Our Cuisine
Chef Sherman’s cuisine is seasonal modern American concentrating on local organic product and incorporating ingredients and techniques from around the globe. Taking his dedication to sustainable, local and seasonal products one step further, he is planning on building a greenhouse in New York City later this spring. The Works vision is to provide tasteful experiences for our guests while channeling all profits to Housing Works.
Winter (sample menu)
Starters:
- Hot Smoked Salmon with Tomato Fondue
- Winter Vegetable Broth with Gruyere Croutons
- Quail and Parsnip Salad with a Chestnut and Sage Dressing
- Poached and Roasted Foie Gras with Sauternes Jelly and Toasted Brioche
Mains:
- Poached Darne of Halibut with Potato and Artichoke Rosti, Truffle Butter
- Slow Roasted Loin of Venison served with Beetroot Puree, Braised Bacon, Brussels sprouts and a Shallot Jus
- Medallions of Sweet Potato with Sorrel, Sage and Chard served with Oyster Mushrooms and Herb Emulsion
- Braised Daube of Beef with Fingerling Mash, Grilled Winter Vegetables and Red Wine Jus
Desserts:
- Chocolate and Brioche Bread and Butter Soufflé with Cocoa and Blackcurrant Syrup
- Cinnamon Pana Cotta with Mulled Wine Compote
- Apricot and Cardamon Tarts with Honey Glazed Walnuts and Fruit and Nut Ice Cream
- Pear and Ginger Cheesecake
- Apple and Blackberry Crumble with Hazelnut and homemade Custard
Exec. Chef, Michael Sherman
Chef Sherman brings 20 years of culinary experience at several of New York’s most acclaimed restaurants to The Works. He joins us from the Crosby Street Hotel, where he served as the hotel’s consulting chef. Sherman has also worked at three and four star restaurants and hotels in New York City, including Aureole, Bouley, Lespinasse, La Grenouille, the Rainbow Room, Hotel Plaza Athenee and The Soho Grand Hotel.
Contact
To request more information about The Works, please contact Matt at m.nasser@housingworks.org
