tasting of vegetables

Chilled Chickpea Soup eggplant and sultana relish with garden mint mousse
Slow Baked Heirloom Beets green onion "bâtons," navel orange segments, bulls blood greens and red beet essence
Herb Roasted "ronde de nice" Squash ratatouille, san marzano tomato marmalade and sauce pistou
Caramelized Heart of Escarole castelvetrano olives, spring garlic, pole beans, oregano and "trappitu olio extra vergine di oliva"
Steak and Eggs sunny-side up squire hill farm's araucana hen egg, hen-of-the-woods mushroom, russet potato röesti, watercress leaves and "steak sauce"
Carnaroli Risotto Biologico split english peas, castelmagno cheese and shaved summer truffles
Haystack Mountain Red Cloud grilled apricot, fennel bulb, candied pine nuts, anise-hyssop and fennel-infused olive oil
Gorgonzola Cremificato rosemary focaccia, radicchio tardivo and "balsamico al ginepro"
Charentais Melon Sorbet yogurt pound cake, almond "croustillant" and compressed honeydew melon
Parfum D'orient green tea "madeleine," poached rainier cherries, vanilla "caviar" and orange blossom "nuage" with brooks cherry ice cream

chef's tasting menu

Oysters and Pearls "sabayon" of pearl tapioca with island creek oysters and sterling white sturgeon caviar
Chilled "velouté" of English Peas french white asparagus, split english peas and pea tendrils with black winter truffle mousse
Sautéed Hudson Valley Moulard Duck Foie Gras compressed strawberries, graham cracker crumbs, yogurt "mignonette" and mizuna leaves with balsamic-duck jus				30 suppl.
Crispy Skin Fillet of Barramundi russet potato "parisienne," romano beans, "haricots verts" and petite lettuces with "sauce gribiche"
Butter Poached Nova Scotia Lobster hop shoots, morel mushrooms and pickled ramps with "jus des cèpes au crête de coq"
All Day Braised Berkshire Pork Belly anson mills' white polenta cake, red wine poached granny smith apple, garden mâche and pork sauce
Marcho Farm's "cervelle de veau" "fricassée" of herb spätzle, brooks cherries, tokyo turnips and sicilian pistachios with "sauce périgourdine"
Elysian Fields Farm's "carré d' Agneau Rôti Entier "poitrine braisée," hand rolled garganelli, niçoise olive petals oven roasted cherry tomatoes and early summer squash with pimenton-scented lamb jus
Burrata globe and violet artichokes, shaved summer truffle and frisée lettuce with armando manni "per mio figlio" extra virgin olive oil 2005
Wild Blackberry Sorbet cornmeal "financier," pine nut "sablé," boysenberry jam and thyme foam
Tentation Au chocolat, Noisette et Lait milk chocolate "crémeux" and hazelnut "streusel" with condensed milk sorbet, "pain au lait" sauce and sweetened salty hazelnuts
"Mignardises"

Prix Fixe $275, Service Included