An Alize specialty: Chef Mark Purdy’s Tasting Menus
Chef’s Tasting Menu
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Marinated Heirloom Tomato Salad
Watermelon, Saint Andre Cheese
Shallot Vinaigrette
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*Sautéed Dover Sole
Spring Vegetables, Truffled Potato Purée
Brown Butter Sauce
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Duo of Foie Gras +
Sautéed Foie Gras with Mango Confiture
Mille Fuille of Foie Gras Terrine, Apple Chutney, Brioche
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Pan Seared Muscovy Duck Breast
Chorizo Sausage, Quinoa, Baby Bok Choy
Tamarind Jus
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*Roasted Veal Loin
Porcini Mushrooms and Yellow Corn
Mustard Peach Sabayon & Truffle Port Jus
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Manchego Cheese+
Apricot Compote & Toasted Pecans
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Vegetarian Tasting Menu
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Baby Beet, Frisée & Aged Goat Cheese Salad
Orange, Pecans, Walnut Vinaigrette
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Shredded Celery Root & Granny Smith Apples
Crispy Basil Leaves
Strawberry Vinaigrette
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Isreali Couscous +
Medjool Dates, Pistachios, Mango Chutney
Coconut Curry Sauce
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Pan Seared King Oyster Mushroom
Roasted Corn, Herb & Potato Galette
Garlic & Parsley Hollandaise
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Black Pepper Crusted Tofu
Forbidden Black Rice, Marcona Almonds
Glazed Apricots
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Saga Blue Cheese+
Port Poached Figs, Chocolate
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Kiwi Soup
Chocolate & Caramelized Almond Cake
Mango Chiboust, Amaretto Cream, Caramel Crisps5 Course Tasting Menu 105 pp
Wine Pairing additional 55 per person
Sommelier Wine Selection additional 110 per person
7 Course Tasting Menu 125 pp +
Wine Pairing additional 75 per person +
Sommelier Wine Selection additional 150 per person +
Chef requests the entire table participate in the tasting menu.
“*consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness*”
Our Alize Chefs Invited to Cook at James Beard HouseTickets are still available to join our Alize´chefs for a grand dinner at the James Beard House on Friday, June 6th in Greenwich Village. Chef Mark Purdy and Pastry Chef Tammy Alana have created a phenomenal menu with spectacular wine pairings.
See details…
