Chef Cedric Tovar will create sublime dishes that showcase his respect for core ingredients, a curiosity for global cuisine and a commitment to high quality, fresh and local products. Peacock Alley’s traditional, elegant breakfast will return with cherished and new dishes. The restaurant’s treasured brunch will also be revived and enhanced, adding further refinement to its previously lavish reputation. The lunch menu will offer a selection of small plates, which will also be available all day at the bar. Tovar’s small plate options (two for $25) will include dishes such as Boston mackerel on a bed of onion marmalade, topped with shredded croustade dough crumbs; venison-cured carpaccio, radishes and pea shoots, truffle vinaigrette; and roasted beet salad, goat cheese fritters, cabernet vinaigrette.
A prix fixe, pre-theatre dinner will be offered and will include multiple courses at a set price. On a daily basis, a la carte dining will include a changing selection of 10 appetizers and 10 entrees including appetizers such as organic slow poached egg, with lentils and vin jaune, crisp pancetta; fluke sashimi with tarragon, pickled water chestnut and a blood orange reduction; and entrées such as seared halibut, with a mussel soffrito sauce, served with roasted artichokes and lemon confit; wild pepper-marinated Niman Ranch pork loin, served with stuffed baked onion and parsnips purée; roasted double veal chop, chamomile jus, wild mushrooms, crispy sweetbreads and root vegetable puree.
Pastry Chef Nancy Olson’s sweet concoctions will include kiwi, pineapple and mango carpaccio-wrapped sorbets with basil gelee and kaffir lime broth; and chocolate peanut butter crunch cake with a glass of frozen milk.
Bar chefs will pour premium shelf, classic cocktails and invents a series of contemporary renderings and exclusive cocktails including the coldest martini in Manhattan and fresh juice concoctions. Signature cocktail, aptly named The Peacock, devised by Sommelier Evelyn Hsu, will feature XO Vodka, the newly-introduced Pama Liqueur (pomegranate) and Patron Citronage. A wine-by-the-glass program will include 10-15 international selections, including Paul Goerg Champagne Blanc de Blancs and Paul Goerg Champagne Rose; white wines such as St. Aubin "Les Charmois" Marc Colin and Dom. Buissones Sancerre, reds including Bearboat Pinot Noir and Chateau de Pez St. Estephe. The overall wine program will feature an extensive list of 200 bottles, including esoteric small allocation New World wines, iconic Grand Crus and first growths from the New and Old World. Among the picks: a vertical selection of special Opus vintages.
Menu Prices:
- Breakfast from $28
- Small Plates at lunch, 2 for $29, $15 each additional plate
- Small Plates at the bar, from $9-19 per plate
- Pre-theatre, $50 prix fixe, 3-course menu
- Dinner appetizers from $12
- Dinner entrees from $19-36
- Brunch from $9-24; prix fixe is $55
- Cocktails from $9-14
- Wine by the glass from $10 - 50; by the bottle from $45-600
HOURS:
- Breakfast served from 7 to 10:30 a.m., Monday to Friday
- Lunch served from 12 noon to 2:30 p.m., Monday to Friday
- Pre-Theatre dining from 5:45 to 7 p.m., Tuesday to Saturday
- A La Carte dinner nightly from 7 p.m.
- The bar will be open nightly, from 4:45 p.m. to 1 a.m.
- Small plates will be served at the bar from 5 p.m. to 12 midnight.
- The bar will also offer lunch from 12 noon to 2:30 p.m., Monday to Friday.
Information provided by Lou Hammond & Associates
