A CELEBRATION OF SEASONAL FLAVORS
As fall arrives with its crisp air and golden hues, Electric Lemon embraces the season with a menu that reflects the richness of local harvests and the purity of modern, clean cuisine. Each dish showcases fresh ingredients sourced from sustainable farms, embodying the restaurant’s commitment to thoughtful, responsible dining. Electric Lemon’s fall menu is a tribute to the season, highlighting the natural beauty of locally sourced ingredients while staying true to its philosophy of clean, modern flavors. Each dish invites guests to savor the season with dishes that are as fresh as they are thoughtfully crafted. Located on the 24th floor, indulge in sweeping views of the city while enjoying your fall favorites.
Here’s a look at some of the standout offerings from the fall menu.
Roast Chicken: Farm-to-Table Excellence
At the heart of Electric Lemon’s seasonal offerings is the Roast Chicken, a dish that exemplifies the restaurant’s dedication to high-quality, sustainable ingredients. The chicken, sourced from a free-range, antibiotic-free heirloom variety in New Jersey, is cooked to perfection. Accompanying the bird are vegetables sourced from local green markets and a cooperative of small, family-run farms across New England. This dish is a true reflection of farm-to-table simplicity, bringing out the best of fall’s bounty.
Fancy Vegetables: A Celebration of Freshness
For a lighter yet vibrant option, Electric Lemon presents the Fancy Vegetables. Raw, seasonal vegetables are paired with a fermented carrot dip, designed to promote a healthy gut biome. Each vegetable is sourced from Myers Produce, a female-owned business in Vermont that supports small family farms practicing regenerative agriculture. This dish not only highlights the flavors of the season but also underscores Electric Lemon’s commitment to sustainability and wellness.
Citrus Dessert: A Playful Nod to Electric Lemon’s Name
The Citrus Dessert offers a sweet conclusion to the fall menu. Inspired by the restaurant’s name, the dessert features a tangy lemon curd encased in white chocolate and adorned with delicate yellow chocolate. It’s served alongside a moist olive oil cake made from organic cornmeal sourced from Mains Grains, a farm known for its dedication to quality. The dish is finished with a refreshing lemon verbena ice cream, striking the perfect balance of sweet and tart, and offering a unique take on seasonal dessert.
