
click on the photo to go to the Time Out article
Menu:
LAMB “BLT” with smoke lamb belly, spicy lettuces and truffle “Petit Salé”
PUFFED IDIAZÁBAL Yeast, Mustard Seed
SMOKED SALMON Yuzu, Caper
SUNCHOKE PURÉE with Osetra Caviar and Almond Oil
STEELHEAD TROUT ROE Coconut, Coriander, Vanilla Fragrance
PRAWN Yuba, Miso, Orange
TRUFFLE OIL-INFUSED CUSTARD "Ragoût" of Black Winter Truffles
WHITE TRUFFLES FROM ALBA Celery Branch and Celery Root Mousse
BLACK TRUFFLE EXPLOSION Romaine, Parmesan
HOT POTATO-COLD POTATO Chive, Butter, Truffle
CHESTNUT Baked Potato, Quince, Smoke
"GALETTE" OF HUDSON VALLEY MOULARD DUCK FOIE GRAS Italian Pistachio "Financier," Compressed Red Sensation Pears and Garden Mâche
TURBOT Shellfish, Chamomile, Ginger
SWEET BUTTER POACHED NOVA SCOTIA LOBSTER MITTS Monterey Bay Abalone, Abalone Mushroom and Purée of Arrowleaf Spinach with "Béarnaise" Reduction
LAMB Fennel, Pernod, Coffee-Scented Air
SNAKE RIVER FARM’S "CALOTTE DE BŒUF GRILLÉE" "Mille-Feuille" of Yukon Gold Potatoes, Forest Mushrooms and French Laundry Garden Tokyo Turnips with "Sauce au Poivre"
BACON Butterscotch, Thyme, Pepper
POMEGRANATE Mint, Yogurt, Chili
BLACKBERRY Tobacco, Kola Nut, Nepitella
DIANE ST. CLAIR’S BUTTERMILK SHERBET Roasted Pecan Crumble and Whiskey Sour Coulis
"BANOFFEE" Devil’s Food Cake, Chocolate "Marquise" and Malt Mousse with Banana-Crème Fraîche Sherbet
SWEET POTATO Bourbon, Brown Sugar, Burning Cinnamon
per se CHOCOLATES
Wines: These varietals will also be paired with each event
Champagne
Chardonnay
Pinot Gris
Marsanne/Roussane
Brunello di Montalcino
Cabernet Sauvignon
Madeira
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