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Daniel

  • $$$$$
  • French, Vegetarian-Friendly, Cocktails
  • 60 E 65th St, New York NY10065 40.7669029 -73.9676723
  • (Btwn Madison & Park Ave)
  • click map to interact google maps
  • (212) 288-0033
  • 0

Dinner

Three Course Prix Fixe $116

Appetizers

Chilled Minted Spring Pea Soup smoked squab breast, crispy shallot, rosemary cream   
Duck Terrine With Cubeb Pepper Poached Rhubarb confit fennel, almond cream, red ribbon sorrel   
Mosaïc Of Quail With Pickled Hon Shimeji muscat grapes, sherry gelée, wasabi cress dandelion marmalade, spring vegetables salad   
Trio Of Hamachi beet cured with chive oil tartare with wasabi and northern lights caviar confit with sorrel coulis and yellow beet   
Orange-Yuzu Marinated Sea Scallop barron point oyster, shiso oil, sea lettuce, chayote   
Shimaaji "Au Vin Blanc" poached with riesling and celery mustard salad lightly smoked rillette with fiddlehead fern tartare with northern lights caviar   
Butter Poached Jade Tiger Abalone With Sea Buckthorn sake "beurre blanc", braised escarole, short grain rice croquette   
supplement   9.00
Louisiana Crayfish With "Cinco Jotas" Iberico Ham green asparagus, chicken stuffed calamarata pasta quail egg, garlic pennycress, miners lettuce salad   
Fennel Ravioli With Scottish Langoustines sautéed cuttlefish, sicilian green olive artichoke and saffron cream sauce   
supplement   11.00

Connoisseur Caviar

(50g) Supplement.

Golden Ossetra    470.00
Siberian Sturgeon    330.00
Northern Lights    230.00

Main Courses

Oven Baked Black Sea Bass With Syrah Sauce crispy yukon gold potato with tellicherry pepper kale flan, shallot marmalade   
Flaked Atlantic Cod With Zaatar braised artichoke, lamb’s quarters, garbanzo bean, cilantro pistou   
Cantimpalo Chorizo Wrapped Monkfish Stuffed With Lobster wild black rice, yogurt braised eggplant, artemisia salad  supp 11.00
Whole Baked American Red Snapper In Salt Crust fennel, roasted porcini juniper barrel aged balsamic, tarragon jus prepared for two   

 

Tasting Of Quebec Suckling Pig roasted chop with english pea fricassée braised belly with young turnips and savory jus crispy skin with breakfast radish   
Spit Roasted Guinea Hen With Vadouvan Jus swiss chard fricassée, bulgur wheat, cipollini onion soubise   
Trio Of Milk Fed Veal roasted tenderloin with white and green asparagus braised cheeks with hen of the woods mushroom sweetbreads with grilled spring onion and piquillo   
Duo Of Beef braised black angus short ribs chermoula spiced carrot purée, oyster mushroom duxelle seared wagyu tenderloin, haricot verts, smoked bone marrow, potato confit   
supplement   14.00

 

Pre-Theater - Dinner

Three Course Prix Fixe With Wine Pairings.$133. Available Mon-Thurs: 5:30-6:00pm.

 

Chilled Minted Spring Pea Soup smoked squab breast, crispy shallot, rosemary cream   
Mosaic Of Quail With Pickled Hon Shimeji muscat grapes, sherry gelée, wasabi cress dandelion marmalade, spring vegetables salad   
Trio Of Hamachi beet cured with chive oil tartare with wasabi and northern lights caviar confit with sorrel coulis and yellow beet   
Shimaaji "Au Vin Blanc" poached with riesling and celery mustard salad lightly smoked rillette with fiddlehead fern tartare with northern lights caviar   
salomon grüner veltliner "hochterrassen", austria 2012   

 

Oven Baked Black Sea Bass With Syrah Sauce crispy yukon gold potato with tellicherry pepper kale flan, shallot marmalade   
Cantimpalo Chorizo Wrapped Monkfish Stuffed With Lobster wild black rice, yogurt braised eggplant, artemisia salad   
Tasting Of Quebec Suckling Pig roasted chop with english pea fricassée braised belly with young turnips and savory jus crispy skin with breakfast radish   
Trio Of Milk Fed Veal roasted tenderloin with white and green asparagus braised cheeks with hen of the woods mushroom sweetbreads with grilled spring onion and piquillo   
château robin côte-de-castillon "sélection boulud", bordeaux 2008   

 

Glazed Ruby Red Grapefruit earl grey crèmeux, bergamot emulsion, blood orange-campari sorbet   
Roasted Pineapple exotic cream, coconut pearl, piña colada sorbet   
Warm Guanaja Chocolate Coulant liquid caramel, fleur de sel, milk sorbet   
Chocolate-Hazelnut Biscuit manjari-banana ganache, vanilla-lime sorbet   
la spinetta, moscato d’asti, piedmont 2012   

 

Vegetarian $116

Three Course Prix Fixe

Appetizers

Chilled Minted Spring Pea Soup crispy shallot, rosemary cream   
Warm Green Asparagus Salad soft poached quail egg, mustard dressing, miner lettuce   
Mesclun And Mâche Salad shaved vegetables, mustard vinaigrette, crudités   
English Pea Fricassee young turnips, savory oil, breakfast radish salad   
Duo Of White And Green Asparagus niçoise olive, crispy polenta, hen of the woods mushroom, arugula salad   
Crushed Garbanzo Beans piopini mushroom, gourgane panisse, brussels sprouts pine needle tempura, piment gremolata, mizuna salad   

Main Courses

Yukon Gold Potato With Tellicherry Pepper kale flan, shallot marmalade, syrah sauce   
Stewed Wild Black Rice hawaiian hearts of palm, sunchoke, pickled citrus   
Artichoke Barigoule With Cilantro Pistou crispy chickpea panisse, lamb’s quarters, garbanzo bean   
Fricassée Of Swiss Chard bulgur wheat, confit purple potato, cipollini onion soubise   
Chermoula Spiced Carrot Purée With Haricot Verts oyster mushroom duxelle, yukon gold potato confit   
Fennel Ravioli With Basil Salad sicilian green olive, braised artichoke roasted king oyster mushroom, pickled red onion   

 

Six Course Tasting $195

Paired With Wine $105. The Tasting Menu Is Available Until 10:30pm, For The Entire Table.

Paired With A Selection Of The Great Wines Of The Côte De Nuits, Burgundy $185.

 

Duck Terrine With Cubeb Pepper Poached Rhubarb confit fennel, almond cream, red ribbon sorrel   
Mosaic Of Quail With Pickled Hon Shimeji muscat grapes, sherry gelée, wasabi cress dandelion marmalade, spring vegetables salad   
lauer riesling "ayler kupp faß 6 ‘senior’", mosel, germany 2010   

 

Shimaaji "Au Vin Blanc" poached with riesling and celery mustard salad lightly smoked rillette with fiddlehead fern tartare with northern lights caviar   
Trio Of Hamachi beet cured with chive oil tartare with wasabi and northern lights caviar confit with sorrel coulis and yellow beet   
salomon undhof, grüner veltliner "hochterrassen", kremstal 2012   

 

Butter Poached Jade Tiger Abalone With Sea Buckthorn sake "beurre blanc", braised escarole, short grain rice croquette   
Fennel Ravioli With Scottish Langoustines sautéed cuttlefish, sicilian green olive   
artichoke and saffron cream sauce jean-louis chave, "céleste", saint-joseph, rhône 2010   

 

Flaked Atlantic Cod With Zaatar braised artichoke, lamb’s quarters, garbanzo bean, cilantro pistou   
Oven Baked Black Sea Bass With Syrah Sauce crispy yukon gold potato with tellicherry pepper kale flan, shallot marmalade   
copain, pinot noir "tous ensemble", anderson valley, california 2010   

 

Trio Of Milk Fed Veal roasted tenderloin with white and green asparagus braised cheeks with hen of the woods mushroom sweetbreads with grilled spring onion and piquillo   
Duo Of Beef braised black angus short ribs chermoula spiced carrot purée, oyster mushroom duxelle seared wagyu tenderloin, haricot verts, smoked bone marrow, potato confit   
domaine p. usseglio chateauneuf-du-pape, rhône 2006   

 

Tropical-Coconut Vacherin guava gel, mango-vanilla swirl, meringue   
château pajzos 5 puttonyos aszú, tokaji 2003   
Warm Guanaja Chocolate Coulant liquid caramel, fleur de sel, milk sorbet   
domaine de rancy rivesaltes ambré, roussillon 1996   

 

Chef’s Tasting $220

Eight Course Tasting. Paired With Wine, Add $130.

Dessert

Fruit

Raspberry-Vanilla Shortbread yuzu curd, caramelized croustillant, limoncello-berry gelée, raspberry sorbet   
Tender Rhubarb Confit cream cheese crèmeux, sablé breton, rhubarb-sauternes ice cream   
Tropical-Coconut Vacherin guava gel, mango-vanilla swirl, meringue   
Glazed Ruby Red Grapefruit earl grey crèmeux, bergamot emulsion, blood orange-campari sorbet   
Roasted Pineapple exotic cream, coconut pearl, piña colada sorbet   

Sorbet

Blood Orange-Campari    
Piña Colada    
Raspberry    
Vanilla-Lime    

Our Sommelier Suggests

Château Pajzos tokaji 5 puttonyos, hungary 2003   20.00
D’oliveiras Boal Madeira 1983    55.00

Chocolate

Warm Guanaja Chocolate Coulant liquid caramel, fleur de sel, milk sorbet   
Kenyan Coffee Ganache dark chocolate crémeux, rice crispy, chocolate sablé, coffee ice cream   
Pistachio Dacquoise araguani parfait, white chocolate crisp, sicilian pistachio ice cream   
Chocolate-Hazelnut Biscuit manjari-banana ganache, vanilla-lime sorbet   
Peanut Butter Feuilletine caraïbe mousse, caramelized peanut, turron ice cream   

Ice Cream

Vanilla    
Turron    
Kenyan Coffee    
Sicilian Pistachio    

Assortment Of American And Imported Cheeses

Four Selections $31 / Six Selections $42

 

Cocktails

Bubbly $25

Bubbly Champagne Mojito fresh mint, lime juice, flor de caña 4 year old rum – topped with champagne   
Pimm’s Royale pimm’s no. 1, strawberry-fig balsamic, cucumber, amaro montenegro, champagne   

Ice Collection

White Cosmopolitan vodka, st. germain elderflower liquor lime juice, white cranberry juice   21.00

Spice $19

Smokey Bandit ilegal joven mezcal, jalapeño, orange curaçao, fresh pineapple, lime juice   
Basil Haven hendrick’s gin, st. germain elderflower liquor, basil leaves, lime, cucumber juice indonesian cubeb pepper   

Classic

Dark And Stormy banks 7 yr rum, cruzan dark rum, house-made ginger beer, lime juice   19.00

Shaken

First Word blue gin, green chartreuse, st. germain elderflower liquor, lime juice   20.00
East Side Breeze bombay sapphire east gin, lime, rosemary, grapefruit juice and bitters – fever tree tonic water   16.00
From The Field lavender and honeycomb infused plymouth gin, lemon juice   16.00

Stirred

V.I.C herradura silver, jalapeño infused ilegal mezcal, yellow chartreuse, cocchi americano, celery bitters   21.00
The New Yorker elijah craig 12 yr bourbon, luxardo maraschino, dolin dry vermouth, angostura bitters   16.00
The Bitter Blues woodford reserve bourbon, cynar artichoke liquor, honey, blueberry, lemon oil   21.00

Julep

Smoke & Mirrors stranahan’s colorado whiskey, fresh mint, maraschino cherry syrup, black cardamom, laphroig 10 yr   19.00

Non-Alcoholic $12

Oishi Club shiso leaves, yuzu juice, elderflower nectar, white cranberry juice   
The Majestic blackberry, asian pear purée, pomegranate juice, vanilla syrup, juniper berry, crème fraîche   

 

Beer

Einbecker NA germany   7.00
Amstel Light holland   8.00
Reissdorf Kölsch germany   10.00
Jenlain Blonde Bière De Garde france   12.00
Captain Lawrence "Freshchester" Pale Ale usa   8.00
Allagash White Ale usa   11.00
Orval Trappist Ale belgium   15.00
Ommegang Abbey Ale usa   9.00

Wine By The Glass

Champagne Brut

Pierre Brigandat "Brut" NV    23.00
Pierre Paillard "Cuvée Daniel" Bouzy Grand Cru NV    25.00
Diebolt Vallois "Prestige Blanc De Blancs" NV    35.00
Marc Hebrart "Spécial Club" 2008    35.00
Billecart-Salmon Brut Rosé NV    38.00
Krug "Grande Cuvée" NV    150.00

White

Au Bon Climat chardonnay "daniel", santa barbara 2011   15.00
Salomon Undhof grüner veltliner "hochterrassen", kremstal 2011   16.00
Weiser-Künstler riesling kabinett "ellergrub", mosel 2011   20.00
Lopez De Heredia "viña tondonia", rioja reserva 1996   28.00
Domaine Bois De Boursan châteauneuf du pape blanc 2011   20.00
Domaine Bailly-Reverdy "chavignol", sancerre, loire 2011   16.00
Domaine Louis Michel Chablis burgundy 2011   16.00
Domaine F. Carillon Chassagne-Montrachet 1er Cru Clos St Jean 2010    30.00

Red

Copain pinot noir "tous ensemble", anderson valley, california 2010   18.00
Ridge "santa cruz mountains estate", california 2007   25.00
Proprietà Sperino "Uvaggio" Coste Della Sesia piedmont 2008   20.00
Cvne "Viña Real" Gran Reserva rioja 2005   29.00
Jean-Louis Chave "offérus", saint-joseph, rhône 2010   20.00
Domaine P. Usseglio châteauneuf du pape, rhône 2006   29.00
Château Robin Côtes De Castillon bordeaux 2009   18.00
Domaine Lapierre morgon, burgundy 2011   20.00
Maison Drouhin morey-st-denis, burgundy 2009   29.00

 

Daniel
60 E 65th St
Btwn Madison & Park Ave
(212) 288-0033
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