Puff pastry, scallops, crab, uni beurre blanc, sweet potato.

Saffron court-bouillon, fennel salad, Thai basil, golden Osetra caviar.

Braised chicken, Swiss chard, root vegetables, navy beans, carrots, herb whipped cream.

Cabbage stuffed with duck, chestnuts and black truffle, creamy polenta, duck jus.

Wheat berries, acorn squash, baby bok choy, lemon beurre blanc with hackleback caviar.

Sweet garlic emulsion, escargot, pioppini mushrooms, lemon bread crumbs.

5 oz. Wagyu New York strip, braised short rib, rutabaga, broccoli rabe, crushed potato, sauce bordelaise.

Veal tenderloin, wild mushroom fricassee, crispy sweetbreads, rye berries, truffle ivory sauce.

Red wine marinated roasted duck breast, foie gras, braised duck leg and mushroom duxelle ravioli over wild rice, wild mushrooms and butternut squash, duck jus.

PEI mussels, monkfish, Louisiana grilled prawn, potatoes, leeks, fennel, pearl couscous, lobster saffron sauce.

Vanilla custard, caramelized sugar.

Dark chocolate mousse, sponge cake, brown butter hazelnuts, salted caramel.

Vanilla sucree, apple compote, baked almond cream.

Weekly ice cream flavors.

3 cheeses, accompanied with accoutrements.