What to Eat at Millesime, Laurent Manrique’s ‘Seafood Brasserie,’ Opening on Monday

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Lobster pot au feu. Photo: Jenny Westerhoff/New York Magazine

Before he became entrenched in San Francisco's dining scene, Gascon chef Laurent Manrique made his name in New York at Peacock Alley and Gertrude's so Millesime, his new "seafood brasserie" at the Carlton Hotel, opening next week, represents a homecoming of sorts. There's a distinctive French slant to the menu, which features oysters with sausages "Bordeaux-style," pike quenelles "Jean-Louis Dumonetstyle," and lobster "pot au feu," plus a full complement of raw-bar items, mussels, and grilled fish with mix-and-match sauces. Click through to take a look at some dishes, the dining room, and the menu.

Millesime Menu [PDF]

Millesime, 92 Madison Ave., nr. 28th St.; 212-889-7100