CAVIAR THIRD german butterball espuma • hazelnut oil • lovage Nova Scotia Halibut celery root • hen of the woods • riesling-cockle sauce Wild American Sturgeon Caviar (half/full ounce) • supplement 45/90 The wild sturgeon eggs are mild and nutty, with a sweet-mineral flavor. It comes from the Spice Roasted Diver Scallops Scaphirhynchus Platorynchus. A few rivers yield America’s only legally caught Sturgeon kohlrabi • coco beans • chorizo emulsion

Siberian Osetra Caviar (half/full ounce) • supplement 75/150 Baked Dorade Royale Siberian Osetra is firm in texture, with a nice pop, creamy, buttery, and a lingering clean fennel seed-coriander broth • green tomato marmalade aftertaste. It comes from the Acipenser Baerii and is sustainably farm raised by Carelian Caviar, the first Scandinavian producer, in Varkaus, Finland Grilled Maine Lobster smoked potato • mint • shellfish-coconut emulsion

Kaluga Sturgeon Caviar (half/full ounce) • supplement 80/160 Roasted French Quail Kaluga Caviar mimics Beluga in size of egg, color and taste. It comes from the Acipenser toasted pecans • sweet potato • smoked parsley root Huso Dauricus and it is farm raised in Heilongjiang Province 7X Colorado Wagyu Beef Strip Loin salsify • butternut squash • hazelnut crumble (supplement 25) FIRST Berkshire Pork Tenderloin Compressed Hamachi* beer braised cheek • red cabbage • candied sunflower seeds black truffle • foie gras terrine • celery Long Island Crescent Duck Breast Langoustine Tartare* preserved porcini • turnip • green peppercorn jus flying fish roe • salty fingers • cauliflower-macadamia purée Australian Lamb Rack in Hay Stack (for two) Cured Hawaiian Striped Marlin* smoked breast • rutabaga • bacon braised cabbage wasabi leaf • finger lime • crystal lettuce (supplement 15/pp)

Foie Gras Terrine & Black Truffle Praline muscat gelée • seven grain toast ARTISANAL MATURED CHEESE SELECTION • 8 per piece

SECOND DESSERT

Sturgeon & Sauerkraut Tart Ambrosial • Mango Almond american caviar mousseline • applewood smoke sablé breton • lime-vanilla sorbet • mango con chile gelée

Yukon Potato-Rosemary Soup Harvest • Concord Herbs grilled blue shrimp • trout roe • trumpet royale mushrooms concord grape meringue • coconut gelée • herb sorbet

Gewürztraminer Poached Sullivan County Foie Gras Comfort • Caramel Pear chartreuse • pistachio • dried cranberries gingersnap tuile • caramel-pear crémeux • pear sorbet

Black Périgord Truffles Cooked in Mason Jar Decadent • Chocolate Caramel giant tarbais beans • sunchoke espuma mixed media crumble • chocolate mousse • caramel ice cream (supplement 35) Ethereal • Fig Olive Oil orange gelée • pain d’épices tuile • olive oil ice cream

TUSCAN WHITE TRUFFLES • supplement 65 Tuber Magnatum Pico Four Course Prix Fixe • Three Savory • One Dessert • 142 CHEF’S MENU CARTE BLANCHE • 215 *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness requires full participation of the table We are happy to provide information pertaining to allergies & intolerances upon request

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