5-Course Chef’s Tasting Menu | $425
Exotic Frog Leg Velouté with Watercress Cappuccino Kohlrabi with Carabineros and Orange Mayonnaise Yellowfin Tuna Tartare on Buckwheat Tuile Mushroom Tartelette and Tahoon Cress
Delicate Scottish Langoustines Crudo "En Aspic" with Celery, Michoacán Avocado, Pink Grapefruit, Wasabi Cream, and Nasturtium
Sumptuous Upstate “La Belle Farm” Foie Gras with Pheasant, Medjool Dates, Port Gelée, Pickled Silver Berry, and Brioche Feuilletée Nantucket Bay Scallops "Ceviche" with Sake, Yuzu, Sea Buckthorn, Daikon, Basil, and Ossetra Caviar
Seductive Espelette-Smoked Paprika "Gratiné" Maine Lobster, Cauliflower, Caulilini, Iceplant, and Sauce Cardinal Grilled Yellowfin Tuna with Butternut Squash, Panisses, Ommegang Beer Emulsion, and Oca Leaf
Tender High Plains North American Bison Tournedos "Miroir de Truffe Noire", Mont D'Or Vacherin Potato Gratin, Salsify, and Crosnes Red Wine-Braised Pennsylvania Duck Breast with Bloody Butcher Grits, Black Truffle, Pioppini, Grilled Royal Trumpet, and Sauce Civet Blood Orange Vacherin Pomegranate Sherbet, Cranberry Sorbet Meringue, Chantilly
Pièce Montée Chocolate Puff Pastry, Vanilla Caramel Choux
TO SHARE Black Forest Dark Chocolate Mousse, Brandied Cherries, Vanilla Meringue