Mother`s Day - Park Hyatt New York

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THE BACK ROOM
Mother’s Day
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1st Course
Burrata Salad
Spring Peas, Lemon, Mint, Olive Oil Croûton
R i e s l i n g , H e a r t & H a n d s , F i n g e r L a ke s , N e w Yo r k 2 0 1 2
Foie Gras Mousse
Strawberry, Port Wine Gelée
R o e d e r e r E s t a t e R o s é B r u t , A n d e r s o n Va l l e y, C a l i f o r n i a N V
Montauk Fluke Crudo
Keffir Lime, Green Almond, Caviar
To c a i F r i u l a n o H o n e a , P a l m i n a , S a n t a Y n e z Va l l e y, C a l i f o r n i a 2 0 1 2
Creamy Mushroom
Crispy Hen Egg, Truffled Butter Crostini
C h a r d o n n ay E s t a t e E d n a R a n c h , To l o s a , E d n a Va l l e y, C a l i f o r n i a 2 0 1 1
2nd Course
Soft Shell Crab Benedict
Red Pepper Relish, Ramps, Preserved Lemon Hollandaise Sauce
C a b e r n e t F r a n c , L a m o r e a u x L a n d i n g T 2 3 , F i n g e r L a ke s , N e w Yo r k 2 0 1 3
S e a r e d R a i n b o w Tr o u t
White & Green Asparagus, Radish, Spring Peas
F i e l d W h i t e , F a r m e r s J a n e , S u i s u n Va l l e y, C a l i f o r n i a 2 0 1 3
F r e s h G o a t C h e e s e To r t e l l i n i
Green Spring Vegetables, Olive Oil, Herb Emulsion
Z i n f a n d e l , S h e l t e r, N a p a Va l l e y, C a l i f o r n i a 2 0 0 7
Wagyu Beef Culotte
Olive Oil Poached Egg, Porcini, Scallion Vinaigrette
S a u v i g n o n B l a n c R e d W i l l ow , S av a g e G r a c e , Ya k i m a Va l l e y, Wa s h i n g t o n 2 0 1 4
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3rd Course
To b y ’ s E s t a t e E s p r e s s o S e m i f r e d d o
C h o c o l a t e F u d ge Cake, Can di ed K um quat, Mey er Lem on G el
1 0 Ye a r Taw ny Po r t , C a s a d e S a n t a E u f e m i a , Po r t u g a l N V
Tcho Chocolate Soufflé
M a l t ed Coconut Ice Cream , Salted Caram el
L a t e B o t t l e d V i n t a g e , Tay l o r F l a d g a t e , Po r t u g a l 2 0 0 9
Whipped Almond Panna Cotta
R h ub a r b Sorbet, Fenn el Cake, Straw berri es
C e r d o n , R e n a r d a t - F â c h e , B u g e y, F r a n c e 2 0 1 3
Ice Cream & Sorbet
S eas on al H ous e Made Flavors
Moscato d’Asti, Vietti, Piedmont, Italy 2014
Menu $65 - Wine Pairing $40
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SOMMELIER HAND-SELECTED CHAMPAGNES & SPARKLING WINES
BY THE BOTTLE
Conca del Riu Anoia de Nit Rosé Brut, Raventós i Blanc, Penedés, Spain 2011 $ 6 5
Vouvray Pétillant Brut, Huet, Loire, France 2009 $ 7 7
Sekt Extra-Brut, Bründlmayer, Kamptal, Austria NV $ 1 1 0
Gonet-Médeville Blanc de Noirs 1er Cru Brut, Champagne, France NV $ 1 1 5
Doyard Cuvée Vendémiaire 1er Cru Brut, Champagne, France NV $ 1 1 9
Duval-Leroy 1er Cru Brut, Champagne, France NV $ 1 2 2
Gardet & Cie. Rosé 1er Cru Brut, Champagne, France NV $ 1 3 6
R.H. Coutier Rosé Grand Cru Brut, Champagne, France NV $ 1 4 4
A.R. Lenoble Terroirs Rosé Brut, Champagne, France NV $ 1 5 2
Pierre Péters Cuvée Réserve Blanc de Blancs Grand Cru Brut, Champagne, France NV $ 1 5 5
René Geoffroy Rosé de Saignée 1er Cru Brut, Champagne, France NV $ 1 7 4
Saint-Chamant Cuvée de Chardonnay Brut, Champagne, France 2002 $ 1 7 5
Pierre Gimonnet & Fils Grand Terroirs de Chardonnay Brut, Champagne, France 2006 $ 2 1 2
Phillipponat Clos des Goisses Brut, Champagne, France 2001 $415
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