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Salon

Tasting of Vegetables‏

Haas Avocado Sorbet "Ajo Blanco," lemon confit, green almonds & nasturtium capers

Pearl Barley & Chanterelle Mushroom Potage Creme Fraiche "Royale," Brioche Croutons & Celery Branch "Ribbons"

Pearl Barley & Chanterelle Mushroom "Potage" Creme Fraiche "Royale," Brioche Croutons & Celery Branch "Ribbons"

Red Wine Braised Heirloom Onions Arrow leaf Spinach, Broccolini, Cauliflower "Florettes," Meyer Lemon & Preserved Horseradish

"Artichaut Farci a La Nicoise" Cerignola Olives, Sun gold Tomatoes, Parsley Shoots & Sunchoke Puree

"Shirred" Squire Hill Farm's Hen Egg Brent wood Corn "Ragoût," Caramelized Okra, Garden Dill & Toasted Hoe Cake

Greenmarket Bean "Cassoulet" Genovese Basil "Dumplings," Vine‏ Ripe Tomatoes, Crispy Parmesan & Nyons Olive Oil Emulsion

"Cheesecake" Pipe Dreams’ "Buche" "Pate Brisee," Black Raspberries, Preserved Strawberries & Mache

Cowgirl Creamery's "Red Hawk" Caraway Scented "Spatzle," Pickled Heirloom Carrots, Savoy Cabbage Purée & Whole Grain Mustard

Gooseberry "Fool" Greek Yogurt "Panna Cotta," Elderflower "Cordial," Cornbread & Gooseberry Sorbet

Apricot Rice Pudding Poached Swiss Meringue w/ Apricot Pearls & Lemon-Black Pepper Ice Cream

Cherry Cola With potato chips

"Mignardises"

Chef's Tasting

"Oysters & Pearls" "Sabayon" of Pearl Tapioca w/ Island Creek Oysters & Sterling White Sturgeon Caviar

Tsar Imperial Osetra Caviar Pumpernickel "Tea Sandwich," Copper River Salmon "Gravlax" & "Picalilli" Options: Supplement (+75.00)

Salad of Green Market Cucumbers Greek Yogurt "Panna Cotta," Anson Mills’ Toasted Farro, Lucky Sorrel & Mint "Aigre-Doux"

"Torchon" of Elevages Perigord Moulard Duck Foie Gras Celery & Sweet Corn "Relish," Bing Cherries, Aged Balsamic Vinegar & Toasted Brioche Options: Supplement (+40.00)

Sauteed Fillet of Columbia River Sturgeon Hen Egg "Barbajuan," Caramelized Summer Squash, Golden Pea Shoots & Cerignola Olive Dressing

"Minestrone" Butter Poached Nova Scotia Lobster Hand-Cut "Rigatini," Cherry Tomato Raisins, Haricots Verts, "Parmigiano-Reggiano" & Extra Virgin Olive Oil Emulsion

Snake River Farms' Pork Jowl Pearl Onions, Paffenroth Farm’s‏ Dill Pollen, Ruby Red Beets & Whole Grain Mustard "Nuage"

Herb Roasted Elysian Fields Farm's Lamb Poached Candycots, Green Almonds, Fennel Bulb, Cauliflower Cream, Parsley Shoots & Nasturtium Caper Jus

"Tartare" of 100 Day Dry Aged American Wagyu Koshihikari Rice, Hakurei Turnips, Cilantro Shoots & Kanzuri "Aïoli" Options: Supplement (+50.00)

"Kinderhook Creek" Applewood Smoked Bacon, Hadley Orchards’ Medjool Dates, Jingle Bell Peppers & Sunchoke Puree

"Sake - Soda" Green Tea Ice Cream

"Gateau Marjolaine De Fernand Point" Glace Vanille-Chocolat

Strawberry Tea Mint "Genoise," Rooibos "Bavarois," Whipped Birch Syrup & Strawberry Sorbet

Mignardises

Salon

28.00 Salad of Green Market Cucumbers Greek Yogurt "Panna Cotta," Anson Mills’ Toasted Farro, Lucky Sorrel & Mint "Aigre-Doux"

30.00 Green Market Bean "Cassoulet" Genovese Basil "Dumplings," Vine Ripe Tomatoes, Crispy Parmesan & Nyons Olive Oil Emulsion

40.00 "Torchon" of Elevages Perigord Moulard Duck Foie Gras Celery & Sweet Corn "Relish," Bing Cherries, Aged Balsamic Vinegar & Toasted Brioche

125.00 Tsar Imperail Osetra Caviar Pumpernickel "Tea Sandwich," Copper River Salmon "Gravlax" & "Picalilli"

34.00 Sauteed Fillet of Atlantic Stripped Bass Hen Egg "Barbajuan," Caramelized Summer Squash, Golden Pea Shoots & Cerignola Olive Dressing

40.00 Minestrone Butter Poached Nova Scotia Lobster Hand-Cut "Rigatini," Cherry Tomato Raisins, Haricots Verts, "Parmigiano-Reggiano" & Extra Virgin Olive Oil Emulsion

36.00 Snake River Farms Pork Jowl Pearl Onions, Paffenroth Farm’s‏ Dill Pollen, Ruby Red Beets & Whole Grain Mustard "Nuage"

46.00 Herb Roasted Elysian Fields Farm's Lamb Poached Candycots, Green Almonds, Fennel Bulb, Cauliflower Cream, Parsley Shoots & Nasturtium Caper Jus

Menu for Per Se

Menu

Tasting of Vegetables‏

Chef's Tasting

Salon

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