Several new restaurants opened in 2011, but perhaps the most anticipated debut of the year was Graydon Carter’s revamped Monkey Bar. And with former Craft executive chef Damon Wise on board, this restaurant is sure to endure as a New York icon.
Tomorrow night, Damon Wise and the rest of the Monkey Bar crew will take over the Beard House kitchen—and we still have some seats left! Have a look at the menu below, then click here to make your reservation.
Hors d’Oeuvre
Cod Brandade with Sweet-and-Sour Peppers
Duck Ham–Wrapped Dates
Peekytoe Crab with Avocado
Raw Tuna with Smoked Mushrooms and Blood Oranges
Celery Root Purée with Truffle Vinaigrette
Guinea Hen Rillettes with Cape Gooseberries
Heritage Pork Terrine with Pickled Vegetables
Pairing: Champagne Ruinart Brut Rosé NV
Dinner
Oysters and Caviar
Pairing: Domaine A. et P. de Villaine Bouzeron 2009
Roasted Turbot with Beets, Endive, and Pistachios
Pairing: Truchard Roussanne 2010
Colorado Lamb with Swiss Chard, Buckwheat, and Smoked Mushrooms
Pairing: Robert Sinskey Vineyards Vandal Vineyard Cabernet Franc 2006
Coconut Panna Cotta with Spiced Pineapple, Macadamia Nuts, and Lime
Pairing: Saracco Moscato d’Asti 2011
Warm Chocolate Cake with Citrus Salad and Cilantro
Pairing: M. Chapoutier Banyuls 2007
Several new restaurants opened in 2011, but perhaps the most anticipated debut of the year was Graydon Carter’s revamped Monkey Bar. And with former Craft executive chef Damon Wise on board, this restaurant is sure to endure as a New York icon.
Tomorrow night, Damon Wise and the rest of the Monkey Bar crew will take over the Beard House kitchen—and we still have some seats left! Have a look at the menu below, then click here to make your reservation.
Hors d’Oeuvre
Cod Brandade with Sweet-and-Sour Peppers
Duck Ham–Wrapped Dates
Peekytoe Crab with Avocado
Raw Tuna with Smoked Mushrooms and Blood Oranges
Celery Root Purée with Truffle Vinaigrette
Guinea Hen Rillettes with Cape Gooseberries
Heritage Pork Terrine with Pickled Vegetables
Pairing: Champagne Ruinart Brut Rosé NV
Dinner
Oysters and Caviar
Pairing: Domaine A. et P. de Villaine Bouzeron 2009
Roasted Turbot with Beets, Endive, and Pistachios
Pairing: Truchard Roussanne 2010
Colorado Lamb with Swiss Chard, Buckwheat, and Smoked Mushrooms
Pairing: Robert Sinskey Vineyards Vandal Vineyard Cabernet Franc 2006
Coconut Panna Cotta with Spiced Pineapple, Macadamia Nuts, and Lime
Pairing: Saracco Moscato d’Asti 2011
Warm Chocolate Cake with Citrus Salad and Cilantro
Pairing: M. Chapoutier Banyuls 2007
