View our seven-course tasting menu here.
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ROYAL OSSETRA CAVIAR 50g Supplement $385
GOLDEN IMPERIAL OSSETRA CAVIAR 50g Supplement $485
MAINE SEA SCALLOPS "CARPACCIO" Spinach, Gala Apple, Hibiscus Leaf Walnut-Apple Cider Sauce $56 UPSTATE NEW YORK FOIE GRAS TERRINE Long Island Beach Plum, Pickled Japanese Knotweed Pluot, Marsala Wine,“Brioche Feuilletée” $62
SUMMER TENDER GREENS Cherry Tomatoes, Creamy Goat Cheese Anise Hyssop, Alyssum $44 HOKKAIDO HAMACHI Vodka Cured, Red Beet Chutney, Huckleberry Wasabi Crème Fraîche, Wasabina $46 FENNEL AND LEMON "VICHYSSOISE" Anchovy-Stuffed Baby Squid Burrata, Bronze Fennel $48
HAWAIIAN KONA ABALONE Kataifi Crusted, Za'atar, Eggplant, Garbanzo Tahini Emulsion, Black Sesame $52
CASTROVILLE ARTICHOKE Basil Paccheri Pasta, “Cinco Jotas” Iberico Ham “Jus Barigoule” $48 MONTAUK BLACK SEA BASS Oregon Matsutake, Celery, “Blanc de Blancs” Champagne – Lemon Thyme Sauce $60
MONTAUK GOLDEN TILEFISH Baked with Nori Seaweed, Leeks, Ossetra Caviar “Sauce Mousseline” $62 ATLANTIC SEAFOOD FRICASSÉE Monterey Seaweed, Wild Rice, Enoki Mushrooms Sauce “D'Algues - Miso Acidulée $54
NORTH CAROLINA SWORDFISH Grilled, Iowa Yellow Corn, Lamb Quarter “Subric” Port Reduction, Cured Green Pepper Sauce $64
UPSTATE NEW YORK FOIE GRAS Gin Flambéed, Samascott Orchard Blueberry Brioche “Pain Perdue”, Almond Purée Tétragone Salad $66 Prix Fixe Supplement - $18
ALASKAN WILD KING SALMON Black Mission Figs, Braised Japanese Daikon, Shiso Perilla Seeds, Sauce Syrah Prepared for Two Only $115 ELYSIAN FIELDS FARM LAMB CHOP Black Garlic, Vadouvan, Butternut Squash Kabocha Squash, Braised Neck “Zucca” Pasta Sage-Lamb Jus $68
LANCASTER COUNTY SASSO CHICKEN BREAST "FARCI" Braising Greens, Cauliflower, Cipollini Onion Birch Syrup-Juniper Jus $64
SCHARBAUER RANCH BEEF STRIPLOIN Wild Mushroom Fricassée, Pomme Dauphine Bone Marrow-Shallot Marmalade Sauce Chasseur Prix Fixe Supplement - $12
IBERIAN PORK CHOP Wild Rose, Confit Red Beet, Potato “Fondante” Green Cabbage “Farci”, Pink Peppercorn Warm Beet Vinaigrette $74 LEHIGH VALLEY DUCK* Red Wine Braised Breast, Leg “En Civet”, Blackberry Wilted Radicchio, Sweet Potato “Parmentier” Oat-Sarawak Pepper Coulis $68
Four Course Prix Fixe $188 Optional Wine Pairings Available $125 or $195
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