FIRST BITES
Maine Lobster Salad Artichoke Barigoule, White Sturgeon Caviar Crème Fraîche
APPETIZERS
Duo of Hamachi Tartare with Hawaiian Hearts of Palm, Yuzu Kosho Marinated with Confit Shiitake, Wasabi Plankton Coulis, Ossetra Caviar King Crab Salad, Honeycrisp Apple Kohlrabi, Sesame Tuile, Poppy Seed Gelée Mosaic of Poularde, Foie Gras and Daikon Radish Spicebush Berry, Mushroom Gelée, Peppercress Salad, Hazelnut Toast Maine Sea Scallops “à la Plancha” Pomegranate, Cauliflower Radicchio, Perilla Seeds
Flambéed Hudson Valley Foie Gras Locust Grove Farm Quince Sumac Dusted Crêpes Membrillo
*Consuming Raw or Undercooked Meats, Poultry, Seafood, Shellfish or Eggs May Increase your Risk of Foodborne Illness
MIDDLE COURSE
Alba White Truffle
Creamy Risotto with Parmesan or ”Le Montagnard” Agnolotti
MAIN COURSES
Flaked Cod with Black Truffles, Braised Salsify, “Duchesse” Potatoes, Sauce Périgueux Seared Bluefin Tuna with Lomo Ibérico Organic Tofu “Quiche”, Confit Peppers Roasted Highland Farm Venison Wild Cranberry, Red Cabbage, Confit Yams “Sauce Pilgrims”
Elysian Fields Roasted Lamb Chop Black Sesame, Sunchokes, Black Trumpets Komatsuna Salad, Tahini Lamb Jus
Scharbauer Ranch Beef Strip Loin “Fricadelle”, Savoy Cabbage, Rye Berries Brussels Sprouts, Sauce “Flamande”
DESSERTS
Compressed Honeycrisp Apple Confit Mimolette Sablé, Quince-Riesling Ice Cream Hazelnut Infused Opalys Chocolate, Praline Salted Caramel, Almond Biscuit Urfa Infused Peruvian Chocolate Cacao Chocolate Moelleux, Confit Grapefruit Sorbet Mont Blanc Chestnut Cream, Tahitian Vanilla Sabayon Preserved Morello Cherry Compote, Timiz Pepper Meringue Black Truffle Layered Moses Sleeper, Greensboro, V.T Mâche Salad, Hazelnut Oil