September 30th – November 24th

Chef Charlie Palmer invites you to join us at for eight weeks of menu specials created by some of the most talented chefs to have worked at Aureole, reminiscent of their time spent in Aureole’s kitchens.

  • Chef Michael Mina | ('89-'90) | Week of September 30th: Day Boat Sea Scallop Sandwich with Shallot Cakes, Leeks, and American Caviar
  • Chef Dante Bocuzzi (’91-‘93; ’02-’07) | Week of October 7th: Six Spice Rubbed Squab with Dried Cherries, Jerusalem Artichokes, Toasted Almonds, and Wilted Arugula
  • Chef Bryan Voltaggio (’97; ’99-’03) | Week of October 14th:  Partridge with Braised Endive, Quince, and Sorrel Pudding
  • Chef Gerry Hayden (’88-‘90; ’99-’02) | Week of October 21st:  Pancetta Wrapped Monkfish Loin with Basil Basted Maine Mussels, Fennel-Potato Purée, and Shaved Fennel Salad
  • Chef Tony Aiazzi (’98-‘09) | Week of October 28th: Caramelized Scallops with Chestnut Grits, Autumn Squash, and Field Mushrooms
  • Chef Marcus Ware (’07-present) | Week of November 4th:  Ruby Red Shrimp with Napa Cabbage, Asian Pear, and Coconut Lemongrass Broth
  • Chef Pierre Poulin (’11-present) | Week of November 11th:  Dark Chocolate Halo with Hazelnut Crunch, Manjari Ganache, and Peppermint Ice Cream
  • Chef Charlie Palmer | Week of November 18th: Duo of Black Angus Beef – 46-Hour Short Rib, Dry Aged NY Strip, Caramelized Parsnip, and Cabernet Reduction