Lobster pot au feu.
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 Dumonet–style,” 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
