Salmon & Cauliflower Cones
Linda's Dad - First time in a fancy food restaurant.
Oysters Rockefeller - Oyster Mushroom, Oyster Plant and Watercress Puree with Nuage de Creme Fumee
Terrine of Hudson Valley Moulard Duck Foie Gras. Apple marmalade, candied walnuts, frisee lettuce, crystallized apple chip and balsamic reduction with toasted brioche
Toasted Brioche, replaced once.
Squire Hill Farms' Ameraucana Hen Egg "Croustillant" confit of New Crop Potatoes, Pickled Radishes and Italian Parsley with Nicoise Olive Oil.
Butters - including a French butter and one from Strauss Dairy.
Sauteed Fillet of Atlantic Halibut, Yukon Gold Potato "Fondant", Black Trumpet Mushrooms and Watercress Leave with Hollandaise "Mousseline"
Salad of Braised Belgian Endive. Blood orange "Supremes" and "Topinambours" with Red Beet Emulsion
Butter Poached Nova Scotia Lobster. Carmelized Romaine Lettuce nd San Marzano Tomato Compote with Hobbs Shore's Applewood Smoked Bacon Emulsion
Carmelized Savoy Cabbage "Pancake". Shaved Carrots, Purple Top Turnip "Parisienne" and Pomegranate Syrup with Caraway Seed Glaze.
Liberty Farm's Pekin Duck Breast. Smoked Hudson Valley Moulard Duck Foie Gras, Rye Melba and Rutabaga "Sauerkraut" with "Thousand Island Dressing".
"Pave de Celeri-Rave en Glacage". Compresseed Granny Smith Apples and Frisee Lettuce with Black Winter Truffle Coulis
Pistachio-Crusted Elysian Fields Farm's Lamb Rib-Eye. Sweet Carrot Crepe, French Breakfast Radishes and Shaved Heirloom Carrots with Pistachio Vinaigrette
Salvatore Brooklyn Ricotta "Agnolotti". "FIore Sardo," Sweet Pepper Relish and Toasted Pine Nuts with Armando Manni Extra Virgin Olive Oil.
St. Nectaire. Royal Blenheim Apricot "Pain Perdu", Holland Peppers and Marinated Fennel Bulb with Espelette Pepper "Aigre-Doux".
"Pecorino Balze Volterrane". Globe Artichokes, Cipollini Onion "Petals" and Castelvetrano Olives with Mustard Seed "Ravigote".
Madarin Orange Sorbet. Wild Peppercorn "Sable" and Orange Tuile with Nyons Extra Virgin Olive Oil Emulsion.
Pink Lemon Sherbet. Rose Jelly, Fuyu Persimmon and Vanilla Shortbread with Lime "Caviar"
Pear and Caramel. Madagascar Vanilla-Poached Bartlett Pear, Caramel Mousse and Pear "Pate de Fruit" with "Glace au Beurre Noisette".
"Mont Blanc". Gestnut Genoise, Swiss Meringue, Chocolate-Juniper "Cremeus," Rum Parfait and "Marron Glace" with Chocolate Ice Cream.
"Glace a la Vanille". Macerated Cape Cod Cranberries and Sugar Wafers with Blis Maple Syrup.
Mignardises ( Chocolates - 8 flavors.)
Caramels, Nougats and so on.