Aureole
34 East 61st Street
(bet. Park & Mad.)

212-319-1660
www.aureolerestaurant.com



FIRST COURSE
HAMACHI SASHIMI AND BUCKWHEAT SOBA
soy-lime vinaigrette, black radish salad
or paired with Caspian Sevruga caviar

FOIE GRAS AND FIGS 'CHAUD ET FROID'
tarte tatin, mache, port reduction

HEIRLOOM TOMATO VARIATIONS
salad, sorbet, bruschetta and gelee

OCEAN HARVEST TASTING
Fanny Bay oysters, Dayboat scallop, Hamachi sashimi and 'sevruga egg'

MAIN COURSE
TRUFFLED DAYBOAT SCALLOPS
creamy sweet corn risotto, roasted portbello mushrooms

PAN ROASTED MAINE LOBSTER
savory peach nectar, toasted almonds and basmati rice

ATLANTIC SALMON AND CRISP PANCETTA
thyme braised cranberry beans and farro

PEPPERED MAGRET OF MOULARD DUCK
honey roasted black mission figs, crisp brick

HERB GRILLED TURBOT FOR TWO
sweet corn ravioli, shallot basted blue foot mushrooms

VEGETARIAN TASTING MENU
COMPOSED SALAD
OF HEIRLOOM TOMATOES AND BABY CORN
baby arugula, corn crisps

CHILLED WHITE SILVER QUEEN CORN SOUP
truffled fingerling potato hash

SOFT RICOTTA GNOCCHI
AND CREAMED SWEET SUGAR CORN
saute of wood ear mushrooms and baby mizuna

Cuisine: Progressive American
Avg. Check: $70 - $80
Attire: Jackets Required

Nestled in a sophisticated brownstone on Manhattan's Upper East Side, Aureole is recognized worldwide as the ultimate destination for fine American food, including induction into the prestigious Relais Gourmands, the association of restaurants recognized by Relais & Chateaux for world-class dining.

The cornerstone of fine American dining, Aureole has received kudos from both patrons and media for Chef Charlie Palmer's signature progressive American cuisine. Today, the sharply focused flavors of Executive Chef Dante Boccuzzi's elegant menu continue to draw raves.

Focused flavors with clean lines, the menu at Aureole showcases the best of the season, changing at regular intervals, monthly and seasonally. Firmly rooted in the classical style, the menu offers such treasures as a sesame seared Atlantic salmon with orange-miso vinaigrette and sticky rice croquette, and ginger marinated magret of moulard duck with sugar snap peas, mango and wild mushroom roulade. Boccuzzi's reach is global, with signature dishes like his starter of seared Dayboat scallops and Foie Gras with port glazed Bing cherries and young onions. In addition to the three-course, prix fixe menu, Boccuzzi designs six-course market and vegetarian tasting menus for the truly adventurous palate.

"You get culinary grace and gusto at Aureole," says Bob Lape, restaurant critic for Crain's New York Business. In short, Aureole offers an elegant dining experience in an inspiring environment, with unsurpassed service. Soft music, towering arrangements of fresh-cut flowers, boldly flavored seasonal dishes and theatrical three-dimensional desserts serve to delight all the senses. The embodiment of refinement and polish, Aureole is not to be missed.

PRICE FIXED MENUS; PRIVATE PARTIES; PRIVATE ROOM; ON & OFF PREMISE CATERING; BAR DINING

RESERVATIONS
Required

CREDIT CARDS
Amex, Visa, Mastercard, Diner's Club, Discover, Carte Blanche

HOURS
Lunch
Mon. - Fri. 12 - 2:30

Dinner
Mon. - Fri. 5:30 - 11
Sat. 5 - 11

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ABOUT AUREOLE