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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