CAVIAR THIRD

Siberian Sturgeon Caviar(15 g/30 g) • supplement 75/150 Baked Atlantic Turbot This malossol caviar is farm raised in Europe. Many years of research have produced an littleneck clams • heirloom beans • garlic confit elegant and sustainable caviar from the Acipenser Baerii Sturgeon. This caviar’s signature large pearl gives a nutty and rich flavor with delicate, grassy notes and a clean finish. Green-Walk Hatchery Trout on Cedar Plank scallion crema • rye cracker • champagne sauce Golden Osetra Caviar (15 g/30 g) • supplement 98/195 This caviar comes from the Acipenser Gueldenstaedtii, a Russian species prized for its large, firm grain of caviar with two-toned amber golden color. Sustainably raised in water from Roasted Maine Lobster mountain snow, it offers a creamy, buttery, nutty flavor with a delicate oceanic finish. saffron-fennel marmalade • strega • ginger emulsion (supplement 10/pp) 5J JAMÓN (30 g) • supplement 42 Charcoal Grilled California Squab Cinco Jotas is a jamón of true purebred patas negras from the Iberian Peninsula. fermented turnip • farce au paprika • natural jus Its quality has been upheld by generations since 1879 and is guaranteed by the government black label. Free range practices with a diet of acorns allows for the Heritage Pork Tenderloin introduction of healthy fats and gives an unrivaled texture and flavor. castle valley mill's polenta • black truffle coulis • sauce barigoule

Black Angus Beef Tenderloin FIRST roasted salsify • roquefort • red wine jus

Hamachi, Black Truffle & Foie Gras Mille-Feuille* Australian Lamb Rack in Hay Stack (for two) celery • grapes • truffle vinaigrette sweet potato • merguez • marinated endive (supplement 15/pp) Langoustine Tartare* flying fish roe • salty fingers • cauliflower-macadamia purée ARTISANAL MATURED CHEESE SELECTION • 8 per piece Citrus Cured Local Fluke* yuzu yogurt • wasabi • cucumber coulis DESSERT

Foie Gras Terrine & Marcona Almond Praline Ambrosial • Mango • Almond jackfruit pâte de fruit • mint • banana pain d'épices sablé breton • lime-vanilla sorbet • mango con chile gelée

Ethereal • Fig • Olive Oil SECOND fresh fig • passion fruit gelée • olive oil ice cream

Sturgeon & Sauerkraut Tart Harvest • Pear • Caramel caviar mousseline • applewood smoke pear tatin • cider sorbet • caramel crémeux

Seared Sullivan County Foie Gras Decadent • Chocolate • Caramel banyuls vinegar • smoked proscuitto • parsley root mixed media crumble • chocolate mousse • caramel ice cream

Leeks en Croûte (for two) Textural • Grape • Pistachio pork belly • french lentils • housemade goat's milk ricotta concord grape sorbet • pistachio ice cream • vanilla meringue Red Wine Risotto confit egg yolk • toasted walnuts • herbs de provence fondue FOUR COURSE PRIX FIXE Three Savory • One Dessert • 155 TUSCAN WHITE TRUFFLES Wine Pairing • 85 • 130 supplement 110 Our establishment prides itself in using exclusively the highest quality truffles. CARTE BLANCHE • CHEF’S TASTING MENU requires full participation of the table We will never use any kind of substitute, artificial or chemical composition such as truffle oil. Six Course • 195 Nine Course • 235

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. Wine Pairing • 105 • 155 Wine Pairing • 145 • 230