Prix Fixe: Seventy Dollars

First Course

Soup of cépes, chestnuts and winter black truffles with celery root purèe;
seared sea scallops

All-spice scented Hudson Valley foie gras with a pineapple rosemary spiced cake;
hibiscus tea and blackberry (add $10)

Poached white asparagus salad with shaved fennel and apple;
walnut oil and Appleby's Cheshire

Baked Taylor Bay scallops with potato brandade
black trumpet mushrooms and uni butter

Sautéed veal sweetbreads with cranberry wild rice,
pickled strawberries and choucroute

Steamed Maine lobster in kaffir lime leaves and lemon grass with
tiger shrimp potstickers, bok choy, and hot and sour soup

Baked wellfleet oysters in Meyer lemon and salsify custard with
French butter pears; American caviar

Chili scented grilled frogs' legs with rémoulade and Bleu de Basque

Main Course

Pot-roasted Stone Church farm chicken in lemon, caper and herbs
with cauliflower gratin; sweet potato gnocchi

Braised beef short ribs and poached tenderloin with celery root and parsley salad;
bone marrow butter

Baked striped bass with mussels and crab tamale;
coconut almond garam masala sauce

Pan seared Tasmanian salmon with pink grapefruit and ginger vinaigrette:
fresh hearts of palm and little neck clams

Grilled venison and caraway quince bread pudding with bittersweet chocolate sauce;
escargot

Almond flour dusted skate wing with pappardelle Portuguese;
eggplant caviar

Grilled Spring Vermont lamb in Moroccan pot au feu with fingerling potatoes, almonds and cucumber; harissa

Roasted Muscovy duck in clemintine, star anise and chocolate;
foie gras crouton and baby bok choy

Cheese Tray and Side Sishes

Offered à la carte