Helmed by renowned chef Jean-Georges Vongerichten, PUBLIC Kitchen features a menu that focuses on sustainable seafood, organic poultry and grass fed meats, as well as the freshest organic green market fruits and vegetables. Located in the back of the PUBLIC Hotel, the restaurant by the same name has an open, airy atmosphere.SPICED CHICKEN SAMOSAS, CILANTRO-YOGURT DIP
Three pieces of samosas are filled with savory chicken, and served with a side of cilantro-yogurt dipping sauce. The samosas are crispy without being too greasy.SPICY TUNA TARTARE, GINGER, YUZU, PUFFED RICE CRACKERS
Served over a bed of sliced avocado, the spicy tuna tartare features sushi-grade tuna with julienne radish and micro-greens. Put a dollop of the tuna on the puffed rice cracker, and you got yourself an explosion of delicious firecrackers in your mouth.FRITTO MISTO, SCALLOP, SHRIMP, CALAMARI, SNOW PEAS, LEMON, CALABRIAN CHILI-SPRING GARLIC REMOULADE
Fried calamaris are so cliche these days, so why not try fried calamaris as well as scallop and shrimp? The Fritto Misto includes all your favorite seafood, perfectly fried with the crunchy texture.SEARED DIVER SCALLOPS, ROASTED BABY FENNEL, SPRING ONION-LIME COMPOTE, GLAZED RHUBARB
You can never go wrong with seared diver scallops. Perfectly caramelized plump scallops are accompanied by roasted baby fennel, spring onion lime compote, and glazed rhubarb in this light yet flavorful dish.RED CURRY ROASTED CARROTS, COCONUT, LIME, MINT
Whoever said no to vegetables...these carrots will change your mind. The red curry roasted carrots are seasoned with spices with a coconut, lime, and mint sauce. So heavenly!14 LAYER DARK CHOCOLATE CAKE, PEANUT BUTTER ICE CREAM
End the meal on a high note with this 14-layer rich, dark chocolate cake with peanut butter ice cream and passion fruit sorbet.
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