APPETIZERS FLET * Key Lime Marinated Long Island Fluke Sea Urchin, Fennel Confit, Sea Buckthorn Coulis Anise Hyssop Salad, White Sturgeon Caviar NAVET Salt Crust Baked Turnip Sweet Potato Coulis, Swiss Chard With “Desert Broom” Pine Nuts, Dotted Smartweed, Apple Cider Agar ORMEAUX * Kona Abalone “a la Plancha” Satur Farms Leeks, White Sturgeon Caviar Vodka Hollandaise, Salty Finger SERIOLE * Hamachi ‘‘Basquaise’’ Sweet Pepper Bavarois, Basil Oil, Arugula Salad White Sturgeon Caviar, Finger Lime ST JACQUES Slow Poached Maine Sea Scallops Parsley Vinaigrette, Purple Potatoes Sea Beans, Yuzu Marmelade POULARDE Four Story Hill Poularde and Foie Gras Mosaic Rutabaga, Kohlrabi, Birch Poached Asian Pear Burgundy Truffle Vinaigrette, Hazelnut Toast CAVIAR * Golden Ossetra 50g – Supplement $390 GRENOUILLE Florida Frog Legs-Mushroom Velouté Bacon Wrapped Legs, Honshimeji Mushroom Garlic Chips LOUP DE MER Oven Baked Sea Bass Cara Cara Orange, Castelfranco, Red Tardivo Castle Valley Red Grits and Bottarga MÉROU Bluenose Grouper Saffron-Mussel “Bourride”, Cauliflower Tempura Pickled Batis, Red Ribbon Sorrel FOIE GRAS Vodka Flambéed Hudson Valley Foie Gras Pennsylvania Quince, Membrillo Paste Birch Syrup, Purple Shiso HOMARD Maine Lobster ‘‘à la Plancha’’ With Mélilot Butternut Squash, Barberries, Wasabi Salad Sauce Américaine PIED DE COCHON Felicity Farms Stuffed Berkshire Pig Trotters Flageolet “Fricassée”, Black Trumpet Lemon Thyme Cream TRUFFE BLANCHE Alba White Truffle Creamy Risotto With Parmesan Or Grayson Agnolotti Supplement – Appetizer $130 / Main Course $210 MAIN COURSES TURBOT* Roasted Wild Atlantic Turbot Sunchoke Confit, Red Pearl Onion Salsify, “Sauce Meurette” LOTTE Cantimpalo Chorizo Wrapped Monkfish Tail Brussels Sprouts, New Jersey Chestnuts Caramelized Black Radish, “Colza” Oil LAPIN Duo of Rabbit “Chasseur” Mustard Crusted Loin, Quail Hill Farm Bintje Potatoes Braised Leg Stuffed Endive, Wild Mushroom Fricassée PERDRIX ROUGE * Roasted Red Leg Partridge with Fuyu Persimmons, Berkoukes, Crosnes, Yams Grated Foie Gras WAGYU* Imperial Wagyu Beef Tenderloin Porcini Sablé, “Saint-Florentin” Potatoes Red Kuri Squash, Bordelaise Sauce CERF ROUGE * Highland Farm Red Deer Pennsylvania Sumac, Kampot Pepper Black Mission Figs, Confit Fennel, Sauce “Joel Buchman”

APPETIZERS

FLET *
Key Lime Marinated Long Island Fluke
Sea Urchin, Fennel Confit, Sea Buckthorn Coulis
Anise Hyssop Salad, White Sturgeon Caviar

NAVET
Salt Crust Baked Turnip
Sweet Potato Coulis, Swiss Chard With “Desert Broom”
Pine Nuts, Dotted Smartweed, Apple Cider Agar

ORMEAUX *
Kona Abalone “a la Plancha”
Satur Farms Leeks, White Sturgeon Caviar
Vodka Hollandaise, Salty Finger

SERIOLE *
Hamachi ‘‘Basquaise’’
Sweet Pepper Bavarois, Basil Oil, Arugula Salad
White Sturgeon Caviar, Finger Lime

ST JACQUES
Slow Poached Maine Sea Scallops
Parsley Vinaigrette, Purple Potatoes
Sea Beans, Yuzu Marmelade

POULARDE
Four Story Hill Poularde and Foie Gras Mosaic
Rutabaga, Kohlrabi, Birch Poached Asian Pear
Burgundy Truffle Vinaigrette, Hazelnut Toast

CAVIAR *
Golden Ossetra
50g – Supplement $390

GRENOUILLE
Florida Frog Legs-Mushroom Velouté
Bacon Wrapped Legs, Honshimeji Mushroom
Garlic Chips

LOUP DE MER
Oven Baked Sea Bass
Cara Cara Orange, Castelfranco, Red Tardivo
Castle Valley Red Grits and Bottarga

MÉROU
Bluenose Grouper
Saffron-Mussel “Bourride”, Cauliflower Tempura
Pickled Batis, Red Ribbon Sorrel

FOIE GRAS
Vodka Flambéed Hudson Valley Foie Gras
Pennsylvania Quince, Membrillo Paste
Birch Syrup, Purple Shiso

HOMARD
Maine Lobster ‘‘à la Plancha’’ With Mélilot
Butternut Squash, Barberries, Wasabi Salad
Sauce Américaine

PIED DE COCHON
Felicity Farms Stuffed Berkshire Pig Trotters
Flageolet “Fricassée”, Black Trumpet
Lemon Thyme Cream

TRUFFE BLANCHE
Alba White Truffle
Creamy Risotto With Parmesan
Or
Grayson Agnolotti

Supplement – Appetizer $130 / Main Course $210

MAIN COURSES

TURBOT*
Roasted Wild Atlantic Turbot
Sunchoke Confit, Red Pearl Onion
Salsify, “Sauce Meurette”

LOTTE
Cantimpalo Chorizo Wrapped Monkfish Tail
Brussels Sprouts, New Jersey Chestnuts
Caramelized Black Radish, “Colza” Oil

LAPIN
Duo of Rabbit “Chasseur”
Mustard Crusted Loin, Quail Hill Farm Bintje Potatoes
Braised Leg Stuffed Endive, Wild Mushroom Fricassée

PERDRIX ROUGE *
Roasted Red Leg Partridge with Fuyu
Persimmons, Berkoukes, Crosnes, Yams
Grated Foie Gras

WAGYU*
Imperial Wagyu Beef Tenderloin
Porcini Sablé, “Saint-Florentin” Potatoes
Red Kuri Squash, Bordelaise Sauce

CERF ROUGE *
Highland Farm Red Deer
Pennsylvania Sumac, Kampot Pepper
Black Mission Figs, Confit Fennel, Sauce “Joel Buchman”