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| First Course Butter poached Maine lobster with risotto cake and butternut squash nage Second Course Torchon of foie gras with pickled chanterelle mushrooms and Concord grape foam |
Third Course Roasted Hawaiian escolar with celery root purée, Puy lentils and Pat’s littleneck clams* Fourth Course Beef tenderloin á la plancha with short rib, pommes purée and wild red watercress* |
Cheese course A selection of artisanal cheeses from around the world Dessert Chocolate decadence cake with orange blossom ice cream; raspberries and wild strawberry anglaise |
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