Frenchie's Adventures

Mas (La Grillade) - Chef Galen Zamarra

  • Pork Terrine with Bok Choy
  • Hamachi Tartare
  • Duck Salad
  • Chicken with Risotto
  • Sweetbread with Asparagus
  • Beef Tenderloin
  • Cheese Plate

Dominique Ansel Bakery

  • Cronut: Milk, Honey Lavender
  • Chocolate Cookie Milk Shot

Umami Burger - New York (Chef Michael Voltaggio)

The Voltaggio Monte Cristo: A Vanilla Custard-Soaked Deep Fried Bun, Our Signature Beef Burger, Busseto Prosciutto, Gruyere Fondue, Generously Dusted With Powdered Sugar.

Yakitori Tori Shin - New York (Chef Shu Ikeda)

  • Crab with White Radish and Brown Chicken Jus
  • Chicken Thigh Meat with Yuan Sauce
  • Special Chicken Meatball
  • Special Oyako Don

Yakitori Tori Shin - New York (Chef Shu Ikeda)

  • Pickled Vegetable
  • Mentaiko
  • Duck Three Ways: Duck with Cream Cheese, Duck with Uni, Duck With Salmon Roe
  • Sea Urchin
  • Chicken Liver
  • Chicken Breast
  • Chicken Ribs
  • Cherry Tomatoes
  • Pork with Asparagus
  • Potatoes with Butter

Catalunya - Singapore (Chef Alain Devahive Tolosa)

  • Croquetas de jamón
  • Jamón Ibérico
  • Bread with tomato
  • New Zealand Txuleton
  • Smoked and Mashed Potato
  • Torrija: Soft and sweet warm bread with smoked milk ice cream
  • Chocolate
  • Cheese Platter
Chef Paul Qui

Chef Paul Qui

Tasting Table - Chef Paul Qui

  • Sunchoke dashi

  • Kinilaw: Amberjack Filipino ceviche

  • Langoustine, almond gazpacho, foie gras

  • Dinuguan:pork, blood, gnocchi, parsley, mushroom stew

  • Halo-halo

  • Amuse Bouche: Goat cheese and beet with phyllo dough, Palenque Ceviche, Mushroom soup with Parmesan foam and tuile
  • Striped Bass: Wild Striped Bass Tartare; Jicama Salad, Champagne-Mango Emulsion
  • King Fish-Caviar: Warm King Fish “Sashimi”; Osetra Caviar, Light Marinière Broth
  • Langoustine: Sautéed Langoustine; Truffle and Chanterelle, Aged Balsamic Vinaigrette
  • Crab: King Crab Medley; Warm Matsutake Custard, Seaweed-Shiitake Broth
  • Halibut: Poached Halibut; Opal Basil and Shaved Fennel, Red Miso Citrus Sauce
  • White Tuna-Kobe Beef: Grilled Escolar and Seared Wagyu Beef; Fresh Kimchi Asian Pear, Soy-Lemon Emulsion
  • Pistachio: Passion Fruit Mousse, Meyer Lemon, Pistachio Ice Cream
  • Cheese Plate: Époisse, Comte, Brie and Blue Cheese
  • Dark Chocolate Parfait: Candied Marcona Almonds, Dulce de Leche, Milk Sorbet

Le Bernardin  - New York, NY

  • TAGLIATELLE KING CRAB, MEYER LEMON & BLACK PEPPER
  • EGG SLOW-COOKED WITH MUSHROOMS, BLACK GARLIC & KALE
  • CHICKEN WHOLE-ROASTED FOR TWO, FOIE GRAS, BLACK TRUFFLE & BRIOCHE
  • ASSORTMENT OF SWISS CHEESES

The Nomad - New York

  • More Uni
  • Hand Roll

Sushi Nakazawa - New York, NY

  • Hokkaido Shrimp
  • Wild Yellowtail
  • Skipjack Tuna
  • Lean Boston Bluefin Tuna
  • Soy Marinated Chu-Toro
  • O-toro
  • Uni
  • Ikura
  • Sea eel
  • Tamago

Sushi Nakazawa - New York, NY

  • Alaskan salmon with Japanese sea salt
  • Cold smoked salmon
  • Maine Scallops with yuzu pepper
  • Washington Geoduck with soy sauce
  • Triggerfish with minced liver
  • Long Island Fluke with yuzu zest
  • Blow torched Beltfish
  • Japanese Sayori half beak fish with ginger
  • Japanese Mackerel cured for seven days w jap mustard
  • Long Island Mantis Shrimp

Sushi Nakazawa - New York, NY

  • Banh Cuon
  • Banana Beignet

Le Colonial - New York, NY

  • 23 skidoo
  • Cheesemonger’s Five Cheese Plate
  • World’s Best Mac and Cheese
  • Pineapple with Creme Fraiche, Meringue

The Cellar - Beecher’s Handmade Cheese - New York, NY