Category Archives: USA

Inn by the Sea’s Package

Inn by the Sea’s Twin Lobster Package

The Ultimate Maine Experience

At coastal Maine’s Inn by the Sea, set on a mile-long stretch of sandy Crescent Beach, nothing says "Maine" more than lobster. The Inn, located on scenic Cape Elizabeth just minutes from Portland, has created the Twin Lobster Package, which includes a lobster tasting dinner and a hands-on experience in a lobster boat.

Donning lobsterman’s overalls, guests set sail on the 37-foot Lucky Catch lobster boat into the heart of the calm waters of Casco Bay. Amidst the islands and the colonies of harbor seals, they get to haul lobster traps in the shadow of Maine’s most famous lighthouse, Portland Headlight. They’ll also learn about lobster habits, conservation efforts and the difference between hardshells, shedders, shorts, culls and keepers.

The day ends with a return to Inn by the Sea for a lobster tasting menu for two from Chef Mitchell Kaldrovich at Sea Glass restaurant. This five-course dinner includes Chef Mitchell’s signature mini lobster roll, his poached lobster & gnocchi as well as grilled lobster risotto and much more.

The Twin Lobster Package includes: 

  • Two nights in a one bedroom garden suite, spa suite, beach suite or traditional guest room accommodation
  • Dishing Up Maine cookbook featuring classic Maine lobster recipes
  • Gourmet breakfast for two daily
  • Lucky Catch lobster cruise for two
  • Lobster Tasting menu for two in Sea Glass Restaurant
  • Rates from $498.26 per night, with a two-night minimum
  • Twin Lobster package is available 5/23/13-10/14/13

 

Copyright 2013 By Punchin International. All Rights Reserved.

Disclosure

About Inn by the Sea

Inn by the Sea is located on a mile of sandy beach just seven miles south of Portland’s chic little port city, offering guests a relaxed but elegant Maine coast experience in 61 luxuriously appointed one and two bedroom suites and now its newest line of Ocean View Beach Suites unveiled last summer. Recently selected one of Travel + Leisure’s 2012 World’s Best 500 Hotels, Inn by the Sea is Maine’s only Virtuoso property.

www.innbythesea.com

Getting Here

Thanks to expanded service from AirTran, Delta Airlines, JetBlue Airways, Southwest Airlines, United Airlines and US Airways, getting to Portland International Jetport (PWM) has never been easier. The Inn is a two hour drive from Boston and Amtrak offers rail service into Portland from Boston, New York and Washington D.C


Filed under: Travel Tagged: Food, Travel, USA

Inn by the Sea’s Package

Inn by the Sea’s Twin Lobster Package

The Ultimate Maine Experience

At coastal Maine’s Inn by the Sea, set on a mile-long stretch of sandy Crescent Beach, nothing says "Maine" more than lobster. The Inn, located on scenic Cape Elizabeth just minutes from Portland, has created the Twin Lobster Package, which includes a lobster tasting dinner and a hands-on experience in a lobster boat.

Donning lobsterman’s overalls, guests set sail on the 37-foot Lucky Catch lobster boat into the heart of the calm waters of Casco Bay. Amidst the islands and the colonies of harbor seals, they get to haul lobster traps in the shadow of Maine’s most famous lighthouse, Portland Headlight. They’ll also learn about lobster habits, conservation efforts and the difference between hardshells, shedders, shorts, culls and keepers.

The day ends with a return to Inn by the Sea for a lobster tasting menu for two from Chef Mitchell Kaldrovich at Sea Glass restaurant. This five-course dinner includes Chef Mitchell’s signature mini lobster roll, his poached lobster & gnocchi as well as grilled lobster risotto and much more.

The Twin Lobster Package includes: 

  • Two nights in a one bedroom garden suite, spa suite, beach suite or traditional guest room accommodation
  • Dishing Up Maine cookbook featuring classic Maine lobster recipes
  • Gourmet breakfast for two daily
  • Lucky Catch lobster cruise for two
  • Lobster Tasting menu for two in Sea Glass Restaurant
  • Rates from $498.26 per night, with a two-night minimum
  • Twin Lobster package is available 5/23/13-10/14/13

 

Copyright 2013 By Punchin International. All Rights Reserved.

Disclosure

About Inn by the Sea

Inn by the Sea is located on a mile of sandy beach just seven miles south of Portland’s chic little port city, offering guests a relaxed but elegant Maine coast experience in 61 luxuriously appointed one and two bedroom suites and now its newest line of Ocean View Beach Suites unveiled last summer. Recently selected one of Travel + Leisure’s 2012 World’s Best 500 Hotels, Inn by the Sea is Maine’s only Virtuoso property.

www.innbythesea.com

Getting Here

Thanks to expanded service from AirTran, Delta Airlines, JetBlue Airways, Southwest Airlines, United Airlines and US Airways, getting to Portland International Jetport (PWM) has never been easier. The Inn is a two hour drive from Boston and Amtrak offers rail service into Portland from Boston, New York and Washington D.C


Filed under: Travel Tagged: Food, Travel, USA

South Houston: Downtown at it’s Best

clip_image002

sh interior-longbarshot 331 West Broadway at Grand Street

 

Phone 212-431-0131

 

Cuisine New Southern Comfort

 

Owner Michael Carpinillo

Executive Chef Omar Drammeh sh chef2

General Manager Walter Roeder

Seating Capacity Total Seats: 46

Bar: 10 bar stools

Hours Sunday – Wednesday; 11am – 2am

Thursday – Saturday; 11am – 4am

Credit Cards All Major

Accessibility Wheelchair accessible

Reservations Highly recommended

Website www.SouthHoustonNYC.com

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THE SOUTH IS ON THE RISE IN NYC; SOUTH HOUSTON IS NOW OPEN

sh interiorshot2 Fun New Southern Comfort Flavors Pair Up With An Extensive Beer Offering in the Heart of SoHo

Bringing Southern comfort up North to SoHo, South Houston showcases regional Southern cuisine with a modern twist. After countless hours of testing recipes and experimenting with ideas, Owner Michael Carpiniello (owned the now closed Lusso) and Executive Chef Omar Drammeh (Amy Ruth’s, Le Bernardin) have put their own spin on Southern cuisine.  Like they say, beauty is in the eye of the beholder and in this case, beauty is three mini corndogs with jalapeno and cheddar dipping saucesh Corn Dog 4 (Above), popcorn doused with butter, brown sugar, bourbon and bacon (you must taste it); and fried chicken and waffles with peach Amaretto syrup.

Visitors to South Houston step into a casual, friendly, comfortable atmosphere. There is a cheerful bar-room with windows overlooking the West Broadway scene. The focal point of the dining room is a large cast iron map of the area from 1968, which pays homage to the history of the neighborhood. There is also a full wall chalk board that local artists are leaving their mark on with graffiti style words along with pigs, cows and chickens all with a little extra personality.  south hous mac

Keeping the meats smoking and the food sizzling is Executive Chef Omar Drammeh. He creates delectable appetizers like Grilled Chicken Wings covered in a delicious peach and apricot bbq sauce (or try it the traditional Buffalo style) Below.shdm-wings

Crusted Calamari tomato jalapeno relish and chipotle crema, which showcase his dual skills in Southern cuisine and international accents. Salmon Tacos with jalapeno remoulade, tomato salsa and pickled onions could be a star at any first rate Mexican restaurant and the Hushpuppies are worth a visit on their own.(The best we ever tasted). The terrific Bacon Pecan Brittle would make a fine dessert. south houston chicken pie!cid_9BF5DA94-C730-4706-88DD-E6CF86C9786D

The Chicken Pot Pie (Above) with its juicy, tender chicken and crispy, flakey crust  is sure to satisfy any comfort food fix (it’s made to order and takes a worthy 14 minutes,wait). Smoky Bacon, Wrapped Individual Meatloaf with molasses bbq sauce, imparts a haunting flavor that is simultaneously sweet and savory. The BBQ Pulled Pork Sandwich and the Grilled Cheese with Tomato and Bacon are two must haves, but almost everything on the menu at South Houston is a must have. For something unique, checkout The Hot Brown, inspired by Louisville’s fabled hotel, it combines turkey, prosciutto, fried egg and mornay sauce on an elegant brioche base.  shdm-chickenwaffles

Other signature dishes include the amazing Chicken With Waffles (Above) and the housemade Hotdog (beef or pork), pictured below. (The fried onion rings are amazing). There are some good entrees if you still have room. Try the Steak, Pork Chops or BBQ. Desserts are fun and what’s more fun than a South Houston Sundae with belgian waffle, vanilla, strawberry and chocolate, ice cream, banana, caramel and chocolate fudge toppings, whipped cream and, of course, a cherry.

shdm-hotdog

While the cocktails are not to be missed, including stand outs like the Huckleberry Fizz (44 North Huckleberry infused vodka, blueberries, raspberries, lemon) and the Sarsaparilla Root Mojitio (Bacardi Limon, Lime, Mint, Maine Root Sarsaparilla Organic Soda), the beer program is sure to be a major neighborhood draw.  South Houston features 8 weekly rotating taps, showcasing both local breweries and international finds.  To kick things off, they filling the taps with Heavy Seas Loose Cannon IPA (Baltimore, MD), Nectar Ales Red Nectar (Paso Robles, CA), Gaffel Kolsch (Cologne, Germany), Delirium Tremens (Melle, Belgium), Kelso Pilsner (Brooklyn, NY), Ithica Apricot Wheat (Ithica, NY), Gogue Hazelnut Brown Nectar (Newport, Or), and Atwater Michigan Lager (Detroit, MI).  And to make the beer lovers out there even more elated, South Houston offers growlers, filled to the brim, with these delectable brews to take home and enjoy.  sh bathroom

The service staff, from General Manager Walter Roeder to waitpersons, bartenders and busboys are helpful and warm. South Houston is a restaurant for the 2010 expectations of low price points, delicious food and drinks and casual, comfortable atmosphere. It’s New York Downtown at its best. Don’t miss it!

 Copyright 2010 By Punchin International. All Rights Reserved.

Disclosure

Sample MENU, Subject To Change

sh DinnerMenu-Final-2

sh BEVERAGEMENU-FINAL-2-nobox

________________________________________________________________

Chef Bio

 

Omar Drammeh

Executive Chef

A native of South Africa, Omar Drammeh, Executive Chef at South Houston, knows the definition of fate and how it can directly shape your life. After spending his adolescence in Gambia, at age 19 Drammeh set his sights on Europe and stowed away on a ship destined for his next adventure. As luck would have it, the ship’s captain caught him and in return for his free trip he set Drammeh up in the kitchen to work off his debt. Turning lemons into lemonade, Drammeh actually fell in love with cooking and rather than getting off when the ship docked, he stayed on for three years working in the kitchen and eventually working his way up to chef.

He did eventually make it to Europe and spent some time working at a restaurant on Threadneedle Street in London, attending a cooking school in the South of France and working in a French bakery to learn the art of pastry. He then circled back home for a bit before moving permanently to the United States in 1993.

As his first stint in New York, Drammeh continued with his passion for pastry, working at Eli Zabar’s E.A.T. restaurant on Madison Avenue for 3 years. Drammeh’s resume continued to flourish after he was hired to work at the now closed Ferrier on the Upper East Side. After two years there he worked the grill and sauté station in one of, if not the, most respected kitchens in the city, Le Bernadin. There, Drammeh worked along side some of the most talented chefs, including Eric Ripert himself, and really honed his French cooking techniques.

Drammeh’s first Executive Chef role was at Chelsea Grill, where under his leadership the restaurant went from serving local bar food to a destination dining establishment and saw business increase by 40%. At Chelsea Grill Drammeh learned the business side of being a chef and found he not only enjoys cooking but also enjoys and excels at making a kitchen run efficiently and cost effectively. After four years Drammeh headed home to Africa to get married and then came back to New York where he found himself learning Southern cooking at Amy Ruth’s in Harlem.

Again, either a sign of fate or just pure luck, one afternoon Drammeh and his new bride were shopping for seafood on Canal Street when he figured it could not hurt to have some resumes in tow. He strolled past Lusso, an Italian restaurant that is now South Houston and dropped off a resume. Later that afternoon Drammeh came for an interview and the rest is history. He is now Executive Chef at the new South Houston and claims “anyone that likes food is a friend of mine.”


ANDREA MARCOVICCI GREETS THE HOLIDAY SEASON

Andrea_1813RT ANDREA MARCOVICCI GREETS THE HOLIDAY SEASON WITH A“BLUE CHAMPAGNE” TOAST

NOVEMBER 16-DECEMBER 30

“The greatest cabaret star of her generation.”

International Herald Tribune.

For her record-breaking 24th year at the famed Oak Room Supper Club of the

legendary Algonquin Hotel, the “Queen of Cabaret,” Andrea Marcovicci, returns to her first love—the torch song! “Blue Champagne: The History of the Torch Song” runs November 16th -December 30th, with Shelly Markham on piano and Jered Egan on bass. To honor the occasion, the Algonquin has created the “Blue Champagne Cocktail,” its newest signature drink (combining Blue Curacao and Veuve Clicquot Champagne).

“Blue Champagne: The History of the Torch Song” not only revels in the heartbreak inherent in this most vulnerable genre of music, but the show is carefully balanced with zany numbers in a quest for comic relief from unrequited love songs, as well as wonderful stories of the legendary ladies of torch…Helen Morgan, Ruth Etting and Libby Holman, among others. With her latest show, Andrea brings her unique insight to this tale of longing, losing and gunplay! Highlights: “Someone to Watch Over Me,” “Love Me or Leave Me,” “Smoke Gets in Your Eyes,” “Body and Soul,” “Just Like A Man” and “Shakin’ the Blues Away.”

Shows are Tuesdays through Thursdays at 8:30 and Friday and Saturday at 8:30 and 11, with a $60 cover charge weeknights and late weekend shows and $65 for early weekend shows, plus either a $30 minimum or $60 prix fixe dinner. Reservations: (212) 419 9331 or bmgurn@algonquinhotel.com

There will be special holiday shows Thanksgiving, Christmas Eve and Christmas at 7:30 pm, matinees at 2:00 pm December 22nd and 29th, and Monday December 27th at 7:30 pm. The Algonquin is inaugurating “New Year’s Eve Eve” December 30th at 8:30, an end of the year annual festive evening featuring camaraderie, great food and matchless entertainment, with Andrea hosting another Algonquin First.

Dubbed “a heartbreaker” by PEOPLE magazine, while the San Francisco Chronicle was “seduced by a temptress.” The New York Times stated, “She has a masterly balance between poignancy and wit,” and to the New Orleans Times-Picayune “she sings so beautifully that you find tears stinging your eyes.” Andrea Marcovicci has sold out Carnegie Hall and appeared in concert with numerous orchestras and at the White House. She has acted in films, television and theatre. Costars include Danny DeVito, Woody Allen, Sir Michael Caine, Sir John Gielgud and Sam Waterston. Her latest film, Irene in Time, has recently been released on DVD, and she has created more than 30 nightclub acts.

http://www.andreamarcovicci.com/


Petrossian . . . The Ultimate (Affordable) Indulgence

petrossian entrance

182 West 58th Street at 7th Ave., New York, NY 10019 

Phone : 212-245-2214 Fax : 212-245-2812

Email : restaurant@petrossian.com

Website: www.petrossian.com

Click here to make yourreservationonline:http://www.opentable.com/single.aspx?rid=13693&restref=13693

Hours of operation: Lunch: Mon-Fri 11:30 am – 3:00 pm

Brunch: Sat-Sun 11:30 am – 3:00 pm

Dinner: Mon-Sat 5:30 pm – 11:30 pm

Dinner: Sun 5:30 pm – 10:30 pm

Looking for a one-of-a-kind gift? Petrossian New York offers caviar tastings on the last Sunday of every month in 2010. For more information, Click Here

Petrossian New York’s Exquisite Bar (Below)

petrossian bar

It was in the 1920′s that two Armenian brothers–Melkoum and Mouchegh Petrossian–first introduced Paris to the magic of caviar and, in doing so, founded the company that today is the premier buyer and importer of Russian caviar worldwide.

During the "années folles", known as the “Roaring 20s” in the United States, Paris welcomed exiled Russian princes, intellectuals and aristocrats with open arms, and Parisians quickly embraced all things Russian, especially the arts, ballet, the choreography of Diaghilev, and the music of Igor Stravinsky. Nonetheless, there was one thing missing from the Russian expatriates’ lives: caviar. The French had yet to be introduced to this rare delicacy, a situation that the Petrossian brothers immediately set out to remedy.

 Petrossian main int

The Spacious Main Dining Room  (Above)

Founded in 1984, New York’s Petrossian restaurant is housed in the historic Alwyn Court Building on Manhattan’s West Side, one block from Carnegie Hall and four blocks from Lincoln Center. Owned by the Petrossians, it serves a French-influenced contemporary menu that features the caviar, smoked fish, and foie gras delicacies for which Petrossian is known throughout the world. Lunch, dinner, and brunch can be enjoyed at either the art deco style mirrored bar or in the dining room. Designed by Ion Oroveanu, the restaurant features Lalique crystal wall sconces, bronze sculptures from the 1930′s, etched Erté mirrors, Limoges china, Lanvin chandelier and pink Finnish granite, all harmonizing to create a visual ambiance that can be savored equally with the unsurpassed gourmet experience.

petrossian flowers  Elegant Flowers Grace the Bar

Always New York’s most Parisian restaurant, Petrossian is forever youthful with a tempered balance of its past and a clear knowledge of its future. Soft sounds of Billie Holiday and Ella play in the background and caress the senses as subtle service, beautifully orchestrated by maître d’hôtel Rene, pampers without intrusion.

Top of the line in the legendary caviar department, is the Classic Three Caviar Presentation which includes 20g each of Royal Ossetra, which is delectably fresh and fruity, Ossetra ranges in color from light brown to dark brown, its firm grain is pleasing and juicy, with a distinctive nutty taste that inspires fierce loyalties. This Ossetra captures the eggs at their absolute peak of size, flavor, color and texture, when the sturgeon are at their most mature. Truly sublime; Royal Transmontanus Caviar, sustainable white sturgeon, native to California, produces this elegant caviar that evokes the taste of the finest Ossetra, with a nutty flavor that’s at once smooth and robust and Special Reserve Alverta President: Sustainable from mature, white sturgeon in the clear, cold waters of northern California, its smallish size bead has a nutty, buttery flavor. Purists insist on buttered toast only, but don’t miss the beautiful presentation of featherweight blini (Russian pancakes), crème fraiche, chopped egg whites, yolk and onion .

petrossian teaser rest_dish_13_th

Petrossian Teaser of Beautiful Appetizers (Above)

But  Petrossian has a serious kitchen and Chef: German Calle has a deft hand. Recommended appetizers include a remarkable  Cold Lobster and Artichoke Salad with Fava Beans, Caviar Royal Transmontanus and a delicate Lobster Vinaigrette. Seared Hudson Valley Foie Gras with Apricot – Green Apple Tatin, and Spiced Hazelnuts is not only elegant but as good as it reads. Petrossian’s “Premiere” smoked salmon is buttery and outstanding.

For entrée stars, look no further than, sumptuous Seared Diver Scallops with Potato-Chive Mousseline, Creamy Spinach, and Black Truffles in a Squash Juice reduction With Caviar Transmontanus.Pan Roasted Chilean Sea Bass with Braised Carrots, Black Olives, Sautéed Broccoli Rabe is also lovely and the signature Seared West Coast Sturgeon with White Asparagus and Herb Gnocchi in a subtle Caviar Beurre Blanc sauce is still a standout.

If seafood is not your thing, you’ll love Honey and Orange Glazed Long Island Duck Breast on Wild and Basmati Pilaf, garnished with Diced Foie Gras and Wild Cherries in Apple Cider Espresso Bean Sauce and Seared Rosemary New Zealand Lamb Chops, Eggplant Caponata, Truffled Goat Cheese, and Cherry-Vidalia Onion Relish in
Curried Lamb Sauce. There is also a fine Roasted Filet of Black Angus with Seared Foie Gras, Squash Puree,  and Broccoli Rabe in Madeira Date Sauce.

All desserts, by pastry chef Antoine Luchene, are stylish and delicious. Our favorite was the best crème brulée imaginable with a velvety custard and parchment crust. The vanilla  flavor was intense, yet not intrusive. Granny Smith Apple Tart was light and delicious. The vodka and Champagne by the glass selection is terrific and comprehensive; the wine list has loads of good bottles priced under $40. The Prix fixe dinner (currently $35) is Manhattan’s best buy in any luxury restaurant. Petrossian is one of NY’s five best fine-dining restaurant experiences.

 

Petrossian caviar steak tartar rest_dish_11_th  petrossian sea scallops rest_dish_12_th

Caviar Steak Tartare (left) Seared Diver Sea Scallops (Right)

petrossian sturgeon rest_dish_6_thSeared White Sturgeon

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Caviar Tasting For Two – or More!

Caviar Tasting For Two - or More!

Looking for a unique gift idea this year? Maybe a once-in-a-lifetime event for an anniversary or wedding? Savor the pleasures of Petrossian with this Caviar Tasting For Two (or more!). Available at both our New York and West Hollywood locations, the Caviar Tasting For Two offers a tasting of Petrossian’s finest caviar, hosted by one of Petrossian’s caviar experts. Learn the story behind Petrossian Caviar with your exquisite tasting, then enjoy a prix fixe dinner.

Making Reservations:You must call the restaurants to set up your reservations.

New York Tastings: New York Tastings are on the last Sunday of every month and cost $150. Please call 212-245-2214 or e-mail restaurant@petrossian.com for reservations. (Appointment Only).

 

Copyright 2010 by Punch In International. All Rights Reserved.

Disclosure


petrossianfounders

Petrossian A La Carte Dinner Menu – New York Restaurant

 

- Main Courses –
Seared West Coast Sturgeon 36
White Asparagus, Parmesan and Herb Gnocchi
Caviar Beurre Blanc
Seared Diver Scallops 26
Potato-Chive Mousseline, Creamy Spinach,
Black Truffles
Squash Juice reduction
With Caviar Transmontanus USA 31
Pan Roasted Chilean Sea Bass 29
Braised Carrots, Black Olives, Sautéed Broccoli Rabe,
Natural Juices
Pan Seared Grouper 33
Red Pepper and Maine Crab Meat Lasagna
Seaweed Salad,
Lobster-Tarragon Vinaigrette
With Caviar Transmontanus USA 38
Pan Roasted Maine Lobster Risotto 34
Sauteed Porcini Mushrooms, Parmesan Reggiano and
Fines Herbs
With Caviar Transmontanus USA 39
(Vegetarian option available 25)
Honey and Orange Glazed Long Island Duck Breast 24
Wild and Basmati Pilaf, Diced Foie Gras, Wild Cherries,
Apple Cider Espresso Bean Sauce
Seared Rosemary New Zealand Lamb Chops 39
Eggplant Caponata, Truffled Goat Cheese,
Cherry-Vidalia Onion Relish
Curried Lamb Sauce
Roasted Filet of Black Angus 39
Seared Foie Gras, Squash Puree, Broccoli Rabe,
Creamed Artichokes and Mushrooms,
Madeira Date Sauce
- Sides –
Braised Fall Mushrooms with Fines Herbes 8
Potato Puree 6
Seasonal Vegetables 6
Roasted Fingerling Potatoes 6

Chef: German Calle

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Appetizers and Specialties – New York Restaurant

- Appetizers & Specialties -

Petrossian Tasting 35

Foie Gras Terrine, Salmon & Caviar Beggar’s Purse,

Transmontanus Caviar on Mini Blini,

Tarama on Brioche

Rare Seared Yellow Fin Tuna Nicoise 19

Seaweed Salad, Quail Eggs, Kalamata Olives

Haricots Verts, Tomatoes, Anchovy Dressing

With Caviar Royal Transmontanus USA 24

Our Signature Borscht 12

Crème Fraiche, Pirojkis

Steak Tartare 24

Piquillo Peppers, Shallots, Capers and Armagnac

With Caviar Royal Transmontanus USA 29

Selection of Seasonal Oysters 18

Cocktail with Oriental Mignonette

With Caviar Royal Transmontanus USA 23

The Salads

Poached Pear and Asparagus Salad 14

Crumbled Goat Cheese,

Confit Hazelnuts, Hazelnut Vinaigrette

Cold Lobster and Artichoke Salad 24

Fava Beans, Caviar Royal Transmontanus USA,

Lobster Vinaigrette

Grilled Butterfly Prawns and Fresh Oysters 19

Avocado and Mini Heirloom Tomato Salad

The Foie Gras

Foie Gras Terrine 25

Served with Toast Points

Petrossian Foie Gras Salad 18

Haricots Vert, Green Apple, Walnuts, Frisee

Seared Hudson Valley Foie Gras 27

Apricot – Green Apple Tatin, Spiced Hazelnuts

The Salmons

Salmon Roe

30g $12.00/ 50g $19.00

Blini and Crème Fraiche

Our Premier Smoked Salmon 18

Served with Toast Points, Crème Fraiche and Fresh Dill

Petrossian Salmon Sampling 23

Our Premier Smoked, Classic Tsar Cut, Dill and Vodka Spiced,

Tsar Black Sea Spiced and Salmon Roe
Please note: We use nuts in many preparations, please inform your
server if you are allergic

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Petrossian Brunch -

At Alwyn Court

$32 Prix Fixe

- Appetizers -

Organic Green Salad

Cherry Tomatoes, Walnuts, Apples

Southern Buttermilk Pancakes

Ricotta, Blueberries, Blueberry Preserves, Vanilla Chantilly Cream

Smoked Salmon & Bagel Platter

Accompaniments

Port Poached Pear and la Peral Cheese Salad

Frisee, Walnuts

Toasted Walnut Vinaigrette

Duck Confit Risotto

Wild Mushrooms, Black Truffles & Fines Herbes

Seasonal Soup

Transmontanus USA Farmed Caviar

Served on a Blini with Crème Fraiche

(16.00 Supplement)

- Entrees -

Petrossian Signature Cobb Salad

Featuring our Specialty Smoked Fishes with Tomatoes, Avocado, Goat Cheese, Eggs,

& Crumbled Apple – Wood Smoked Bacon with Herbed Vinaigrette

Eggs Benedict with Smoked Salmon

(Or Black Forest Ham or Apple Wood Smoked Bacon)

Sautéed Baby Spinach

Scrambled Eggs

Black Truffles and Cepes

(With Caviar Transmontanus USA – $8.00 Supplement)


Maine Crab Cake

Apple and Red Cabbage Remoulade

Croque Monsieur

Ham, Cheese, Cherries, Warm Fruit Salad

Seared Wild Salmon

Baked Potato Cake, Sour Cream,

Lemon and Chives

Grilled Skirt Steak

Fried Egg & Crushed Herbed Potatoes, Veal Jus

Black Angus Burger on Brioche

Mushrooms, Sweet Potato Chips

(With Foie Gras – $8.00 Supplement)

- Desserts -

Coconut Shortcake

Caramelized Pineapple

Mandarin Pear Mousse

Caramel Sauce

Housemade Sorbets & Ice Creams

Tea or Coffee

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A La Carte Lunch Menu – New York Restaurant

- Entrees –
Maine Crab Cakes 18
Apple and Red Cabbage Remoulade,
Green Salad
Seared West Coast Sturgeon 36
White Asparagus, Parmesan and Herb Gnocchi,
Caviar Beurre Blanc
Seared Diver Scallops 26
Potato-Chive Mousseline, Creamy Spinach,
Black Truffles,
Squash Juice reduction,
With Caviar Transmontanus USA 31
Petrossian Signature Cobb Salad 16
Smoked Salmon, Tomatoes, Avocado, Fresh Goat Cheese,
Crumbled Apple Wood Bacon
Pan Roasted Maine Lobster Risotto 34
Sauteed Porcini Mushrooms, Parmesan Reggiano and Fines Herbs
With Caviar Transmontanus USA 39
(Vegetarian option available 25)
Honey and Orange Glazed Long Island Duck Breast 24
Wild and Basmati Pilaf, Diced Foie Gras, Wild Cherries,
Granny Smith Apple Preserve, Apple Cider Espresso Bean Sauce
Black Angus Burger on Brioche 19
Mushrooms, Sweet Potato Fries
(With Foie Gras – $8.00 Supplement)
Seared Hanger Steak 22
Fine Herb Roasted Fingerling Potatoes, Wilted Spinach
Cabernet Sauce
- Sides –
Braised Fall Mushrooms with Fines Herbes 8
Potato Puree 6
Seasonal Vegetables 6
Roasted Fingerling Potatoes 6
Sweet Potato Fries 6
Chef German Calle

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Sample Prix Fixe Dinner Menu (Current September 2010)

Restaurant Week Dinner Menu – Prix Fixe – New York Restaurant

 

Prix Fixe Dinner
$35.00
- Appetizers –
Seasonal Soup
Organic Green Salad
Manchego Cheese, Medley of Summer Tomatoes
Tasting of Petrossian Herring
Green Apple and Grape Salad
Petrossian Smoked Salmon
Crème Fraiche, Dill, Toast Points
Transmontanus USA Farmed Caviar
Our 12g Presentation (Eggxiting©)
($12.00 Supplement)
- Entrees –
Seared Wild Striped Bass
Parsnip and Apple Puree,
Sweet Corn and Piquillo Pepper Hash, Chive Oil
Grilled Atlantic Salmon
Cucumber and Radish Salad,
Tomato Jam, Béarnaise Sauce
Cabateli Pasta with Wild Mushrooms
Parmesan, Arugula,
Truffle Oil and Toasted Almonds
Seared Hanger Steak
Potato Puree, Fricasse of Summer Vegetables
- Desserts –
Coconut Shortcake
Caramelized Pineapple
Mandarin Pear Mousse
Caramel Sauce
Housemade Sorbets and Ice Creams


KAREN AKERS HOSTS AN EVENING WITH RODGERS & HART IN HER NEW OAK ROOM SHOW SEPTEMBER 14-OCTOBER 23

kare aikers Having eclipsed recent Oak Room records with her acclaimed Cole Porter show

In A Nutshell:

Elegance personified in a clinging blue gown, accented by a knotted strand of pearls, her Iconic hair style and striking bone structure, this is perhaps the finest Akers performance in recent memory.

Highlights include a haunting rendition of “Where or When,” a provocative rendering of “Isn’t It Romantic,” a poignant "It Never Entered My Mind" (saving the familiar lyric for the reprise) and a playful version of “Dancing on the Ceiling” “The Lady is a Tramp,” while well executed, didn’t require the updates in the lyrics (but what Hart lyric does?) 

Less familiar songs such as “This Funny World” and “A Lady Must Live” were a welcome addition. A striking take on "I Wish I Were In Love" was a show-within-a-show  while  “I Could Write a Book”, "Bewitched, Bothered, and Bewildered" and  a glorious interpretation of"My Funny Valentine" were give simple treatments and proved that less is indeed more.

intelligently  directed by Eric Michael Gillett with Don Rebic’s brilliant musical direction and the remarkable Dick Sarpola on bass, “Dancing on the Ceiling” is a must see!

Rating: A Major

last year, beautiful Karen Akers turns her attention and her beguiling voice to the songs of supreme melodist Richard Rodgers and bittersweet lyricist Lorenz Hart in her new show, “Dancing on the Ceiling.” From September 14th through October 23rd, Karen will offer her vivid interpretations of the songs of a pair of native New Yorkers who found astonishing success on Broadway, London’s West End and Hollywood.

“Dancing on the Ceiling” will play Tuesday thru Thursday at 8:30 and Friday and Saturday at 8:30 and 11. There is a $60 cover per person weeknights and late shows and $65 for the early weekend shows, plus either a $30 food and beverage minimum or $60 prix fixe dinner. Reservations: 212 419 9331 or bmcgurn@algonquinhotel.com

Copyright 2010 By Punchin International All Rights Reserved

Disclosure

 

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Karen Akers has appeared in such prestigious venues as Carnegie Hall, Café Carlyle, Rainbow & Stars, Hollywood Bowl, Wolf Trap and abroad in France, Russia, London and Barcelona, with a career encompassing theatre, television, film and recording. On Broadway she was one of the original stars of the Tony Award-winning musical Grand Hotel and made her Broadway debut in the original production of Nine, for which she won a Theatre World Award and a Tony nomination. Her current CD, “If We Only Have Love,” is a collection of theatre songs. Other recordings include “Feels Like Home,” “Under Paris Skies,” “Just Imagine…” and “Unchained Melodies.” Her film roles include Mike Nichols’ Heartburn, Woody Allen’s The Purple Rose of Cairo and Vibes.

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Dark paneled walls, white tablecloths, and a gleaming piano let you know you’re in for a treat at Algonquin’s famous supper club. Come inside and slip back in time to a more glamorous era. Enjoy dinner, then a show. The Oak Room was a launching pad for Harry Connick Jr., Michael Feinstein, Andrea Marcovicci, Diana Krall, Jane Monheit, Peter Cincotti, and Jamie Cullum. Learn more about the entertainment at The Algonquin or view the performance schedule.    <br />Dinner and performances are offered seasonally Tuesday through Saturday, by reservation only. Dinner seating begins at 6:30 p.m. with an 8:30 p.m. curtain time. There is a second performance on Friday and Saturday evenings at 11 p.m. Guests may enjoy an á la carte menu at 10 p.m., prior to the second show