Per Se

"OYSTERS AND PEARLS"
"Sabayon" of Pearl Tapioca with Isalnd Creek Oysters
and Russian Sevruga Caviar
.

SALAD OF CARMALIZED HEARTS OF ROMAINE
Heirloom Radishes "Cuits et Crus," Garden Mache
and Black Winter Truffle Vinaigrette
or
"TERRINE" OF HUDSON VALLEY MOULARD DUCK "FOIE GRAS"
Bartlett Pear Marmalade, Frisee Lettuce, Crystallized Pear "Chip,"
Balsamic Glaze and Toasted "Brioche"
(30.00 supplement)
.

CRISPY SKIN FILET OF BARAMUNDI
Piquillo Peppers, "Chorizo Iberico," "Confit" of Fennel Bulb,
Cilantro Shoots and Chorizo Emulsion
.

"MINESTRONE"
Sweet Butter Poached Nova scotia Lobster
Fall Pole Beans, Sauteed Squash, Hand Rolled "Cavatelli"
and Lobster "Consomme"
.

"AIGUILLETTE" OF LIBERTY VALLEY PEKIN DUCK BREAST
Granny Smith Apple "Parisienne," Honey Crisp Apple "Coulis,"
Wilted Arugula and Duck "Jus"
.

SNAKE RIVER FARM'S "CALOTTE DE BOEUF GRILLEE"
"rissolee" of Red Thumb Potatoes, Golden Chanterelle Mushrooms,
Young Brussels Sprouts, "Puree de Girolles"
and " Sauce Bordelaise"
.

"TOMME DE LA CHATAIGNAIRIE"
Ficklin Port Poached Fig, Spiced Shortbread, "Petite" Sorrel
and Cassia-Port "Gastrique"
.

PINEAPPLE SORBET
Hibiscus "Foam," Pineapple Reduction
and "Compressed" Pineapple
.

CHOCOLATE "S'MORES"
Graham Cracker "Crunch" with Chocolate "Cremeux,"
Valrhona "Hot Chocolate," Creamy Fluff
and Toasted Marshmallow
.

"MIGNARDISES"

210.00