Per Se in New York | Thomas Keller | Dinner and Lunch menu

Dinner and Lunch menus

Menu – Sunday March 16, 2008

Lunch

______________________________

Chef's Tasting Menu

"OYSTERS AND PEARLS"
"Sabayon" of Pearl Tapioca with Island Creek Oysters
and Sterling White Sturgeon Caviar

VELOUTÉ OF CELERY ROOT
Forest Celery Branch, Red Wine Braised Salsify
and Celery Leaves

"TERRINE" HUDSON VALLEY MOULARD DUCK FOIE GRAS
Pistachio Butter, Celery Branch, White Wine Poached Prune, Candied Pistachios,
Garden Mâche and Balsamic Glaze with Toasted Brioche
(30.00 supplement)

"LOUP DE MER CUIT A L'HUILE D'OLIVE"
Hawaiian Hearts of Peach Palm, Compressed English Cucumber,
and Confit of Meiwa Kumquats with Dill "Ravigote"

BUTTER POACHED NOVA SCOTIA LOBSTER
Rose Finn Potatoes, Hobbs Shore's Bacon "Lardons," Grilled Scallions,
and Crispy Bacon Chip with Whole Grain Mustard Emulsion

HERB ROASTED CAVENDISH FARM'S "POITRINE DE CAILLE"
"Jambonnette," Violet Artichokes and Frisée Lettuce
with "Sauce Gribiche"

ELYSIAN FIELDS FARM'S "CARRÉ D'AGNEAU RÔTI ENTIER"
Cauliflower "Cous Cous," Black Trumpet Mushrooms, Sultana Relish
and Madras Curry-Infused Oil with Lamb Jus

"MALVAROSA"
Pickled Holland Eggplant, Yellow Wax Beans
and "Roquette" with Niçoise Olive Tapenade

"SHIRLEY TEMPLE"
Ginger Sherbet
Grenadine "Confetti," Michigan Sour Cherry "Bread Pudding"
and Tonic Water Foam

"CARAÏBE"
"Caraïbe" Meringue Mousse, Caramel "Crémeux," Devil's Food Cake,
Braised Pineapple and Cashew Ice Cream

"CLAFOUTIS"
Almond Milk Emulsion, Rhubarb, Puff Pastry "Arlette"
and Diane St. Claire's Buttermilk Sherbet

"MIGNARDISES"

PRIX FIXE 275.00
SERVICE INCLUDED

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Luncheon Menu

BUCKWHEAT "BLINIS"
"Pickled Heirloom Beets, Kendall Farm's "Crème Fraîche,"
Preserved Horseradish with Bulls Blood Greens
and Sterling White Sturgeon Caviar

JAPANESE SARDINES "EN ESCABÈCHE"
Violet Artichokes, Piquillo Peppers, Picholine Olives,
Meyer Lemon "Suprêmes" and Parsley Shoots
with Marqués de Valdueza Extra Virgin Olive Oil

RED WINE BRAISED OXTAIL RAVIOLI
"Moëlle Pochée," Tokyo Turnips, Young Leeks,
Sweet Carrots and Garden Chervil
with Bordelaise Consommé

PAN ROASTED MAINE SEA SCALLOP
Holland White Asparagus and California Rhubarb
with Black Winter Truffle Emulsion

"BLANQUETTE DE VEAU"
Marcho Farm's Nature Fed Veal "Cuit Sous Vide"
Crispy "Ris de Veau," Hen of-the-Woods Mushroom, Young Brussels Sprouts,
Caramelized Cipollini Onion and "Sauce Blanquette"

"MONT BLANC"
Chestnut "Dacquoise," Whiskey-Scented Chocolate Ganache, Cocoa "Sablé"
Tellicherry Pepper Shortbread, Garden Mâche
and Vanilla "Icing" with Chestnut Ice Cream

"MIGNARDISES"

PRIX FIXE 175.00
SERVICE INCLUDED

______________________________

Tasting of Vegetables

SUNCHOKE "VELOUTÉ"
Caramelized Sunchokes, Blood Orange "Suprêmes"
and Petite Sorrel

ASIAN PEAR "CANNELLONI"
Liquid-Scented Kendall Farm's Crème Fraîche, Slow Baked Forono Beet,
Young Fennel and Crystallized Beet Chip with Red Beet Essence

SALAD OF GLOBE ARTICHOKE "EN BARIGOULE"
"Haricots Verts," Sweet Peppers, Niçoise Olives, Arugula
and Espelette Pepper Melba with "Sauce Rouille"

SOFT POACHED SQUIRE HILL FARM'S ARAUCANA HEN EGG
Green Asparagus, "Croûtons de Pain de Campagne"
and Field Mizuna with Italian Caper Vinaigrette

WHITE MAITAKE MUSHROOMS "CUITS ET CRUS"
Braised Radishes, Pea Tendrils and Togarashi Salt
with Sekigahara Tamari

MASCARPONE-ENRICHED YUKON GOLD POTATO AGNOLOTTI
Butternut Squash, Sage Leaves, Cavolo Nero, Amaretto Biscotti
and Villa Mille Rose Extra Virgin Olive Oil Emulsion

ANCIENT HERITAGE DAIRY'S "ADELLE"
Yukon Gold Potato "Fondant," "Espelette" Pepper "Melba"
"Haricots Verts" and Red Pepper Essence

"ROQUEFORT LE VIEUX BERGER"
"Pruneau d'Agen," Walnut Shortbread
and Romaine Lettuce Spears
with "Sauce Laitue"

BANANA SORBET
Vanilla Rice Pudding, Golden Raisin Coulis
and Toasted Almond "Croustillant"

"GÂTEAU AUX CRÊPES"
Tonka Bean "Diplomate," Pink Lady Apple Tuile
and Fuji Apple Segments with Fromage Blanc Ice Cream

"MIGNARDISES"

PRIX FIXE 275.00
SERVICE INCLUDED

Menu – Sunday February 11, 2007

Dinner

______________________________

Chef's Tasting Menu

"OYSTERS AND PEARLS"
"Sabayon" of Pearl Tapioca with Island Creek Oysters
and Sterling White Sturgeon Caviar

SALAD OF GRILLED ABALONE MUSHROOMS
Forest Mushrooms "à la Grecque," Cauliflower "Florettes" and Sweet Carrots
with "Petite" Parsley

"TERRINE" HUDSON VALLEY MOULARD DUCK "FOIE GRAS"
Washington State Rhubarb, Celery Branch, Sicilian Pistachios, Cutting Celery
and Riesling "Gelée" with Toasted "Brioche"
(30.00 supplement)

CRISPY SKIN FILLET OF "LOUP DE MER"
Winter Citrus "Suprêmes," Glazed Sunchokes, Niçoise Olive "Petals"
and "Purée de Topinambours"

"MINESTRONE"
Butter Poached Nova Scotia Lobster
"Haricots Verts et Jaunes," Tepary Beans, "Conchiglie," Young Basil
"Confit" of Tomatoes and Lobster "Consommé"

SAUTÉED BREAST OF CAVENDISH FARMS QUAIL
"Jambonnette en Crépinette," Anson Mills Golden Polenta,
Sunny Side-Up Quail Egg, "Roquette" Salad
and Serrano Ham Vinaigrette

ELYSIAN FIELDS FARM'S "SELLE D'AGNEAU"
"Poitrine Braisée," Italian Eggplant, Caramelized Fennel Bulb,
Red Pepper Essence and Lamb "Jus"

PAN ROASTED SIRLOIN OF JAPANESE "WAGYU"
"Pain Perdu à la Moëlle," Japanese Leeks, Braised Radishes
and "Sauce Japonaise"
(100.00 supplement)

"SALERS DU BURON"
White Wine Poached Granny Smith Apple "Parisienne," Gala Apple "Purree,"
Tellicherry Pepper Shortbread, Garden Mâche
and Cider "Mignonnette"

GUAVA SORBET
"Crème de Yaourt Frais," Black Licorice "Dust"
and Pomegranate "Nuage"

"CAFÉ LIÉGEOIS"
Chocolate Brownie, Milk Chocolate "Ganache,"
Coffee Cream, Candied Walnut "Crunch"
and per se Coffee Ice Cream

"MIGNARDISES"

PRIX FIXE 250.00
SERVICE INCLUDED

______________________________

Tasting of Vegetables

"VELOUTÉ DE CÉLERI- RAVE"
Celery Branch, Black Winter Truffles and Cutting Celery

SALAD OF CARAMELIZED FENNEL BULB
White Wine Poached Quince, Fennel-Infused Extra Virgin Olive Oil,
"Roquette" and Juniper-Balsamic Glaze

"ARTICHAUTS EN VIERGE"
Globe Artichokes, Sunchokes, Crosnes, Meyer Lemon "Suprêmes"
"Castelvetrano" Olives and "Trappitu Olio Extra Vergine di Oliva"

"GRATIN DE GNOCCHI"
"Gnocchi aux Fines Herbes et Glaçage de Truffe Noire d'Hiver"

"BLANQUETTE DE CHAMPIGNONS"
"Ragoût" of Sautéed Forest Mushrooms and Winter Root Vegetables
and Madeira - Mushroom Cream

MASCARPONE-ENRICHED PARSLEY ROOT "AGNOLOTTI"
Saffron Braised Garlic, Parsley Shoots, "Huile de Pimenton"
and Green Garlic Cream

"SERRA DA ESTRELLA"
Yukon Gold Potato "Fondant," "Espelette" Pepper "Melba"
"Haricots Verts" and Red Pepper Essence

"ROGUE RIVER BLUE"
Grilled Anjou Pear, Braised Heirloom Radishes,
Asian Pear and "Beurre de Poire"

BANANA SORBET
Parsnip "Génoise," Ocumare Chocolate Pudding
and Banana "Croustillant"

"SILAN"
Sesame "Nougatine," Medjool Date Jam, Golden Gooseberries,
Tahini "Cotton Candy" and "Crème Glacée au Beurre Noisette"

"MIGNARDISES"

PRIX FIXE 250.00
SERVICE INCLUDED

Menu – Saturday July 29, 2006

Lunch

______________________________

Chef's Tasting Menu

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

SALAD OF "COMPRESSED" SUMMER MELONS
Grilled Belgian Endive, Serrano Ham
and "Piment d'Espelette Aigre-Doux"

SAUTÉED HUDSON VALLEY MOULARD DUCK "FOIE GRAS"
Poached Nectarine, Pickled Pearl Onions
and "Sylvetta" with Duck "Jus"
(30.00 supplement)

PAN ROASTED FILLET OF ATLANTIC HALIBUT
English Peas, Lobster Mushrooms, Pea "Shoots"
and Mushroom "Emulsion"

"LOBSTER ROLL"
Sweet Butter Poached Nova Scotia Lobster Tail,
San Marzano Tomato Marmalade "Pain Perdu," Celery Branch "Bâtons,"
Cutting Celery and "Sauce Charon"

"RILLETTES" OF HALLOW FARM'S RABBIT
Anson Mills White Polenta, Sweet Corn "Pudding," Caramelized Mission Fig
and Rabbit "Jus"

ELYSIAN FIELDS FARM'S "SELLE D'AGNEAU RÔTIE ENTIÈRE"
per se Merguez Sausage, Cauliflower "Florette," Eggplant "Relish,"
Garden Min-Infused Oil and Lamb Sauce

"TOMMETTE DES ALPES"
New Crop Potato Salad, Watercress
and Dijon Vinaigrette

MANGO SORBET
Coconut "Coulis," Tamarind "Génoise," Braised Pineapple
and Macadamia "Nougatine"

"TENTATION AU CHOCOLAT, NOISETTE ET LAIT"
Milk Chocolate "Crémeux" and Hazelnut "Streusel"
with Condensed Milk Sorbet, "Pain au Lait" Sauce
and Sweetened Salty Hazelnuts

"MIGNARDISES"

PRIX FIXE 210.00
SERVICE INCLUDED

______________________________

Seven Course Menu

"RAGOÛT" OF LITTLE NECK CLAMS AND GOOSENECK BARNACLES
Globe Artichokes, Heirloom Tomatoes and Niçoise Olives

SWEET CORN AND LOBSTER CHOWDER
Chanterelle Mushroom "Flan," Applewood Smoked Bacon,
Lobster "Knuckles" and Garden Tarragon

or

"PÂTÉ DE CAMPAGNE"
Lemon Cucumber, Pickled Turnips, Cornichon "Aspic"
Dill "Crème Fraîche" and "Pain de Campagne"

EXTRA VIRGIN OLIVE OIL POACHED FILLET OF STRIPED BASS
Long Island Squid, Toasted Israeli Couscous,
"Légumes de Provence" and "Sauce Piperade"

SNAKE RIVER FARM'S "CALOTTE DE BOEUF GRILLÉE"
Forty-Eight Hour Braised "Wagyu" Brisket, Crispy Bone Marrow,
Yukon Gold "Pomme Purée," Sweet Carrots, Forest Mushrooms
and "Sauce Bordelaise"

or

THOMAS FARM'S SQUAB "RÔTI À LA BROCHE"
Sautéed Hudson Valley Moulard Duck "Foie Gras"
Slow Baked Beets, Caramelized Cipollini Onion, Wilted Spinach
and "Sauce Périgourdine"
(serves two)

"MEADOW CREEK GRAYSON"
Bing Cherry "Haché," Celery Seed "Biscuit," Cutting Celery
and Cherry "Aigre-Doux"

CALIFORNIA PLUOT SORBET
Spanish Almond "Sablé," Fennel Marmalade
and Pluot "Coulis"

"SPICED CARAMEL"
"Jivara" Chocolate "Shell" with Spiced Caramel "Mousse"
and Chocolate "Cream," Spice Bread,
Caramel Jam and Caramel Ice Cream

"MIGNARDISES"

PRIX FIXE 210.00
SERVICE INCLUDED

______________________________

Tasting of Vegetables

YUKON GOLD POTATO "VELOUTÉ"
New Crop Potatoes and Black Winter Truffle "Mousse"

MISSION FIG AND FENNEL SALAD

"SUCCOTASH"
Corn Kernels, Pole Beans, Red Jingle Bell Peppers, "Petit" Parsley
and Espelette Pepper-Infused Olive Oil
with Corn Bread "Madeleines"

ARTICHOKES "EN BARIGOULE"
Sweet Carrots, Pearl Onions, Garden Chives

"QUICHE"
Wild Mushroom "Duxelles," Young Lettuces
and Madeira Cream Sauce

MASCARPONE-ENRICHED BASIL AGNOLOTTI"
Sautéed Mato and Squash Blossom "Pesto"

"MONTE ENEBRO"
Marinated Summer Melons, Cilantro Shoots
and Marcona Almond "Purée"

"VITRE GLACÉE"
Rice Pudding, Black Raspberry "Compote"
Verbena "Disk" and Vodka "Nuage"

"CHERRY-VANILLA"
Madagascar Vanilla Bean Cake, Morello Cherry Ice Cream
and Italian Pistachio "Coulis" with "Cerises Pochées et leur Gelée"
and Kirsch "Foam"

"MIGNARDISES"

PRIX FIXE 210.00
SERVICE INCLUDED

Menu – Friday April 21, 2006

Dinner

______________________________

Chef's Tasting Menu

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

SALAD OF HAWAIIAN HEARTS OF PEACH PALM
Citrus "Suprêmes", Cilantro Shoots and Cilantro-Infused Oil

"TERRINE" OF HUDSON VALLEY MOULARD DUCK "FOIE GRAS"
Poached Washington State Rhubarb, Spiced Shortbread, Field Mizuna,
Rhubarb "Mignonnette" and Toasted Tellicherry Pepper "Brioche"
(30.00 supplement)

CRISPY SKIN FILLET OF ROYAL DORADE
"Confit" of Red Thumb Potatoes, Spring Garlic
and Arugula "Pudding"

"NOILLY PRAT"
Nova Scotia Lobster "Cuit Sous Vide"
Caramelized Fennel "Disc", Crystallized Fennel "Chip"
and "Sauce Noilly Prat"

"RILLETTES" OF HALLOW FARM'S RABBIT
Savoy Cabbage, Herb "Spätzle", White Wine Poached Granny Smith Apple
and Whole Grain Mustard Sauce

RIB EYE OF NATURE FED VEAL "RÔTI À LA BROCHE"
Ramp Top "Subric", Glazed Heirloom Radishes, Tokyo Turnips,
Trumpet Royale Mushrooms and Veal "Jus"

SNAKE RIVER FARM'S AUSTRALIAN "WAGYU" BEEF SIRLOIN
Crispy Bone Marrow, Forty-Eight Hour Braised Brisket, Green Asparagus,
Morel Mushrooms, Spring Onion and "Sauce Bordelaise"
(100.00 supplement, serves two)

"TARENTAIS"
"Haricots Verts", Yellow Wax Beans, Roasted Sweet Peppers, Niçoise Olives,
"Petit" Basil and Basil-Infused Extra Virgin Olive Oil

MANGO SORBET
"Compressed" Pineapple, Goma "Crunch"
and Yogurt "Panna Cotta"

per se "TARTE AU CHOCOLAT NOIR"
Valrhona Chocolate "Ganache", Graham Cracker "Dust"
and Apricot Ice Cream

"MIGNARDISES"

PRIX FIXE 210.00
SERVICE INCLUDED

______________________________

Seven Course Menu

"TARTARE" OF SPANISH MACKEREL
Spanish Capers, Grilled Green Onions, Golden Raisin "Purée"
and Pimenton Oil

"AGNOLOTTI DI CECI TOSCANI"
Salumeria Biellese "Guanciale", Ricotta "Salata", "Cavolo Nero"
and Sweet Garlic Emulsion
or
PAN ROASTED "MÉDAILLON DE RIS DE VEAU"
Holland White Asparagus, Sunny-Side-Up Quail Egg,
Garden Mâche and Black Winter Truffle Sauce

SAUTÉED FILLET OF RED SEA BREAM "AMANDINE"
"Haricots Verts", Yellow Wax Beans, Green Almonds and Orzo,
with Toasted Marcona Almond Cream
or
"LOUP DE MER RÔTI ENTIER"
Violet Artichokes, Oven Roasted Roma Tomatoes, Picholine Olives,
Piquillo Peppers and Spicy Lobster Broth
(serves two)

"AIGUILLETTE" OF LIBERTY VALLEY PEKIN DUCK BREAST
Sautéed Hudson Valley Moulard Duck "Foie Gras"
Caramelized Red Endive, Cara Cara Orange "Suprêmes",
"Rucola" Leaves and Duck "Jus"
or
ELYSIAN FIELDS FARM "SELLE D'AGNEAU"
"Rillettes de Poitrine Braise", "Pommes Boulangère", Fava Beans,
Almond Mushrooms and Lamb Sauce
(serves two)

"BRILLAT SAVARIN"
Pickled Sunchokes, Meyer Lemon, Pine Nut Butter,
and Tarragon "Coulis"

VALRHONA WHITE CHOCOLATE "GRANITÉ"
Passion Fruit "Consommé", Niçoise "Crumble"
and Passion Fruit Sorbet

"SNICKERS BAR"
Milk Chocolate "Crémeux", Chocolate "Sacher"
and Salted Caramel "Gelée" with Spanish Peanut "Nougatine"
with "Nougat" Ice Cream

"MIGNARDISES"

PRIX FIXE 210.00
SERVICE INCLUDED

______________________________

Tasting of Vegetables

"MINESTRONE"
Spring Vegetables, Hand-Rolled "Trizzi"
and "Petit" Basil

SALAD OF VIOLET ARTICHOKES
rainbow Swiss Chard Ribs, Piquillo Peppers, Picholine Olives
and "Croûton de Pain de Campagne" and Aged Balsamic Vinegar
and Armando Manni "Per Me" 2003 Olive Oil

"DÉGUSTATION" OF ONIONS
"Compressed" Pineapple, Pickled Cipollini Shoots,
Grilled Spring Onion, Ramps, Cilantro Leaves
and Red Onion "Gastrique"

"ASPERGES EN RAVIGOTE"
"CARNAROLI RISOTTO BIOLOGICO"
California Fava Beans, Meyer Lemon,
Garden Mint and "Pecorino Oro Antico" Cheese

"STEAK FRITES"
Crispy Hen-of-the-Woods Mushroom, "Pommes Frites", Creamed Spinach,
Red Wine Reduction and "Mousseline Béarnaise"

"NISA"
English Cucumber, Oven Roasted Roma Tomatoes, Italian Eggplant,
Spanish Capers and Thyme-Infused Oil

"VITRE GLACÉE"
Napa Valley White Verjus "Ice", Red Verjus "Foam"
and Raisin "Purée"

"RHUBARBE ET VANILLE"
Pink Peppercorn-Scented Rhubarb "Cuite Sous Vide",
Madagascar Vanilla "Crème Chiboust", "Sablé Breton au Beurre Salé
and Mascarpone Sorbet

"MIGNARDISES"

PRIX FIXE 210.00
SERVICE INCLUDED

Menu – Wednesday January 11, 2006

Dinner

______________________________

Chef's Tasting Menu

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

BIG ISLAND HAWAIIAN HEARTS OF PEACH PALM
Heirloom Radishes "Cuits et Crus", Radish Sprouts
and Avocado "Coulis"

MOULARD DUCK "TERRINE DE FOIE GRAS"
Quince "Jam", Marcona Almond "Crumble",
Flowering Quince Relish and Frisée Lettuce
with Toasted "Brioche"
and Crispy Carolina Rice
(30.00 supplement)

CRISPY SKIN FILLET OF BLACK BASS
Herb Roasted Salsify, Arrowleaf Spinach
and "Beurre Colbert"

NOVA SCOTIA LOBSTER "CUIT SOUS VIDE"
Applewood Smoked Bacon "Chip", "Ragoût" of French Green Lentils
and Glazed Chestnuts

"AIGUILLETTE" OF LIBERTY VALLEY PEKIN DUCK BREAST
Kumquats "Confiture", White Pearl Onions,
"Purée" of Savory Cabbage and Duck "Jus"

SNAKE RIVER FARM'S "CALOTTE DE BOEUF GRILLÉE"
Crispy Bone Marrow, "Rissolée" of Fingerling Potatoes, Thumbelina Carrots,
and "Sauce Bordelaise"

HOPE FARMS "TOMME DE BREBIS"
Slow Baked Beets, Celeriac "Rémoulade",
Bulls Blood Greens and Red Beet Vinaigrette

HAYDEN MANGO SORBET
Braised Pineapple, Black Sesame "Nougatine"
and Passion Fruit "Coulis"

"TENTATION AU CHOCOLAT, NOISETTE ET LAIT"
Milk Chocolate "Crémeux", Hazelnut "Streusel"
with Condensed Milk Sorbet, "Pain au Lait" Sauce
and Sweetened Salty Hazelnuts

"MIGNARDISES"

PRIX FIXE 210.00
SERVICE INCLUDED

______________________________

Seven Course Menu

MARINATED NANTUCKET BAY SCALLOPS
Cara Cara Orange "Suprêmes", English Cucumber
and Cilantro-Infused Oil

"VELOUTÉ DE TOPINAMBOURS"
Poached Butterscotch Pear, Pickled Red Pearl Onions
and Black Winter Truffle "Mousse"
or
ROASTED KABOCHA SQUASH "AGNOLOTTI"
Honey Glazed Cranberries, Fried Sage Leaves,
Grated Hazelnut "Biscotti" and Brown Butter Emulsion

SAUTÉED FILLET OF SKATE WING
Russet Potato "Röesti", "Endive au Four"
and Whole Grain Mustard Sauce
or
"SOLE DE LA MANCHE GRILÉE"
Braised Romaine Lettuce, Hen-of-the-Woods Mushrooms
and "Béarnaise de Homard"
(serves two)

Elysian Fields Farm "CÔTE D'AGNEAU"
Herb-Scented "Panisse", Caramelized Fennel Bulb, Sweet Pepper "Tapenade"
and Niçoise Olive-Lamb "Jus"

"BRIE DE MEAUX"
"Pain Perdu , Granny Smith Apple "Fondant"
"Fines Herbes" Salad and Black Winter Truffle "Gastrique"

OREGON HUCKLEBERRY SORBET
Fresh Yogurt Cream, Poppy Seed "Madeleine"
and White Chocolate "Granité"

per se "TARTE AU CHOCOLAT NOIR"
Caramel "Jam", Candied Pecans, Caramelized Banana
and Spiced Caramel Ice Cream

"MIGNARDISES"

PRIX FIXE 210.00
SERVICE INCLUDED

______________________________

Tasting of Vegetables

"PURÉE" OF CHESTNUT SOUP
Brussels Sprouts, Tokyo Turnips
and Black Winter Truffle "Beignets"

SALAD OF WINTER CITRUS
Marinated Young Fennel and Shaved Fennel Bulb
with Niçoise Olive Oil

BRAISED HEART OF CELERY
Roasted Heirloom Beets, Blue Moon Acres Mezza Arugula
and Horseradish "Glaçage"

"DÉGUSTATION DE POMMES DE TERRES"
Whipped Yukon Gold Potatoes
with a "Fricassée" of New Crop Potatoes
and Black Winter Truffles

FOREST MUSHROOM "POT PIE"
"Mattignon" of Winter Root Vegetables

HAND CUT "CAPELLINI"
Castelmagno Cream, Soft Boiled Hen Egg
and Shaved Black Winter Truffles

"MONDEGUEIRO"
Grilled Red Onion, Onions "POMEGRANATE SORBET
Spearmint "Gelée", Mojito Emulsion
and Vanilla Rice Pudding

SWEET GARDEN CARROT CAKE
Cream Cheese Icing, Candied Walnut "Crust", Black Raisin "Coulis"
and Indonesian Cinnamon Ice Cream

"MIGNARDISES"

PRIX FIXE 210.00
SERVICE INCLUDED

Menu – Thursday August 11, 2005

Dinner

_____________________________

Chef's Tasting Menu

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

SALAD OF HAWAIIAN HEARTS OF PEACH PALM
Heirloom Radishes "Cuits et Crus", Golden Purslane
and Radish "Mignonnette"

"PEACH MELBA"
Terrine of Moulard Duck "Foie Gras"
Frog Hollow Farms Peach Jelly, Pickled Peaches,
Marinated Red Onion, "Melba Toast"
and Crispy Carolina Rice
(25.00 supplement)

"PAVÉ" OF YELLOWFIN TUNA "À LA PLANCHA"
Oven Roasted Purple Plum Tomato, Sautéed Summer Squash
and Squash Blossom "Pesto"

NOVA SCOTIA LOBSTER "CUIT SOUS VIDE"
"Fricasée" of Young Corn, Summer Truffles and Split English Peas
with Sweet Corn Pudding

"AIGUILLETTE" OF LIBERTY VALLEY PEKIN DUCK BREAST
"Rucola" Leaves, Poached Black Cherries
and Duck "Jus"

RIB-EYE OF FOUR STORY HILL FARM'S NATURE FED VEAL
Hand Rolled "Cavatelli", Thumbelina Carrots, Golden Chanterelle Mushrooms,
Yellow Wax and Romano Beans with "Sauce Colbert"

"LA SERENA"
Mission Fig Relish, "Croûton de Brioche"
Frisée Lettuce and Ficklin Port Syrup

YOGURT SORBET
"Blueberry Jam, per se "Müesli"
and Cassia Foam

"TENTATION AU CHOCOLAT, NOISETTE ET LAIT"
Milk Chocolate "Crémeux", Hazelnut "Streusel"
with Condensed Milk Sorbet, "Pain au Lait" Sauce
and "Sweetened Salty Hazelnuts"

"MIGNARDISES"

PRIX FIXE 175.00

______________________________

Five Course Menu with Choices

"VICHYSSOISE"
Chilled Potato and Leek Soup
Nova Scotia Lobster "Knuckles", Yukon Gold Potatoes,
Young Leeks and Summer Truffles

SALAD OF ECKERTON FARM'S HEIRLOOM TOMATOES
Sungold Tomato "Bavarois", Tellicherry Pepper "Tuile"
and Basil-Balsamic Vinaigrette

SWEET CORN "AGNOLOTTI"
Summer "Succotash", "Lardons"
and Sweet Corn Pudding

"TATAKI" AND "TARTARE" OF BLUEFIN TORO
Koshihikari Rice, Edamame, Scallion Salad,
Candied Almonds and Toasted Black Sesame Oil

"MÉDAILLON DE RIS DE VEAU"
Poached Currants, Summer Truffles, Vidalia Onion "Soubise"
and "Petit" Sorrel

SAUTÉED HUDSON VALLEY MOULARD DUCK "FOIE GRAS"
Lemon Verbena, "Pain Perdu", Cutting Celery,
Celery Branch "Bâtons" and Pickled Huckleberry Sauce
(25.00 supplement)

______________________________

MANHATTAN "CLAM CHOWDER"
Chatham Bay Cod with Littleneck, Razor and Butter Clams,
Italian Parsley and Tomato Broth

CRISPY SKIN FILLET OF MEDAI
"Topinambours Cuits Sous Vide", Toasted Hazelnuts, Wilted Arrowleaf Spinach
and Brown Butter Emulsion

DOVER SOLE "GRILLÉE SUR LE DOS"
Braised Lobster Mushrooms, "Haricots Verts", Bulb Onion and "Sauce Chasseur"
(serves two)

______________________________

ELYSIAN FIELDS FARM "CÔTI D'AGNEAU"
Herb-Scented "Panisse", Braised Swiss Chard Leaves, "Ratatouille"
and Niçoise Olive-Lamb Sauce

SNAKE RIVER FARM'S "CALOTTE DE BOEUF GRILLÉE"
48 Hour Braised Brisket "à l'Anglaise"
Crispy Bone Marrow, "Rissolée" of Marble Potatoes,
Hen-of-the-Woods Mushrooms, Broccoli "Purée"
and "Sauce Bordelaise"

THOMAS FARM'S BLUE LEG CHICKEN "RÔTI À LA BROCHE"
Poached Gooseberries, Glazed Tokyo Turnips,
Wilted "Pissenlit" and Chicken "Jus"
(serves two)

______________________________

ANDANTE DAIRY "ACAPPELLA"
Glazed Tristar Strawberries, "Sylvetta" Leaves, Tellicherry Pepper Shortbread
and Saporoso Reduction

"CROQUE-MADAME"
"Meadow Creek Grayson", Serrano Ham "Chip", Sunny Side-Up Quail Egg
and "Sauce Mornay"

"CALABRO RICOTTA E PECORINO TOSCANO RAVIOLI"
Armando Manni "Per Mio Figlio" Extra Virgin Olive Oil 2002
and "Sale al Profumo del Chianti"

"THOMAS HOE STEVENSON STILTON"
Belgian Endive, Grilled Georgia Peaches
and Candied Black Walnuts

______________________________

"TIRAMISÙ"
per se Coffee Ice Cream with Chocolate "Crunch"
Mascarpone Cream, Amaretto "Croustillant" and Coffee Syrup

"ASIATIQUE"
"Biscuit au Yuzu à la Vapeur", Mango "Gelée" and Goma "Nougatine"
with Yuzu "Bavarois" and Sweet Cilantro Sorbet

"TOUR AU CHOCOLAT"
"Aventinus DoppelBock" Wheat Beer "Génoise," Toasted Cashew Soup,
Malted Ice Cream and Caramelized Cashews

"CHERRY-VANILLA"
Madagascar Vanilla Bean Cake, Morello Cherry Ice Cream and Italian Pistachio "Coulis"
with "Cerises Pochées et Leur Gelée", and Kirsch "Foam"

"MINT CHOCOLATE CHIP"
Valrhona Chocolate Brownie, Milk Chocolate "Ganache", Walnut Mocha "Mousse"
Spearmint Sorbet and Chocolate-Caramel "Croustillant"

-------

"MIGNARDISES"

PRIX FIXE 175.00

______________________________

Tasting of Vegetables

CHILLED SUGAR SNAP PEA SOUP
Pumpernickel "Croûtons" and Summer Truffle "Mousse"

HEIRLOOM BEET SORBET
Horseradish "Panna Cotta", Golden Beet Glaze and Bulls Blood Greens

SQUASH "TAGLIATELLE"
Wilted "Rucola", Niçoise Olives and Oro Antico Pecorino

"FALAFEL"
English Cucumber "Raita", Picked Red Pearl Onions, Salad of Romaine Hearts
and "Petit" Parsley

ZVI COHEN HEN EGG OMELETTE
Forest Mushrooms "en Cocotte", and "Coulis de Fines Herbes"

"CARNAROLI RISOTTO BIOLOGICO"
Sweet Corn and Summer Truffles

MARINATED "LIVELY RUN FARM" FETA
Heirloom Eggplant, "Petites" Cherry Tomatoes, Zatar Oregano
and Sweet 100 Tomato Emulsion

SANTA ROSA PLUM SORBET
Sherry Vinegar "Sablé Breton", Plum "Coulis", Garden Basil "Gelée"
and Cheese Cake Cream

"TROPICAL"
Yogurt "Bavarois", White Chocolate "Granité", Macadamia Nut "Ganache" and "Nougatine",
Coconut "Moëlleux" with Passion Fruit Sorbet

"MIGNARDISES"

PRIX FIXE 175.00

Menu – Friday July 29, 2005

______________________________

Chef's Tasting Menu: Lunch

CAULIFLOWER "PANNA COTTA"
with Island Creek Oyster Glaze
and Russian Sevruga Caviar

"CONFIT" OF YOUNG FENNEL SALAD
Grilled Mission Fig, Blue Moon Acres Mezza Arugula
Roasted Red Peppers with Fennel-Infused Extra-Virgin Olive Oil
and Balsamic Glaze

"PEACH MELBA"
Torchon of Moulard Duck "Foie Gras"
Frog Hollow Farms Peach Jelly, Pickled Peaches,
Marinated Red Onion, "Melba Toast"
and Crispy Carolina Rice
(25.00 supplement)

"PAVÉ" OF YELLOWFIN TUNA
"Ragoût" of Summer Pole Beans and Braised Escarole
with Cranberry-Bean "Jus"

"MACARONI N' CHEESE"
Nova Scotia Lobster "Cuit Sous Vide" Parmesan "Crisp",
Creamy Lobster Broth and Mascarpone-Enriched Orzo

BRAISED SHOULDER OF HALLOW FARMS' YOUNG RABBIT
Wilted "Pissenlit", Poached Sour Cherries and Cherry-Rabbit "Mignonnette"

SNAKE RIVER FARM'S "CALOTTE DE BOEUF GRILLÉE"
Crispy Bone Marrow, "Fricasée" of Forest Mushrooms, English Peas,
Thumbelina Carrots, "Rissolée" of Marble Potatoes
and "Sauce Bordelaise"

"CHATZELY ARÔME DE LA VIGNE"
Young Leek "Subric", Pickled Garlic, "Petit" Watercress
and Onion-Caraway Vinaigrette

SANTA ROSA PLUM SORBET
"Gelée au Basilic", Sherry Vinegar "Sablé Breton"
and Cheese Cake Cream

"SNICKERS BAR"
Milk Chocolate "Crémeux",
Chocolate "Sacher" and Salted Caramel "Glaçage"
with Spanish Peanut "Nougatine"
with "Nougat" Ice Cream

"MIGNARDISES"

PRIX FIXE 175.00

Menu – Sunday April 17, 2005

Dinner

______________________________

Chef's Tasting Menu

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

"BEETS AND LEEKS"
Salad of Roasted Heirloom Beets, King Richard Leeks,
Purslane and Black Winter Truffle "Coulis"

TERRINE OF MOULARD DUCK "FOIE GRAS"
Granny Smith Apple "Gelée", Celery Branch,
Pickled Red Onion and Toasted "Brioche"
(25.00 supplement)

CRISPY SKIN FILLET OF SUZUKI
Marinated Beech, White Alba and Maitake Mushrooms
with Radishes and Edamame

"FRICASÉE" OF NOVA SCOTIA LOBSTER MITTS
Globe Artichokes "en Barigoule", Picholine Olives,
Oven Roasted Roma Tomatoes, Garden Basil
and Spicy Lobster Broth

CAVENDISH FARMS' "CAILLE EN CRÉPINETTE"
Caramelized Peaches, Wilted Dandelion Greens
and "Foie Gras Mignonette"

SNAKE RIVER FARM'S "CALOTTE DE BOEUF GRILLÉE"
"Rillettes" of Red Wine Braised Beef Cheek, Green Asparagus,
Greenmarket Carrots, Yukon Gold "Pomme Purée"
and "Sauce Bordelaise"

"BREBIS DES PYRÉNÉES"
Royal Blenheim Apricot "Pain Perdu", Pistachio "Crumble"
and Garden Mâche

NUÑEZ DE PRADO EXTRA VIRGIN OLIVE OIL SOUP
Blood Orange "Granité", Licorice "Dust" and Lavender "Gelée"

"SNICKERS BAR"
Milk Chocolate "Crémeux", Chocolate "Sacher",
Salted Caramel "Glaçage" and Spanish Peanut "Nougatine"
with Nougat Ice Cream

"MIGNARDISES"

PRIX FIXE 175.00

______________________________

Five Course Menu with Choices

SPRING GARLIC AND WATERCRESS "VELOUTÉ"
Florida Everglades Frog's Leg "Boudin", Watercress Leaves
and Pine Nut "Crème Fraîche"

SALAD OF CARAMELIZED BELGIAN ENDIVE
"Confit" of Grapefruit "Suprêmes", Cilantro Shoots
and Coriander "Gastrique"

FAVA BEAN "AGNOLOTTI"
Black Trumpet Mushrooms, Fava Beans
and Madras Curry Emulsion

PAN ROASTED PACIFIC BLUE PRAWNS
Roasted Sweet Peppers, Young Fennel and "Sauce Bourride"

"MÉDAILLON DE RIS DE VEAU"
Muscat Grapes, California Green Almonds,
Pickled Sunchokes and Mizuna

SAUTÉED HUDSON VALLEY MOULARD DUCK "FOIE GRAS"
Braised Field Rhubarb, Whole Milk Yogurt,
Tellicherry Pepper "Mignonette"
and Hazelnut "Crumble"
(25.00 supplement)

______________________________

BRAISED FLORIDA RED SNAPPER
French White Asparagus "à la Grecque" and Pickled Ramp Emulsion

GRILLED COLUMBIA RIVER STURGEON
Smoked Sturgeon and Yukon Gold Potato Salad, "Petite" Sorrel,
Russian Sevruga Caviar and Horseradish "Crème Fraîche"

LINE CAUGHT TURBOT "RÔTI SUR LE DOS"
Red Wine Braised Beef Cheek "Tortellini", Arugula "Purée"
and "Sauce Vin Rouge"
(serves two)

______________________________

SIRLOIN OF HALLOW FARMS RABBIT
Wrapped in Applewood Smoked Bacon
Golden Delicious Apples, Griddled Corn Bread
and Caramelized Spring Onions

"FILET MIGNON" OF FOUR STORY HILLS FARM NATURE FED VEAL
"Fricasée" of Braised Veal "Ribettes", English Peas,
Trumpet Royal Mushrooms and "Gnocchi Parisienne"

"DÉGUSTATION" OF BELLWETHER FARM'S SPRING LAMB
"Ragoût" of Spring Pole Beans, Oven Roasted Roma Tomatoes,
Sweet Garlic "Confit" and Lamb Vinaigrette
(serves two)

______________________________

"SAINTE-MAURE"
Black Pepper "Crêpe", Michigan Sour Cherries and Blue Moon Acres Mezza Arugula

"GRILLED CHEESE SANDWICH"
"Brigid's Abbey" with San Marzano Tomato Marmalade,
Fingerling "Potato Chips" and per se Dill Pickles

"CALABRO RICOTTA" AND "PECORINO TOSCANO" RAVIOLI
Armando Manni "per Mio Figlio" Extra Virgin Olive Oil 2002
and "Sale al Profumo del Chianti"

"FRUIT COCKTAIL"
"Persillé du Beaujolais", Poached Seasonal Fruit, Walnut "Melba" and Toasted Walnut Oil

______________________________

"TARTUFO"
Black Cherry Ice Cream, Italian Pistachio "Coulis", Cherry Marmalade
and Valrhona Chocolate Crunch

"SENTEUR DES ÎLES"
"Raviole d'Ananas et Fleur d'Hibiscus", Tamarind-scented "Génoise",
Key Lime "Bavarois", Pink Guava Sorbet and Shaved Macadamia Nuts

"TOUR AU CHOCOLAT"
"Aventinus DoppelBock" Wheat Beer "Génoise," Toasted Cashew Soup,
Malted Ice Cream and Candied Corn Nuts

"SAVEUR AUX POMMES"
Ginger-infused Custard, Apple Water "Gelée", Granny Smith Apple Sorbet
and "Croquant aux Amandes Salées"

"SABAYON AU CHOCOLAT AMER GUARANDE"
Frozen "Coffee Grounds", Espresso Cream and Star Anise Ice Cream
with Passion Fruit Emulsion and Candied Cocoa Nibs

-------

"MIGNARDISES"

PRIX FIXE 175.00

______________________________

Tasting of Vegetables

"PURÉE" OF SORREL SOUP
Cauliflower "Florets" and Plumped Sultanas

SHAVED FENNEL BULB AND FIELD RHUBARB SALAD
Grilled Young Fennel, Blue Moon Acres Mezza Arugula and Black Truffle "Coulis"

SPRING ONION "PIEROGI"
Pickled Red Onions, Chive "Crème Fraîche" and Green Onion "Purée"

ROASTED HEIRLOOM BEETS
Caramelized Granny Smith Apples, Tangerine Braised Belgian Endive and Walnut Shortbread

GRILLED CALIFORNIA ASPARAGUS
Morel Mushroom Broth. Poached Hen Egg, Toasted "Brioche" and Pea Shoots

"TRILLI"
Marinated Sweet Italian Peppers, Braised "Cavolo Nero"
and Armando Manni "Per Me" Extra Virgin Olive Oil 2002

"HOJA SANTA" WRAPPED FRESH GOAT CHEESE
Fava Beans, Meyer Lemon "Segments" and Carrot-Cumin "Gastrique"

NAPA VALLEY "VERJUS BLANC GRANITÉ"
"Verjus" Jam and Chamomile Infusion

"MOËLLEUX AUX AMANDES"
Yogurt Sorbet, Yogurt "Bavarois", White Chocolate "Ganache" and "Granité"

"MIGNARDISES"

PRIX FIXE 175.00

Menu – Monday January 10, 2005

Dinner

______________________________

Chef's Tasting Menu

"OYSTERS AND PEARLS"
"Sabayon" of Pearl Tapioca with Kumamoto Oysters
and Iranian Sevruga Caviar

OVEN ROASTED GARDEN BEETS
Salad of Belgian Endive and Granny Smith Apples
with Black Winter Truffle "Coulis"

HUDSON VALLEY MOULARD DUCK "FOIE GRAS EN TERRINE"
Quince "Purée," Pickled Red Onions and Brioche "Melba"
(25.00 supplement)

"PAVÉ" OF YELLOWFIN TUNA
Roasted Salsify, Wilted Arugula and "Sauce Vin Rouge"

NOVA SCOTIA LOBSTER "CUIT SOUS VIDE"
"Ragoût" of Pearl Onion, King Trumpet Mushrooms, Sweet Carrots
and Braised "Crête de Coq" with "Sauce Hydromel"

"AIGUILLETTE" OF LIBERTY VALLEY PEKIN DUCK BREAST
Red Wine Braised Cabbage, Glazed Turnip "Purée"
and Whole Grain Mustard Sauce

RIB-EYE OF NATURE FED VEAL "RÔTI À LA BROCHE"
Glazed Chestnuts, Pomegranate, Celery Root and Branch
with "Truffe Noire de Provence"

"SALVA CREMASCO"
Italian Eggplant Chutney and Sweet Pepper Glaze

RUBY RED GRAPEFRUIT SORBET
Extra Virgin Olive Oil "Sablé Breton," Cheese Cake Cream
and "Suprême de Pamplemousse"

"TENTATION AU CHOCOLAT, NOISETTE ET LAIT"
Milk Chocolate "Crémeux", Hazelnut "Streusel"
with Condensed Milk Sorbet, "Pain au Lait" Sauce
and "Sweetened Salty Hazelnuts"

"MIGNARDISES"

PRIX FIXE 175.00

______________________________

Five Course Menu with Choices

SAVOY CABBAGE SOUP
Braised Chestnuts, Granny Smith Apple "Charlotte"
and Caraway "Mousse"

SALAD OF ROASTED MARBLE POTATOES
Roasted Romaine Lettuce, Braised Radish, Garden Mâche
and Whole Grain Mustard Vinaigrette

CELERY ROOT "AGNOLOTTI"
Celery Root and Branch with Grated Black Winter Truffles

"TARTARE" OF YELLOWFIN TUNA
Roasted Sweet Peppers, Picholine Olives, Watercress Leaves,
Country Bread "Croûtons" and Toasted Pine Nut Vinaigrette

"RIS DE VEAU SAUTÉ"
Slow Poached French Prunes, Glazed Tokyo Turnips
and Young Parsley Sprouts

SAUTÉED HUDSON VALLEY MOULARD DUCK "FOIE GRAS"
Braised Belgian Endive, Herb Glazed Cipollini Onion
and Cherry Wood Aged Balsamic Vinegar
(25.00 supplement)

______________________________

CRISPY SKIN FILLET OF JAPANESE MEDAI
Pickled Honshimeji, Nameko and Beech Mushrooms, Red Radish
and Sweet Carrots with Snipped Garden Chive

EXTRA VIRGIN OLIVE OIL POACHED CHATHAM BAY COD
Crispy Long Island Squid, per se Chorizo, Piquillo Peppers,
"Haricots Verts" and Yellow Wax Beans

MEDITERRANEAN TURBOT "RÔTI SUR LE DOS"
Iranian Sevruga Caviar, Roasted Sunchokes
and "Mousseline des Topinambours"
(serves two)

______________________________

"CRÉPINETTE DE Suprême DE PINTADE ET MOUSSE À LA TRUFFE NOIRE"
Russet Potato "Gnocchi," Globe Artichokes and Pearl Onions
with Black Truffle "Emulsion"

SNAKE RIVER FARM'S "CALOTTE DE BOEUF GRILLÉE"
"Gratin de Pommes de Terre et sa Duxelles," "Matignon" of Root Vegetables,
Crispy Bone Marrow and "Sauce Bordelaise"

ELYSIAN FIELDS FARM "SELLE D'AGNEAU RÔTI ENTIÈRE"
Fresh Garbanzo Beans, Chanterelle Mushrooms
"Garnitures Provençal"
(serves two)

______________________________

"SELLES SUR CHER"
Roasted Heirloom Beets, Bulls Blood Greens and Beet Vinaigrette

"REBLOCHON"
Poached French Prunes and Hazelnut "Crêpe"

"RONCAL"
San Marzano Tomato Marmalade, Aged Sherry Vinegar "Gastrique" and Herb Salad

"CASHEL BLUE"
Poached Winter Fruits and Rosemary Syrup

______________________________

"YUZU BAVAROIS ET SON GÂTEAU"
Mango "Pâte de Fruit" and Sweet Garden Cilantro Sorbet

"CREAMSICLE"
Orange-Scented Vanilla Ice Cream with Valrhona Chocolate Crunch

"POIRES ET AMANDES"
Poached Asian Pears, Almond "Frangipane," and Chocolate Pudding
with "Sorbet au Vin Rouge et aux Quatre Epices"

"TOUR AU CHOCOLAT"
"Aventinus DoppelBock" Wheat Beer "Génoise," Toasted Virginia Peanut Soup,
Malted Ice Cream and Candied Corn Nuts

"SAVEUR AUX POMMES"
Honey Crisp Apple "Mille-Feuille," Red Delicious Apple Sorbet,
"Tarte à la Mode" and Granny Smith Apple "Gelée"

"DÉCLINAISON AU CHOCOLAT ET AU CAFÉ"
"Mousse au Chocolat Tiède," Valrhona Chocolate Brownie, Milk Chocolate "Ganache,"
Coffee Ice Cream and Caramel Chocolate "Croustillant"

-------

"MIGNARDISES"

PRIX FIXE 175.00

______________________________

Tasting of Vegetables

"PURÉE" OF GLOBE ARTICHOKE SOUP
"Ragoût" of Black Truffle and Castroville Artichokes
with Parmigiano Reggiano "Mousse"

"DÉGUSTATION" OF WINTER CITRUS FRUITS
Fennel Bulb Salad and Niçoise Olive "Emulsion"

GRANNY SMITH APPLE "MILLE-FEUILLE"
Butternut Squash "Glaçage" and Candied Ginger

JERUSALEM ARTICHOKES "CUITS SOUS VIDE"
Crusted in Garden Tarragon, Crushed Hazelnuts and Toasted Brioche
with "Sauce au Beurre Noisette"

"RAVIOLI" OF FOREST MUSHROOMS
Crosnes, Garden Herb Salad and Port Wine "Emulsion"

"POT PIE"
"Ragoût" of Celery Root, Chestnuts, Pearl Onions and Sweet Carrots
with Black Truffle "Bouillon"

"FLEUR DE LIS"
Plumped Michigan Cherry Marmalade and Celery Seed "Biscuit"

LEMON GRASS ICE CREAM
Passion Fruit "Curd" and Szechuan Pepper "Sablé Breton"

"PARFUM D'HIVER"
Muscavado Sugar "Gènoise," Italian Pistachio "Bavrois,"
Dried Apricot "Coulis" and Spiced Bread Ice Cream

"MIGNARDISES"

PRIX FIXE 175.00

Menu – Sunday October 3, 2004

Lunch

______________________________

Chef's Tasting Menu

CAULIFLOWER "PANNA COTTA"
with Island Creek Oyster Glaze
and Iranian Ossetra Caviar

SALAD OF ROASTED BELGIAN ENDIVE
"Confit" of Ruby Red Grapefruit, Young Cilantro Sprouts
and Coriander "Gastrique"

HUDSON VALLEY MOULARD DUCK "FOIE GRAS EN TERRINE"
Pickled Michigan Huckleberries, Celery Branch
and Brioche "Croûton"
(25.00 supplement)

CRISPY SKIN FILET OF "MO'I"
Salad of Granny Smith Apples, Pickled Sweet Carrots,
Red Radish and Sultana Vinaigrette

"FRICASÉE" OF NOVA SCOTIA LOBSTER "MITTS"
Young Artichokes "en Barigoule", Oven Roasted Roma Tomatoes,
Picholine Olives, Garden Basil and Spicy Lobster Broth

"RILLETTE" OF HALLOW FARMS YOUNG RABBIT
Wilted Savoyard Spinach, Glazed Chestnuts
and Butternut Squash Purée

SNAKE RIVER FARM'S "CALOTTE DE BOEUF GRILLÉE"
Chanterelle Mushrooms, Crispy Yukon Gold Potato "Dauphinois,"
Green Onions and "Sauce Bordelaise"

"IBORES"
Caramelized Mission Figs, "Piquillo" Peppers,
and "Huile de Pimenton"

QUINCE SORBET
Bay Leaf "Ganache," Cornmeal "Financier,"
Yogurt "Panna Cotta" and Banyuls Vinegar "Gastrique"

"TENTATION AU CHOCOLAT, NOISETTE ET LAIT"
Milk Chocolate "Crémeux", Hazelnut "Streusel"
with Condensed Milk Sorbet, "Pain au Lait" Sauce
and "Sweetened Salty Hazelnuts"

"MIGNARDISES"

PRIX FIXE 150.00

______________________________

Five Course Menu with Choices

DOUBLE "CONSOMMÉ" OF SCOTTISH PRAWNS
Roasted Chestnuts, Brussels Sprouts, Butternut Squash "Bâtons"
and Scottish Prawns "Cuit Sous Vide"

CHANTERELLE MUSHROOM "VELOUTÉ"
Sautéed Chanterelles and Watercress Leaves
with Roasted Garlic "Flan"

SALAD OF BRAISED CALIFORNIA CARDOONS
Braised Red Radish, Garden "Mâche"
and "Vinaigrette à la Truffe Noir de Provence"

GLOBE ARTICHOKE "AGNOLOTTI"
Sliced Serrano Ham, Shaved Parmigiano Reggiano Cheese
and "Barigoule" Broth

"STEAK TARTARE"
"Tartare" of Yellowfin Tuna, Fried Hen Egg,
"Gaufrette" Potatoes and French Pickle Sauce

"PIED DE COCHON"
Slow Braised Eden Farm's Berkshire Pig's Trotter,
"Ragoût" of French Green Lentils and Aged Red Wine Vinegar Sauce

"CHAUD-FROID"
"Confit" of Moulard Duck "Foie Gras"
with Toasted Brioche "Croûtons," Granny Smith Apple "Purée,"
Herb Glazed Cipollini and Belgian Endive Salad
(25.00 supplement)

______________________________

"POT-AU-FEU" OF STRIPED BASS
Savoy Cabbage, Yukon Gold Potatoes, Sweet Carrots,
Périgord Truffles and "Bouillon de Poule"

SAUTÉED ATLANTIC SKATE WING
Applewood Smoked Bacon "Lardons," Young Cilantro Sprouts
and "Sauce Pipérade"

PAN ROASTED FILET OF CHATHAM BAY COD
Wilted Dandelion Greens, Hen-of-the-Woods Mushrooms,
Roasted Salsify and Cipollini Vinaigrette

______________________________

"FILET MIGNON" OF FOUR STORY HILLS FARM NATURE FED VEAL
"Fricasée" of "Ris de Veau," Caramelized Sunchokes,
Mousseron Mushrooms and Carrot "Buttons"

"MINESTRONE"
Pan Roasted "Médaillon" of Elysian Fields Farm "Selle d'Agneau"
with Fall Pole Beans, Trizzi, "Petite" Basil
and "Bouillon d'Agneau"

PAN ROASTED SCOTTISH RED LEG PARTRIDGE
Wrapped in Applewood Smoked Bacon, Brussels Sprouts,
Glazed Tokyo Turnips, "Confit" of Yukon Gold Potato
and "Consommé de Gibier"

______________________________

"PETIT FIANCÉ"
Roasted Heirloom Beets, Young Celery Salad and Hazelnut-Truffle Vinaigrette

"FONDUE" OF BOERENKAASE GOUDA
Tasting of Heirloom Apples

"PETIT BASQUE"
Forest Mushrooms "à la Grecque," Toasted Coriander Seed and Cilantro Shoots
"Al Profumo del Chianti"

BAYLEY HAZEN BLUE
Animal Farm Ricotta "Gnocchi," Toasted English Walnuts and Walnut Oil Emulsion

______________________________

"YUZU BAVAROIS ET SON GÂTEAU"
Mango "Pâte de Fruit" and Sweet Garden Cilantro Sorbet

"CREAMSICLE"
Orange-Scented Vanilla Ice Cream with Valrhona Chocolate Crunch

"TARTE AU POIRE ET AMANDE"
Poached Asian Pears, Almond "Frangipane," and Chocolate Pudding
with "Sorbet au Vin Rouge et aux Quatre Epices"

"TOUR AU CHOCOLAT"
"Aventinus DoppelBock" Wheat Beer "Génoise," Toasted Virginia Peanut Soup,
Sweet Corn Ice Cream, Candied Corn Nuts and Beer "Nuage"

"SAVEURS EXOTIQUES"
Passion Fruit "Crème Chiboust," Guava "Gelée" and Braised Pineapple Ravioli
with Lime Sorbet and Persian Lime Syrup

"DÉCLINAISON AU CHOCOLAT ET AU CAFÉ"
"Mousse au Chocolat Tiède," Valrhona Chocolate Brownie,
Milk Chocolate Ganache, Coffee Ice Cream and Caramel Chocolate "Croustillant"

-------

"MIGNARDISES"

PRIX FIXE 125.00

______________________________

Tasting of Vegetables

FRESH AND CRISPY WATERCRESS LEAVES
Red Radish "Ribbons," Waterchestnuts and Valencia Orange Vinaigrette

HONEY CRISP APPLE "CARPACCIO"
Sweet Corn Kernels, Celery Branch "Bâtons" and Cutting Celery
with Moulins des Pénitents Extra Virgin Olive Oil

SALAD OF MARINATED CHANTERELLE MUSHROOMS
Wilted Dandelion Greens, Soft Poached Hen Egg,
"Rissolée" of Marble Potatoes and Aged Red Wine Vinegar Syrup

"TARTE RENVERSÉE À L'ENDIVE"
Marmalade of Black Provence Truffles and Garden Mâche

GLOBE ARTICHOKE "EN BARIGOULE"
Fennel Bulb "Bâtons," Sweet Carrots and "Barigoule" Broth

"FRICASÉE" OF HAND CUT "FARFALLE"
Green and Yellow Squash, Oven Roasted Roma Tomatoes, Niçoise Olives,
Sweet Marojam and Fiore Sardo

"BUCHERET"
Slow Poached Santa Rosa Plums and Candied Walnuts

GRAPEFRUIT SORBET
Curry-Coconut "Moëlleux," Mango and Yogurt "Lassi"

"DÉGUSTATION DE PRUNE ET D'ANIS"
"Prune Rouge de Californie Cuite Sous Vide" with Fennel Marmalade,
Toasted Fennel "Pain de Gènes" and Umé-Scented Red Plum Sorbet

PRIX FIXE 135.00

Menu – Sunday August 8, 2004

______________________________

Chef's Tasting Menu: Lunch

CAULIFLOWER "PANNA COTTA"
with Island Creek Oyster Glaze
and Iranian Ossetra Caviar

HEIRLOOM TOMATO TART
Vidalia Onion Marmalade, Niçoise Olive Oil, Tomato "Bavarois"
and Upland Cress Salad

"PEACH MELBA"
Moulard Duck "Foie Gras au Torchon"
Frog Hollow Farms Peach Jelly, Pickled Peaches,
Marinated Red Onion, "Melba Toast" and Crispy Carolina Rice
(25.00 supplement)

CRISPY SKIN BLACK BASS
Caramelized Cauliflower "Florettes," Toasted Almonds,
Sultanas and Mint-Curry Vinaigrette

NOVA SCOTIA LOBSTER
"EN TERRINE À LA TRUFFE D'ETE"
Frisée Salad and Double Lobster "Consommé"

"RILLETTE" OF HALLOW FARMS' YOUNG RABBIT
with Wilted Savoyard Spinach and Bing Cherries

RIB-EYE OF ELYSIAN FARM LAMB "EN PERSILLADE"
"Cassoulet" of Summer Beans
with Thyme-Infused Extra Virgin Olive Oil

"IBORES"
Marinated Summer Melons, Young Sorrel
and "Huile de Pimenton"

APRICOT SORBET
with "Pain de Gènes à la Pistache"

"TENTATION AU CHOCOLAT, NOISETTE ET LAIT"
Milk Chocolate "Crémeux", Hazelnut "Streusel"
with Condensed Milk Sorbet, "Pain au Lait" Sauce
and "Sweetened Salty Hazelnuts"

"MIGNARDISES"

PRIX FIXE 150.00

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Chef's Tasting Menu: Dinner

"OYSTERS AND PEARLS"
"Sabayon" of Pearl Tapioca with Kumamoto Oysters
and Iranian Ossetra Caviar

SALAD OF ROASTED SATUR FARM'S BEETS
Young Leeks, Garden "Mâche" and Summer Truffle Vinaigrette

"PEACH MELBA"
Moulard Duck "Foie Gras au Torchon"
Frog Hollow Farms Peach Jelly, Pickled Peaches,
Marinated Red Onion, "Melba Toast" and Crispy Carolina Rice
(25.00 supplement)

SAUTÉED FILET OF POMFRET
Braised Heirloom Radishes, Hawaiian Hearts of Palm
and Sweet Carrot Ginger "Purée"

NOVA SCOTIA LOBSTER "CUIT SOUS VIDE"
Sweet 100 Tomatoes, Crispy "Fleur de Courgette,"
and "Sauce Pistou"

CAVENDISH FARMS' "CAILLE EN CRÉPINETTE"
Wilted Arrowleaf Spinach with Poached Bing and Rainier Cherries

ELYSIAN FIELDS FARM "SELLE D'AGNEAU RÔTI ENTIÈRE"
Fresh Garbanzo Beans, Chanterelle Mushrooms
and Herb-Scented "Panisse"

"IBORES"
Marinated Summer Melons, Garden Mint
and "Huile de Pimenton"

PERSIAN LIME SORBET
Vanilla Braised Pineapple
and Haas Avocado "Coulis"

"TENTATION AU CHOCOLAT, NOISETTE ET LAIT"
Milk Chocolate "Crémeux," Hazelnut "Streusel"
with Condensed Milk Sorbet, "Sweetened Salty Hazelnuts"
and "Pain au Lait" Sauce

"MIGNARDISES"

PRIX FIXE 150.00