41 Greenwich
The vintage orange plaid wallpaper from the sixties gives dining at 41 Greenwich the feeling of coming home. The dining room is familiar and welcoming, much like the menu.
The owner, Jay Plumeri, built the business the old-fashioned way—one guest at a time, through word of mouth. New Yorkers keep returning to 41 Greenwich because they appreciate the food as much as the owners love to make it. Many friends have been made in this cozy space, which is a labor of love, providing creative and healthy cuisine.
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MENU
STARTERS
Iceberg Wedge
Roquefort, scallion and bacon
Brussels Sprout Salad
With frisee, lemon, olive oil, red onion, Roquefort and reggiano
Grilled Shrimp
Over avocado and jalapeño salsa
Crab Cake
Jumbo lump, mango and apple chutney
Prosciutto di Parma
Mission figs, goat cheese and olive oil
Roasted Beet & Pumpkin Salad
With arugula, radicchio, balsamic and toasted pine nuts
Tuna Tartare
Sesame, radish, soy and scallion
Chopped Salad
Mesclun, provolone, red onion, tomato, salami, cucumbers and black olives
Fish Taco
Daily fish, tomato, cilantro, lime, lemon, red onion rolled in soft tortilla
MAINS
Beef Carpaccio
Arugula, lemon mustard and shaved reggiano
Joe’s Chopped Lobster Salad
Romaine, hearts of palm, red onion, tomato and avocado
Grilled Salmon
Citrus zest with dill and zucchini salad
Lemon Sole
Filet with caper, white wine and spinach
Chicken Jones
With house rub, haricot vert and garlic mashed potatoes
Pork Chop
Double-cut with thyme, coriander and cinnamon-stewed apples
*Sea Scallops Over Chopped Seasonal Root Vegetables
Lobster Tagliolini
Chopped tomato, shallots, basil and a touch of cream
Macaroni & Cheese
Bacon or lobster
Filet Mignon (8 ounces)
With port mushroom sauce
Burgers (8 ounces)
Homemade potato chips
SIDES
Sautéed spinach
Mushrooms
Brussels sprouts
Couscous
Okra, tossed
Garlic mashed potato
Green beans, shallots and toasted pine nuts
Beat Diabetes approved items in orange.
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SEA SCALLOPS OVER CHOPPED SEASONAL ROOT VEGETABLES
Extra-virgin olive oil
6 jumbo sea scallops
Ground rock salt
Freshly ground pepper
1 teaspoon butter
Squeeze of lemon juice
1 tablespoon chopped parsley
1 turnip, cut into ½ -inch cubes
1 parsnip, cut into ½ -inch cubes
2 carrots, cut into ½ -inch cubes
1 stalk celery, cut into ½ -inch cubes
1 garlic clove, crushed
1 tablespoon chopped chives
1. 1. Pre-heat oven to 325°F.
2. Heat olive oil in skillet. Add scallops and sauté until golden brown. Season with salt and pepper. Add butter and lemon juice and cook for approximately 8 minutes, or until scallops are medium/rare. Just before you take the pan off the heat, add the chopped parsley. Remove scallops from the pan and set them on paper towels to drain excess oil.
3. In the same pan with the cooking juices, add vegetables and garlic. Sauté for a few minutes, then cover and cook until tender, approximately 10 minutes.
4. Return the scallops to the skillet with the vegetables and brown in oven for 5 minutes until scallops are almost cooked through.
5. Divide the dish onto 2 plates. Sprinkle with chives and a light drizzle of olive oil.
Yield: 2 servings
Le Cirque
Sirio Maccioni is perhaps Manhattan’s most charismatic restaurateur—the brains, the energy and the passion behind the legendary Le Cirque. Sirio Maccioni has dedicated his life to the restaurant business, and few have achieved the love and respect around the world that Le Cirque’s ringmaster has.
Dr. Shapiro consulting with Sirio Maccioni.
Dr. Shapiro tasting one of the menu items with Chef Craig Hopson at Le Cirque.
Le Cirque was the first privately owned hotel restaurant in New York City. Maccioni presented to New York what quickly became its most favored restaurant, one frequented by politicians, entertainers, the social set, artists and royalty. Neither Maccioni nor his family have had time to look back since.
Sirio Maccioni continues to work each day and tends also to its sister restaurant, Osteria del Circo, also located in New York City. Le Cirque and Osteria del Circo are also located in Las Vegas at the Bellagio hotel, and a Beach Club by Le Cirque is part of Casa de Campo Resort in the Dominican Republic.
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MENU
APPETIZERS
Le Cirque Salad
Marinated Tuna
Avocado tapenade, clementines and sesame tuile
Sautéed Gulf Shrimp
Forbidden rice, green papaya and curry yogurt sauce
Local Corn and Basil Soup
Crab-ricotta dumplings
Smoked Ham Hock and Parmesan Consommé
Prosciutto, fondue and conchilie
Wild Burgundy Escargot
Gruyère gnocchi, pickled chanterelles and bottarga
Torchon of Foie Gras
Strawberries, balsamic vinegar and crisp prosciutto
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MENU
MAINS
Paupiette of Black Cod
Leeks, potatoes, Rocca di Frassinello sauce
*Halibut Poached in Coconut Milk
Mussels, chanterelles and saffron
Dover Sole
Meunière, almondine or grilled
Diver Sea Scallops
Foie gras sabayon, turnips and diable sauce
TABLESIDE FOR TWO
Whole Roasted Turbot
Whole Roasted Chicken
SEAFOOD & CAVIAR
Plateau Fruits de Mer
Trio de Luxe
Half-Shell Oysters
Wild Golden Osetra Caviar
1 ounce
Californian Osetra Caviar
1 ounce
Scrambled Eggs with Caviar
DESSERT SIGNATURES
Pumpkin Parfait
Ginger ice cream, maple marshmallow brûlée
Chocolate Tart
Salted caramel, peanut butter and cocoa nib ice cream
Peach Melba
Raspberries and vanilla ice cream
Warm Maine Lobster
Braised lobster mushrooms, hazelnut milk and curry
Chicken Breast
Corn, wood ear mushrooms and basil
Rack of Lamb
Black Mission figs and goat cheese panisse
Prime Dry-Aged Strip Steak
Bone marrow flan, sweet onion and lamb’s quarters
CHEF’S TASTING MENU
Barron Point Oyster
Champagne essence, seaweed-watercress salad
Torchon of Foie Gras
Strawberries, balsamic vinegar and crisp prosciutto
Wild Burgundy Escargot
Gruyère gnocchi, fiddlehead fern and bottarga
Red Snapper Steamed with Lemon Verbena
Green tomato chutney and raw tomato vinaigrette
Duck Breast
Pluots, chocolate-peppercorn vinaigrette
Selection of Artisanal Cheeses
Chocolate Tart
Salted caramel, peanut butter and cocoa nib ice cream
Pineapple Poached in Sauternes
Coconut, cilantro and
passion fruit
Selection of Ice Creams and Sorbets
Beat Diabetes approved items in orange.
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HALIBUT POACHED IN COCONUT MILK, MUSSELS, CHANTERELLES AND SAFFRON
1 stalk lemongrass, chopped
2 shallots, sliced
2 garlic cloves, crushed
1-inch piece ginger, sliced
2 kaffir lime leaves, chopped
1 tablespoon canola oil
¼ cup white wine
2 14-ounce cans coconut milk
Tiny pinch chile flakes
Salt
½ pint grape or cherry tomatoes
Sugar or a pinch of Splenda
Olive oil
1 pint chanterelle mushrooms, washed
1 garlic clove, crushed
Four 5-6 ounce pieces halibut
1 bunch spinach, leaves picked and washed
Salt
Garlic
BROTH
1. Sauté the lemongrass, shallot, garlic, ginger and lime leaves in the oil until soft.
2. Deglaze with the white wine.
3. Add the coconut milk, chile and salt. Simmer for 30 more minutes.
4. Turn off the flame and allow to infuse for 30 more minutes.
5. Pass through a fine strainer. Season to taste with salt.
VEGETABLES
1. Halve the grape tomatoes and season with a little salt, sugar or Splenda, olive oil and garlic.
2. Spread out on a baking sheet in a single layer.
3. Bake in a preheated 225°F oven for 2 hours.
4. Remove and allow to cool.
5. Heat 4 tablespoons olive oil in a large sauté pan. Add the chanterelle mushrooms and season with salt. Then add a crushed clove of garlic.
6. Continue to cook for 5 minutes. Remove from the pan and allow to drain.
HALIBUT
1. Place the four pieces of halibut in a shallow pan that the fish fit in fairly tightly.
2. Pour the hot coconut broth over the fish and cover the pan.
3. Place in a preheated 350°F oven for 10 minutes, or cook on top of the stove for 10 minutes, but don’t allow to boil.
4. Test the fish for doneness with a cake tester or small knife.
5. Heat a sauté pan with 2 tablespoons olive oil, add the chanterelles and cook for 2 minutes. Add the tomatoes and then the spinach. Cook for another 2 minutes, just enough to wilt the spinach.
6. Spoon the mixture into the middle of 4 soup plates.
7. Using a spatula, remove the halibut from the broth and place on top of the vegetables.
8. Spoon a little broth over each piece of fish.
SALAD OF MATSUTAKE MUSHROOMS, PEA GREENS, PINE NUTS AND UBRIACO
4 cups pea shoots
10 matsutake mushrooms (could substitute white mushrooms)
¼ cup pine nuts, toasted
¼ cup picholine (green) olives, cut into quarters 2 tablespoons olive oil
Squeeze of lemon juice
Ubriaco cheese shavings
1. Slice the mushrooms thinly on a mandolin.
2. Combine with the pea shoots, pine nuts and olives in a salad bowl.
3. Toss with the olive oil, lemon juice and a pinch of salt.
4. Arrange on four plates and finish with the Ubriaco cheese on top.
Nobu
Nobu, the world’s most recognized Japanese restaurant, known for its innovative new-style Japanese cuisine, started as a business partnership in 1994 between chef Nobu Matsuhisa and his partners actor Robert De Niro, restaurateur Drew Nieporent, producer Meir Teper, and managing partner Richie Notar. With the original restaurant in New York, the Nobu brand is now an empire, with twenty-five restaurants across the globe. Nobu restaurants, all a visual and culinary delight, continue to win unprecedented praise and rave reviews from such publications as the New York Times, the Zagat surveys, and the Michelin guides. The restaurant’s perennial popularity and devoted following are a tribute to Nobu putting his own spin on traditional Japanese cooking. For additional information, visit www.noburestaurants.com.
Nobu Chef Matt Hoyle
Dr. Shapiro in the kitchen with Chef Hoyle.
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MENU
SPECIAL HOT DISHES
Eggplant with Miso
Sea Urchin Tempura
Rock Shrimp Tempura with Ponzu or Creamy Spicy Sauce
King Crab Tempura with Amazu Ponzu
Mushroom Salad
COMBINATION LUNCHES
Lobster with Wasabi Pepper Sauce
Scallop or Shrimp with Spicy Garlic Sauce
Arctic Char with Jalapeno Cilantro Sauce
Wild Striped Bass with Shiso Salso
Salmon with Anticucho,
Balsamic Teriyaki or Wasabi Pepper Sauce
DESSERT
*Equilibrium
Fresh oranges, kuromitsu jelly, lemon olive oil, cherry balsamic, cranberries, pecans, fresh arugula with blood orange sorbetto
Tofu “Cheesecake”
Blueberry kanten and frozen champagne mango cream
Mélange
Lychee kanten, raspberry mousse, elderflower snow and peppercorn tuille
Bento Box
Ocumare chocolate fondant cake, sesame crisp with green tea matcha gelato
Squid “Pasta” with Light Garlic Sauce
**Chilean Sea Bass with Black Bean Sauce
Black Cod with Miso
Creamy Spicy Crab
Beef Toban Yaki
Chicken with Anticucho,
Balsamic Teriyaki or Wasabi Pepper Sauce
Ribeye with Anticucho,
Balsamic Teriyaki or Wasabi Pepper Sauce
Tenderloin with Anticucho,
Balsamic Teriyaki or Wasabi Pepper Sauce
Alba
Lemon sponge, blood orange ice, black sesame gelato with almond milk soup
Orange-Saffron Cremoso
Pistachio sponge, coconut sorbetto and cardamom tuille
White Peach and Jasmine Soup
Peanut crumble and Nobu beer gelato
Seasonal Fruit Plate
Infused Fruit Nobu Soju
Served chilled
Selection of House-Made Gelati and Sorbetti
Beat Diabetes approved items in orange.
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MENU
NOBU SPECIAL COLD DISHES
Bigeye & Bluefin Toro Tartar with Caviar
Salmon or Yellowtail Tartar with Caviar
Sashimi Salad with Matsuhisa Dressing
Lobster Shiitake Salad with Spicy Lemon Dressing
Lobster Inaniwa Pasta Salad
Yellowtail Sashimi with Jalapeño
Fluke Sashimi with Dried Red Miso and Yuzu Sauce
NEW-STYLE SASHIMI
Salmon
Kumamoto Oyster
SALADS
Edamame
Combination Sunomo
Watercress Rock Shrimp Salad
Field Greens
Oshitashi
SOUPS
Miso
Clam Miso
Akadashi
Shiromi Usuzukuri
Tiradito Nobu Style
Salmon Kelp Roll
Bigeye Tuna Tataki with Tosazu
Tomato Ceviche
Ceviche Nobu-Style
Whitefish
Scallop
Shishito Peppers
*Shiitake Mushroom Salad
Heart of Palm Salad with Jalapeño Dressing
Kelp Salad
Oshinko
Mushroom
Clear Soup
Spicy Seafood
Beat Diabetes approved items in orange.
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Dr. Shapiro talking to his good friend Frank DeCarlo, chef and owner of Peasant restaurant.
Peasant
Enter one of our favorite restaurants. Peasant’s rustic Italian cuisine uses the simplest and freshest ingredients straight from the market. Peasant’s philosophy is to go back to the basi
cs, when food was true and beautiful. Grilled whole fish, wood-roasted game, homemade pastas, risotto with the catch of the day and pizzas are all cooked on open fires in an artisanal kitchen, attracting great chefs from all over the world, such as Alain Ducasse, Paul Bocuse and Jean-Louis Palladin as well as New York City’s finest, Eric Ripert, Daniel Boulud and Jean-Georges Vongerichten.
Adam Platt from New York Magazine writes:
Peasant is exactly right. From its stunningly backlit brick-walled kitchen that features only open-fire cooking to its incredibly appealing pan-Italian menu, chef-owner Frank De Carlo has reason to bust his buttons every night, and you have almost too many reasons to undo a couple of yours. I like the little bowl of sweet ricotta cheese served gratis to the rowdy food scholars in the house, and I’m also partial to the brick-oven-baked rabbit, stewed in cannellini beans with salty strips of pancetta, and the perfectly oval pizza bianca pooled with olive oil.
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MENU
SPECIAL HOT DISHES
Zuppa di Ceci
Black chickpea soup
Panzanella
Tuscan bread salad
Acciuga e Radice
Anchovy & radish
Insalata di Tonno
Tuna with white beans
Insalata Stagione
Seasonal vegetable salad
Burrata
Cow’s milk cheese with wood-roasted tomatoes
Prosciutto e Frutta
Cured ham & seasonal fruit
Contecchino con Lenticchie
With lentils
Bocconcini
Small balls of mozzarella & speck
Seppie in Terracotta
Cuttlefish, cherry tomatoes and parsley
Sarde al Forno
Sardines, olive oil and bread crumbs
Polpi in Purgatorio
Baby octopus, chile peppers
Trippa alla Fiorentina
Beef tripe
Pizza Margherita D.O.C.
Tomato, basil, mozzarella di bufala
Pizza Peperoncini e Soppressata
Hot chile and dried sausage
Pizza Bianca con Mortadella
Mozzarella, ricotta, parmigiano reggiano and cured pork
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