Category Archives: News from the Kitchen

Partners-in-Health Benefit Dinner, Monday, March 26th, with Winemakers Eric and Christine Nicolas, Evelyne de Jessy, Francois Pinon and Remi Branger!

Please join us for a festive dinner created by Executive Chef Mariana Mateos which will complement the superb Loire Valley wines offered by these four great estates! We’ll taste 1987 and 1992 Muscadet with Remi Branger of Domaine de la Pepiere; 1997, 1996 and 2005 sweet and demi-sec Vouvray with Francois Pinon; beautiful dry Savennieres from Evelyne de Jessy at Domaine du Closel and a fabulous selection of young and old wines from Eric and Christine Nicolas at Domaine Belliviere in Jasnieres. This will be a fabulous evening of great food and superb wines – don’t miss it. Reservations at or by calling Chambers Street Wines at 212-227-1434 or Racines  at 212-227-3400.

New Year’s Eve Special Dinner!!


2018 is around the corner! Join us to cheer to the New Year!

We are delighted to be able to spend New Year’s Eve with all of you!!

This year, no prix-fixe menu.  But because we want to celebrate, our very own Chef Frederic Duca put together a few specials which will only be available that evening.


Squid – Fennel, Preserved Lemon, Chorizo 16

Egg – Mash Potato, Brown Butter, Capers 16

Butternut Squash Velouté – Smoked Ricotta 16

Striped Bass Tartare – Finger Lime, Endive, Citrus Vinaigrette 19

Oyster – Cauliflower, Caviar, Granny Smith 31

Onion Raviolis – Maitake, Comté, Black Truffle 33


Fregola Sarda Risotto – Parmesan, Chanterelles 28

Lobster – Chicken Quenelle, Sauce Vin Jaune 44

Scallops – Sunchoke, Black Trumpet, Hazelnut 36

Black Sea bass – Leeks, Black Truffle, Creamy Broth 44

Porcelet – Acorn Squash, Brussels Sprouts, Mustard Jus 36

Venison Saddle “Rossini” – Sweet potato, scallion 59

Special for 2 people only

Double Veal Chop en Cocotte – Fingerling Potato, Hedgehog Mushroom 46/p


Chocolate & Caramel Tart 11

Lemon Curd – Lime Meringue, Anise Seed Cracker, Olive Oil Sorbet 11

Panna Cotta – Bay Leaf Infused, Huckleberries, Blackcurrant Sorbet 11

We look forward to celebrating with you! To reserve email us at or call 212-227-3400



Two-Chef Dinner with David Rathgeber of L’Assiette, Paris, Nov 7th and 8th!

Chef David Rathgerber at L'Assiette

On November 7th and 8th Racines NY welcomes talented Parisian chef David Rathgeber of Restaurant L’Assiette in Paris, who will collaborate with Racines Executive Chef Frederic Duca on a celebration of traditional French Cuisine! A longtime friend of Chef Duca, Chef Rathgeber (Michelin Star at Benoit, Paris) is a master in fundamental culinary techniques who uses these skills to cook simple yet hearty and authentic dishes that are an ode to French gastronomy. There will be a special ambience as these two friends perform their magic together in the open kitchen at Racines.


Is Happy to Welcome David Rathgeber, Chef at L’Assiette, Paris For a Special Four-Hands Dinner with Frédéric Duca on November 7th and 8th!

Organic Egg “Cocotte”

Porcini, Toasted Brioche

Grilled Octopus

Pork Belly, Clams, Risotto of Green Things_

Poached Salted Butter Black Sea Bass

Kohlrabi, Burnt Lemon Paste, Watercress_

Pan Roasted Wood Pigeon

Cabbage, Sauce “Civet”_

Venison Saddle *

Squash Ravioli, Apple Butter, Brussel Sprouts,Sauce “Grand Veneur”_

Iles Flottantes

Red Praline, Crème Anglaise

Poached Pear

Black Currant Sorbet, Long Pepper Cream

$85 – 5 Courses / $115 – 6 Courses with the Venison *

David Rathegeber – Frédéric Duca

Wine pairings will be offered including extraordinary organic/natural wines only available in the US at Racines NY: $45

Andre Beaufort Champagne Polisy Brut Reserve NV
Clos des Vignes du Maynes Macon-Cruzille “Cuvee Manganite” 2015
Domaine du Traginer Collioure Rosé 2015
Domaine de la Roche Bleue Jasnieres “Clos de la Moliere” 2015
Jean-Claude Rateau Beaune 1er Cru “Les Reversées” 2008
Chateau Lapuyade Jurancon “Cuvee Marie Louise” 2012

A native of Clermont-Ferrand, David Rathgeber left the Auvergne region of France at age 18 to embrace a culinary career. He was fortunate to begin working for Alain Ducasse, training at the Louis XV in Monaco, the Plaza Athenée in Paris and the Essex House in New York. Returning to Paris he became chef de cuisine at Les Lyonnais in 2002 and was awarded a Michelin star in 2006 at Benoit. In 2008, with the support of Chef Ducasse, David took over the legendary Parisian bistro L’Assiette in the 14th arrondissement. Rathgeber’s cuisine is a remembrance of the dishes he used to have as a child — jugged hare, stew (potée), or stuffed cabbage — especially those served at the Sunday table, around which his family of hunters gathered happily. Racines NY is proud to welcome Chef Rathgeber back to New York for this celebration of French traditional cuisine with Chef Duca!
For reservations, call 212-227-3400
A très bientôt!

Celebrate 2017 with us!!

Explosion of green champagne bottle cork on background
2017 is around the corner!

It’s time to finally say goodbye 2016 and we would like to invite you to joins us to celebrate New Year’s Eve ! We will have 2 seatings available. The first one at 6PM so you can join friends afterwards and the second one from 8.30PM so you can celebrate and toast to 2017 with us. 6pm to 8.30pm

3 courses, $115


  • Amuse bouche: Oyster, Spaghetti Squash, Consommé, Granny Smith
  • Scallop Carpaccio, Cauliflower Mousseline, Finger Lime, Curry Vinaigrette
  • Beef Filet “Rossini”, Brioche, Truffle
  • Caramelized Apple, Cinnamon Crème Anglaise, Madeleine



5 courses with a Glass of Champagne, $175


  • Fluke Carpaccio, Oyster Vinaigrette, Trout Roe, Watermelon Radish
  • Smoked Ricotta Raviole, Brussels Sprout, Truffle, Guanciale Foam
  • Scallop, Hazelnut and Rosemary Cust, Sunchoke, Saffron Sauce
  • Venison Saddle, Parsnips, Potato Gnocchi, Black Trumpet, Sauce “Grand Veneur”
  • Pineapple, Lime Granita, Coconut Cream
  • Chocolate Biscuit, Tonka Ice Cream, Cocoa Nibs Tuile

We look forward to celebrating with you! To reserve email us at or call 212-227-3400

Game Dinner, Tuesday, November 1st!

Executive Chef Frédéric Duca will present a superb Game Dinner  on Monday, November 1st, based on recipes he has perfected during his career in France. This will be a very special evening and seating will be limited, please book soon to obtain the time desired. $135 per person.

Cabbage veloute, filet quenelle, hazelnut and legs croquette, black truffle 
Wood pigeon breast
Honey butternut squash ravioli, foie gras, fig
Venison saddle 
Celeriac, porcini, apple, sauce grand veneur 
Poached pear
Black currant sorbet, long pepper cream