Monday, February 14th, 2022 Dinner: 4pm-10pm Prix-Fixe $395 Per person Optional Wine Pairing $195 ----------------------- Executive Chef – Eddy Leroux Chef de Cuisine – Joshua Capone Pastry Chef – Shaun Velez
FIRST COURSE
UPSTATE NEW YORK FOIE GRAS TERRINE, LYCHEE AND WILD ROSES MARMALADE RED AMARANTH, PARSLEY ROOT, BRIOCHE “FEUILLETEE’’
or
MAINE LOBSTER “CHAUD-FROID’’ SALAD, PINK GRAPEFRUIT ASPARAGUS, BASIL EMULSION -
MIDDLE COURSE
MONTAUK BLACK SEA BASS SUPREME OSSETRA CAVIAR, ARTICHOKE GARBANZO BEANS, LEMON-EUCALYPTUS SAUCE
CAPE COD DIVER SEA SCALLOPS SLOW COOKED, FORAGED SEAWEED, SUPREME OSSETRA CAVIAR FINGERLING POTATO, WATERCRESS EMULSION
-
ENTRÉE
HIGH PLAINS NORTH AMERICAN BISON CRUSTED IN BLACK TRUFFLE, WINTER ROOT VEGETABLES BRUSSELS SPROUT AND “SAUCE PRESSEE DE TRUFFE NOIRE”
PENNSYLVANIA DUCK RED WINE MARINATED, BLACK TRUFFLE, HAZELNUTS SALSIFY, GNOCCHI PARISIENNE, JUS "LIE AU SANG"
DESSERT
ETROG LEMON "HEART" BISCUIT MADELEINE, CITRON CREAM, MERINGUE
MEXIQUE CHOCOLATE "HEART" PRICKLY PEAR, CHILI TREADS
AND
ST. HONORE FOR TWO VANILLA FINGER LIME CREAM, CONFIT RASPBERRY