Menu
Innovative cuisine, an extensive, award-winning wine list and a fashionable clientele are the highlights of NINE-TEN at night. Entrees are contemporary in presentation, with exceptionally intense and pure flavors. Those wanting a true epicurean experience put themselves at the “Mercy of the Chef”, a special prix-fixe menu created at the whim and inspiration of the Chef and features matching wines.
(* Because our menus are seasonal and change daily, items listed below may not be on actual menu.)
First Course
Hamachi Sashimi
marinated baby shiitake mushrooms, scallion vinaigrette
Grilled Octopus
haricot verts & Spanish chorizo relish, whipped hummus, sherry vinaigrette, za’atar spiced potato chips
Lamb Tartare
smoked onion aioli, sweet pickled garlic, cilantro, watercress, pepitas, lime powder, nori lavash
Roasted Vegetable Salad
carrots, brussels sprouts, fennel, radishes, broccoli, carrot hummus, hazelnut crumb, baby lettuces, frisee & black truffle vinaigrette
Thai Lobster Salad
mango, mint, fresno chiles, peanut, lime, scallions, cilantro, coconut, chili lime aioli
Jamaican Jerk Pork Belly
baby carrots, swiss chard, plantains, black-eyed peas, spicy jellies & sweet potato purée
Roasted Carrots & Carrot Falafel
spice roasted carrots, cipollini onions, pickled carrots, sultana raisins, harissa yogurt, carrot hummus
Stone Crab & Old Bay Spaghettini
fresno chilis, garlic, lemon, garlic chili oil, herbs, breadcrumbs
Asparagus & Strawberry Salad
grilled asparagus, glazed strawberries, chicories, almonds, bucheron cheese, champagne vinaigrette
Hudson Valley Foie Gras
charred strawberry jam, brioche, pine nuts, meyer lemon, green strawberry relish, toasted black pepper
Fava Bean & Ricotta Agnolotti
spring onion, green garlic, ramps, mint, aleppo pepper, carrot juice, porcini mushroom crumb
Entrées
Wild Salmon
baby artichokes, lemon ash roasted carrots, morel mushrooms, leeks, cardoon purée, artichoke emulsion
Prime 10oz. New York Steak
pan roasted maitake mushrooms, brussels sprouts, confit crispy baby potatoes with salsa verde butternut squash puree & black garlic & onion demi-glace
Roasted Colorado Lamb Loin
english peas, hedgehog mushroom, cippolini onion, pickled rhubarb, curry-carrot purée, pea tendrils, lamb jus
Smoked Maple Leaf Duck Breast
shiitake mushrooms, asian greens, brown butter braised baby parsnips, lemon-miso vinaigrette, sour cherry & miso mostarda
Prime Beef Short Rib
roasted turnips, chanterelle mushrooms, marinated napa cabbage, kale chips, red cabbage agrodolce puree
Anson Mills Farro Verde & Roasted Vegetables
butternut squash, brussels sprouts, baby carrots, turnips, pickled onions, pepitas & carrot puree
Baja Striped Bass
asparagus, spring onion, maitake mushroom, herb oil & buttermilk emulsion, preserved kumquat
Cheese Course
GORGONZOLA DOLCE
cow’s milk, Castelveltrano olives & pickled cranberries, Italy
CYPRESS GROVE MIDNIGHT MOON
goat’s milk, date & squash compote, Holland-USA
SMOKED ETXEGARAI
sheep’s milk, coffee glazed pecans & apples, Spain
CAPRICHO DE CABRA
goat’s milk, tandoori spiced cashews, Spain
TASTE OF FOUR CHEESES
served with accompaniments
Dessert
Half Baked Chocolate Cake
caramel sauce, choice of whipped cream or vanilla ice cream
NINE-TEN Truffles
3 Pieces $4/ 6 Pieces $8
Seasonal Sorbet
served with fresh fruit
Yogurt Panna Cotta
hibiscus infused rhubarb & strawberries, spiced milk ice, oat streusel
Lemon & Buttermilk
huckleberries, poppy seed sable, buttermilk ice cream, sweetened greek yogurt
Orange & Tarragon
freeze dried lychee, fresh fruit, orange & tarragon sherbert
Chocolate, Cherry & Pistachio
soft chocolate ganache, dehydrated chocolate mousse, pistachio cream, sweet cherry ice cream
"Mercy of the Chef"
Mercy of the Chef
Six-course tasting menu prepared exclusively for your entire table!
$99 PER PERSON, $149 WITH WINE PAIRINGS (offered until 9:00pm)