Warm Kimumoto Oysters Wrapped with Spinach and Saffron, and Chilled Malpec Oysters with Cumin and Citrus Apple Rice
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Warm Kimumoto Oysters Wrapped with Spinach and Saffron, and Chilled Malpec Oysters with Cumin and Citrus Apple Rice
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Foie Gras Torchon Wrapped with Nori and Salsify, Sea Urchin, and Soy Glaze
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Sashimi of Hamachi, Compressed Watermelon, Avocado, Pickled Honshemeji Mushrooms, and Red Curry Coconut Dressing
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Potato-Wrapped Oxtail and Tuna-Oxtail Napolean with Tuna Cream
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Potato-Wrapped Oxtail and Tuna-Oxtail Napolean with Tuna Cream
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Barbeque-Glazed Squab, Crispy Polenta, Corn Cream, Cromesquies, and Confit Leg Dumplings
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Barbeque-Glazed Squab, Crispy Polenta, Corn Cream, Cromesquies, and Confit Leg Dumplings
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Sugar and Spice: Papaya and Oregon Reisling Consomme, Melon and Szechuan Peppercorn Sorbet, Prosecco and Reisling Gelee Fruit, Watermelon, Honeydew, Papaya, and Melon Balls
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Homemade Rhubarb and Hibiscus Flour Tartlette
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Owner and Executive Chef David Burke
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Chef Sylvain Delpique
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Pastry Chef Gustavo Tzoc
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Chef Sylvain Delpique and Pastry Chef Gustavo Tzoc of David Burke Townhouse - New York, NY
Photo: Antoinette Bruno | April 2009
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