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Michael’s New York Autumn Menu Tasting: Course 3

October 7, 2011

If you were wondering whether we were starting to fill up as Round 3 approached, the answer is: Yes!  But that didn’t stop us from enjoying every sublime bite!

Veal Sweetbreads, Creamed Spinach, Mustard Seeds, Veal Jus.

Flecked throughout this beautiful dish, mustard seeds add mildly spicy accents that perfectly tie together the smooth, meaty, perfectly cooked sweetbreads and fresh spinach leaves. “More spinach!” was Michael’s feedback.

Sashimi of Kona Kampachi, Pickled Jalapeño, Bell Peppers, Salmon Roe, Yuzu Vinaigrette.

Light, tangy, clean-tasting, and so fresh! This sashimi delights the eyes with its jewel-like colors and presentation.

Porcini Mushroom Vialone Nano Risotto, Organic Egg Yolk.

We were delighted when the waiter directed us to “mix the egg into the risotto to make it extra creamy.” That was putting it mildly. One or two stirs and the sauce surrounding the Vialone Nano rice (an especially small-grain form of risotto) became sinfully creamy, yet not at all heavy.  All Big Mike had to say was, “You girls like that egg, right?” We, of course, exclaimed in unison, “Yes!”

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