November 2nd-8th 2015

Winner of six James Beard Awards, The Gramercy Tavern has become an institution in New York City. Chef Michael Anthony organized this book by season to highlight the bounty of farmer's markets in American cuisine.

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Soups

Soup du Jour                                 daily selection from our own recipe book                        amical               3/5

Tomato Soup en Croute         our signature soup with a puff pastry crust                    amical               6

Red Kuri Squash Soup +         fall spices, apple & Brussels sprouts garnish                  page 184         3/5

Appetizers, Sides&  Salads

Puffed Potatoes                                                                                                                                          page 283         9

deep-fried potato batter, Fustini’s white truffle oil, shaved parmesan, fresh chives   

Country Terrine +                                                                                                                                      page 286         11

ground local pork & chicken liver, grain mustard, caperberries & cornichons, crackers

Citrus-Cured Char +                                                                                                                                page 68            14

crushed fennel & star anise, pickled onion, crème fraiche, crostini

Egg Crêpe with Crab & Carrots                                                                                                         page 71            16

Japanese-style crêpe, glazed local carrots, lump crabmeat, fresh herbs

Squash & Endive Salad +                                                                                                                        page 281         7/13

braised local squash & Belgian endive, dried cherries, pepitas & sunflower seeds, maple vinaigrette

amical appetizers and salads

Olive Twists9    Whitefish Pâté  10       Sesame Tuna  14        Caesar Salad5/8        House Salad4/7

Entrees            ala carte

Toasted Green Wheat & Warm Beets                                                                                            page 228        18

risotto-style simmered whole grain, roasted local beets, toasted pistachio, red wine vinaigrette

Roasted Chicken +                                                                                                                                     page 303         19

one half bird, pancetta-green peppercorn sauce, oyster mushrooms, Celery Root Purée (page 304)

Mushroom Lasagna                                                                                                                                   page 207          22

béchamel, Swiss chard, ricotta & mascarpone cheese, Fustini’s 18 year balsamic, garlic chips

Meatball with Braised Onions                                                                                                            page 296          24

MSU Farm ground beef, fresh herbs, Fontina cheese, Mashed potatoes (page 297)

Fresh Michigan Whitefish   +                                                                                                              amical                25

herb, parmesan, nut crust or blackened, served with rice & fresh vegetables

Duck Confit +                                                                                                                                              page 305           26

crispy duck leg, White Beans (page 129), roasted Brussels sprouts, maple vinaigrette

Pork Tenderloin & Shell Beans* +                                                                                                   page 164           28

citrus-curry marinated local pork, mashed potatoes, sautéed vegetable medley

Shrimp & White Beans +                                                                                                                     page 279            28

sautéed shrimp, garlic, creamy white beans, roasted Brussels sprouts, kale salsa verde

Open Ravioli of Beef & Carrots                                                                                                      page 213            30

red wine-braised short rib, local Swiss chard, honey-glazed carrots, shaved parmesan & fresh herbs

Halibut with Red Cabbage* +                                                                                                           page 238             34

pan-seared Atlantic halibut, house rice, red wine braised local cabbage, hazelnut-yogurt sauce

Dessert

Chocolate Pudding            Salted Caramel Sauce & Brioche Croutons (page 112)          page 110              7