SCOTTISH PHEASANT Terrine with Foie Gras, Port Wine Poached Bartlet Pear Pickled Silver Berry, Buckwheat “Brioche Fuilletée” LONG ISLAND FLUKE Fukushu Kumquat Cured, Daikon Radish Tarragon Rice Flakes and Citrus Fern SQUASH White Truffle Butternut and Kabocha Squash Consommé Stuffed Chicken Wings, “Sot l’y laisse,” Amaranth leaves MAINE SEA SCALLOPS "À la Plancha" Black Sesame, Sunchokes, Crosnes Buckwheat, Aged Sherry Vinegar Emulsion A CELEBRATION OF WHITE TRUFFLE FROM ALBA Creamy Acquerello Rice Risotto
Supplement – Appetizer $160 For 6 Grams
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DUO OF HEERMANCE FARM RED BOURBON TURKEY “Ballotine,” Honeycrisp Apples, Braised Legs, Delicata Squash Creamy New Zealand Spinach,Giblet Stuffing, New Jersey Wild Cranberry, Sage Gravy ATLANTIC COD Montana Beluga Lentils, Red Wine Braised Cipollini Onions Little Neck Clams, Lomo Iberico, Sauce “Esaü” MONTAUK BLACK SEA BASS Oven Baked, Poached Leeks, Potato “Boulangère” Grape Must Mustard, “Beurre Marchand De Vin” LIMOUSIN VEAL Tournedos, Braised Cheeks, Savoy Cabbage “Farci” Persimmons “Sauce Poivre Rosé Three Course Prix Fixe $265 Optional wine pairing $185
QUINCE TART NORMANDY Pecan Frangipane, Spiced Cider Quince Ice Cream GÂTEAU BASQUE Honey Nut Squash, Paw Paw Jam Kombucha Ice Cream POIRE BELLE HÉLÈNE Chocolate Flourless Biscuit, Boliva Mousse Pear Confit, Madagascar Peppercorn PERUVIAN DARK CHOCOLATE Chocolate Chiffon, Andoa Crémeux, Confit Cranberry Ginger-Sage Ice Cream