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Menu
Dinner 3
Dinner
Four-course prix-fixe, $158; Wine pairings available, $82 or $142
First Course
Duo of Hamachi, Tartare with Hawaiian Hearts of Palm, Yuzu Kosho, Marinated with Confit Shiitake, Wasabi, Plankton Coulis, Ossetra Caviar
Saint Jacques
Maine Sea Scallops "à la Plancha" Pomegranate, Cauliflower, Radicchio, Perilla Seeds
Langoustine
Basil-Zucchini Stuffed Langoustine, Pickled Honshimeji Mushroom, Yuzu-Lettuce Coulis
Caviar
Golden Ossetra, 50g - Supplement $390
Flageolet
Flageolet Beans and Artichoke Velouté, Maine Lobster, Lemon Thyme Cream, Black Garlic, Confit Carrots
Maquereau
Tasting of Portuguese White Horse Mackerel, Avocado-Jalapeño Coulis, Lemon Balm Salad, Sea Urchin Vinaigrette
Foie Gras
Duck Foie Gras Terrine, Sicilian Pistachio, Plums, Chrysanthemum Salad
Second Course
Légume D'été
Summer Vegetable Fricassée, Young Potatoes, Sungold Tomato Vinaigrette, Confit Carrot, Black Garlic, Zucchini, Savory Butter
Thon
Seared Bluefin Tuna with Lomo Ibérico, Organic Tofu "Quiche", Confit Peppers, Pickled Sweet Cicely
Foie Gras
Mahia Flambéed Hudson Valley Foie Gras, Black Mission Figs, Marcona Almonds, Sumac and Red Ribbon Sorrel
Espadon
Grilled Swordfish with Summer Squash, Shallot Marmalade, Thai Basil, "Sauce Sottha Kuhnn"
Ris De Veau
Roasted Veal Sweetbreads, Mushroom Purée with Buckwheat, Hon Shimeji, Spinach, "Sauce à l' Echalote"
Rouget
Grilled Atlantic Red Mullet "En Escabèche'' Hawaiian Hearts of Palm, Tomato Beignets and Purslane Salad
Third Course
Saumon
Cedar Wood Wrapped King Salmon, Tellicherry Pepper, Braising Greens, Lacinato Kale and Wild Rice, "Vadouvan Emulsion"
Wagyu
Scharbauer Ranch Beef Strip Loin, "Fricadelle" Savoy Cabbage, Rye Berries, Brussels Sprouts, Sauce "Flamande"
Pigeon
Wood Fired Pennsylvania Squab Breast, Wild Rose Marmalade, Radishes Oca Roots and Yellow Chicory
Lotte
Monkfish "à la Girondine", Stir-Fried Chanterelles Cordyceps, Gallant Soldier, Pickled Cattail "Sauce Bordelaise"
Lapin
Duo of Pennsylvania Rabbit Roasted Saddle with Rosemary Confit Potato Braised Legs - Turnip "Petits Farcis" Zucchini "Roulade"
Cochon De Lait
Gaspor Farm Suckling Pig with Mélilot, Ginger-Carrot "Croquettes", Daylilly Buds "Sauce Robert"
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