Gallery: Feast: Tasting Menus for Group Dining in the East Village

"Lambsagna"

Sheets of pasta wrapped around braised lamb shank, goat cheese, and preserved lemon.

Lamb Carpaccio
Lamb Carpaccio

A thin slice of loin wrapped around matchstick cuts of honeycrisp apple, with almonds and cognac mustard.

"Shepherd's Pie"

Lamb belly, sweet potato purée, and pesto in a shortcrust.

Merquez Stew
Merquez Stew

Baked with quail eggs.

Roasted Red Pepper Salad
Roasted Red Pepper Salad

A salad of roasted red peppers, Banyuls vinaigrette, and soubise is one of the less memorable dishes.

Herb-Crusted Lamb Rib
Herb-Crusted Lamb Rib

The curiously constructed lamb rib with blueberry port reduction and vanilla-poached cherry tomatoes.

Fricasse of Winter Vegetables
Fricasse of Winter Vegetables

Brussels sprouts, mushroom caps, butternut squash, and pearl onions.

Scallop Ceviche
Scallop Ceviche

A simple ceviche with tropical citrus.

Nantucket Bay Scallops
Nantucket Bay Scallops

Fried golden with a saffron chipotle mayonnaise for dipping.

Beet Ravioli
Beet Ravioli

Thinly sliced triangles of beet, stuffed with goat cheese and citrus.

Scallop Slider
Scallop Slider

On a lightly grilled bun with celery relish and pickled mustard seeds.

Pot Pie
Pot Pie

A smoked scallop and razor clam chowder in a boat of puff pastry, topped with sprigs of fresh thyme.

Seared Sea Scallop
Seared Sea Scallop

The scallop is seared golden and served with a braised cube of pork belly. Both are complimented by the rhubarb ketchup and ramp slaw.

Celery Root Three Ways
Celery Root Three Ways

Chips of celery root are smeared with a celery root purée and littered with tender roasted celery root and celery leaves. This one's for the celery lovers.

Vanilla Yogurt Panna Cotta
Vanilla Yogurt Panna Cotta

A lightly sweetened yogurt panna cotta with mango and ginger shortbread.

"Butter to Flour"

A pear gallette with a buttery, shatter-crisp crust, maple walnuts, and boozy creme fraiche.

Fennel Orange Soda
Fennel Orange Soda

A housemade soda that's heavy on the fennel seed and lightly sweetened by orange juice.