Double the Pleasure at Tocqueville: 2nd Night of Rosh Hashanah and Yom Kippur Eve

Tocqueville

As I mentioned in my previous post, our annual Rosh Hashanah dinner at Tocqueville with Jen and Louis took place this year on the second night. As always, there was a special holiday menu.

The meal began with the traditional apples and honey along with a round challah. I say this every year but it bears repeating. That is by far one of THE most delicious challahs anywhere!

Apples and Honey

Challah

There was an amuse which is served to all diners.

Amuse

Egg Mimosa with Caviar

When we informed our captain that Louis couldn’t eat this amuse because it included pastry, they brought him one without it. Since he loves caviar and I don’t, I scooped mine off and gave it to him.

For the first course, Michael, Jen and I had the soup while Louis had the tuna.

Chicken Bouillon Soup

Chicken Bouillon Soup with Chicken Truffle Ravioli

Sashimi and Tartare of Bluefin Tuna and Yellowtail

Sashimi and Tartare of Bluefin Tuna and Yellowtail

Mixed Greens and Fresh Wasabi

Michael and Jen chose chicken for the main course while Louis and I went with fish.

Violet Hill Farm Country Chicken Breast and Foie Gras -Chicken Leg Sausage

Violet Hill Farm Country Chicken Breast and Fois Gras-Chicken Leg Sausage

Macaire Potatoes, Royal Trumpet Mushrooms, and Artichokes

Roasted Crusted Scottish Loch Etive Sea Trout

Roasted Potato Crusted Scottish Loch Etive Sea Trout

Fennel Confit and Artichoke Barigoule with Meyer Lemon Broth

To go with the chicken, Michael had a glass of Pinot Noir.

Pinot Noir

For dessert, sorbet for Michael and Louis; apple tart for Jen and me.

Sorbet

Warm Apple Tart

Warm Apple Tart with Acaccia Honey Ice Cream

Mignardises capped things off.

Mignardises

Everything was perfectly prepared and delicious. But, then, a superb meal is what we expect at Tocqueville and we’re never disappointed.

Normally, we’re at home in NJ on Yom Kippur Eve. But this year, we happened to be in the city and decided to have dinner again at Tocqueville. Though there is no special menu for this occasion, some of the dishes on the Rosh Hashanah menu are on the regular menu.

The amuse was the same. No challah, but the brioche roll is no slouch in the delish department.

Brioche Roll

To start, I had soup and Michael had a salad.

Cauliflower Soup with Black Trumpet Mushrooms

Cauliflower Soup with Black Trumpet Mushrooms

Caramelized Cauliflower and Crouton

Cato Farm Bloomsday Cheddar Salad

Cato Farm Bloomsday Cheddar Salad

Fennel, Frisée Lettuce, Shaved Vegetable, Roasted Migliorelli Bosc Pear, & Hazelnut Vinaigrette

For the mains, we switched — he had sea trout and I had chicken. While the sea trout dish was exactly the same, the accompaniments with my chicken and plating were different than on Rosh Hashanah.

Potato Crusted Scottish Loch Etive Sea Trout

Violet Hill Farm Country Chicken Breast and Foie Gras-Chicken Leg Sausage

Violet Hill Farm Country Chicken Breast and Fois Gras-Chicken Leg Sausage

Confit Fingerling Potatoes, Cherry Tomatoes, Shishito Peppers and Verbena Chicken Jus

A glass of the same Pinot Noir for Michael went as well with the sea trout as it did with the chicken.

Different desserts this time.  And just to note that I’m a sucker for anything with figs.

Michael’s:

Dark Chocolate and Hazelnut Bonbon

Dark Chocolate and Hazelnut Bonbon with Hazelnut Ice Cream

Mine:

Black Fig Clafouti

Black Fig Clafouti and Zabaglione

Same Mignardises.

To sum up, Tocqueville always offers exceptional cuisine, an excellent wine list, professional service, and a gorgeous room that is comfortable and quiet. No better way to start off the Jewish New Year!

To see the entire set of the Rosh Hashanah photos on my Flickr, click here.
To see the entire set of the Yom Kippur photos on my Flickr, click here.

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