165 allen street new york city
(b/t rivington & stanton)

kitchen
monday - thursday, 5:30pm - 11pm
friday - saturday, 5:30pm - midnight
sunday, 5pm - 10pm
lounge
monday - thursday, 5:30pm - midnight
friday - saturday, 5:30pm - 2am
sunday, 5pm - 11pm
brunch
saturday & sunday, 11am - 4pm

212.253.8840
online reservations

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Valentine's Day Menu 2012

 

Amuse

Max's Oysters
quinoa-crusted blue point oysters, poblano pepper alioli, dusted with crispy Serrano ham

Sopa de Hongos
Mushroom soup, Peruvian potatoes, figs, portobello, caramelized onions, drizzled with Pedro Ximenez sherry & truffle oil

 

Appetizers

Langosta ceviche
lobster, shrimp, avocado, cucumber, queso fresco, onions, rocotto pepper leche de tigre

Hamachi ceviche
Japanese yellowtail, blood orange, grapefruit, avocado, citrus sauce, wasabi-lemongrass foam

Tuna rellena
crab and shrimp wrapped in sliced sashimi tuna; cucumbers, avocado, sesame soy sauce

Carica Tejada
Chilean papaya stuffed with lamb barbacoa, figs, Caña de Cabra cheese; arugula, membrillo sauce

Vegetable Pavé
potatoes, wild mushrooms, spinach, tetilla cheese sauce (V)

Tamal Limeño
squid ink corn, lobster, shrimp, collard greens, rocotto pepper pisco sauce

Rojo vivo
roasted beet, watermelon, cucumber arugula, walnuts, ginger vinaigrette, basil oil, torta del casar cheese (v)

Foie Gras mousse
Chilean carica, chives, walnuts, yuca flat bread and Pedro Ximenez sherry reduction

 

Entrees

Langosta con Rabo
half lobster roasted in vanilla-guindilla batter, on a Malbec ox tail and Peruvian potatoes

Lubina al Calamar
baked Chilean seabass with shrimp yuca pillow, on a tomatillo pumpkin sauce, topped with angel hair calamari al ajillo

Chalaco & Foie Gras
roasted monkfish on a membrillo and wild mushroom risotto, seared foie gras and grilled scallions

Pato Borracho
cactus pear and rum-marinated breast of duck, orange quinoa polenta, liver-walnut escabeche, double cooked egg, rosemary sauce

Cochinillo en Tamarindo
tamarind-seasoned pork chop, with roasted chestnuts and escabeche of spicy sausage, apples and figs

Churrasco con Castaña
grilled beef tenderloin on a chestnut tetilla-mahon fondue, poblano chimichurri and garlic petals

Risotto Corazón
beet Valencia rice, cipollini onions, brussel sprouts, asparagus (v)

Paella Verde
cilantro and parsley-infused Valencia rice, shrimp, clams, chicken, tomatillo-poblano aioli

 

 

Desserts

Chef's Special



 











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