Tuesday, February 14th, 2023 Dinner: 4pm-10pm 5 Course Tasting $425 Per person Optional Wine Pairing $225 ----------------------- Executive Chef – Eddy Leroux Chef de Cuisine – Joshua Capone Executive Pastry Chef – Shaun Velez
MAINE PEEKYTOE CRAB "EN ASPIC" SATSUMA MANDARIN, HORSERADISH, KOHLRABI
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UPSTATE NEW YORK FOIE GRAS TERRINE LEHIGH VALLEY SQUAB, COCOA NIBS, PECAN, RUTABAGA RUBY RED SALAD, BRIOCHE “FEUILLETÉE’’
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LONG ISLAND FLUKE PINK GRAPEFRUIT CURED, SAGA SAKE PREFECTURE FENNEL AND LEMON AMONI -
NATUCKET BAY SCALLOPS OPEN RAVIOLI, OSSETRA CAVIAR, LEEK VERMOUTH EMULSION
DOVER SOLE "BALLOTINE" ASPARAGUS, LEMON KENNEBEC POTATO CONFIT OSSETRA CAVIAR, CHAMPAGNE SAUCE
HIGH PLAINS NORTH AMERICAN BISON "MIROIR DE TRUFFES NOIRES", CAULIFLOWER PERIGORD JUS PERLÉ
GUINEA HEN SAUTERNES BLACK TRUFFLE FARCI, LEG EN PASTILLA BELUGA LENTILS, CORNES SAUCE ALBUFERA
PINEAPPLE CHEESECAKE EUCALYPTUS, SPECULOOS SABLÉ
RASPBERRY PISTACHIO PARIS BREST PISTACHIO CREAM, RASPBERRY CONFITURE, PRALINÉ
CHOCOLATE HEART MARBLE CAKE, CRÉMEUX, POMEGRANATE