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New York Restaurant Week: Happening Now!

January 26, 2011

We’re smack amidst another fabulous edition of NYC’s Restaurant Week and we are having a great time introducing eager guests to the wonders of Michael’s. Our chefs worked overtime to put together the perfect three-course prix-fixe menu perfect for the season, and we know you will be blown away by your dining experience. We pride ourselves the elegance, ease, and downright deliciousness of the Michael’s experience. Our ingredients are the highest quality available, and we have truly mastered the art of simple yet refined cuisine. Check out the menu below, then book a table by calling us at 212-767-0555 or through Open Table.

Winter 2011

Restaurant Week Menu

APPETIZERS

Sashimi of Arctic Char

Yuzu Vinaigrette, Jalapeñ o, Bell Peppers, Tobiko


Baby Iceberg, Vegetable Crudité s,

Applewood-Smoked Bacon, Buttermilk-Blue Cheese Dressing


Wild Boar Tortelloni,

Stewed San Marzano Tomatoes, Olive, Yogurt


ENTREES

Dayboat Chatham Cod,

Littleneck Clam Chowder, Maine Crab, Peewee Potato


California Squab,

Spaghetti Squash, Parsnip Pur ee, King Oyster Mushroom, Cranberry Jus


Braised Short Rib, Veal Sweetbread,

Yukon Gold Potato Purée, Market Vegetables, Bordelaise


Parmesan Polenta Cake,

Wild Mushroom Ragout, Pesto


DESSERTS

Meyer Lemon Mousse,

Pistachio Financier, Toasted Marshmallow


Chocolate Peanut Butter Tart,

Salted Caramel Ice Cream


Executive Chef

Kyung Up Lim


Executive Pastry Chef

Natalie Reyes

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