Nasturtium - Menu

As we made our way into the dining room, we were treated to elegant windows framing the season's first snowfall. The carefully chosen glassware added an elegant... read more As we made our way into the dining room, we were treated to elegant windows framing the season's first snowfall. The carefully chosen glassware added an elegant touch to our service, featuring the 2020 Domaine du Pélican Arbois and a table-side decanting of the 1999 Chateau Musar—both stunning wines that highlighted the exceptional dishes that followed. We decided to enhance the three-course restaurant week prix fixe menu with an array of delicious additional courses: fresh Ninigret oysters, sea bream crudo, caramelized fennel bisque, foie terrine with passion fruit, “Caçoula en Croûte,” and soft lettuces with Stilton Nori vinaigrette, followed by ricotta agnolotti with black trumpets and chorizo-crusted sea scallops. Every dish showcased Chef Mauricio's passionate culinary style, with complementary ingredients that were creatively composed and beautifully presented. For dessert, we enjoyed the perfect ending: a chocolate bundido cake with caramel corn and sour cherry ice cream, and passion fruit malassada with pickled strawberries—an exquisite balance of salty, sweet, and acidic flavors. Overall, it was a beautiful and romantic evening from start to finish. Bravo!

We really hope to visit again! The food was tasty and very satisfying. Our waiter, Shollom, accommodated all our requests and allowed us plenty of time to savor... read more We really hope to visit again! The food was tasty and very satisfying. Our waiter, Shollom, accommodated all our requests and allowed us plenty of time to savor each course.