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Doris Metropolitan New Orleans
| 일 | 월 | 화 | 수 | 목 | 금 | 토 |
|---|---|---|---|---|---|---|
21 | 22 | 23 | 24 | 25 | 26 | 27 |
28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
5 | 6 | 7 | 8 | 9 | 10 | 11 |
12 | 13 | 14 | 15 | 16 | 17 | 18 |
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4 varietals of tomatoes, kalamata, greens, egg yolk, labane, manchego. Wine Pairing: 2013 Hanzell "Sebella" Chardonnay
Grilled artichoke halves, housemade tzatziki, sun-dried tomatoes, black garlic. Wine Pairing: 2014 Domaine Laporte Rosé of Pinot Noir
Cheese and walnut filling, crème fraîche glaze, mascarpone-ricotta cream. Wine Pairing: 2012 Sylvie Esmonin Gevrey-Chambertin
Demi-glace, roasted poblano yogurt sphere, pearl onion, truffle oil. Wine Pairing: 2011 Case E. di Mirafiore Barolo
Ginger emulsion, tobiko, salicornia, radish, avocado, soy pearls, wasabi. Wine Pairing: 2004 G.H. Berres Kabinett Riesling
Remoulade, charred eggplant cream, sherry vinaigrette, black garlic. Wine Pairing: 2014 Lieu Dit Sauvignon Blanc
Charred eggplant cream, chickpeas, cilantro, chili flakes, squid ink. Wine Pairing: 2014 Landhaus Mayer Gruner Veltliner
Parmigiano-Reggiano, EVOO, balsamic vinegar, baby arugula, jalapeno. Wine Pairing: 2012 Cru Monplaisir Bordeaux
Charred eggplant, tahini paste, tomato concasse, pine nuts, EVOO. Wine Pairing: NV Moet-Chandon Brut Imperial Champagne
Smoked paprika, shallots, capers, Dijon mustard, quail yolk. Wine Pairing: Valdespino "Tio Diego" Amontillado
Fresh garden greens and herbs, kadaif crunch, Parmigiano-Reggiano, apple slices, nut vinaigrette
Israeli couscous, fresh herbs, tzatziki, spicy tomato chutney
Semolina and herb crusted, chickpeas, labane-cumin sauce
Braised in red wine and root vegetables, truffled polenta, champignons, pearl onions
"Shpondra" (short rib) cooked twenty-four hours, smoked tomato au jus, root purée
Three chops, chickpeas, warm tahini-yogurt salad
Served with mushrooms ragu
Served with root puree
Cream parfait, sesame and honey paste, assorted nuts
Lemon crème, fresh berries
Candied orange, balsamic
Dark chocolate, white chocolate crème, coffee beans, salted caramel
Almond and walnut bouquet, superb acidity, dry finish
Sweetest style of Madeira, powerful yet feminine, chocolate and spices
Medium Dry, smoky complexity and extraordinary finish
Dark, superb depth and precision, leather, toffee and espresso
Remoulade, charred eggplant cream, sherry vinaigrette, black garlic
Tzatziki, bulgur, diced tomatoes, pine nuts, herbs
4 varietals of tomatoes, kalamata, greens, egg yolk, labane, manchego
Ginger emulsion, tobiko, salicornia, radish, avocado, soy pearls, wasabi
Fresh garden greens and herbs, pomegranate seeds, kadaif crunch, Parmigiano-Reggiano, apple slices, nut vinaigrette
Slow cook brisket, arugula, tomato, tahini (served open face)
Chimichurri Salsa
Root puree, yogurt sphere
Wagyu Fat, Gorgonzola, smoked Gouda, mushrooms caramelized onion, black garlic and garlic aioli, served with truffle fries
Bulgur wheat, greens, tomato, pomegranate seeds, yogurt
Green Salad, tahini
Cream parfait, sesame and honey paste, assorted nuts
Vanilla gelato, espresso