CHICORY SALAD "Saint-Félicien" Cheese, Bartlett and Seckel Pear Peppered Shortcrust MORRO BAY OYSTER Baked, Arugula, Charred Broccolini Chutney Pork "Crépinette", Lemon Gremolata MAINE SEA SCALLOPS "Carpaccio", Gala Apple, Spinach, Walnut - Cider Hibiscus Leaves FALL SQUASH "VELOUTÉ" Mélilot Scented, Maine Lobster, Barberries - Coral Emulsion
-- A CELEBRATION OF WHITE TRUFFLE FROM ALBA Chestnut Castle Valley Mill Whole Wheat Flour Pasta Brillat-Savarin and Parmigiano-Reggiano Emulsion Or 7-year Dry-Aged Creamy Acquerello Rice Risotto
Supplement – Appetizer $140 For 6 Grams
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HEERMANCE FARM HERITAGE ORGANIC TURKEY “Ballotine”, New Jersey Wild Cranberry, Sweet Potato "Pomme Anna" Orange Braised Leg stuffed Trevisano "Roulade", Pecan Traditional Stuffing, Salsify, Sage Gravy MONTAUK GOLDEN TILEFISH Baked with Nori Seaweed, Leeks, Ossetra Caviar “Sauce Mousseline” AMERICAN RED SNAPPER Sweet Peppers, Coco de Paimpol Sauce “Aigre Douce” HIGHLAND FARMS VENISON Chestnut Crusted, Parsley Root, Black Trumpet - Spaetzle Mustard Greens, Sauce "Grand Veneur"
CANDY ROASTER SQUASH MILLE FEUILLE Goat's Milk Cheesecake, Confit Squash, Cranberry Gelée QUINCE & APPLE TATIN Brown Butter Sablé Breton, Apple Brandy Chantilly CARAMEL PECAN TART Venezuelan Dark Chocolate, Praliné Pecan Shortbread PAIN D'ÉPICES PARFAIT GLACÉ Puff Wheat Ice Cream, Concord Grape Sorbet, Mace Meringue Chantilly, Gingerbread Biscuit
Three Course Prix Fixe $295 Optional wine pairing $215