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Twilight
875 Park Avenue, Manhattan, New York
INTROWelcome to Twilight Savor, an oasis of culinary excellence nestled in the heart of the city. Here, every dish is a voyage of discovery, blending tradition with innovation under the guidance of Chef Marco Delmonte and his talented Sous-Chef Elena Rossi. Our commitment to quality and creativity shines through in our carefully curated menu, designed to delight and inspire. At Twilight Savor, we believe in the power of food to bring people together, creating moments of joy and celebration. Whether you're a dedicated foodie or simply in search of a memorable dining experience, Twilight Savor promises an unforgettable journey. Join us and let your taste buds soar.
Our Chef
Chef Marco Delmonte, with his unparalleled passion for culinary innovation, artfully blends traditional flavors with modern techniques and dedication.
Sous Chef
Sous Chef Elena Rossi, a dynamic force in the kitchen, brings her vibrant energy and creative flair to Twilight Savor while working closely with Chef Marco.
The Menu List
Golden Beet Carpaccio
Thinly sliced golden beets, goat cheese, walnut, with a citrus vinaigrette
Seared Scallops
Pan-seared scallops on a bed of cauliflower puree with a balsamic reduction
Truffle Burrata
Creamy burrata with black truffle, arugula, light garlic sauce and extra virgin olive oil
Lobster Bisque
Rich and creamy lobster bisque, sweet potato mash, flavored with cognac and fresh herbs
Duck Confit Crostini
Crisp crostini topped with tender duck confit, fig jam, italian tomato, brie and sweet potato mash
Wild Mushroom Tartlet
Savory tartlet filled with wild mushrooms, thyme, and Gruyère cheese
Crab Avocado Tower
Layered crab meat, avocado, mango salsa, light garlic sauce with a lime dressing
Foie Gras Torchon
Smooth foie gras torchon, cherry compote, and toasted brioche with a traffle reduction
Heirloom Tomato Salad
Heirloom tomatoes, burrata, basil pesto, sweet lime dressing and aged balsami
Oysters on the Half Shell
Fresh oysters with a shallot vinegar mignonette, light garlic sauce and lemon
Charred Octopus
Tender octopus with chorizo, potatoes, served with polenta and a smoked paprika aioli
Beetroot Salmon Gravlax
House-cured salmon with beetroot, dill cream cheese, and fresh Italian capers
Wagyu Beef Tenderloin
Pan-seared scallops on a bed of cauliflower puree with a balsamic reduction
Pan-Roasted Duck Breast
Thinly sliced golden beets, goat cheese, walnut, with a citrus vinaigrette
Wild Mushroom Risotto
Rich and creamy lobster bisque, sweet potato mash, flavored with cognac and fresh herbs
Lobster Ravioli
Creamy burrata with black truffle, arugula, light garlic sauce and extra virgin olive oil
Lamb Rack with Herb Crust
Savory tartlet filled with wild mushrooms, thyme, and Gruyère cheese
Scallop and Shrimp Linguine
Smooth foie gras torchon, cherry compote, and toasted brioche with a traffle reduction
Quail Stuffed with Foie Gras
Layered crab meat, avocado, mango salsa, light garlic sauce with a lime dressing
Seabass en Papillote
Crisp crostini topped with tender duck confit, fig jam, italian tomato, brie and sweet potato mash
Roasted Cauliflower Steak
Fresh oysters with a shallot vinegar mignonette, light garlic sauce and lemon
Veal Osso Buco
Heirloom tomatoes, burrata, basil pesto, sweet lime dressing and aged balsami
Truffle Chicken Breast
House-cured salmon with beetroot, dill cream cheese, and fresh Italian capers
Black Cod with Miso
Tender octopus with chorizo, potatoes, served with polenta and a smoked paprika aioli
Tiramisu Classico
Rich and creamy lobster bisque, sweet potato mash, flavored with cognac and fresh herbs
Chocolate Lava Cake
Thinly sliced golden beets, goat cheese, walnut, with a citrus vinaigrette
Lemon Tart
Pan-seared scallops on a bed of cauliflower puree with a balsamic reduction
Raspberry Rose Pavlova
Creamy burrata with black truffle, arugula, light garlic sauce and extra virgin olive oil
Opera Cake
Layered crab meat, avocado, mango salsa, light garlic sauce with a lime dressing
Cheese Selection
Crisp crostini topped with tender duck confit, fig jam, italian tomato, brie and sweet potato mash
Peach Melba
Savory tartlet filled with wild mushrooms, thyme, and Gruyère cheese
Saffron Panna Cotta
Smooth foie gras torchon, cherry compote, and toasted brioche with a traffle reduction
Fig and Honey Sorbet
House-cured salmon with beetroot, dill cream cheese, and fresh Italian capers
Apple Tarte Tatin
Heirloom tomatoes, burrata, basil pesto, sweet lime dressing and aged balsami
Passion Fruit Mousse
Fresh oysters with a shallot vinegar mignonette, light garlic sauce and lemon
Bourbon Vanilla Crème Brûlée
Tender octopus with chorizo, potatoes, served with polenta and a smoked paprika aioli
Opening Hours
We're always delighted to welcome our guests, but kindly recommend making a reservation to ensure your perfect dining experience.
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
OUR STORYFounded in 1948 by Pino Delmonte, Chef Marco Delmonte's grandfather, Twilight Savor stands as a testament to a rich and enduring family tradition. This revered Manhattan institution has flourished through generations, with each dish reflecting the Delmonte family's unwavering passion and dedication to culinary excellence and innovation throughout all these years.
In the heart of Manhattan, Twilight Savor emerged from the dreams of Pino Delmonte, Chef Marco Delmonte’s grandfather. Pino, a visionary chef with a profound respect for culinary traditions, believed in creating dishes that tell a story, blending old-world techniques with a sprinkle of modern innovation.
His philosophy was simple yet profound: use only the freshest, locally-sourced ingredients to craft meals that not only nourish the body but also captivate the soul. Today, under Marco’s guidance, the restaurant continues to honor Pino’s legacy, serving as a beacon of gastronomic excellence.
Pino Delmonte
Twilight Savor Founder
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Herzlich Willkomen im Annahof
Ihrem Residenzhotel im Herzen des Saarlandes - nahe der französischen Grenze
Aktuelle Veranstaltungen
Ostermenü im Annahof
Genießen Sie am Ostersonntag und Ostermontag unser Menü für 69 € p.P.
Ostersonntag und -montag 20. und 21. April
Mittags und abends
Feiern im einzigartigem Ambiente
In unserem traumhaften Ambiente lassen wir Ihren Tag unvergesslich werden. Neben unserem Full-Catering-Angebot bieten wir auch direkte Übernachtungsmöglichkeiten für das Brautpaar oder ihre Gäste an. Sprechen Sie uns an – wir planen gerne mit Ihnen gemeinsam Ihren großen Tag.
Senden Sie uns eine nachricht mit Ihrem Wunschdatum und wir beraten Sie gerne persönlich
Hotel
Entspannen Sie sich in einem unserer zehn ganz individuell eingerichteten Zimmer.
Unsere Zimmer befinden sich im Ostflügel des Annahof. Ob Einzel- Doppel- oder Familienzimmer. Wir haben das passende Zimmer für Sie.
Restaurant
Ob a la Carte oder Menü. lassen Sie sich in unserem Restaurant verwöhnen
Unsere Speisekarte ist regional orientiert und bietet für jeden Gaumen etwas.Außerhalb der Küchenzeiten bieten wir Ihnen gerne unsere hausgemachten Flammkuchen oder leckereien aus unserer Vesperkarte.
Öffnungszeiten
Mo - So 14:00 - 22:00 Uhr
Terrasse mit Selbstbedienung ist täglich geöffnet von 14:00-22:00 Uhr
Küchenöffnungszeiten
Freitag 18:00 – 21.30 Uhr
Samstag 18:00 – 21.30 Uhr
Sonntag 12:00-14:00 Uhr & 18:00-21:00 Uhr
Natürlich stehen wir Ihnen auch außerhalb dieser Öffnungszeiten bei entsprechender Reservierung gerne zur Verfügung.
Rufen Sie uns an. Tel.: 06842 96020
Kontakt
Telefon: 06842 96020
Telefax: 06842 960250
E-Mail: [email protected]
Hotel Restaurant Annahof
Annahof
66440 Blieskastel-Niederwürzbach
Traveler's Choice 2021