PENNSYLVANIA DUCK "GALANTINE"
Foie Gras, Michigan Cherry, Pistachio
Daikon, Brioche Feuilleté

ATLANTIC RED MULLET

“Escabeche-Style”, Anise Hyssop, Green Tomato Beignet

Aged Banyuls Vinegar Emulsion

CASTROVILLE ARTICHOKE “QUADRO RAVIOLIS”
Basil, Sunflower, “Barigoule” Consommé
Parmesan Tuile

WARM SEAFOOD FRICASSÉE

Eggplant, Sunflower, Iceplant Tempura

Sauce “Oursinade”

MONTAUK BLACK BASS

Baked, Fennel, Einkorn Berries

Lemon Omani, “Sauce Oseille”

SCHARBAUER RANCH WAGYU BEEF STRIPLOIN*

Binchotan Charred, Crepe “Florentine”, Baby White Turnip

Black Garlic Bordelaise Sauce

WILD BLUEBERRY

Citrus Cheesecake, Herb Biscuit,

Verbena Berry Feuille de Brick

or

ALTAPAZ

Chocolate Île Flottante, Raisin Nougat

Gavotte, Crème Anglaise

TENDER GREENS SALAD

Cucumber, Manouri-Grecque Yoghurt Emulsion

Caraway "Tulle"

CALIFORNIA PEACH

Sweet Gem Lettuce, Lemon Verbena

Alyssum, Spruce Tips

CASTROVILLE ARTICHOKE
“Quadros Raviolis”, Barigoule
Parmesan Tuile  

"COCO DE PAIMPOL"

Gamtae Seaweed, Leeks

Seaweed Beuure Blanc

UPSTATE NEW YORK FENNEL
Einkorn Berries, Lemon Omani
“Sauce Oseille”

CREPE "FLORENTINE"
Braised Baby Spinach, Baby White Turnip
Black Garlic

OISHII STRAWBERRY

Pine Needle Crème Légère, Strawberry Confiture

Caramelized Arlette

or

ALTAPAZ

Chocolate Île Flottante, Raisin Nougat

Gavotte, Crème Anglaise