First Course
Skip’s Island Creek Oysters with yuzu and Meyer lemon curd; American caviar
Second Course
Seared Hudson Valley foie gras with bittersweet chocolate and mascarpone cannelloni |
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Third Course
Etuvee of Halibut with grilled asparagus and pea shoots, Pat’s littleneck clams and roasted butterball potatoes
Fourth Course
Grilled Lovejoy Farm lamb with walnut crust, Feta, chickpea, and black olive salad |
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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 |