parsley Shoots and “Beurre Rouge"
34.
FOUR STORY HILL FARM’S “POULARDE"
Applewood Smoked Bacon, “Pommes Purée," Hen-of-the-Woods Mushrooms,
Frisée Lettuce and Pearl Onions
36.
“BOUDIN DE HOMARD"
Eckerton Hill Tomatoes, Parmesan Tuile, Pea Tendrils,
Garlic Cream and “Anchoïade"
40.
ELYSIAN FIELDS FARM’S “CÔTE D’AGNEAU"
“Pappadum," Hadley Orchards’ Medjool Dates, Sweet Carrots,
Lime Yogurt and Toasted Cumin Jus
46.
MIYAZAKI JAPANESE WAGYU
“Pomme Fondante," Yellow Wax Beans, Hakurei Turnips
and Arrowleaf Spinach “Glaçage"
125.

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A word from Per Se

Per Se, the much-anticipated restaurant from renowned chef Thomas Keller, debuted in February 2004 in the Time Warner Center complex at Columbus Circle. With striking views of Columbus Circle and Central Park, the dining room is a rare blend of open space and easy intimacy, discreet drama and understated luxury. Offering a 64-seat dining room, a 10-seat private dining room, a lounge, a bar and wine cellar, all presented in a palette of warm neutrals and natural elements, Per Se will refine and redefine the dining experience.For dinner, Per Se offers two prix fixe tasting menus for $295; a 9 course Tasting of Seasonal Vegetables or the 9 course Chef’s Tasting Menu, which changes daily. We also offer a five, seven and nine-course menu during lunch on Friday, Saturday and Sunday for $185, $235 and $295 respectively.