CALVADOS FOIE GRAS TERRINE
Honeycrisp Apple, Walnuts, Trevisano,

"Brioche Feuillete"

LONG ISLAND FLUKE

Yuzu Cured, Lemon Omani, Watermelon Radish

Almond-Cucumber Emulsion, Wasabina Salad

FALL MUSHROOM CONSOMMÉ

Pheasant Dumpling, Layered Pasta, Enoki Tempura

Foie Gras-Cognac "Cappuccino"

WARM SEAFOOD FRICASSÉE

Eggplant, Sunflower, Iceplant Tempura

Sauce “Oursinade”

DOVER SOLE "BALLOTINE"

Leeks, "Coco de Paimpol"

Sauce Monterey

PENNSYLVANIA DUCK

Lambic Beer Braised, Taggiasca Olives

Fall Squash, Sauce Gastrique

PERSIMMON

Okinawan Black Sugar Crème Brûlée, Brown Rice Biscuit

Ginger, Crispy Crêpe

or

MEKONGA

Vietnamese Dark Chocolate, Coconut Milk Jam,

Caramelized Black Sugars

TENDER GREENS SALAD

Fourme d’Ambert, Roasted Celery Root, Candied Walnuts
Maple Syrup–Walnut Vinaigrette

CALIFORNIA BROCCOLI

Grapefruit, “Broccoli di Ciccio”

Citrus Fern

FALL MUSHROOM CONSOMMÉ

Layered Pasta, Enoki Tempura

Pioppini Mushroom, Tahoon Cress

"COCO DE PAIMPOL"

Gamtae Seaweed, Leeks

Seaweed Beuure Blanc

FALL SQUASH
Millefeuille Butternut Squash, Taggiasca Olives,

Red Mustard

NEW YORK CABBAGE

Conehead and Napa Cabbage, Rye Berry Croquette

"Sauce Pommery"

PERSIMMON

Okinawan Black Sugar Crème Brûlée, Brown Rice Biscuit

Ginger, Crispy Crêpe

 or

MEKONGA

Vietnamese Dark Chocolate, Coconut Milk Jam

Caramelized Black Sugar