My dear friend Em Dot sent me This Blog which posts "Five Question Fridays".
Here goes with her questions. Maybe I'll come up with my own set next time...
1. What do you keep a stock pile of?
underwear - I could probably last a year without washing
2. If Ben & Jerry asked you to invent an ice cream, what would it be?
bananas foster - except, they already make it!!!!
3. How do you blow off steam?
run run run run run run and yoga
4. What would you do if you had an hour to yourself anywhere within a ten mile radius of your home...no kids, no hubby, just you?
I would walk up and down 5th avenue and window shop in every single store and then grab a frozen yogurt and go to the dog park at Madison Square Park to watch the puppies have fun and play
5. When you were 16, what was your curfew in the summertime?
I didn't have a curfew - the rule was I had to tell my parents where I was going, even if that meant I was going to be at the water tower until the next morning camping. When you take away the risks of getting in trouble for things, it's not as much fun as it is when you are "breaking rules". It worked out well. Thanks Ma and Pa!
Tonight, I'm having double date-night with Fiance and our friends Liz and Chris at the NoMad. A semi-new hot spot. I'll let you know. Here's the dinner menu.
RADISHES
BUTTER-DIPPED WITH
FLEUR DE SEL
8
CRUDITÉ
SPRING VEGETABLES WITH
CHIVE CREAM
12
SALMON
RILLETTES WITH
SORREL & CRÈME FRAÎCHE
14
BEEF
TARTARE WITH CORNICHONS
& HORSERADISH
16
SWEETBREADS
CROUSTILLANT WITH PARSLEY
9
FRUITS DE MER
“LE GRAND PLATEAU”
24 PER PERSON
RADICCHIO
SALAD WITH APPLES, BASIL
& MOZZARELLA
16
BEETS
OVEN-ROASTED WITH FENNEL,
CARAWAY & PEAR
14
SNOW PEAS
CHIFFONADE WITH PANCETTA,
PECORINO & MINT
15
EGG
POACHED WITH ASPARAGUS,
QUINOA & PARMESAN
17
TROUT
SMOKED WITH CUCUMBER,
BUTTERMILK & RYE
18
TAGLIATELLE
KING CRAB, MEYER LEMON
& BLACK PEPPER
19
FOIE GRAS
TORCHON WITH TÊTE DE COCHON,
RADISHES & NASTURTIUM
24
BONE MARROW
GRATINÉE WITH PARSLEY,
SHALLOTS & ANCHOVY
17ENTRÉES CHICKEN
CARROTS
OVEN-ROASTED WITH CUMIN,
WHEATBERRIES & CRISPY DUCK SKIN
20
ASPARAGUS
BREA D SALAD WITH SMOKED
POTATO ÉCRASSÉE & BLACK TRUFFLE
24
HALIBUT
SLOW-COOKED WITH SPRING PEAS,
SAFFRON & LEMON-THYME
32
SCALLOPS
SEARED WITH SORREL, LEMON &
MAITAKE MUSHROOMS
28
LOBSTER
ROASTED WITH POTATO CHIPS,
SPRING VEGETABLES & TARRAGON
39
SUCKLING PIG
CONFIT WITH DRIED APRICOTS,
ONIONS & WILD GREENS
34
DUCK
ROASTED WITH APPLES,
DANDELION & VADOUVAN
32
BEEF
BONE MARROW CRUSTED WITH
ROYAL TRUMPETS & PARSNIPS
36
WHOLE-ROASTED FOR TWO
FOIE GRAS,
BLACK TRUFFLE,
BRIOCHE
78
FAMILy-STyLE
TASTING MENU
7 COURSES
FOR TWO OR MORE PEOPLE
SERVED FOR THE ENTIRE TABLE
125 PER PERSON
BEvERAGE PAIRINGS
75 PER PERSON
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