Thanks to one of my readers for sending me this tip.
The Cincinnatian Hotel has announced its new chef, Jose Salazar. He’s worked at Blue Ribbon Sushi, Jean Georges and Sumile in New York, and assisted his mentor, Thomas Keller, in opening Per Se and Bouchon Bakery.
Check out more information at their website.
Welcome, Chef Salazar!
New Menu, after the jump…
FIRST COURSE
ROASTED BUTTERNUT SQUASH SOUP
ricotta ravioli, brown butter and crispy sage
$14.00
SOUP AND SANDWICH
cream of san marzano tomato soup with grilled truffle scented gruyère and fontina cheese sandwich
$15.00
Supplement shaved black truffles
$30.00
CLASSIC TORTELLINI EN BRODO
amish hen filling and broth, grated parmesan cheese and parsley shoots
$14.00
SALAD OF ROASTED BEETS
truffled goat cheese “panacotta” with garden mache and pear coulis
$18.00
FRISÉE AUX LARDONS
braised bacon, coddled hen egg, frisée lettuce, fines herbs and red wine gastrique
$15.00
ATLANTIC SALMON TARTARE
english cucumber, green apple gelée, pickled shallots, lavosh crackers and creamy banyuls vinaigrette
$18.00
CARAMELIZED DIVER SCALLOP
squid ink risotto, santa barbara sea urchin, chive oil and petite mizuna
$20.00
HUDSON VALLEY DUCK FOIE GRAS TERRINE
gewürztraminer poached bartlett pears, peppercress and toasted brioche
$25.00
MAIN COURSE
BACON WRAPPED DAYBOAT COD
brussel sprouts, confit fingerling potatoes and whole grain mustard beurre blanc
$37.00
ROASTED ATLANTIC SALMON
cauliflower puree, piquillo peppers, sauce olive noire and parsley “chips”
$36.00
DOVER SOLE WITH SEA SCALLOP MOUSSE
haricot-verts, preserved lemon, potato croquettes and emulsified fumet
$45.00
PAN SEARED IDAHO BROOK TROUT
butternut squash “fondant”, bibb lettuce hearts, golden apple puree and curry foam
$36.00
RED WINE BRAISED BEEF SHORT RIBS
chive scented creamy polenta, leek fondue and sauce bordelaise
$38.00
“PORK AND BEANS”
roasted pork loin with shell bean and chorizo ragout, sage emulsion and espelette oil
$37.00
GRILLED RIBEYE OF BEEF
cippolini onion, sautéed arrow leaf spinach, yukon gold potato puree and beef jus
$45.00
ROASTED LAMB LOIN
lentilles de puy, glazed root vegetables, and natural jus
$42.00
BREAST OF AMISH HEN, COOKED SOUS-VIDE
braised romaine hearts, herb spaetzle, chanterelle mushrooms and sauce albufera
$35.00
*Although the Palace exercises every caution, our guests can reduce potential health risks by requesting foods be prepared “well done”.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.
CHEF’S TASTING MENU
FIVE COURSES
Available for your entire table only
$90.00 per person
5 COURSE WINE PAIRING
$26.00
More from wine me, dine me
- Jean-Robert’s new restaurant…
- News: Palace Sous Chef Opens (Another) Restaurant
- Thursdays at the Palace– $60!
- News and Tasting: Palace Restaurant at the Cincinnatian Hotel
- News: Bootsy Ruby’s
wine me, dine me Recommends
- Happier Hour at the Cricket (and a word of advice) (My Wine Education)
- What are you doing for dinner tonite? How about a Palace Deal? (My Wine Education)
- The New Summit Restaurant at Cincinnati State (My Wine Education)
{ 6 comments… read them below or add one }
I can vouch for Blue Ribbon Sushi. Here is my vouching: omg omg omg.
Per Se is on my list of restaurants to visit when I have serious money. I visit their website a lot.
More from author
Alex, I haven’t eaten at Blue Ribbon Sushi, but I have eaten at Blue Ribbon Brasserie. If the quality spans over the entire group, I am pretty excited.
I’ve eaten at Bouchon Bakery, which has some freaking amazing, well, everything. Probably the best lunch I’ve had in the States.
Thanks for commenting. I didn’t realize any of my LJ friends followed my blog.
Truffle Scented Gruyere? Now THAT is a $45 soup and sammich I’d have to try. (To channel Jennifer Love Hewitt, I would “totally” get the truffles)
More from author
Truffle scented gruyere grilled cheese is what I expect. Relish, take note.
Bad URL in your article.
More from author
I worked with Joe @ per se and I’m happy to see he is doing his thing-hold on Cincinnati!!
More from author