APPETIZERS
King Crab Salad Honeycrisp Apple, Kohlrabi, Sesame Tuile, Poppyseed Gelée
Duo of Hamachi Tartare with Hawaiian Hearts of Palm, Yuzu Kosho marinated with Confit Shiitake, Wasabi, Plankton Coulis, Ossetra Caviar
Flambéed Hudson Valley Foie Gras Locust Grove Farm Quince, Sumac Dusted Crêpes
Maine Sea Scallops "à la Plancha" Pomegranate, Cauliflower, Radicchio, Perilla Seeds
Partridge Consommé Savoy Cabbage, Tender Roots, Juniper Cream, Baked in Golden Puff Pastry
A CELEBRATION OF WHITE TRUFFLES FROM ALBA
"Le Montagnard" Agnolotti
or
Creamy Risotto with Parmesan
Supplement - Appetizer $90 / Main Course $145
MAIN COURSES
Flaked Cod Black Truffles, Braised Salsify, "Duchesse" Potatoes, Sauce Périgueux
Atlantic Turbot Crusted with Gingerbread and Benne Seed, Braised Endive, Barley, Apple Cider Vinegar Jus
Roasted Highland Farm Venison Wild Cranberry, Red Cabbage, Confit Yams, "Sauce Pilgrims"
Elysian Fields Roasted Lamp 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"
DESSERT
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
Chestnut Cream Tahitian Vanilla Sabayon, Preserved Morello Cherry Compote, Timiz Pepper Meringue
Cinnamon Tree Berry Meringue Pomegranate Chantilly, Blood Orange and Sumac Sorbet, Cranberry Confit
FIRST COURSE
Foie Gras * Foie Gras "Bonbon", Artichoke and Winter Black truffle
SECOND COURSE
Crab Peekytoe Crab Stuffed Cabbage, Ginger, Sauce Américaine
THIRD COURSE
Truffe Blanche Hermace Farm Egg Yolk Ravioli, Beurre Noisette, Porcini Coulis, Alba White Truffle
FOURTH COURSE
Sole Slow Baked Dover Sole, Fennel, Osserta Cavier, Sauce Bourride FIFTH COURSE
Pintade * Roasted Guinea Hen, Winter Black Truffle, Potato Fondante, Endive, Périgueux Sauce
Châtaigne Chesnut Mousse, Citrus Marmalade, Fromage Blanc Biscuit
Petits Fours, Madeleines et Chocolats * Consuming Raw or Undercooked Meats, Poultry, Seafood, Shellfish or Eggs May Increase your Risk of Foodborne Illness