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On the Menu: Monkey Business



February 08, 2012


Damon Wise Several new restaurants opened in 2011, but perhaps the most anticipated debut of the year was Graydon Carter’s revamped Monkey Bar. And with former Craft executive chef Damon Wise on board, this restaurant is sure to endure as a New York icon. Tomorrow night, Damon Wise and the rest of the Monkey Bar crew will take over the Beard House kitchen—and we still have some seats left! Have a look at the menu below, then click here to make your reservation. Hors d’Oeuvre Cod Brandade with Sweet-and-Sour Peppers Duck Ham–Wrapped Dates Peekytoe Crab with Avocado Raw Tuna with Smoked Mushrooms and Blood Oranges Celery Root Purée with Truffle Vinaigrette Guinea Hen Rillettes with Cape Gooseberries Heritage Pork Terrine with Pickled Vegetables Pairing: Champagne Ruinart Brut Rosé NV Dinner Oysters and Caviar Pairing: Domaine A. et P. de Villaine Bouzeron 2009 Roasted Turbot with Beets, Endive, and Pistachios  Pairing: Truchard Roussanne 2010 Colorado Lamb with Swiss Chard, Buckwheat, and Smoked Mushrooms Pairing: Robert Sinskey Vineyards Vandal Vineyard Cabernet Franc 2006 Coconut Panna Cotta with Spiced Pineapple, Macadamia Nuts, and Lime Pairing: Saracco Moscato d’Asti 2011 Warm Chocolate Cake with Citrus Salad and Cilantro Pairing: M. Chapoutier Banyuls 2007