STRAWBERRY FIELDS
Chef Nancy draws inspiration from her Vietnamese heritage, infusing that into this vibrant plant-based menu.
CHEF NANCY NGUYEN’S
TASTING MENU:
Cabbage Flower
Fermented tofu, pickled cabbage, charred ramp, strawberry tomato
Green Lake
Soup of asparagus, confit white asparagus, braised strawberry, ramp oil and crisps, Vietnamese oregano
Garden Bowl
Salad of pickled green strawberries & ramp bulbs, kobo berries, cashew vinaigrette, crispy ramps
Snails in the Grass
Braised fiddlehead, ramp butter, Vietnamese mint, youtiao, Strawberry Tea
Baby Frasier
Honey cake, basil leaf, yuzu mascarpone creme, strawberry preserves, green strawberry tuille
Chef Nancy Nguyen draws inspiration from her Northern Vietnamese heritage and world travels, with a special focus on Japanese and French cuisine. She has trained at the Michelin-starred restaurant Eleven Madison Park (⭐⭐⭐) and owns her own pop-up, Beaucoup NYC, which earned a Michelin mention.
