Special Event
Jonathan Dorf
Jonathan Dorf

Holiday Brunch
Jonathan Dorf

Lime | Larchmont, NY

Sunday, December 14, 12:00 noon
Members $60, guests $70

Lime, the fruit, has the culinary effect of accentuating flavors and making dishes more vibrant. At Lime, the restaurant, chef Jonathan Dorf is inspired by the eatery’s zesty namesake to coax incredible flavors from the seasonal ingredients that make up his oft-changing menu. It’s no surprise that the resulting contemporary American creations have livened up the Larchmont dining scene.

The Larchmont Gazette’s Paula Eisenberg wrote that the fruit itself is used “sparingly and intelligently” on the menu. However, its attributes can be found in every bite of Dorf’s refreshingly innovative dishes, which get their punch from fresh herbs, seasonal vegetables, and techniques culled from all over the world. “Lime offers the appealing tang of sophisticated, classically informed food,” wrote Judith Hausman of The Journal News. “A clean straightforwardness comes through in a manageable menu that goes beyond global fusion and beyond comfort food.” M. H. Reed of The New York Times concurred: “Nothing was small about the punch provided by the flavors in each dish.”

Raised in Larchmont and New Rochelle, Dorf graduated from the University of Maryland at College Park with a major in journalism before deciding to become a chef. He went on to receive his associate’s degree in culinary arts from Johnson & Wales University, and upon graduating was snatched up by the Tyrolean in Vail, Colorado, where he became a sous-chef. He returned east for a stint at Marcus Samuelsson’s celebrated Aquavit, an experience that opened the door to a sous-chef position at La Goulue. Dorf left the city to take his first executive chef position at Beaverkill Valley Inn in Lew Beach, New York, and returned to become chef de cuisine at the chic French brasserie Orsay. After these experiences, he was ready to go out on his own, and in 2001 he became the chef and owner of Lime.

Yellowfin Tuna Tartare with Lime-Cilantro Aïoli

Wild Mushroom and Boursin Cheese Tartlets

Panko-Crusted Washington State Oysters with Cajun Rémoulade

Venison and Walnut Sausage Pot Stickers

     S. Anderson Vineyards Blanc de Noirs 1997

Gravlax of Norwegian Salmon with Chopped Egg, Capers, Red Onion, and Crème Fraîche

     Richard Bourgeois Sancerre 2002

Caramelized Maine Sea Scallops with Warm Celery Root Purée, Baby Frisée, and Charred Tomato Vinaigrette

     Domaine Allias Vouvray Demi-Sec 1999

Chinese Five-Spice Duck Breast with Crispy Hoisin Duck Leg Confit Roll, Jasmine Rice with Beluga Lentils, and Sweet Plum Wine Jus

     Fontanabianca Barbera d’Alba 2001

Warm Ginger-Spiced Cake with Eggnog Ice Cream and Mulled Apple Cider Syrup

     Domaine Joliette Muscat de Rivesaltes 2002

Wines generously provided by House of Burgundy, New York.

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