Alto

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Passato di Asparagi con Ricotta e Prosciutto
warm asparagus soup, whipped ricotta cheese, crisp prosciutto



Calamari con Fave e Insalata Panzanella
grilled calamari, fava mint puree, heirloom tomato and chantrelle panzanella



Garganelli con Ragu di Vitello e Pecorino
imolese pasta quills, braised veal ragu, pecorino cheese



Polletto Arrosto con Patate al forno
roasted baby chicken, rosemary potatoes, cipollini, asparagus



Panna Cotta
creme fraiche panna cotta, fresh grapefruit, vanilla streusel, grapefruit sorbet


Gianduja Torata
Valhrona chocoalte cake, gianduja crema, candied hazelnuts, vanilla gelato


biscotti


outdoor seats


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11 E. 53rd St. (bet. 5th & Madison Aves.) New York, NY
Phone : 212-308-1099
Website : www.altorestaurant.com/home.html

Bouley

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Ground floor


Lower floor




Amuse Bouche
smoked trout roe, cauliflower veloute, tomato coulis, vanilla oil, balsamic vinegar



Breads




Porcini Flan
dungeness crab, black truffle dashi


2007 Buchegger Gruner Veltliner Gebling



Organic Connecticut Farm Egg
serrano ham, steamed polenta, sunchoke, artichoke, white truffle, coconut-garlic broth



2007 Loango Chardonnay Bien Nacido Vineyard



Chilled Kumamoto Oysters
homemade radish pickle, thinly sliced live sea scallops, parsley juice



2007 Domaine du Salvard Sauvignon Blanc Unique



Chatham Codfish, Line Caught
dusted with black onion powder, rainbow of roasted beets, warm red pepper vinaigrette


2004 Lucien Le Moine Nuits St. Georges 1er Cru Les Vaucrains



All-Natural Pennsylvania Chicken
baked with buttermilk and black truffle, toasted sweet green cabbage and chanterelles



2006 Arcadian Pinot Noir Sleepy Hollow Vineyard



Long Island Duckling
balinese pepper crust, white truffle honey, julienne of snow peas, tahitian vanilla-glazed turnips, kohlrabi puree, verjus, ginger dressing



2005 Mas Cal Demoura Coteaux du Languedoc L'Infidele


Mashed potato


Pre-Dessert
organic frozen yogurt, blackberry



Amaretto Flan
caramelized banana, white coffee mousse, amaretto and vermont maple ice creams


Tea - English Breakfast


Chocolate Frivolous
chocolate brulee, chocolate parfait, hazelnut dacquoise, chocolate bread, praline and prune armagnac ice creams


Hot Valrhona Chocolate Souffle
vermont maple and vanilla ice creams, chocolate sorbet



Coffee - Sumatra Mandheling
earthy and dense



Organic Frog Hollow Peaches
rose and French lavender ice creams



Petit four



Ladies room


Kitchen


David Bouley


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163 Duane St. (Hudson St.) New York, NY 10013
Phone : 212-964-2525
Website : http://www.davidbouley.com/