ASPIC OF POULTRY

Winter Root Vegetables, Horseradish-Poached Quail Egg

Tarragon Mustard, Peppered Bread “Campagne” Tuiles

NEW ENGLAND BLUEFIN TUNA SASHIMI

Torched Avocado, Compressed Watermelon

Radishes, Wasabina, “Tonnato Sauce”

ZUCCA PASTA “FORESTIÈRE”

Mushroom Consommé, Tahoon Cress

Enoki Tempura

MAINE SEA SCALLOP

“A la Plancha”, Japanese Eggplant, Caponata

Basil, Pine Nuts, Lemon

HAMPTON BAY MONKFISH

Saffron Potatoes, Fennel, Bang Island Mussels “Gratinées”

“Sauce Mouclade”

ELYSIAN FIELDS FARM LAMB SADDLE

Minted “Coco de Paimpol”

Swiss Chard, Lemon-Omani Jus

FIG

Brown Butter Biscuit, Fig Jam
Yuzu Crème Fraiche Ice Cream

or

DELTORA

Dark Chocolate Moelleux, Coffee Bavarois

Cocoa-Whiskey Foam

TENDER GREENS SALAD

Burrata Cheese, Melon
Lemon Verbena Vinaigrette

MICHOACAN AVOCADO

Torched Avocado, Compressed Watermelon

Kohlrabi, Wasabina

ZUCCA PASTA “FORESTIÈRE”

Mushroom Consommé, Tahoon Cress

Enoki Tempura

JAPANESE EGGPLANT

Caponata, Basil, Toasted Pine Nuts

Lemon

MONTANA BELUGA LENTILS

Glazed and Roasted Salsify, Beluga Lentils

Lettuce, “Sauce Charcutiére”

BRITTANY “COCO DE PAIMPOL”

Minted “Coco de Paimpol” Beans

Swiss Chard, Lemon-Omani Sauce

FIG

Brown Butter Biscuit, Fig Jam
Yuzu Crème Fraiche Ice Cream

 or

DELTORA

Dark Chocolate Moelleux, Coffee Bavarois

Cocoa-Whiskey Foam