Chefs: Robbie Nowlin & Joe Gallero
- Butter Poached Pacific Oyster “Pearl”, Fried Mantel, Ossetra Caviar, Chive
- #1 Ahi Tuna “Tartare”, Kecap Scallion Salad, Crispy Garlic Chips, Sauce Gribiche
- P.E.I. Mussels, Spanish Chorizo Baguette
- Whole Roasted Hudson Valley Foie Gras, Citrus Marmalade, Bitter Chocolate, Toasted Brioche
- “Pork and Beans” Potato Chip Crusted Pork Belly, “Baked Beans”, Dijon Mustard
- Local Rabbit Roulade, Glazed Cippolini Onions, Baby Carrots, White Asparaagus
- Grilled Wagyu Strip Loin, Brussels Sprouts, Baby Beets, Pickled Eggplant, Horseradish Crème Fraîche
- Chocolate Tart, Almond Praline, Salted Caramel, Chantilly
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- A whole goose liver before roasting.
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- Butter Poached Pacific Oyster “Pearl”, Fried Mantel, Ossetra Caviar, Chive
-
- #1 Ahi Tuna “Tartare”, Kecap Scallion Salad, Crispy Garlic Chips, Sauce Gribiche
-
- P.E.I. Mussels, Spanish Chorizo Baguette
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- Roasted Foie Gras
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- Whole Roasted Hudson Valley Foie Gras, Citrus Marmalade, Bitter Chocolate
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- “Pork and Beans” Potato Chip Crusted Pork Belly, “Baked Beans”, Dijon Mustard
-
- Local Rabbit Roulade, Glazed Cippolini Onions, Baby Carrots, White Asparaagus
-
- Grilled Wagyu Strip Loin, Brussels Sprouts, Baby Beets, Pickled Eggplant, Horseradish Crème Fraîche
-
- Chocolate Tart, Almond Praline, Salted Caramel, Chantilly
