Category Archives: News from the Kitchen

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

 

8.30PM

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 info@racinesny.com 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.

Pheasant 
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