Picholine

Name: Picholine
Address: 35 W. 64th St., 10023, NY, 10023
Telephone: 212-724-8585

35 W. 64th St., Manhattan, NY 10023, US

• Tuesday: 5:00PM-10:00PM •Wednesday: 5:00PM-10:00PM •Thursday: 5:00PM-10:00PM •Friday: 5:00PM-11:45PM •Saturday: 5:00PM-11:45PM •

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Details

Cuisine: French, Mediterranean
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

DINNER

PRELUDES

PUMPKIN BISQUE

Cranberry Tagliatelle, Smoked Chestnut Cloud

PEAR AND ENDIVE SALAD

Roquefort Mousse and Sauternes Mirror

SIX MINUTE EGG

Chorizo Liquid, Black Rice Tuile

FOIE GRAS “SHABU SHABU”

Root Vegetable Pearls, Sweet and Sour Bouillon

WAGYU #10 CARPACCIO

Cipollini Onion Kimchi, Puffed Rice

WARM MAINE LOBSTER

Fried Vanilla Milk, Endive, Kumquats

SEA URCHIN PANNA COTTA

Chilled Ocean Consommé, Caviar

TUNA CRU “NAPOLEON”

Flavors of the Riviera, Olive Oil Ice Cream

WILD MUSHROOM RISOTTO

Local Squash, Black Truffle Butter

SHEEP’S MILK RICOTTA GNOCCHI

Artichokes Barigoule, Bottarga, Parsley Pistou

(UPON REQUEST)

| SIMPLE SALAD OF ORGANIC GREENS

DAY BOATS

CASCO BAY COD

Brandade Mille-feuille, Persillade, Garlic Froth

MONK FISH

Pancetta, Brussels Sprouts, Pomegranate Chicken Jus

GRILLED DAURADE

Eggplant Blini, Romesco, Basquaise Jus

DIVER SEA SCALLOPS

Sunchoke Silk, Blood Orange Grenobloise

THE LAND

LAMB DUO

Moroccan Flavors and Textures

HEIRLOOM CHICKEN “KIEV”

Chanterelle Mushrooms, Liquid Foie Gras

MILLBROOK VENISON AU POIVRE

Parsnip Pain Perdu, Huckleberry Jam

WILD SCOTTISH GAME

(Birdshot may be present )

(UPON REQUEST)

| 60 DAY DRY AGED PRIME RIB-EYE

MENU ROYALE

TEXTURES IN VEGETABLES

Autumn Flavors | or

BORSCHT SOUP

Mustard Ice Cream, Goat Cheese Tuille | * * * *

FOIE GRAS “SHABU SHABU”

Sweet and Sour Bouillon | or

FOIE GRAS TORCHON

Local Peach, Marcona Almonds | * * * *

WILD MUSHROOM RISOTTO

Local Squash, Black Truffle Butter | or

RICOTTA GNOCCHI

Artichokes Barigoule, Parsley Pistou | * * * *

WARM MAINE LOBSTER

Fried Vanilla Milk | or

DIVER SEA SCALLOPS

Sunchoke Silk, Blood Orange Grenobloise | * * * *

MONK FISH

Pancetta, Brussels Sprouts, Pomegranate Chicken Jus | or

GRILLED DAURADE

Eggplant Blini, Basquaise Jus | * * * *

LAMB DUO

Moroccan Flavors and Textures | or

MILLBROOK VENISON AU POIVRE

Parsnip Pain Perdu, Huckleberry Jam | * * * *

THREE CHEESES AFFINÉ

| * * * *

SELECTIONS FROM DESSERT MENU

PRIX FIXE

PUMPKIN BISQUE

Cranberry Tagliatelle, Smoked Chestnut Cloud

PEAR AND ENDIVE SALAD

Roquefort Mousse, Sauternes Mirror

TUNA CRU “NAPOLEON”

Flavors of the Riviera, Olive Oil Ice Cream

RICOTTA GNOCCHI

Artichokes Barigoule, Parsley Pistou | * * * * *

GRILLED DAURADE

Eggplant Blini, Romesco, Basquaise Jus

STEAK BAVETTE

Tomato Chutney, Spring Onion Tempura

BLANQUETTE OF HERITAGE PORK

Mustard Spaetzle, Root Vegetable Glacé

WILD MUSHROOM RISOTTO

Local Squash, Black Truffle Butter | * * * * *

WARM CARAMEL APPLE BRIOCHE

Apple Salad, Salted Caramel Ice Cream

CAVAILLON MELON SOUP

Watermelon Granité, Lime Cloud

CHOCOLATE MARQUISE

Hazelnuts, Chicory Crumbs, Cinnamon Salt

“THE CHEESE PLATE”

Cave-Ripened

DESSERTS

LEMON VERBENA MOUSSE

Seasonal Berries, Fennel Pollen

RICOTTA TART

Candied Tomatoes, Gooseberries, Plum Sorbet

WARM CARAMEL APPLE BRIOCHE

Apple Salad, Salted Caramel Ice Cream

CAVAILLON MELON SOUP

Watermelon Granité, Lime Cloud

LIQUID CHOCOLATE “TART”

Earl Grey Meringue, Confiture de Lait Sorbet

CHOCOLATE MARQUISE

Hazelnuts, Chicory Crumbs, Cinnamon Salt

SELECTION OF SORBETS AND ICE CREAMS

CHEESE PLATES

FRANCE

Valençay, Le Moulis, Roquefort

SPAIN

Garrotxa, Roncal, Valdeón

ITALY

Robiola Rocchetta, Taleggio, Bianco Sardo

SWITZERLAND

Küntener Reblochon, Hoch Ybrig, Sbrinz

ENGLAND

Speenwood, Montgomery’s Cheddar, Colston Bassett Stilton

USA

Manchester, Uplands Pleasant Ridge, Smokey Oregon Blue

MENU D’E CONOMIE

TASTING FLIGHTS

PANNA COTTA DU JOUR

PX SHERRY SORBET

Serrano Ham Chips

DRY AGED BEEF

A la Basquaise

PAELLA SPRING ROLL

SHISHITO PEPPER TEMPURA

MARINATED OLIVES

TAPIOCA CRACKERS

Lemon Salt

MUSHROOM TEMPURA

Parsley Pistou

FOIE GRAS LOLLIPOPS

FOIE GRAS EXPLOSION

Gizzards, Frisée

SMOKED PAPRIKA SHRIMP

CUCUMBER BASIL CLOUD

Sea Salt

CAVAILLON MELON SOUP

Watermelon Granité, Lime Cloud

PETIT FOURS AND CHOCOLATES

TASTING PLATES

PUMPKIN BISQUE

BORSCHT SOUP

Mustard Ice Cream

CHEESE TEMPURA DU JOUR

LIQUID FOIE GRAS TORTELLINI

PEAR AND ENDIVE SALAD

FOIE GRAS SHABU SHABU

AUTUMN VEGETABLE TEXTURES

TUNA CRU “NAPOLEON”

SHEEP’S MILK RICOTTA GNOCCHI

WILD MUSHROOM RISOTTO

TAGLIATELLE “CARBONARA”

GRILLED DAURADE

MAINE LOBSTER

Fried Vanilla Milk

DIVER SEA SCALLOPS

WILD STRIPED BASS

60 DAY DRY AGED PRIME RIB-EYE

THE CHEESE PLATE BY COUNTRY

SPAIN

SWITZERLAND

ENGLAND

FRANCE

USA

ITALY

THE CHEESE PLATE BY GRAPE

MUSCAT

CABERNET SAUVIGNON

| JUSTIN VINEYARDS | Roncal | Hoch Ybrig | Gouda

PINOT NOIR

| FOLEY | Garrotxa | Le Moulis | Keen’s Cheddar

CHARDONNAY

POUILLY-FUME

| “Les Champs de Cri” 2005 | Valençay | Majorero | Robiola Bosina

SANGIOVESE

| BRUNELLO DI MONTALCINO | Spenwood | Bianco Sardo | Bleu de Laqueuille