There has been news of EMP changing its menu & pricing sometime late 2012. Please note that the prices and the dishes in this meal are the ones that I paid for and had at the time of this post.
While waiting, we munched on these "cheese profiteroles"
(in quotes, because I forgot what they are called)
This is what the menu looks like.
All they ask is you pick one ingredient per column.
Dave and I strategically picked the two best things per column-
to get a taste of everything we wanted!
Tomato Tea w/ Thyme and Lemon Verbena
Goat Cheese Lollipop with Beet Powder,
Goat Cheese Croquettes and Goat Cheese Dipping Sauce
Cross Section of the Goat Cheese Lollipop
Smoked Sturgeon Sabayon with Chives and Smoked Sturgeon (its all inside.)
After this Course, we were whisked into the kitchen, for this special treat. This right here is one of the perks of dining with my husband. He made friends with one of the FOH staff of Eleven Madison Park. She had the day off that day, but she arranged this for us.
We stood right in front of him as he made us a wonderful concoction.
This is what the inside of the kitchen looks like.
I love that they have that sign at the back wall. MAKE IT NICE!
Oooh, just like a science experiment
Here's the finished greatness of a cocktail.
With Liquid Nitrogen, we can freeze alcohol.
(No, it is not a giant macaron-it looks like half of one.)
or at least the parts that get in direct contact with it. OH SO AMAZING!
We went back to our seats and the meal continued on with...
This is the amazing bread that just crumbled to heavenliness.
I still regret not finishing it.
Cow's Milk Butter, Fleur de Sel and Goat's Milk Butter to go with the Fresh Bread
Rabbit Rillete with Pistachio Toast and Candied Pistachio
Octopus braised with Chorizo, Purple Potato
Loup de Mer (Branzino)
The Beef Course
The Pork Course
As a palate cleanser to end our lunch and get on with the dessert, we had these nice paper coasters on a saucer as a signal for us to await for something special.
True enough a mixologist pushed a bar on wheels and started making us a vanilla malted egg cream, tableside.
Tada! Vanilla Malted Egg Cream
With our palates primed for dessert, we eagerly awaited for the wonderful decadence to end our meal.
The Apricot Dessert
The Chocolate Course, Mmmm.
To finally end our meal, we had Sesame Brittle, Macarons and Pate de Fruits
Spending $80 per person (+tax and tip, Aug 20Eleven price) for a lunch sounds like a bit much, but for a meal that looks like this, I honestly think that it is a steal. I would really love to go back.
Thank you, Eleven Madison Park. It was one of the best meals I have had in my life!
Eleven Madison Ave
New York NY
212 889 0905
This post is NOT sponsored in any way, shape or form. All the photos and opinions are mine. All rights reserved.
The extra cocktail we had in the kitchen we had is an extended courtesy of Eleven Madison Park. This is extended to us because Dave is friends with one of the staff. THAT COURSE IS NOT PART OF THE REGULAR LUNCH TASTING MENU.