Kathryn Yu:
The Bar Room
Kathryn Yu:
Tomato and Almond Gazpacho
Kathryn Yu:
Arctic Char Tartare with Basil and Trout Caviar
Kathryn Yu:
Gazpacho with Mediterranean Rouget
Kathryn Yu:
Beer Braised Pork Belly with Sauerkraut and Ginger Jus
Kathryn Yu:
Roasted Garlic Gnocchi with Wild Morels, Sage, and Sweetbreads
Kathryn Yu:
My Date
Kathryn Yu:
Roasted Long Island Duck Breast with peppercorn crusted apples and toasted pistachio-truffle dipping sauce
Kathryn Yu:
Cherry Claufuti with Pistachio Ice Cream
Kathryn Yu:
Chocolate Tart with Vanilla Ice Cream
Kathryn Yu:
Warm Veal and Goat Cheese Terrine
Kathryn Yu:
Steak Tartare with quail egg
Kathryn Yu:
Salad of Calimyrna figs, Fresh Cantaloupe, Parmesan, and Crispy Prosciutto
Kathryn Yu:
Seared Sullivan County Foie Gras with “Bereweka” fruit chutney and dark beer reduction
Kathryn Yu:
Slow Poached Farm Egg “In a Jar” with Maine lobster, asparagus and sea urchin froth
Kathryn Yu:
Slow Poached Farm Egg “In a Jar” with Maine lobster, asparagus and sea urchin froth
Kathryn Yu:
28 Day Dry-Aged Ribeye with a pickled fig-Rogue River blue cheese flan, baby bok choy, and whole grain mustard jus
Kathryn Yu:
Swordfish with eggplant caviar and teardrop tomato salad
Kathryn Yu:
Beignets with Maple Ice Cream, Caramel, and Mango Marmalade
Kathryn Yu:
Beignets with Maple Ice Cream, Caramel, and Mango Marmalade