New York Restaurant Week – this time, Toqueville
I had the green and white asparagus with black truffle vinaigrette and loved it. White asparagus and truffles are made for each other. My friend had the chilled pea soup and in her opinion it lacked something, maybe a touch of mint could have been great. We both got the soft shell crab, crunchy deliciousness. For dessert, a ricotta mousse (did panna cotta go out of style?) with a wonderful trio of berries: marinated strawberries, fresh blackberries and a raspberry sauce, and a chocolate millefeuille (since when are 2 layers of chocolate and mousse mille-feuille?)
A nice lunch, but I don’t feel compelled to go back anytime soon.