The new menu at 4th generally involves replacing items which either go out of season, or are less popular than the rest. It involves a balance between our desire to be creative and our love of newness, and the need to respect the preferences of our guests. From the latter comes what I like to call “sacred cows”. Three Little Pigs, in one form or another, the Brussels Sprout Salad, Heirloom Tomatoes and some form of Asparagus salad are all sacred cows. Our Venison is now becoming one as well, although less so in the summer months.
Beyond that, everything remains up for grabs. Most restaurants rarely if ever change their menus, or do a small change seasonally at the most. This is a good practice for maintaining consistency, or so the logic goes. But we have found that the best way to maintain consistent quality is to keep things fresh and new. That is why we do daily “market menu” as well as a seasonal menu. Here are a few possibilities for our winter menu tweak. On the right, Gulf Tilefish with White Shrimp Confits and Tomato Curry, and on the left, Anson Mills Farro, with Quail Egg, Brussels Sprouts and Duck Proscuitto. Enjoy.