Menu Surfing: Prepping for Spring, Ko Lunch Still Seventeen Courses Deep

By

For the gourmet crowd, the reveal of new dishes at Momofuko Ko, the Momofuku empire's cooking laboratory, is the real-world sane-person equivalent of [something of actual import]. Rare is the opportunity to see any of it, though, since Ko is a mere twelve seats around the bar no new story here yet and the place is still ain't-happening-for-you seven days a week. Scratch and sniff it's not, but here's a look at the current Ko lunch and dinner menus, in their seventeen- and ten-course glory, respectively. Some of these dishes have been around for a few months or more, but not even the eGullet set can afford to keep tabs on the Momoverse these days. Thorough readers who scan all the way through shall be rewarded with a preview of the spring menu, which is included herewith under the appropriate heading, MomoBonus.

Momofuku Ko Lunch
As of 3/26/09

Pomme Souffl, Caviar, Crme Fraiche

Fried Ama Ebi Heads

Duck Tongues Pomegranate, Grilled Rice

Beau Soli Oyster, Caviar, Lime

Japanese Kampachi, Lemon Jam, White Soy

Long Island Fluke, Ginger Pickled Shallots, Artisanal Soy

Maine Ama Ebi, Avocado, Blood Orange, Mustard Oil

Nantucket Bay Scallops, Meyer Lemon, Freeze Dried Soy Sauce

Santa Barbara Uni, House Made Yuba, Horseradish Oil

Spanish Octopus, Buckwheat, Cabbage

Puffed Egg, Benton's Bacon Dashi, Kombu

Spring Pea Soup, Fresh Tofu, Morel Mushrooms, Benton's Bacon Salt

Rabbit Cannellini, Fennel, Ginger, Rabbit Bacon

Scallop, Matcha, Smoked Grapes, Razor Clams

Shaved Torchon of Hudson Valley Foie Gras, Lychee, Pine Nuts

Elysian Fields Farm Lamb, Stuffed Shallot, Sheep Milk Ricotta

Humboldt Fog Goat Cheese, Singing Brook Sheep Cheese, Smoked Cantaloupe, Pork Fat Brioche, Sweet and Sour Red Onions

Apple Cider Sorbet, Burnt Marshmallow, Graham Ganache

Chocolate Fudge, Grapefruit, Hazelnut, Parsnip Ice Cream

Momofuku Ko Dinner
As of 3/26/09

Buttermilk Biscuit, Black Pepper Butter, Mirin Chicharone, Togorshi

Long Island Fluke, Buttermilk, Poppy Seeds, White Soy

Cold Dashi Broth, Sugar Snap Peas, Santa Barbara Uni, Cucumber

Smoked Hen Egg, Onions, Potato, Caviar

Hand Torn Pasta, Burgundy Escargot, Chicken Skin

Atlantic Halibut, Cauliflower, Ham, Black Olives

Shaved Torchon of Hudson Valley Foie Gras, Lychee, Pine Nuts

Dry Aged Striploin, Pickled Jalapenos, Black Trumpet Mushrooms

Guava Sorbet, Cream Cheese

Funnel Cake, Black Sesame Ice Cream, Coconut, Lemon

MomoBonus: Dave Chang tells us his team is playing around with some new ideas for spring, such as (all direct from the mayor of the East Village): Slow-roasted lobster, spices; hot smoked Eden Brook trout; whole chicken/game hen stuffed with porcini, ramps, morel mushrooms; pasta with pork and mortadella; and a new duck prep for lunch. (Hint for resy seekers: Now more than ever, 11 a.m. is the ideal time to hit up the reservations system. This market breeds cancellations.)