Easter Sunday Three Course Prix-Fixe , $225 per person Optional wine pairing, $115
----------------------- Executive Chef – Eddy Leroux Chef de Cuisine – Josh Capone Executive Pastry Chef – Shaun Velez
SAMPLE MENU SUBJECT TO CHANGE
TO START
ROYAL OSSETRA CAVIAR 50 Grams - Supplement $385
- APPETIZERS
UPSTATE NEW YORK FOIR GRAS TERRINE Strawberries, Wild Rose Marmalade, Amaranth, "Brioche Feuilletée" NEW ORLEANS FROG LEGS Cinco Jotas Iberico, Tarbais Beans, Minari Parsely "Sauce Financier" SPRING TENDER GREEN SALAD Asparagus, Nagami Kumquat, Burrata Vandouvan "Tuile" CALIFORNIA SPOT PRAWN "SASHIMI" Hawaiian Heart of Palm, Atulfo Mango, Calamansi Purple Shiso
- ENTRÉE
ATLANTIC CODFISH Sesame Leaf Wrapped, Celtuce, Castelvetrano Olives, Couscous Cured Cod Roe Chutney, Basque "Pil Pil" Sauce YELLOW FIN TUNA 5 Pepper Seared, Carrot Fricassée, Yukon Potatoes Briouats, "Sauce Matelote" PENNSYLVANIA GUINEA HEN Red Onion "Farci", Leg "Vol au Vent", Easter Egg Radish Chilean Muscat Grape, Grapa-Monk's Pepper Jus ELYSIAN FIELDS FARM LAMB Black Garlic, Marcona Almonds, Green Asparagus Asiago Foam, and Lemon Coulis -
DESSERT
MILLEFEULLE Jasmin Crème Légère, Strawberry Confiture Honeycomb VACHERIN Herb Sorbet, Burrata Ice Cream Timur Peppercorn, Sorrel CROISSANT Rhubarb Pastry Cream, Sauternes Ice Cream FLEUR DE CAO Dark Chocolate Tart, Black Out Cake Buttermilk Sherbet