A Taste Through Time: Past Taste of Greenwich House Menus

What kind of delectable morsels will be in store from this year’s 30+ restaurants? There's only one way to find out on March 14. To hold you over, here’s a look back at some of the menus from Tastes past. 


Croquetas de Jamon Crudo de Atun with fresh tuna, trumpet-truffle alioli, capers and garlic chips 
New Classic Seviche with market and fresh tuna and sweet potato confit 
Eggplant Rollatino 
Chapatti Rolls Tuna Tostaditas with sesame tostada, guacamole and chipotle aioli 
Roasted Beet Salad with cashews, selim pepper and cocoa nibs 
Spinach Risotto 
Gravy Meatball Sliders 
Spring Flounder Crudo with radishes, ginger, yuzu and crispy onions 
Pork Belly Confir with apple calabrian chili chutney 
Mini Frito Pie 
BBQ Pulled Pork Roulade with roasted jalapeno creamed corn and tomato cumin jam 
Deviled Eggs with house pickled Carolina shrimp 
Chocolate Bacon Profiterole 
Chocolate Hazelnut Bread Pudding 
Chianti, Rosemary Glazed Pork Belly with quinoa percorino fava bean salad with apple blossum 
Smoked Blue Mussels with truffle-meyer lemon vinaigrette 
Beef Short Rib with fig jam, benne seed crunch and beef tallow lima beans 
Puffed Rice with peanuts, tamarind chutney and mint chutney tomatoes 
Fromage Fort and Pimento Cheese on Potato Crackers 
Caviar Pie 
Mini Pork Meatballs with charred eggplant 
Lamb Meatballs with minted Greek yogurt 
Gnocchi Bolognese and Gnocchi with wild mushrooms 
Vegetable Fricassee with truffles and poached egg 
Chilled Gazpacho Crostini with manchego, fig and marcona almonds, goat cheese, caramelized onions and chives 
Chicken Liver Pate 

Country Pate 
Paella 
Crispy Muthia Dumplings with cilantro, red curry crème and pickles 
Veal and Beef Meatballs 
Cured Scottish Salmon with tarragon, cured egg yolk, beets and hazelnut pesto 
Cured King Salmon with grapefruit, coconut-lime yogurt and poppy seeds 
Hawaiian Jackfish with avocado, dragon fruit, lime, white soy and scallions 
Smoked Arctic Char Rillette 
Sliders Vegan Colombian Dumplings and Organic Quinoa Salad 
Spring Rolls 
Pork Sliders with chili curred ham, whipped lardo, pork liver mousse and escabeche 
Beet Salad with horseradish cream, roast beets, hazelnuts and goat cheese 
Seared Grassfed Beef with pickled heirloom carrot, parsnip puree and maple and black garlic vinaigrette 
Steak Tartare with bulgar, cinnamon and a sesame tofu sauce 
Selection of cave aged cheeses with pairings 
BBQ Pulled Pork Slider with pineapple slaw 
Shrimp Dumplings with Cantonese chili sauce 
Winter Vegetable Fricassee 
Bacon-wrapped Dates with harissa blue cheese dressing 
Tuna Poke Dumpling Tacos 
Spicy Tuna Tartare and Crispy Sushi Rice Meatballs with sheep’s milk ricotta and sausage ragu 
Celery Root and Pear Panna Cota and Smoked Ham Hock Consumme 
Ricotta gnocchi with lobster Bolognese 
Mini Yellowtail Taquitos 
Fermosa Green Tea with mont blanc crème, caramel rooibos latte, press tea ramurrito, crème scones and white chocolate apricot scones 
Hazelnut Chocolate Torta with praline crunch 
Braised Short Ribs with polenta and gremolata 
Montebianco with vodka, St Germain, Aperol, bitters, orange twist Oysters 

Classis Drumette and Cheddar Cheese Grits Hot Links with sauerkraut, homemade mustard and shiner float 
Tostadas Roasted Baby Beets with Westfield goat cheese, shallot vinaigrette and local honey 
Oyster Bay Clam Chowder 
Beef Deckle "Toro" with charred mushrooms and ponzu Iberico 
Pork Terrine with raisins and saffron mustard and escabeche vegetables 
Margaritas and Rattle Snake Bites (jalapenos with shrimp and bacon) 
Flue Tartare 
 Chocolate Caramel Pot De Crème 
Tuna Tartare in wonton cone 
Lightly Smoked Lamb Belly with prelude to spring salad 
Lobster Pierogi topped with braised short rib, lobster burre and micro arugala salad 
Rooster Tortellini 
Lentil Soup 
Diver Scallop Crudo with grapefruit, fresh hearts of palm, pomegranate and basil 
Ricotta Cavatelli with tomato broth, bacon and fava beans 
Salad of Fire with roasted eggplant with Turkish Chili in yogurt water 
House-made Duck Prosciutto with ricotta and strawberry balsamic jam 
Herb Falafel with romesco, whipped goat feta and pea shoots 
Bibimbap (Korean rice bowl w/ seasoned vegetables) 
Caramelia Chocolate Mousse with coffee ice cream 
Yaunazaki Milk Foam with alfajores-peruvian short bread filled with dulce de leche 
Vanilla Semi Fresco with mango, coconut, passion fruit 
Genius Iced Tea and Smarteani Tea Cocktail 
Hazelnut Chocolate Torta with praline crunch 
Roasted Orange Negroni with Sbagliato Campari, Carpano Antica, Sparkling Wine, Muddled Roasted Orange 
Polenta with pork meatballs, tomato, bacon and parmesan 

Sausage Meatball with saurkraut 
Eggplant Involtini 
Centro Meatballs 
Gnocco Fritto 
Poppyseed Bread Pudding with meyer lemon curd 
Milk Braised Lamb Belly, Cauliflower and Mushroom Barigoule with goat yogurt 
Spring Lamb on goat’s cheese crostini with shaved asparagus and maque choux 
Rabbit Ballottine with peas, ham and spring onions 
Pork Belly Sliders Chocolate 
Hazelnut Bread Pudding 
Lamb Barbecue with green chili grits 
Mini Biscuits and Gravy 
Mini Sour Cream Coffee Cakes 
Mozzarella Mousse Gougere with Edwards country ham and watercress puree 
Avacado Jhalmuri with puffed rice with tomatoes, onions, avocado, mustard oil, chaat masala and chick pea 
Celery Root Pannacotta with tuna and truffle-soy dressing 
Butterscotch Bacon Custard with pecan brittle and crispy french toast 
Wheik Salad with chick peas, puffed rice, tamarind and cilantro 
Diver Scallop Crudo with blood orange, charred spring onions and pistachio pesto 
Crudi Salad with parmesan, cauliflower, carrots and sunchoke chips 
Tuna Tartare with miso and nori chips 
Charred Razor Clam with chorizo and meyer lemon 
Fluke Ceviche with pineapple and chilies 
Big Eye Tuna Tataki with citrus soy vinagarette, garlic chip and avocado crema 
Confetti Donuts with meyer lemon glaze 
Duck Buns




About Greenwich House

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Greenwich House
27 Barrow Street
New York, NY 10014
212-242-4140
info@greenwichhouse.org