Icelandic Menu at Coarse NYC

Coarse NYC owner and head Chef Vincent Chirico, in collaboration with Icelandic Chef Arnar Páll Sigrúnarson, will prepare a pop-up menu inspired by Icelandic ingredients and flavors.

Enjoy an Icelandic culinary experience at Coarse NYC hosted daily from May 10-12 from 6:00 PM.

Vincent Chirico, head chef and owner at Coarse NYC will prepare a pop-up menu inspired by Icelandic ingredients and flavors in collaboration with Blue Lagoon Iceland Chefs Arnar Páll Sigrúnarson and Jessica Teixeira Da Costa.

The Menu

The four-course prix-fixe menu is $149 per guest and includes wine pairing.

1st course
Smoked Arctic char with Icelandic wasabi, geothermal rye bread, cucumber, skyr
2nd course
Icelandic Cod with smoked mashed potatoes, apples, almonds, shellfish sauce
3rd course
Icelandic Lamb with white cabbage, carrots, mustard, lamb sauce
4th course
Icelandic Provisions skyr with rhubarb, liquorice, oat crumble

Icelandic Menu at Coarse NYC

The concept of Coarse comes from Brooklyn-born chef and restaurateur Vincent Chirico. Coarse is a restaurant where no menus are needed. Guests feel as if they are in the chef's dining room and lose count of how many dishes they’ve had. Chef Vincent’s supreme hospitality, interactive courses, personalized touches, and flowing wine make each visit to Coarse a unique experience.

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Coarse NYC, 306 W 13th St, New York, NY 10014
Vincent Chirico
Coarse NYC Owner & Head Chef
Arnar Páll Sigrunarson
Head Chef, Blue Lagoon Iceland

Meet the chefs

Vincent Chirico, head chef and owner at Coarse NYC

Raised by parents of Italian descent and having spent part of his childhood in the homeland, Chirico’s early years were peppered with all the cultural advantages of a Mediterranean lifestyle. Chirico developed a reverence for simplicity and a palate fine-tuned to natural flavors. He picked up techniques through his time in kitchens in Japan, Paris, and other European epicenters of flavor.

Chef Vincent has worked with top chefs, including Marcus Samuelsson, Daniel Boulud, Rocco DiSpirito, Jean Georges Vongerichten, and Steven Starr. Internationally he has worked with Georges Blanc in France, Fredsgattan 12 in Stockholm, and has practiced his culinary art in the Basque region of Spain.

Arnar Páll Sigrunarson, Head Chef, Blue Lagoon Iceland

Hailing from Westman Islands off the south coast of Iceland, Chef Arnar Páll Sigrúnarson’s culinary career started at 18. However, his passion for cooking began as a child while helping his grandmother and mother with Sunday dinners. A graduate of The Hospitality and Culinary School of Iceland, Chef Arnar Páll Sigrúnarson has been with Blue Lagoon Iceland since 2010 and has played an integral role on the culinary team. During his tenure, he has reimagined dishes at Lava Restaurant, the Blue Lagoon’s signature restaurant, and served as head chef of the Michelin-recommended Moss Restaurant. As head chef of Blue Lagoon Iceland, he oversees the kitchens at Lava Restaurant, Spa Restaurant, Moss Restaurant, and the Blue Lagoon Café.

Throughout his career, Chef Arnar Páll Sigrúnarson has worked at Matur og Drykkur, a traditional Icelandic restaurant in Reykjavik; Slippurinn, a celebrated restaurant in Iceland’s Westman Islands, Dragsholm Slot, a Relais & Chateaux Hotel in Hørve, Denmark, Mielcke & Hurtigkarl in The Royal Danish Horticultural Gardens, and Texture, a Michelin-starred restaurant in London.

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