Fall Tracking Report: The Oak Room - NBC New York

Fall Tracking Report: The Oak Room

    processing...

    NEWSLETTERS

    Fall Tracking Report: The Oak Room

    2007_09_efp.jpgThe Oak Room, 10 Central Park South, 212-758-7777
    Initial Projection:Summer '08
    Current Debut Projection: November 8
    Odds, On Time Arrival: Even
    Eater Projected Opening Date: 11/08/08

    We haven't been hearing much from the Plaza's storied Oak Room since the news came out in February that Atlanta's Joël Antunes would be manning the ship. But after a few months of expected delays, things are finally coming together (see the furniture being delivered earlier this month above).

    New York Mag has the first preview blurb, the receptionists are finally giving up a solid open to the public date, November 8, and they are, as of today, on OpenTable. The newly released details: there will be an eight-seat chef's table, they've poached a sommelier from Cru, and menu items include "dishes like truffle flan with chestnut cream, glazed Brittany langoustines with pineapple-coriander broth, and Pennsylvania squab with medjool-date ravioli and Brussels-sprout leaves." UPDATE: The full menu, right here:
    Cold Appetizers
    Cauliflower remoulade with sweet scallops and caviar 26
    Beetroot gazpacho with balsamic and horseradish 15
    Warmed Kushi oysters, Sea weed butter, and cucumber 18
    Big eye tuna tartare, eggplant, Japanese broth 17
    Pata Negra ham, artichoke salad, arugula, truffle dressing, pickled tomato 26
    Sea bream ceviche, Haas avocado, lime juice, and smoked pepper 18
    Foie gras torchon with sweet raisins, red wine puree, toasted bread 22
    Iranian caviar, crème fraîche, blinis MP

    Hot Appetizers
    Seared foie gras, pumpkin confit, coffee sauce, citrus flavors 24
    Snail “antiboise,” capers, Taggiasche black olives 18
    Seared abalone, spaetzle, potatoes Maxime and chicken jus 22
    Roasted quail, raisin, hon shimeji, Madeira sauce 18
    Crisped veal sweetbreads, apples, shallots confit 17
    Roasted chestnut soup and truffle royale 19
    Double beef consommé, bone marrow dumplings, toasted bread 17
    Charred octopus, braised fennel and grapefruit dressing 18
    Lamb ragout, couscous broth with coriander, red pepper, panisse 26

    Main courses

    Fish
    Baked Atlantic turbot, preserved lemon, rosemary, Swiss chard rissole 45
    Poached halibut in olive oil, melted greens, with nutmeg, and sauce verjus 38
    Roasted John Dory, eggplant, coco beans, gascogne basil jus 38
    Alaska black cod, braised leek ribbons, Japanese consommé with ginger 38
    Glazed Brittany langoustine, green onions, hon shimeji, pineapple coriander broth 45
    Poached red snapper, wilted fennel, preserved tomato chutney, tapenade rissole 42

    Meat
    Roasted moulard duck fillet, turnips, orange and coriander jus 38
    Roasted rack of lamb, sweet peppers, panisse, preserved lemon 44
    Classic tournedos Rossini, potato blinis, foie gras, truffle sauce 62
    Venison tenderloin, parsley ravioli, matsutake, juniper berry jus 42
    Organic guinea hen, olive tapenade, quince, rosemary jus 34
    Pennsylvania squab, medjool date ravioli, Brussels sprout leaves 38
    Heritage breed porc, cabbage cannelloni, Banyuls vinegar sauce 40
    16 oz dry aged prime NY steak, Montpellier butter, pommes soufflées 66
    24 oz prime rib eye, black pepper cognac jus, 75
    pommes Macaire, échalottes confit

    “Mange tout”
    Gnocchi soufflé, eggplant cream, truffles, chicken jus 13/26
    Farm roasted winter vegetables with sage 13/22
    Squash Vialone Nano risotto, Parmigiano Reggiano 14/28
    Brussels sprouts, apple and bacon casserole 14/28
    Potato gnocchi, roasted porcini, Italian parsley 14/28
    Black truffle: $40(sup)
    White truffle : $80(sup)

    THE OAK BAR

    Charred octopus, braised fennel and grapefruit dressing 20
    French onion soup, comté, emmenthal cheese 15
    Bouquet shrimp cocktail, homemade ketchup,and horseradish 19
    Traditional omelet soufflé, warmed fourme d’ ambert 35
    Oak Bar Burger with oven-roasted tomatoes, confited onions, and aged cheddar 24
    Market oysters, mignonette dressing lime juice MP
    Pork rillettes, cornichons, grilled bread 18
    Mixed green salad, citrus dressing 16
    Caesar style salad, Oak Room dressing, Vermont blue cheese, crispy bacon 18
    Assortment of cheeses, bread, condiments 26
    Jumbo-lump Maine crab cake, melted cabbage, grapefruit mustard jus 24
    Scottish smoked salmon, condiments, toasted rye bread 24
    Iranian caviar, crème fraîche, blinis MP
    Fresh Truffles (MP)

    · Fall Trackings: The September Openings [~E~]
    · Diff'rent Oaks [NYP]

    For more stories from Eater, go to eater.com.