What To Eat

Thomas Lents, Sixteen’s New Michelin Hope, Releases First Menu, Starting Tonight

Chef Thomas Lents of Sixteen.
Chef Thomas Lents of Sixteen. Photo: Courtesy Sixteen

Attention Michelin: Thomas Lents is not going to make Sixteen in the Trump International Hotel & Tower into a more casual, more approachable place. His first sample menu has some of the hallmarks of 2012 dining on it (ingredients like yuzu or housemade chorizo)— but it also brings back things, especially on the seafood side, that speak of a long-ago world of superior French and East Coast dining, Dover sole and lobster and John Dory, reinterpreted for today. And it shows how seriously he takes sourcing from around the world, with Scottish pheasant and New Zealand langoustines alongside American wagyu. Finally, it shows that you’re going to be dropping some coin, since there’s an a la carte menu, then a $115 chef’s tasting menu, then a $165 menu prestige. Service starts tonight; see the menus below.

A LA CARTE MENU

To Begin
Crudo of Diver Scallop and Ossetra Caviar 32
Ossetra Caviar and Haricot Verts with a Champagne Meyer Lemon Spuma
Black Truffle and Shallot Tarte 26
Tender Winter Greens with Aged Xeres Vinegar and Smoked Lardons
Maple and Citrus Glazed Sablefish 23
Salad of Pickled Daikon and Watermelon Radish with a Light Navet Cream
New Zealand Langoustines 28
In a Delicate Shellfish Bisque and Truffle Sabayon
Roast Duck Foie Gras 28
Winter Corn with Yuzu and Ginger Scented Popcorn
Agnolotti of Scottish Pheasant 24
Caramelized Salsify, with Laccinato Kale and Pecorino de Fosso

To Follow
Torchon of Dover Sole 49
Young Leeks and Fennel with a Ginger Coconut Royal, and a Lemongrass Emulsiona
Butter Poached Maine Lobster 48
Warm Winter Spices, Crystalized Savoy Cabbage, and Pied de Mouton Mushrooms with a Chateau Chalon Sauce
Brittany Coast John Dory 46 Bloomsdale Spinach, Sunchokes, and Porcinis With a Cote du Rhone Reduction
Four Story Hills Farm Veal 47
Roast Filet, Braised Cheek and Sweetbread with Artichokes “en Barigoule”
Ribeye of American Wagyu Beef 60
Flavors of Béarnaise, with Crisp Shallots, Potato Puree and Fresh Horseradish
Loin of Red Fallow Deer 48
Caramelized Brussel Sprouts, with Parsley Root, Chestnuts, Red Currants and a Juniper Air

CHEF’S TASTING MENU

Amuse Bouche
Potato and Leeks Two Ways

King Crab Leg and Ossetra Caviar
Endive and Cucumber Salad with Coriander Flowers and Citron Dressing

New Zealand Langoustines
In a Delicate Shellfish Bisque and Truffle Sabayon

Brittany Coast John Dory Bloomsdale Spinach, Sunchokes, and Porcinis With a Cote du Rhone Reduction

or

Loin of Red Fallow Deer
Caramelized Brussel Sprouts, with Parsley Root, Chestnuts, Red Currants and a Juniper Air

Bris de Nagis Rye
Gateau Breton, Smoked Olive Oil and Roasted Eggplant

Manjari Mint Pot de Creme
Rum Chantilly, Passion Fruit Custard

Caramelized Banana
Coffee Caramel, Pine Nut Turron, Tonka Bean Ice Cream

Petits Fours
Coffee of Tea

MENU PRESTIGE

Amuse Bouche
Potato and Leeks Two Ways

King Crab Leg and Ossetra Caviar
Endive and Cucumber Salad with Coriander Flowers and Citron Dressing

New Zealand Langoustines
In a Delicate Shellfish Bisque and Truffle Sabayon

Shirred Farm Egg
Housemade Chorizo and Salt Cod Spuma

Roast Duck Foie Gras
Winter Corn with Yuzu and Ginger Scented Popcorn

Brittany Coast John Dory Bloomsdale Spinach, Sunchokes, and Porcinis With a Cote du Rhone Reduction

Breast of Scottish Pheasant
Buttered Cabbage, Truffled Celeriac and Natural Jus

Ribeye of American Wagyu Beef
Flavors of Béarnaise, with Crisp Shallots, Potato Puree and Fresh Horseradish

Bris de Nagis Rye
Gateau Breton, Smoked Olive Oil and Roasted Eggplant

Molasses Beignet
Alpaco Ganache, Prune and Armagnac Sorbet

Cranberry Cherry Creme
Vanilla Chamonix Cake, Amarena Cherry “Fluff,” Morello Cherry Cranberry Sherbet

Tainori Torchon
Coconut Milk Jam, Pandan Chantilly Cream, Guanaja Sorbet

Petits Fours
Coffee of Tea

Thomas Lents, Sixteen’s New Michelin Hope, Releases First Menu, Starting Tonight