Thanks to one of my readers for sending me this tip.
The Cincinnatian Hotel has announced its new chef, Jose Salazar. He’s worked at Blue Ribbon Sushi, Jean Georges and Sumile in New York, and assisted his mentor, Thomas Keller, in opening Per Se and Bouchon Bakery.
Check out more information at their website.
Welcome, Chef Salazar!
New Menu, after the jump…
ROASTED BUTTERNUT SQUASH SOUP
ricotta ravioli, brown butter and crispy sage
SOUP AND SANDWICH
cream of san marzano tomato soup with grilled truffle scented gruyère and fontina cheese sandwich
Supplement shaved black truffles
CLASSIC TORTELLINI EN BRODO
amish hen filling and broth, grated parmesan cheese and parsley shoots
SALAD OF ROASTED BEETS
truffled goat cheese “panacotta” with garden mache and pear coulis
FRISÉE AUX LARDONS
braised bacon, coddled hen egg, frisée lettuce, fines herbs and red wine gastrique
ATLANTIC SALMON TARTARE
english cucumber, green apple gelée, pickled shallots, lavosh crackers and creamy banyuls vinaigrette
CARAMELIZED DIVER SCALLOP
squid ink risotto, santa barbara sea urchin, chive oil and petite mizuna
HUDSON VALLEY DUCK FOIE GRAS TERRINE
gewürztraminer poached bartlett pears, peppercress and toasted brioche
BACON WRAPPED DAYBOAT COD
brussel sprouts, confit fingerling potatoes and whole grain mustard beurre blanc
ROASTED ATLANTIC SALMON
cauliflower puree, piquillo peppers, sauce olive noire and parsley “chips”
DOVER SOLE WITH SEA SCALLOP MOUSSE
haricot-verts, preserved lemon, potato croquettes and emulsified fumet
PAN SEARED IDAHO BROOK TROUT
butternut squash “fondant”, bibb lettuce hearts, golden apple puree and curry foam
RED WINE BRAISED BEEF SHORT RIBS
chive scented creamy polenta, leek fondue and sauce bordelaise
“PORK AND BEANS”
roasted pork loin with shell bean and chorizo ragout, sage emulsion and espelette oil
GRILLED RIBEYE OF BEEF
cippolini onion, sautéed arrow leaf spinach, yukon gold potato puree and beef jus
ROASTED LAMB LOIN
lentilles de puy, glazed root vegetables, and natural jus
BREAST OF AMISH HEN, COOKED SOUS-VIDE
braised romaine hearts, herb spaetzle, chanterelle mushrooms and sauce albufera
*Although the Palace exercises every caution, our guests can reduce potential health risks by requesting foods be prepared “well done”.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.
CHEF’S TASTING MENU
Available for your entire table only
$90.00 per person
5 COURSE WINE PAIRING