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TO START
GOLDEN OSSETRA 50g Supplement $350
FIRST COURSE
MAINE PEEKYTOE CRAB Eckerton Hill Farm Tomato “Aspic” Burrata Cheese, Anise Hyssop LEHIGH VALLEY SQUAB Terrine of Foie Gras and Squab, Long Island Corn Tequila Blanco Geleé, Brioche Feuilletée NORTH ATLANTIC RED MULLET Pepper “Piperade”, Arugula Cinco Jotas Iberico Ham BAJA CALIFORNIA KAMPACHI Perilla Seeds, Pomegranate, Trevisano Chutney Purple Radish, Shiso, Summer Chili Sauce SCOTTISH LANGOUSTINE Consommé and “Mousseline”, Spruce Tip Matsutake Mushrooms, Tapioca Pearls KONA ABALONE Seared “ la Plancha”, Coco de Paimpol Beans Foraged Seaweed, Spinach
SECOND COURSE SUMMER HARVEST SALAD Mâché,Roasted Fruits and Vegetables,Walnuts Black Truffle Vinaigrette,Wild Raisins FLORIDA FROG LEGS “Fricassée” with Celtuce, Flageolet Beans Napa Cabbage, Pickled Cattail Sauce “Diable” POCONO MOUNTAINS TROUT Cedar Wood Smoked, Crispy Rice, Almonds Potato Gnocchetti, Horseradish Sauce GULF OF MAINE BLUEFIN TUNA Black Sesame, Celery “Anchoïade” Togarashi Pepper, Sauce “Tonnato” MONTAUK BLACK SEA BASS Avocado, Bok Choy, Black Venere Rice “Croquette” Yuzu-Sake Emulsion HUDSON VALLEY FOIE GRAS Boukha Flambéed, Black Mission Fig Pine Nuts, Licorice, Crispy Yuba Supplement - $16
ENTRÉE NORTH SEA DOVER SOLE Farcie with Lobster, Saffron Potato Fennel, Barley, Sauce “Newburg” PENNSYVANIA SASSO CHICKEN Leg “Brochette”, Wild Mushroom, Brussels Sprouts Stuffed Savoy Cabbage, Sauce Suprême SCHARBAUER RANCH BEEF STRIPLOIN Sented with Sweet Clover, Kabocha Squash Potato-Bressaola “Ravioli, Chestnut Ommegange Beer “Carbonade” PREPAIRED FOR TWO LIMOUSIN VEAL TERNDERLOIN “Talleyrand”, Calf’s Liver “Boudin” Salsify, Stuffed Pasta, Sauce Perigueux SCOTTISH GROUSE Concord Grapes, Einkorn Berries, Juniper Endive and Sauce “Wales Bull” Supplement - $16 ELYSIAN FIELDS FARM LAMB CHOP Black Garlic, Cauliflower,Mustard Greens Sauce “Pondicherry”
Four Course Prix Fixe $ 181 Optional Wine Pairings Available $125