Mother’s Day Round-up

Some PR people really want you to know about the special Mother’s Day deals and menus that their restaurants are offering. And maybe you want to know too. So here you go:

Kittichai: Mother’s Day Brunch Prix-Fixe Menu, $25 per person:

Appetizer
Bangkok style pork tonnato with grapes and chili truffle aioli
Yellowfin tuna “noodle” with bean sprouts and chili cashew dressing
Green papaya and mango salad with chili cashew dressing
Entree
Chili smoked hanger steak and eggs
Kittichai pad Thai served with fresh water prawns
Red curry egg noodles with stir fried vegetables and crispy tofu
Dessert
Champagne mango and coconut sticky rice
Jasmine flan on a sweet and sour fruit salad with jasmine rice ice cream
Selection of sorbet

Klee Brasserie: Mother’s Day Dinner Menu, $59.00 per person

First
Roast Beef & Baby Arugula Salad Chilled, with Confetti Peppers, Niçoise Olives, Sherry Vinaigrette
–or–
Housemade Penne, Ten Spring Vegetables with a Spinach Pesto
Second
Wild King Salmon Stuffed with Green Asparagus, Carrot & Chive Flower Emulsion
–or–
Crispy Maryland Soft-shell Crab, Fava Bean Succotash, Avocado, Citrus Vinaigrette
Dessert
Strawberry-Rhubarb Cobbler With Tahitian Vanilla & Rose Petal Ice Cream

The Central Park Boathouse: Mother’s Day Buffet Menu, $55 per person

Carving Station
Roasted Dry Aged Prime Rib Au Jus and Horseradish Cream

Fresh Turkey Breast, Cranberry Relish

Pan Roasted Pork Tenderloin, Home made Apple Sauce

Pasta Station

Penne Pasta Pomodoro

Farfalle with Sweet Italian Sausage, Peas, Tomatoes

Spinach and Ricotta Cheese Lasagna

From The Sea

Shrimp Scampi With vegetable Rice Pilaf

Lump Crab Cakes, Marinated Cucumbers and remoulade Sauce

Whole Roasted Swordfish, Sauce gribeche

Roasted Wild Striped Bass, Escarole and roasted tomatoes

Salad Station and Vegetables

Whipped Potatoes

Honey Roasted Sweet potatoes

Creamed spinach

Sautéed Mixed Vegetables

Grilled vegetables

Roasted asparagus

Fresh Mozzarella and Beefsteak Tomatoes

Roasted beets

Marinated Mushrooms

Cole slaw

Crumbled parmesan and blue cheese

Roasted peppers

Tri Color salad

Baskets of arugula, spinach and iceberg lettuces

Caesar Salad

Olives, shredded carrots, crumbled bacon, diced tomatoes, sliced cucumbers

Desserts

Carrot Cake

Lemon Tarts

Strawberry-Rhubarb Crisp

Chocolate Layer Cake

Sour Cream Cheesecake

Chocolate Pudding

Rice Pudding

Chocolate Brownies

Fresh Fruit Platter

Mixed Berries

Chocolate Dipped Strawberries

5Ninth: Mother’s Day All Day Menu, $59.00 per person

First (choice of):

Chicken Noodle Soup

Tomato Soup with Grilled Cheese

Spring Vegetable Salad

Entree (Choice of):

Poached Wild Alaskan Salmon with grilled vegetables

Smoked Dry Aged Sirloin with Mashed Potatoes and Gravy

Tagliatelle with Roasted Roma Tomatoes

P*ONG: Mother’s Day Suite Dinner Menu, $78 per person

Organic spring vegetables, red miso yogurt

Shrimp and mango ceviche, thai chili, cilantro, cachaça lemongrass mist

Bluefin tuna tartare, black olive, seaweed, meyer lemon sabayon

American paddlefish caviar tart, egg, crème fraiche ice cream

American wagyu carpaccio, rocket greens, sour plum, smoked maldon salt

Stilton soufflé, walnut crust, basil-arugula ice cream

Lemon custard, limoncello tapioca, ginger soda

Ricotta rasmalai, raspberries, rose, milk chocolate, pistachio, 24K gold

White miso ice cream & evoo cake sandwich, wasabi candy, strawberries

Chocolate banana tart, almond, ovaltineTM ice cream

& Confections

AIX: $68 prix fixe per person, $98 with wine pairing per person

Appetizers
Mixed Head Lettuce

Belgian endive and shallot vinaigrette

Grilled Marinated Asparagus Salad

Baby red, yellow and candy striped beets, shitake mushrooms, goat cheese, walnut vinaigrette

Provencal Salad

Roasted vegetables, sheep’s milk ricotta, garlic confit, grilled flatbread

Crispy Shrimp and Basil Brochette

Zucchini & radicchio salad, saffron mustard dressing

Seared Foie Gras

Marinated and sauteed with cane sugar and chili pepper, red cabbage and fennel salad, lime emulsion

Peekytoe Crab Spring Roll

Grilled pineapple & avocado salad, black sesame tuille, basil aioli

Sliced Loin of Lamb

Pickled ramps, red onions, mache, mustard greens

Asparagus Veloute

Morel mushrooms, white asparagus & parmesan cream

Duck Confit Turnover

Stuffed with caramelized onion, dried cherries, mixed mushrooms

Entrees

Sauteed Skate ‘Grenobloise’

Yukon gold potato & celery root puree

Roasted Atlantic Salmon

Braised baby red Swiss chard, red grapefruit, crispy scallion and potato lattice

Steamed Wild Striped Bass

Basmati & English pea risotto, littleneck clams, fresh herb broth

Crispy Daurade with Parmesan Crust

Zucchini and basil tian, tomato anchovy compote

Vegetarian Lasagna

Layered with roasted artichoke, goat cheese, tomato confit & basil cream

Roasted Organic Chicken Half

Marinated in Riesling, French couscous, Muscat grapes, roasted cauliflower

Prime Hanger Steak Frites

Red wine reduction

Sauteed Veal Paillard

Wilted baby arugula salad, shaved parmesan, warm lemon and truffle vinaigrette

Roasted Leg of Spring Lamb

Fresh herbs de provence, grilled polenta, lavender mint jus

Roasted Long Island Duck Breast

Alsatian sauerkraut, parsley spaetzle, Tanqueray-juniper sauce

Dessert

AIX Sundae

Three scoops home-made ice cream, five nut crumble, bitter chocolate sauce, warm caramel, whipped cream

Fuji Apple Tart

Served over puff pastry with apple chutney, vanilla ice cream, star anise and pure Vermont maple sauce

Washington State Rhubarb Tart

Sliced strawberries, apricot, crème fraiche ice cream, apricot sauce

Chocolate Palet

Almond infused dulce de leche, macerated dried cherries, citrus ice cream

Almond Creme Brulee

Citrus biscotti

Ice Cream or Sorbet

Three Cheese Plate

Country: Seven courses – $150

Canapé

~

Marinated beetroot and Ricotta, pine nut vinaigrette

~

Ravioli of tiger prawn, poached in its own bouillon with fennel cream, shellfish vinaigrette, ginger velouté

–or–

West coast salmon two ways with fingerling potato millefeuille, dill, crème fraîche

–or–

Pressed foie gras and smoked duck with pickled vegetables

~

Roasted fillet of black bass with peppers, chorizo and artichokes barigoule

~

Cannon of lamb with confit shoulder, candied onions, Imam Bayildi and marjoram jus

–or–

Caramelized duck breast with sautéed hearts, honey glazed parsnips, leeks, buttered savoy cabbage and jus

–or–

Pan fried Arctic char with crushed new potatoes, green asparagus and a smoked red wine sauce

~

Caramelized pineapple with crystallized cilantro

~

Apricot soufflé with Amaretto ice cream

–or–

Peanut butter and cherry jam sandwich with salted nuts and cherry sorbet

–or–

Passion fruit and rum baba with mango tartar and frozen yogurt

Ureña: Three-course dinner, $60.

Aquavit: Prix-fixe menu, $55, May 11-13.

davidburke & Donatella: Three-course brunch, $55.