December 6th-12th

Gabriel Kreuther: The Spirit of Alsace

by Gabriel Kreuther with Michael Ruhlman

James Beard Award winning chef showcases his refined global style, embracing the French, Swiss & German influence from his homeland of Alsace, and his adopted home, New York City.

Appetizers

Tarte Flambée page 32

flatbread crust, chevre, crème fraiche, onion, house-smoked bacon 12

Beer-Braised Pork Belly page 312

sauerkraut, apple-ginger salad, ginger jus 14

Raw Sea Scallops*+ page 165

jalapeño coulis, radish, sea beans, grated pecans 20

Soup

Farmer’s Beer Soup page 45

leeks, smoked pork, chicken stock, sour cream, nutmeg 5/7

Entrées

Slow-Cooked Rainbow Trout + page 269

jasmine rice, beets, fennel, pearl onion, almonds, tarragon, chicory emulsion 30

Maple-Brined Pork Tenderloin*+ page 309

walnut crust, squash purée, bacon, mustard-curry jus, Brussels sprout salad 34

Stuffed Veal Chop page 66

chicken liver forcemeat, Braised Kale (page 74), Spaetzle (page 89), braising jus 36

Lardo-Poached Lobster* + page 277

fennel purée, caramelized fennel, beets, artichokes, radishes, sauce au poivre 42

Dessert

Apple Tart à l’Alsacienne page 110

roasted apple, vanilla custard, cinnamon-crème fraiche ice cream 10

Sides

Spaetzle page 89 7

Braised Kale page 74 6

My Brussels Sprouts page 75 7

+Denotes a dish that can be prepared gluten free

*Michigan Food Law warns of certain risks associated with the consumption of raw or undercooked proteins