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Michael’s New York Autumn Menu Tasting: Course 2

October 6, 2011

The next round of plates were among our favorites, combining perfectly balanced flavors and absolutely beautiful presentations.  The flavors in these two salads and a pasta were perfectly balanced and everything looked so beautiful.

Farmers' Market Beet Salad, Greek Yogurt, Granola, Lemon Zest.

The appearance of this dish on the fall menu intrigued mightily. And it did not disappoint. The beets are very tangy and full-flavored, without the dominant sweetness you might expect. Michael McCarty absolutely loved this salad.

California Figs, Prosciutto di Parma, Burrata, Arugula.

We couldn’t even wait to take a photograph before we dove into this plate, so excuse the partially eaten presentation shown here! This was a big favorite of the night, a perfect balance of sweet, salty, savory, creamy, spicy, and tangy.

Sweet Potato-Mascarpone Ravioli, Beurre Noisette, Sage, Hazelnuts.

As good as the fig dish was, the ravioli that followed turned out to be insanely delicious! Michael’s ravioli are always among the most indulgent dishes on the menu, and this one is no exception. The sauce is so rich, it makes you want to lick your lips. (Michael’s note: “Make the buerre more noisette!”—that is,  brown the butter a little longer.) The hazelnuts proved the perfect crunchy grace note. Expect this one to be shared, often in quantity, at many a table in Michael’s this autumn.

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