Chef Yoel Cruz is debuting his fall menu today…complete with herbs, chillies, sweet peppers, tomatoes and various other treats directly from our own Jake’s Rooftop Garden.
Check out some highlights:
For the appetizers, you absolutely must order the saffron risotto with carrots, chanterelle mushrooms and romano cheese. (You really do.) Or check out what I consider a Cruz Classic: corn and mushroom tamal with zucchini ad guajillo chile (both from the garden), wild mushrooms and crème fraîche.
Salad eaters have a choice of four: kale and treviso, radicchio and Boston lettuce, endive or a basic chopped salad with beets, jicama, carrots and a bunch of other yummy veggies.
Seafood lovers can chow down on tuna tartare or lobster and crab cakes.
On to the entrees:
Pan-seared cod, roasted rack of lamb, coriander-crusted yellow tuna, roasted lobster, buy viagra super active Pekin duck breast, grilled pork ribeye, plus the ever delicious arctic char and sea scallops.
And short ribs…I’ll say it one more time…short ribs. Life is good.
Come visit and taste for yourself!