Chefs: Robbie Nowlin & Joe Gallero
- Butter Poached Pacific Oyster “Pearl”, Fried Mantel, Ossetra Caviar, Chive
- #1 Ahi Tuna “Tartare”, Kecap Scallion Salad, Crispy Garlic Chips, Sauce Gribiche
- P.E.I. Mussels, Spanish Chorizo Baguette
- Whole Roasted Hudson Valley Foie Gras, Citrus Marmalade, Bitter Chocolate, Toasted Brioche
- “Pork and Beans” Potato Chip Crusted Pork Belly, “Baked Beans”, Dijon Mustard
- Local Rabbit Roulade, Glazed Cippolini Onions, Baby Carrots, White Asparaagus
- Grilled Wagyu Strip Loin, Brussels Sprouts, Baby Beets, Pickled Eggplant, Horseradish Crème Fraîche
- Chocolate Tart, Almond Praline, Salted Caramel, Chantilly
- A whole goose liver before roasting.
- Butter Poached Pacific Oyster “Pearl”, Fried Mantel, Ossetra Caviar, Chive
- #1 Ahi Tuna “Tartare”, Kecap Scallion Salad, Crispy Garlic Chips, Sauce Gribiche
- P.E.I. Mussels, Spanish Chorizo Baguette
- Roasted Foie Gras
- Whole Roasted Hudson Valley Foie Gras, Citrus Marmalade, Bitter Chocolate
- “Pork and Beans” Potato Chip Crusted Pork Belly, “Baked Beans”, Dijon Mustard
- Local Rabbit Roulade, Glazed Cippolini Onions, Baby Carrots, White Asparaagus
- Grilled Wagyu Strip Loin, Brussels Sprouts, Baby Beets, Pickled Eggplant, Horseradish Crème Fraîche
- Chocolate Tart, Almond Praline, Salted Caramel, Chantilly