Carlos

Grilled California Squab Breast with Tart of Spinach, and Mushrooms with a Natural Jus

Pan Seared Duck and Duck Confit with Hudson Valley Foie Gras, Baby Carrots and a Grape Reduction

Grilled Lamb Chop with Ox-Tail Ravioli, Baby Spinach and a Caramelized Shallot and Sherry Gastrique

Cocoa Crusted New Zealand Venison with Caramelized Fennel, Root Vegetables and a Cherry Reduction

Grilled Ribeye with Butter Poached Fingerling Potatoes, Roasted Cauliflower and a Cabernet-Rosemary Reduction

Symphony of Dessert

Petits Four

Scottish Smoked Salmon and Butter Poached Fingerling Potato Terrine with a Caviar and Vodka Cream Reduction

Jumbo Lump Crab Meat with Kiwi, Mango and a Sunchoke Puree

Chervil and Black Truffle Crusted Ahi Tuna with Roasted Kobacha Squash and a Truffle-Thyme Reduction

Pan Seared Jumbo Prawn with Parsnip Custard and a Caramelized Popcorn Reduction

Red Snapper with Braised Kale, Salsify Puree and a Stone Ground Mustard Beurre Blanc

Symphony of Dessert

Petits Four

with Tempura Enoki Mushrooms,

with a Piquillo Pepper Reduction

with Caramelized Celery Emulsion

with Caramelized Celery Emulsion

with Caramelized Celery Emulsion

with Assorted Garnishes

Pan-Seared Hudson Valley Foie Gras with Grenadine Infused Caramelized Onion; Medallion of La Belle Farms Cold Foie Gras on Banana Bread with Vanilla Syrup Additional $15.00 on Degustation Menu

with Saffron Reduction and Crispy Vegetables

with Panko-Fennel Crusted Hearts of Palm and a Carrot-Ginger Emulsion

Grilled Asparagus with Persian Feta Cheese wrapped in Feuille de Brick, Asparagus Terrine, and Asparagus-Crème Fraiche Bisque

with Carrot and Spring Radish Carpaccio, Shaved Fennel and Frisee Salad, with a Champagne-Shallot Emulsion

with Baby Beets, Petite Salad of Arugula and Frisee, with a Hazelnut-Walnut Relish

with Oven-Dried Tomato, Pine Nuts, Basil Balsamic Vinaigrette and Chef's Selection of Gourmet Cheese

with Spring Onion Risotto, Fiddlehead Ferns and a Almond Beurre Noisette

with Cauliflower Brandade, Grilled Ramps and a Sumac Beurre Blancc

with Roasted Fingerling Potatoes, Milk Poached Salsify and a Mounier Emulsion

with Creamy Polenta and Marsalis Reduction with Lamb Sweat Breads, Lemon-Basil Puree and Candied Lemon

with Green Asparagus En Croute, Tapioca-Duck Confit Ragout, Peanut Puree and a Cabernet-Chocolate Reduction

with Lobster, Shitake Mushroom and Potato Gratin with Pea Pods, English Peas, Pearl Onions, and a Smoked Bacon-Watercress Coulis

with Grilled Vegetables, Shallot-Roquefort Whipped Potatoes and a Cabernet-Rosemary Reduction

with Smoked Heirloom Potato Gnocchi with Artichoke Fricassée and a Thyme Reduction

with Mixed Fresh Berries

with Vanilla Ice Cream and Espresso Sauce

with Creme Fraiche and Caramel Spirals