Fall Tracking Report: The Oak Room

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The 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.

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