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398
Amuse Bouche
sea urchin, yuzu and serrano pepper
crispy trout sushi, chipotle and tamari
jasper hill cheddar fritter and black truffle
Egg Toast
caviar and herbs
Amberjack
calvados gelée, fall orchards and tarragon
Yellowfin Tuna
silk chili, opal basil and fennel ponzu
Chanterelle Mushroom
nishiki rice, kalamata olives and gai lan
Potato Pierogi
marjarom, beet reduction and garlic butter
Black Bass
mizuna, culantro and sunchoke broth
Maine Lobster
celeriac, smoked miso and parsley
Hudson Valley Foie Gras
chestnuts, brandy and ruby red port
Spiced Duck Breast
savory, florentino cauliflower and sour orange infusion
Concord Grape
pistachio financier, crispy meringue
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