“Sabayon” of Pearl Tapioca with Island Creek Oysters and White Sturgeon Caviar

Chestnuts, Pumpkin Seeds and “Crème Fraîche aux Quatre Épices”

Green Apple Relish, Red Beet, Watercress and Walnut Purée ( 30.00 supplement )

Purple Top Turnips, Brussels Sprouts and Mustard Seed Emulsion

Chorizo, Navel Orange, Niçoise Olives, Fennel and Cilantro Shoots

Fuyu Persimmon, Celery Branch, Sunchokes and Black Truffle Emulsion

Honey-Poached Cranberries, Mascarpone-Pine Nut Ice Cream and Aged Balsamic Vinegar

Cauliflower, Red Radish and Mint “Aigre-Doux”

Navel Orange Relish, Shaved Burgundy Truffles, Toasted Brioche, Cutting Celery and Burgundy Truffle Coulis

Cashews, Gros Michel Bananas, Cilantro and Black Tea-Curry Gastrique

King Trumpet Mushrooms, Sugar Snap Peas, Red Ribbon Sorrel and Béarnaise Mousseline

Compressed Pineapple, “Piment d’Espelette” and Persian Lime Salt

Peanut Butter Mousse, Concord Grape Sorbet and Candied Peanuts

Asian Pear-Wasabi Sorbet, Caramelized Ginger, Medjool Dates and Pear “Sabayon”