Tasty Tidbits: Asiate

Mandarin Oriental, New York’s signature restaurant Asiate perches above the city on the hotel’s 35th floor showcasing unparalleled views of Central Park and the Manhattan skyline from 16-foot floor-to-ceiling windows. The restaurant seats 90 diners and features intimate booths and a private 10-person dining area. The sophisticated décor of space designed by renowned restaurant designer and architect Tony Chi, creates a chic backdrop for a memorable dining experience.

Under the direction of Chef de Cuisine, Brandon, Kida, Asiate captures the best elements of contemporary cuisine with Mandarin Oriental’s distinctive Asian flair.

Three Course Prix Fixe Menu $ 85

Appetizer
Étuvée

Scallop, Little Neck Clams, Shrimp, Hearts of Palm, Coconut Herb Broth

Sashimi

Cucumber Salad, Avocado Wasabi Mousse, Basil Seed Ponzu Sauce

Frog Legs

Foie Gras Mousse, Sorrel, White Gazpacho
Kabocha Squash Risotto

Black Truffle, Stravecchio Cheese, Olive Oil

Prawn

Hawaiian Blue Prawns, Wild Arugula, Buckwheat Tagliatelle en Papillote

Corn Soup

Smoked Peeky Toe Crab, Pickled Ramps, Red Miso

Beets

Roasted Beet Salad, Mâche, Goat Cheese, Mimosa Sauce




Main Course
Sea Bass

Artichoke Mousse, Radicchio, Coriander, Peach Purée

Lobster (sup. $10)

White Polenta, Salsify, Kaffir Reduction

Wild Salmon

Sweet Miso, Eggplant Caviar, Spring Pea Ragoût

Duck

Long Island Duck Breast, Five Spiced Glaze, Gnocchi, Huckleberry Duck Jus

Suckling Pig

Prepared Two Ways, Manila Clams, Black Bean Jus

Wagyu Beef (sup. $10)

Tenderloin, Smoked Potato Purée, Braised Short Rib, Yuzu Koshou

Vegetables

Seasonal Vegetable Platter



Tasting Menu $ 125

Wine Pairing $75
Raw

A Selection of Five “Raw” Tastings

Schramsberg, Rosé, Brut, North Coast, California 2005

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“Buckwheat and Eggs”

Soba Noodles, Osetra Caviar, Uni Cream

Tsukasabotan, "King of Peony,"

Junmai Daiginjo Sake, Japan

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Étuvée

Scallop, Little Neck Clams, Shrimp, Hearts of Palm

Coconut Herb Broth

Grüner Veltliner, Franz Hirtzberger, "Rotes Tor," Federspiel, Wachau, Austria 2007

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Halibut

Sautéed Asian Vegetables, Honshimeji Mushroom

Ginger Infused Consommé

Chardonnay, Cakebread Cellars,

Napa Valley, California 2006

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Lobster

White Polenta, Salsify, Kaffir Reduction

Côte de Nuits-Villages, Domaine Gachot-Monot, Burgundy, France 2006

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Wagyu Beef Tenderloin

Smoked Potato Purée, Braised Short Rib

Cabernet Sauvignon, Trefethen, "Estate Grown,"

Oak Knoll District of Napa Valley, California 2005

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Black Tea Lemon Sorbet, Raspberry Tapioca

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Dessert

Chocolate Soufflé Tart, Ginger Vanilla Ice Cream

Black Cherry Napoleon, Lemon Lime Gâteau

Brachetto d'Acqui, Coppo, "Passione,"

Piedmont, Italy 2006
Tasting Menu is available until 9:30pm



Taste of Fall $ 45

Wine Pairing $30
Scallop

Seared Scallops, Vegetable Ceviche, Pickled Lime

Albariño, Martin Códax, Rías Baixas, Spain 2007

or
Kabocha Squash Risotto

Black Truffle, Stravecchio Cheese, Olive

Chardonnay, Cakebread Cellars,

Napa Valley, California 2006

~

Halibut

Sautéed Asian Vegetable, Ginger Consommé

Pinot Noir, De Loach,

Russian River Valley, California 2007

or
Grilled Quail

Celery Root, Seckel Pear

Beaumes-de-Venise, Domaine de Durban,

Rhône Valley, France 2005

~

Maple Pumpkin Panna Cotta, Ginger Bread

Viognier, Mer Soleil, "Late,"

Santa Lucia Highlands, California 2002

Menu is available until 7:30pm

18% Gratuity will be added to parties of 6 and more

22% Gratuity will be added to parties of 10 and more