Weather Room (Top of the Rock)
Restaurant Menu
CIPRIANI AT TOP OF THE ROCK
RECEPTION AND DINNER MENU
AT THE BARS:
ZUCCHINI A LA CIPRIANI
NUGGETS OF AGED PARMIGIANO REGGIANO
PASSED BUTLER STYLE
HOT
CHICKEN CROQUETTES
SKEWERS OF CHICKEN SPEZZATINO PIZZAIOLA
VEAL BITOK
BLINIS WITH AMERICAN CAVIAR/CRÈME FRAICHE
STUFFED ARTICHOKE WITH PARMESAN
CROQUE MONSIEUR
ASSORTED MINIATURE PIZZA-MUSHROOM, MOZZARELLA, ONION
CRAB CAKES WITH AIOLI
SAFFRON RICE MIGNONS WITH MOZZARELLA CENTER
GRILLED SHRIMP WRAPPED WITH ZUCCHINI
RIBIOLO FOCCACIA SANDWICH WITH WHITE TRUFFLE OIL
CHORIZO STUFFED WITH MUSHROOMS TOPPED WITH A BRUNOISE OF RED PEPPER
COLD
TARTINE WITH CARPACCIO SPRINKLED WITH SEA SALT
ASPARAGUS SPEARS WRAPPED WITH PROSCIUTTO DI PARMA
SALMON TARTARE WITH CUCUMBER AND DILL
PARMESAN CHIPS WITH ARTICHOKES AND AVOCADO
CANAPÉS OF TUNA TARTARE
MARINATED SALMON CANAPÉS WITH CAPERS
SKEWERS OF TOMATO AND MOZZARELLA
BRANDADE (SALT COD) ON SMALL SCOOPED OUT CUCUMBER WITH A NICOISE OLIVE
BACOLA ON POLENTA SQUARES
WASABI LIME CRAB SALAD IN CUCUMBER CHIPS
(PLEASE SELECT 8 HORS D’OEUVRES PASSED BUTLER STYLE)
DINNER MENU
WARM CIPRIANI ROLL PRESET SERVED ON B&B PLATE
BREADSTICKS AND SLICED BREAD SERVED IN BREAD BASKET
APPETIZERS
MARINATED SEA SCALLOP, TOMATO AND FRISEE SALAD
OR
RED BEET, STRING BEAN AND GOAT CHEESE SALAD
OR
SMOKED SALMON
WITH FENNEL SALAD AND CRÈME FRAICHE
OR
SHRIMP AND ASPARAGUS SALAD
OR
BRAISED FENNEL SAUTE SHRIMP
AND TOMATO CONCASSE
OR
EGGPLANT PARMIGGIANA
OR
LOBSTER THERMIDOR
WITH TAGLIARDI
OR
ROCK LOBSTER ARMORICAINE
OR
ROCK LOBSTER ON LEMON SAUCE
OR
SPINACH AND CHEESE CANNELLONI
WITH FRESH TOMATO AND ZUCCHINI
OR
GNOCCHI ALLA ROMANA
WITH FRESH TOMATO SAUCE
OR
ARUGULA, FRISEE, RADICCHIO SALAD
ENDIVE LEAVES TO FORM A STAR
AND GRILLED PEPPERED SHRIMP
OR
HOMEMADE MARINATED SALMON
WITH FRESH ASPARAGUS AND TUNA TARTARE
OR
COLD LOBSTER WITH HARICOTS VERTS
LEMON AND OIL
OR
ARUGULA AND ENDIVE SALAD
WITH THREE CHEESE CROQUETTES
OR
SALAD OF FRISEE, ENDIVE AND RADICCHIO
WITH SLICED BREAST OF DUCK L’ORANGE
OR
SALAD OF FIELD GREENS WITH SAUTÉED MUSHROOMS
AND THREE CROUTONS WITH WARM CHEVRE CHEESE
AND ENDIVE LEAVES TO FORM A STAR
****
MAIN COURSES
INDIVIDUAL FILET MIGNON
SAUCE PERIGOURDINE
OR
RACK OF LAMB
(FAT MUST BE WELL TRIMMED, SERVE AS THREE SINGLE CHOPS)
NATURAL LAMB SAUCE
OR
HERB CRUSTED ROAST LOIN OF LAMB
NATURAL LAMB SAUCE
OR
INDIVIDUAL VEAL CHOP
WITH BUTTER AND SAGE
OR
BREAST OF CHICKEN CACCIATORA
OR
BREAST OF CHICKEN VENEZIANA
OR
BREAST OF CHICKEN ROMANA
OR
DUCK AU’ORANGE
OR
SALMON VENEZIANA
(OLIVE OIL AND HERBS)
OR
STRIPED BASS ALLA CARLINA
(TOMATO AND CAPERS)
OR
RED SNAPPER WITH POTATO CELERY CRUST
SERVED WITH ZUCCHINI SAUCE
OR
CHILEAN SEA BASS WITH MISO GLAZE
ALL MAIN COURSES SERVED WITH
SELECTION OF FRESH SEASONAL VEGETABLES
AND ROASTED POTATOES
****
DESSERTS
ZABAGLIONE CAKE
WITH FRESH STRAWBERRIES
OR
CIPRIANI CHOCOLATE CAKE
WITH TAHITIAN VANILLA BEAN ICE CREAM
OR
RICOTTA CHEESE CAKE
FRESH STRAWBERRY SAUCE
OR
INDIVIDUAL WHITE AND BLACK CHOCOLATE CUP WITH CHOCOLATE MOUSSE
AND FRESH STRAWBERRIES
OR
INDIVIDUAL TIRAMISU
OR
PEAR STRUDEL WITH VANILLA ICE CREAM
AND WARM PLUM MARMALADE BY CIPRIANI
OR
INDIVIDUAL FRUIT TART
WITH PASSION FRUIT COULIS
OR
HAZELNUT PARFAIT
WITH FIG SAUCE
OR
OUR HOMEMADE RASPBERRY, LEMON AND, PEACH SORBETS
WITH FRESH RASPBERRIES, BLUEBERRIES, BLACKBERRIES AND STRAWBERRIES
IN A CHOCOLATE SHELL
(PLATE DECORATED WITH FRESH RASPBERRIES AND MINT LEAF)
SERVED ON A RASPBERRY COULIS
OR
INDIVIDUAL VANILLA CREAM MERINGUE CAKE
OR
WARM APPLE PIE
SERVED WITH VANILLA ICE CREAM
AT EACH TABLE COMPOTIER OF
MINIATURE ÉCLAIRS (VANILLA, CHOCOLATE, COFFEE)
GIANT DRISCOLL STRAWBERRIES, DIPPED IN BITTERSWEET CHOCOLATE, STEMS ON
ASSORTED COOKIES
COFFEE, TEA, BREWED DECAFFEINATED
****
PLEASE NOTE: All menu items and prices are subject to change.