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| Dining Incognito |
The Harrison
Anthony Giglio
07/01/2004
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Dinner in the private dining room ranges in price
from a three-course menu (comprised of starter, two main course choices and
dessert) for $75, all the way up to a six-course tasting menu for $100. Passed
hors d’oeuvres, which are included, began one night with crostini slathered with
a thyme-onion confit and a perfectly seared cube of foie gras. Bocadillos made
of Jamon Serrano and Manchego gave new meaning to the ham-and-cheese sandwich.
Pan-roasted sardine fillets sat atop a cold salad of cauliflower and snap peas
with a delicately fiery chili-lime vinaigrette.
First courses included a
chilled lobster salad dressed in lemon juice, olive oil and sea salt. Sweet ahi
tuna tartare on won tons was daubed with a wasabi paste flecked with tobiko (fly
fish roe). Chubby crab cakes came with an exquisite horseradish remoulade. Fried
clams were paired with a lemon-coriander aioli. Cuttlefish were bathed in a
citrus marinade and salsa fresca. Spinach tagliatelle with chanterelles,
pecorino and truffled mushroom broth was amazing.
Main courses included “The
Pork Chop,” a formidable pan-seared rib chop topped with parmesan-spiked butter
and wild dandelion greens. A pan-roasted tilefish arrived with ravioli stuffed
with herbed seafood and crème fraîche, along with bitter rapini greens and briny
lobster broth. Halibut in a potato jacket was paired with braised fennel,
haricot verts, cockles and a lemon-chorizo broth. Radicchio, pancetta and a
balsamic glaze complemented the prime New York shell steak.
Vegetables—served
family style—included a sauté of watercress with roasted corn, basil and fava
beans, and braised bitter greens with lemon, chili and garlic. Both were
fantastic.
Desserts featured warm wild berry cafloutis with crème fraîche and
chocolate ice cream, key lime meringue pie with a citrus-thyme zabaglione bath,
and an amazing chocolate trio of Valrhona mousse cake, pudding filling and
creamy gelato. Of course, in lieu of dessert, you could opt for a formal cheese
course, and take further advantage of the Harrison’s award-winning 200-label
wine list.
The Harrison
212.274.9310
www.theharrison.com
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