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Between 52nd and 53rd Street - Midtown Manhattan
New York City, NY 10022
212-888-3569
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CINCO DE MAYO
Sunday, May 5th
Mexican National holiday marking the anniversary of the 1862 Battle of Puebla, honoring the bravery and victory of General Zaragoza's smaller, outnumbered militia over the French forces of Napoleon III.
Cinco de Mayo Brunch Specials
(in addition to our Sunday $25 Prix Fixe Menu)
Huevos Rancheros
Two Sunny Side up Eggs with Nopales over Crispy or soft Corn Tortilla and Green sauce.
Guacamole and Corn Tortilla Chips
Rice Pudding with Caramel sauce
Tequila and Margarita Specials
From Master Luke
L'Argent Mohjito
Tanteo Jalapeno Tequila with fresh mint, lime juice and
organic Agave Nectar
Citrus Margarita
Tanteo Jalapeno Tequila , fresh lime, Grapefruit juice,
a touch of orange Marmalade.
Served with a Citrus Sea Salt Rim
La Revolucion Margarita
Patron silver and Grand Marnier with
Organic Agave syrup and Lime juice.
Served Straight Up with a Sweet Chili Sea Salt or Sea Salt Rim
Tanteo Jalapeno Tequila Tasting Shot $3
Preparing his "Revolution" Margarita.
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HAPPY MOTHER'S DAY
Sunday, May 12th
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Monday, May 27, Jubilee will be exceptionally closed for lunch.
Dinner will be served as usual
from 5:30 to 10 pm.
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Tapas Style, served every day at the Bar and in Lounge from 5 to 6:30 pm and from 9 pm to closing.
Visit our website at Jubileeny.net for our full Tapas menu.
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$25 Prix Fixe Menu includes one appetizer + one main course and unlimited Mimosa and Bloody Mary. Served on Saturdays and Sundays from 12 noon to 3pm.
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THE SPECIAL DELICACIES
OF THE MONTH
Sweet Breads with Sautéed Spinach and a Morel Mushroom sauce.
Calf Liver served with Mashed potatoes, onion Marmalade and a Raspberry Vinegar sauce.
Hanger Steak sautéed or A La Plancha with crushed Yukon Potatoes and Hazelnut Oil. Served with a shallot sauce.
Roasted Veal Chop with Spring Vegetable.
DELIVERY
Call us directly or place your order with Seamless, and we will deliver your favorite to you. Sign up at Seamlessweb.com
PARKING FOR LESS
Dine at Jubilee and park for less. Pay only $12 for 3 hours
Central Parking System 425 East 53th between Sutton and 1st Ave.
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French Translation
Canard
The word duck comes from Old English "duce" "diver", a derivative of the verb ducan "to duck", bend down low as if to get under something, or dive.
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A rich brown sauce used by itself or as a base for other sauces. The term
comes from the French word "Glace" meaning "Icing" or "Glaze". It is traditionally made by combining equal parts of Veal stock and Espagnole sauce (the latter being one of the five Mother sauce of Classical French Cuisine) The mixture is then simmered and reduced by half. Common variants of demi-glace use a 1:1 mixture of beef or chicken stock to sauce Espagnole; these are referred to as "beef demi-glace" (demi-glace au boeuf) or "chicken demi-glace" (demi-glace au Poulet). The term "demi-glace" by itself implies that it is made with the traditional veal stock.
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The same word is used in English as in French. It originates from the French word "desservir"
to clean the table, literally "un-serve"; the negative of the Latin word servire
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CHEF LUC RECIPE OF THE MONTH
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GAZPACHO
Ingredients:
1 hothouse cucumber, halved and seeded, but not peeled.
2 red bell peppers, cored and seeded.
4 vine tomatoes.
2 shallots
3 garlic cloves, minced.
20 oz. of tomato juice
1/4 cup sherry vinegar.
1/4 cup of Virgin Olive oil
1/2 tablespoon of salt
10 basil leaves.
1 teaspoon of freshly ground black pepper.
1 teaspoon of Worchestershire sauce.
1 orange juice from one Orange
1 lemon juice from one Lemon
Touch of Tabasco
Cut the cucumbers, bell peppers, tomatoes and red onions into 1-inch cubes. Put them separately into
a food processor fitted with a steel blade. Pulse each vegetable individually until coarsely chopped. It is
best if they are not over processed. After each vegetable are processed, combine them in a large bowl
and add the garlic, tomato juice, vinegar, olive oil, orange and lemon juice, salt and pepper. Mix well and
chill before serving. Best let the flavors develop and let sit a minimum of 6 hours before serving.
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WINE TALK
Cahors is one of our favorite red wine at Jubilee.
Fermented in new oak barrels, this wine has black fruits backed up by delicate spicy notes on the nose. The 2008 has a smooth velvety texture on the palate giving way to a beautiful blend of deep fruit and subtle tannins with lasting flavors in the mouth.
GRAPE: 85% Malbec 13% Merlot, 2% Tannat
If you haven't had the pleasure of tasting it, Jubilee invites you to discover it.
For the month of May only we will be pouring our Chateau de Haute-Serre 2008 by the glass for $12 and at the reduced price for a bottle for $45.
CHATEAU DE HAUTE-SERRE
Chateau de Haute-Serre is one of the highest vineyards, lying on the plateau to the south of Cahors. As a result the vines have a greater exposure to the sun, and the stony clay-rich terroir produces some of the finest wines in the region. The chateau dates back to the Middle Ages when the estate spread over more than 1000 hectares and vines have been grown there for several centuries. The estate was revitalized in the 1970's and now produces some of the best wines in Cahors.
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Between 52nd and 53rd Street - Midtown Manhattan
New York City, NY 10022
212-888-3569
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