David Waltuck's consistently excellent menu is the star of Chanterelle (rather than any distracting décor or specific clientele), and it's kept his restaurant thriving for some twenty-plus years, a rare feat in Manhattan.
A Trio Of Chilled Spring Soups
Cool Lobster In Bouillabaisse Aspic
with red pepper coulis
Steamed Organic Chicken Breast
with black trumpet mushroom coulis
with saffron, leeks & basil
Warm Brown Butter & Madagascan Vanilla Almond Cake