A couple weeks ago we told you about the delicious Lemon Verbena ice cream that Noble’s chef Brinn Sinnott made with freshly picked herbs from the restaurant’s rooftop garden. This week Sinnott’s bosses, Bruno Pouget and Todd Rodgers, have announced plans for a series of monthly Roof-to-Table dinners that will showcase the bounty of their great garden in the sky. The first dinner is scheduled for Thursday, June 24, and will be limited to just 10 guests, which means you should make reservations right now.
The dinner will cost $55 per person and will include dishes prepared with ingredients harvested from the garden that day. Dishes include: Cherry Tomato Cocktail with assorted basils and mints; Barnegat Light Sea Scallops with faro and nasturtium pesto; Slow-Cooked King Salmon with apricot, chanterelles and herbes de Provence; Grilled Beef Sirloin with Vietnamese cilantro; and Cherry Clafoutis with the aforementioned Lemon Verbena ice cream. For an additional $20 per person, Noble’s master mixologist, Christian Gaal, will pair cocktails or wines with each course. Reservations are required. Noble’s Roof-to-Table dinners will continue on the last Thursday of each month. Upcoming dates include Thursday, July 29 and Thursday, August 26.
Previously: Food Moves From Rooftop to Plate at Noble