Feb 05 2009
ICON Restaurant Launches “Dining By Your Design”
Out with the old, in with the new in 2009 at ICON Restaurant. Chef Michael Wurster has rolled out a new twist on traditional dining by offering a menu that inspires guests to design their own dinner experience by building a tasting from 21 traditional and progressive dishes from the new menu. Exceptionally priced to offer value without foregoing culinary excellence or experience, each item is a building block to the guest’s personalized dining experience and is available beginning with five plates for $40 with additional progressions available. Each guest may select as many dishes as they choose, regardless of the number of dishes their dining companion selects, sweet or savory. See the new Winter Menu and more…
Selections on the menu include new American cuisine and touches of classical Americana with unique interpretations of Buffalo wings, Traditional Veal Meatballs and Chorizo scented Clam Chowder. Progressive Avant Garde style dishes for more adventurous diners include Sashimi of Big Eye Tuna, Calamari and Melon Salad and Scottish Langoustine Ravioli.
Complimenting the individualized dining experience is a wine by the glass menu selected by the Chef to accompany all of the dishes on the menu. The wine by the glass menu allows guests to create their own flight of wine at $6 and $7 per tasting flight or opt for a full pour from the list to savor throughout the meal.
Completing the meal, a selection of three desserts, Traditions, Fruit Forward and Progressive, allow guests to include the confection as the final course of their meal or to be ordered a’ la carte. The seasonal selection of sweet treats is highlighted by a Valhrona Chocolate Soufflé for two with praline sauce.
All of the small plate dishes are available to be enjoyed a’ la carte at $10 per plate or the unique create your own menu. The menu is also available at ICON’s full service bar or outdoor patio during seasonal months.
The vision of Chef Wurster for ICON is to provide diners a culinary experience prepared with a forward, modern American reflection, combined with the preserved simple gastronomic traditions to result in a menu exuding creativity and haute flavor. Born and raised in New York, Michael Wurster began his culinary pedigree with a degree from the famed Culinary Institute of America in Hyde Park, New York and has worked in the kitchens of Le Cirque under Sottha Kuhn, The French Laundry under Thomas Keller, Alain Ducasse New York with Alain Ducasse, and as Chef de Cuisine at Lutéce and Eleven Madison Park.
ICON is located at 130 East 39th Street, New York, New York. Serving breakfast, dinner and brunch, ICON is available for reservations at: 212-592-8888 or at www.iconrestaurantnyc.com . Follow the Chef and daily restaurant activity at: http://iconnyc.blogspot.com/
2009 New Winter Menu.doc (534 KB)
This post was submitted by ICON Restaurant.
