Mark Tropea, chef and owner of Sonata, the contemporary American BYOB on Liberties Walk, has rolled out a new menu for winter. As with previous updates, the new menu showcases imaginative dishes crafted with seasonal ingredients sourced from local producers and suppliers. Some highlights include seared foie gras with preserved black currant, brioche puree and cashew crumble, crispy pork belly with smoked tomato marmalade, compressed apple and calvados molasses and grilled veal chop with veal cheek and date ravioli, brussel sprouts and caper and golden raisin sauce. Click through for the entire menu.
appetizer
potato leek soup / bacon / crispy potato / chive 7
seared scallop / mushroom broth agnolotti / pickled beech mushroom 10
seared foie gras / preserved black currant / brioche puree / cashew crumble 13
duck confit risotto croquette / kumquat relish / house-made lemon cheese 8
crispy pork belly / smoked tomato marmalade / compressed apple / calvados molasses 10
arugula & frisee salad / serrano ham/ shellbark cheese / persimmon / pomegranate 8
ahi tuna crudo / pickled red onion / watercress / cucumber foam / lemon oil 12
entrée
butter-poached lobster “pot pie” / edamame / morel mushroom / leek / new potato 27
braised short rib / celery root / baby carrot / potato gnocchi / pearl onion 22
seared salmon / brown lentil / jerusalem artichoke / fennel 24
grilled veal chop / veal cheek & date ravioli / brussel sprout / caper & golden raisin sauce 26
mediterranean chick pea patty / confit tomato / frisee salad / yogurt dressing / feta cheese 17
potato-wrapped pacific cod / napa cabbage / hedgehog mushroom / sweet onion cream
25
pan roasted bacon wrapped chicken / chestnut stuffing / boursin whipped potato /
haricot vert / glazed cipolini onion 22
dessert
caramel banana crème brulee / peanut butter mousse 7
chocolate decadence / warm chocolate beignet / chocolate hazelnut “chipwich” 7
warm fried apple pie / vanilla whiskey ice cream / caramel sauce 7
pear galette / almond cream / cardamom caramel sauce / mascarpone ice cream 7
trio of ice cream or sorbet 6
coffee 2 1⁄2 / cappuccino 3 / espresso 3
“for humanity, the two most universal languages are music and cuisine.”
~chef ferran adria, el bulli