Adour

Name: Adour
Address: 2 E. 55th St., 10022, NY, 10022
Telephone: 212-710-2277

2 E. 55th St., Manhattan, NY 10022, US

• Monday: 5:30PM-10:00PM •Tuesday: 5:30PM-10:00PM •Wednesday: 5:30PM-10:00PM •Thursday: 5:30PM-10:00PM •Friday: 5:30PM-10:30PM •Saturday: 5:30PM-10:30PM •Sunday: 5:30PM-10:00PM •

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Details

Cuisine: French
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Jacket Suggested
Wheelchair Accessible:
Seating:
Music Type:

appetizers

CHILLED MAINE LOBSTER MEDALLIONS

ROASTED BABY BEETS, TENDER GREENS/HERBS, LOBSTER MOUSSELINE

TENDER RICOTTA GNOCCHI

SAUTÉED LETTUCE, WILD MUSHROOMS, CRISPY PROSCIUTTO

CHESTNUT PAPPARDELLE

BRAISED VEAL CHEEKS, PEARL ONIONS, ORANGE SCENTED VEAL JUS

CITRUS MARINATED HAMACHI

HEARTS OF CELERY, CORIANDER, PRESERVED LEMON

GLAZED MULTICOLOR AUTUMN VEGETABLES

JUS DE CUISSON, NAVETTE OIL

SWEETBREAD “MEUNIÈRE”, EGG PURSE

WILD MUSHROOMS, BRIOCHE

DUCK FOIE GRAS TERRINE

FIG AND ORANGE MARMALADE, COUNTRY TOAST

main courses

OLIVE OIL POACHED CHATHAM BAY COD

IN THE STYLE OF CHOWDER, POTATO CONFIT, CLAMS, PARSLEY

SAUTÉED DIVER SCALLOPS

ENDIVE COOKED/RAW, BROWN BUTTER SCALLOP JUS

BUTTER POACHED MAINE LOBSTER

ROYAL TRUMPET MUSHROOMS, SALSIFY, CHAMPAGNE SAUCE/EMULSION

BRAISED WILD STRIPED BASS

POTATO AND ZUCCHINI MOSAIC, BOUILLABAISSE SAUCE

LOCH DUART SCOTTISH SALMON

TOMATO CONFIT, BÉARNAISE REDUCTION/SAUCE

GRENADIN OF MILK FED VEAL

CARROT CONTRAST, “LAITUE FARCIE”, VEAL JUS

MILLBROOK FARMS VENISON SADDLE

AUTUMN VEGETABLES AND FRUITS, SAUCE POIVRADE

ROASTED RACK OF ELYSIAN FIELDS LAMB

POTATOES BOULANGERES, SCALLION, NATURAL JUS

BERKSHIRE PORK TOURNEDOS

BBQ GLAZED BELLY, CORN/CHORIZO, CHANTERELLES

PRIME BEEF RIB-EYE “AU SAUTOIR”

CHANTERELLES, ONION CONDIMENT, “POMME SOUFFLE”

cheeses

SELECTED CHEESES

COUNTRY BREAD, AUTUMN CONDIMENTS

caviars

RUSSIAN MALOSSOL OSETRA (1.76 OZ)

BUCKWHEAT BLINIS, CRÈME FRAÎCHE

CASPIAN GOLDEN OSETRA (1.76 OZ)

BUCKWHEAT BLINIS, CRÈME FRAÎCHE

tasting menu

CITRUS MARINATED HAMACHI

HEARTS OF CELERY, CORIANDER, PRESERVED LEMON

GLAZED MULTICOLOR AUTUMN VEGETABLES

JUS DE CUISSON, NAVETTE OIL

OLIVE OIL POACHED CHATHAM BAY COD

IN THE STYLE OF CHOWDER, POTATO CONFIT, CLAMS, PARSLEY

DUCK BREAST FILET “AU PLAT”

CREAMY POLENTA, SHALLOTS, RADISH, NIÇOISE OLIVES

CHOICE OF OUR PASTRY CHEF’S CREATIONS

desserts

ROASTED HAZELNUT SOUFFLÉ

GIANDUJA CRISP, LEMON SORBET

APPLE SABLÉ

GRANNY SMITH GRANITE, CALVADOS EMULSION, VANILLA CREAM

CONTEMPORARY EXOTIC VACHERIN

MANGO MARMALADE, COCONUT, PASSION FRUIT EMULSION

PEAR COMPOSITION

HONEY PARFAIT, ROASTED PECANS, MAPLE ICE CREAM

CHOCOLATE LEAF

CHOCOLATE CREMEUX, ORANGE SORBET/GINGER SORBET

DARK CHOCOLATE SORBET

COFFEE GRANITE, CARAMELIZED BRIOCHE CROUTONS