Archived Article By Tom Fitzmorris Originally published November 10, 2006 Click here for the current edition A Menu From Michael Sichel Last week we reported that the new chef at 7 On Fulton is Michael Sichel, a brilliant young chef who came from California a year or so ago, and kept hitting roadblocks (i.e., hurricanes) to getting his food out there. He's a perfect match for Vicky Bayley's style, I think. His first menu just came out, and here it is: First Course Endive & Watercress Salad Pears, Blue Cheese, Candied Pecans- 8 Mixed Greens Creole Mustard Vinaigrette, Goat Cheese- 8 House Cured Salmon Crispy Sweet Breads & Gribiche, Extra Virgin Olive Oil - 9 Warm Crab Meat Lemon Mascarpone, Curry Foam- 9 Redfish Court Bouillon Steamed Rice- 9 Wild Mushroom Soup Louisiana Oysters, Truffle Whipped Yolks- 10 Creamy Spinach & Nutmeg Risotto Roasted Almonds- 9 Haricot Vert Salad Shaved Reggiano, White Bucherons- 10 Main Course Crispy Gulf Fish Calamari, Fennel, Arugula Sauce Piquante- 26 Grilled Mahi Mahi White Bean Puree, Smoked Tomatoes Tapanade- 24 Seared Scallops & Short Ribs Potato Puree, Spiced Red Wine- 26 Pork, Pork & Pork Bacon Wrapped Pork Tenderloin & Belly Sauce Natural- 26 Duo de Canard Duck Confit & Breast, Wild Mushrooms Giblet Jus- 27 Beef Strip Loin Bacon Lardons & Oysters Bordelaise- 28 Seared Foie Gras Burger Stewed Cherry Tomatoes & Herbed French Fries- 27 © 2006 Tom Fitzmorris. All rights reserved. news@nomenu.com