David Burke, a well-known name in the culinary world, has debuted a new menu for this October! Since October is Vegetarian Awareness Month, David Burke Townhouse on the Upper East Side has launched a seasonal veggie loving, meatless menu!
While dining at this colorful restaurant I was able to try some of the vegetarian menu items, and let me tell you, they are incredible! If I were a vegetarian I would live on the Pumpkin Pasta. This dish is creamy, packed with flavor, and the toasted pine nuts add the perfect fall touch; absolute foodie heaven. To go with this dish, I would suggest the Clos Du Val Chardonnay by the glass. 
Now, because this Somm is not so much a vegetarian, although for the pasta I totally could be, I could not resist trying more menu items at this exquisite restaurant.
For starters, the “Udder & Rudder” Baked Oysters with 
Short Ribs and BBQ Sauce was one of the best things I have ever eaten. The oyster still had its smooth, sensual qualities, while the short ribs overtook the dish and revealed the most amazing flavors; paired with this dish, a glass of the Sancerre Rose, and it was perfect!
Next came the Scallops Benedict. This dish is creamy, spicy, and packs the perfect punch! The Scallop is laid over a warm, salty, potato pancake, topped with a thin slice of chorizo, a quail egg, and a lobster froth; this one I would say is a very sexy dish! 
Ever had an Angry Lobster? At DavidBurke Townhouse you can, and lets just say, the only thing angry about this dish is the feeling you have when there is nothing left on the plate. The large lobster was one of the highlights to the night and was absolutely perfect; then again, I would expect anything less from a David Burke restaurant.
As if I could possibly fit any more into my stomach… I did. The Drunken Doughnuts are an absolute must have when you dine at this restaurant. Freshly fried doughnut holes, coated in cinnamon and sugar, come arranged on a Ferris wheel looking holder and are accompanied by Strawberry Daiquiri, Salted Caramel, and Godiva Chocolate Liqueur sauces. This dish is creative, delicious, and left me speechless. 
If you’re not already making your reservation to this fabulous restaurant as your finishing reading this, you better do so once you’re done! For the rest of the vegetarian menu offerings, here is a little inspiration to get your mouthwatering!
Appetizers:
- Marinated Beet Salad with herb whipped goat cheese, endive and sunflower seed brittle
- Tomato Leek Scramble with tomato fondue, braised leeks, fine herbs and crème fraiche
- Farm Egg Ravioli with wild mushrooms, brown butter and sage
Mains:
- Honey-Soy Roasted Cauliflower with red miso-yuzu butter
- Couscous Tagine with dried fruits, slivered almonds and harissa vinaigrette
- Fresh Cut Pumpkin Pasta with arugula pesto, chanterelle mushrooms and Parmesan cheese.
Always remember… eat what you like, and drink what you love!
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