Fitting for the first day of fall: Marc Vetri has introduced new autumn menus at his namesake restaurant. In coming weeks some of the dishes will change as ingredients come into and out of season. Highlights include Leek and Shallot Tortino, with black truffle, Chicken Liver Ravioli, with figs and balsamic, and Salt Crusted Whole Roasted Branzino, with truffle sauce and brussels sprouts. New desserts include Apple Fritters, with cinnamon gelato, Chestnut Custard Napoleon, and Fig Sundae, with rum croccante gelato. While the a la carte and dessert menus have been given seasonal upgrades, Vetri’s storied tasting menu and grand tasting menus have not changed. Click through to see the menus in their entirety.
Marc Vetri and Jeff Benjimen Photo: Collin Keefe