Caf� Gray Bids Good-bye To Winter With Latest Menu

New York, NY - March 14, 2007 - Chef Gray Kunz deftly begins to bridge the gap of two seasons so opposed as Winter and Spring with his current menu at Caf� Gray, on the Third floor of the Time Warner Center at 10 Columbus Circle in New York, 212.823.6338. Root vegetables meet fresh herbs or sprightly lettuces, or are featured in their own final winter stew. Ingenious ragouts, braises and stews offer the depths we want in wintertime fare, but foretell the new season coming with vibrant ingredients and flavors such as pea shoots, ginger bouillon or green curry. We are drawn back into winter tasting hand-made riebele, a kind of German pearl pasta, long-cured sauerkraut, and spaetzle. The Islesford Lobster Ragout with pearl noodles and green curry is not to be missed.

Caf� Gray, Third Floor, Time Warner Center
DINNER
WINTER

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FIRST

CURED ARCTIC CHAR bay scallops, calamari, soy and kalamansi 24

PARSNIP AND ALMOND VELOUT� herb gnocchi 16

QUAIL, FOIE GRAS AND BEET SALAD m�che and walnuts 25

SHRIMP AND KING CRAB SALAD peppers, fennel and saffron 24

RISOTTO mushroom fricass�e 26

STEAK TARTARE tenderloin carpaccio and ketjap manis 20

BIBB AND ROMAINE M�LANGE avocado, pickled squash and poppy seed vinaigrette 18

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SECOND

WINTER VEGETABLE STEW aromatic rice broth 26

ISLESFORD LOBSTER RAGO�T pearl noodles and green curry 43

STEAMED TURBOTIN lentils, leeks and caviar beurre blanc 38

GRILLED SNAPPER pea shoots, jicama and young ginger bouillon 37

SAUT�ED COD potato, cipollini onion and mussel chowder 33

SEARED DUCKLING spaetzle, red cabbage and cranberry glaze 39

SPICED VENISON MEDALLIONS riebele, brussels sprouts and sour cherries 41

BRAISED SHORT RIB OF BEEF soft grits and meaux mustard 39

PORK LOIN AND CRISPED BELLY sauerkraut and champagne emulsion 35

Don't make the mistake of skipping dessert. Caf� Gray's Executive Pastry Chef, Chris Broberg, works closely with Chef Kunz to develop each brilliant construction, based on in season fruits, and inspired by decades-old cookbooks and magazines. Chocolate is split off from the group to direct die-hard fans to what they desire most.

DESSERT
WINTER
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HUCKLEBERRY PECAN CRUMBLE
sour cream ice cream 14

CARAMEL RASPBERRY MILLE FEUILLE
framboise and vanilla 16

COFFEE TOFFEE CR�ME BR�L�E
berries rote gruetze 16

CARAMELIZED KEY LIME PIE
candied grapefruit zest and schlag 15

SORBETS & ICE CREAMS 16
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CHOCOLATE

CHOCOLATE - PISTACHIO SOUFFL�
amarena cherries 18

DARK, WHITE AND MILK CHOCOLATE COUPE
pineapple confit and clementine jus 16

CHOCOLATE PASSION FRUIT TART
pomelo and meyer lemon syrup 15

CHOCOLATE RUM TOAST
bananas and rum raisin ice cream 16
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CHEESE SELECTION 19

Gray Kunz is the chef and owner of Caf� Gray, www.cafegray.com, in the Time Warner Center, New York, (212) 823-6338, serving dinner seven days a week. He earned his U.S. renowned at Lespinasse, earning 4-stars for his then ground-breaking blend of Asian and French cuisines. Caf� Gray opened in October of 2004 and received one Michelin star in November, 2005. Grayz, a midtown Manhattan entertainment complex: one part boite serving luxury finger foods, one part exclusive private events location, will open at 13-15 West 54th Street in New York in September. For information about Grayz, www.grayz.net, phone (212) 823-6336.

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