CHEF JON SEARS

RESTAURANT & HOSPITALITY 
CONSULTANT

FALL
sit-down tasting menus

Wild Things
 
 
Seared Elk Carpaccio
Toasted Cumin Oil, Pine Nuts,
White Anchovy, Chive, Arugula
 
 
“Fried Chicken Foie & Waffles”
Mini Belgian Waffle, Seared Foie Fritter,
Huckleberry Jam, Balsamic Syrup 
 
 
Kangaroo & Rattlesnake 
(together at last) Thai Salad,
Mint, Chili, Lime, Cilantro, Basil, 
Lettuce Chiffonade, Peanuts,
Hot Sour Vinaigrette
 
 
Cedar Smoked Guinea Fowl
on Warm Cabbage Saute, Bacon,
Blue Cheese, Walnuts, Red Wine Vinegar Sauce
 
 
Grilled Wild Boar Tenderloin 
Pear & Stout Soup, Roasted Butternut Squash, 
Turnip Puree, Crushed Pecans
 
 
Blood Orange Ice
 
 
Caribou Chops
Roasted Bone Marrow, Rosemary Polenta, 
Caramelized Onion-Apple Compote,
Roasted Onion-Apple Broth,
Porcini Mushrooms
 
 
Joachim Splichal’s
Chocolate Croissant Bread Pudding,
Wild Turkey Caramel Sauce 
 
 
 
Back in Black 
 
 
Asian Four Way:
 
Black Sesame Crusted Crispy Skin Salmon
Sweet Black Sesame Paste, Ponzu Sauce
-
Black Seaweed Wrapped Crunchy Ah Tuna
Black Tobiko, Black Soy Syrup,
Wasabe -Pickled Ginger Sauces
-
Fermented Black Bean Steamed Sea Bass
Hot & Sour Black Vinegar Thai Broth,
Black Glass Noodles, Coriander
-
Lapsang Souchong 
Cold Smoked Sea Scallop, 
Julienne of Baby Eggplant & Choi Sum, 
Oyster Sauce, Black Tea Dust
 
 
 
Grilled Black Mission Figs
Black Forest Ham “Bacon,”
Black Truffle Goat Cheese Custard, 
Burnt Caramel Onions, Mache, 
Balsamic Reduction
 
 
Jerk Foie Gras
Scotch Bonnet Glaze,
“Voodoo” Dark Rum Sauce, Pina Colada
 
 
Halloween in a Bowl
Warm Pumpkin Soup, 
Black Trumpet Mushroom“Bats,”
Molasses-Maple Drizzle,
Shredded Duck Confit, 
Black Pepper Pumpkin Seeds, Fried Sage
 
 
Huitlacoche (Mexican Truffles)
on Corn & Portobello Tamale Cake, 
Mole Negro, Lime, Baby Cilantro, Black Salt
 
 
Blackberry Ice
 
 
Worcestershire Marinated Ostric Tenderloin
Tapenade, Garlic Confit, Charred Tomato-Roasted Red Pepper Mushroom Ragout, Melted Shallot Whipped Potatoes, Tamarind Honey
 
 
Chocolate Soufflé
Oreo Cookie Powder, Black Vanilla Seed Sauce
 
 
Autumn in New York 
 
 
“Cab Ride”
 
Reuben Soup
-
Fried Meatball
Stuffed with Mozzarella,
Marinara Center,
Italian Breadcrumb Crust
-
Falafel Sandwich
Baby Pita, Red Onion, 
Yogurt & Tahini Sauces  
 
 
 
Warm Chestnut Soup
Shallot Custard,
Roasted Chestnuts,
Cognac Maple Syrup
 
 
Roasted Quail Salad
Frisse, Pancetta,
Sage-Gorgonzola “Cheesecake,”
Julienne of Apple, Toasted Walnuts,
Sherry Vinaigrette 
 
 
Seared Foie Gras
Mini Bagel, Huckleberry Schmear,
Balsamic Reduction
 
 
Pan Roasted Halibut
Truffle Cauliflower Puree,
Leek Fondue, Chanterelle Ragout,
Gremolata Wine Sauce, 
Butter Baguette Wafers 
 
  
Manhattan Ice
 
 
Venison Chop
Garnet Yam Puree,
Foie Gras Mashed Potatoes, 
Grilled Onions, Red Currant Sauce
 
 
Ginger Bread Pudding
Irish Whisky Cream Sauce,
Gingersnap Crust
 
 
 

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