Dinner
Drawing inspiration from his travels around the world, Farmerie brings a singular brand of eclectic, global cuisine to the table. At the core of PUBLIC and Farmerie’s mission is the desire to excite and challenge patrons by introducing new flavors and ingredients to their culinary vocabulary. His ability to source hard-to-find ingredients, especially from New Zealand and Australia, and his fondness for wild game, including kangaroo, venison, and wild boar, has earned PUBLIC much respect for being one of the very few, if not only, restaurants in New York to feature such uncommon items.
Starters
|
Green grape and cucumber soup with hibiscus sorbet, Marcona almonds and smoked paprika oil with lobster |
10.50
16.00 |
| Salad of herby lentils, green beans, avocado, toasted pecans and baby gem with pomegranate molasses and avocado oil vinaigrette |
11 sm 19 1g |
| Mushroom ceviche with miso aubergines and ginger ponzu sauce | 11.00 |
| Marinated white anchovies on quinoa croquettes with spicy saffron aioli | 11.00 |
| Grilled scallops with sweet chili sauce, crème fraiche and green plantain crisps | 15.50 |
| Fried Barron Point oysters with shiso, sansho pepper, and wasabi-yuzu dipping sauce | 15.50 |
| Pigs head and foie gras terrine, braised artichoke salad and truffle dressing | 12.00 |
| Cured wild boar, Garrotxa cheese, marinated olives, caper berries and crostini | 12.50 |
|
Pan-seared foie gras on roasted corn cake with blueberry and black vinegar relish |
19.00 |
Mains
|
Red curry of crispy tofu with Hon-Shimeji mushroom, Thai eggplant and long beans |
20.00 |
|
Pan-seared Tasmanian sea trout on a salad of fennel, green apple and pistachio with preserved lemon yogurt and fennel pollen |
27.00 |
| Grilled swordfish with wheatberry cous cous, baba ghanoush and minted courgettes | 28.00 |
|
Roast duck breast with coconut Korean pepper spaetzle, sautéed snow peas and a radish and grape salad |
27.00 |
|
Roast lamb sirloin on crispy goats cheese polenta with saffron braised baby vegetables and harissa aioli |
27.00 |
| New Zealand venison loin, Cabrales dumplings, oyster mushrooms and salsa verde | 28.50 |
| Snail and oxtail ravioli with pickled shiitake mushrooms, oven dried tomatoes, pea shoots and smoked paprika oil | 24.50 |
Sides
|
Steamed edamame |
6.00 |
|
Watermelon, feta and basil salad with toasted pumpkin seeds and shichimi |
9.50 |
|
Green leaf salad |
7.00 |
|
Grilled asparagus with lemon miso dressing |
8.00 |
Dessert
|
A plate of Spanish cheeses (Caña De Cabra, Roncal, La Peral) |
13.00 |
|
A plate of British and Irish cheeses (Mrs. Quicke’s Cheddar, Ardrahan, Stilton) |
13.00 |
| Chocolate frozen mousse with green tea ice cream and orange poached cherries | 9.00 |
|
Sticky toffee pudding with Armagnac ice cream and hot caramel sauce |
9.00 |
| Buttermilk rosemary ice cream bar with chocolate glaze, pinenut brittle and apricot compote | 9.00 |
| Strawberry crumb cake with strawberry black pepper sorbet and ginger cream | 9.00 |
| Hokey Pokey ice cream with passionfruit caramel sauce and a ginger snap | 9.00 |
| PUBLIC chocolate plate | 10.00 |
| Four sorbets | 10.00 |
| Six sorbets | 15.00 |
| PUBLIC dessert sampler (3 small desserts) | 16.00 |
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