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Fall Menu Highlights: A Perfect Dinner in New York

November 12, 2009

After tasting the Santa Monica fall menu, we headed for New York to sample Chef Kyung Up Lim’s entire fall menu. Out of the many combinations any guest at the restaurant could compose, we offer here a perfect four-course meal ready to celebrate the joys of autumn in Manhattan.

Oysters on the Half Shell; banyuls vinegar mignonette.

Oysters on the half shell with banyuls vinegar mignonette.

Oysters make the perfect starter. These ultra-fresh shellfish have the clean, briny taste of the open sea, perfectly complemented by a classic, delicately tart mignonette sauce.

Young romaine, rocket, celery heart, red radish, sherry mustard vinaigrette.

Young romaine, rocket, celery heart, red radish, and sherry mustard vinaigrette.

This salad is crunchy and light. The rocket, also commonly known as arugula, provides a peppery taste echoed by the spice of the crisp, cool radish. We all loved this salad at the tasting.

Colorado Rack of Lamb; polenta, ratatouille, haricots verts, rosemary jus.

Colorado rack of lamb, polenta, ratatouille, haricots verts, and rosemary jus.

When these arrived from the kitchen, we couldn’t believe how beautiful and playful the plate looked. Kyung’s cooking and presentation took our breath away. The meat is juicy, tender, and sweet, and every element of the dish works together to enhance its flavor.

Five-Spice Semifreddo, autumn fruit compote, fig sable, grape moscato granita.

Five-spice semifreddo, autumn fruit compote, fig sable, grape moscato granita.

Pastry Chef Amanda Moreno’s seasonal offerings were inventive and exciting. This particular exotic dessert tantalized us with its traditional Asian blend of sweet spices (allspice, cinnamon, clove, nutmeg, and star anise) and the grapey, icy granita. What an exciting, refreshing finish to a perfect meal!

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