MOSAIC OF POULTRY

Winter Root Vegetables, Horseradish-Poached Quail Egg

Tarragon Mustard, Peppered Bread “Campagne” Tuiles

MEDITERRANEAN RED MULLET

“Escabèche Style”, Fennel, Saffron Potato “Rouille”

Gordal Olives, Aged Banyuls Wine Emulsion

ZUCCA PASTA “FORESTIÈRE”

Mushroom Consommé, Tahoon Cress

Enoki Tempura

CAPE COD SEA SCALLOP

“A la Plancha”, Japanese Eggplant, Caponata

Basil, Pine Nuts, Lemon

DOVER SOLE “FLORENTINE”

Ballotine, Matsutake Mushrooms, Creamy Spinach

“Sauce Vin Jaune”

HIGHLAND FARM VENISON

Foie Gras-Stuffed, Pomegranate-Braised Red Cabbage

Parsnip-Chestnut “Barbajuan”, “Sauce Poivrade”

FIG

Brown Butter Biscuit, Fig Jam
Yuzu Crème Fraiche Ice Cream

or

DELTORA

Dark Chocolate Moelleux, Coffee Bavarois

Cocoa-Whiskey Foam

TENDER GREENS SALAD

Burrata Cheese, Melon
Lemon Verbena Vinaigrette

NORWICH MEADOWS FARM FENNEL

Saffron Potato “Rouille”, Gordal Olives

Aged Banyuls Wine Emulsion

ZUCCA PASTA “FORESTIÈRE”

Mushroom Consommé, Tahoon Cress

Enoki Tempura

JAPANESE EGGPLANT

Caponata, Basil, Toasted Pine Nuts

Lemon

MONTANA BELUGA LENTILS

Glazed and Roasted Salsify, Beluga Lentils

Lettuce, “Sauce Charcutiére”

PENNSYLVANIA RED CABBAGE

Pomegranate-Braised

Parsnip-Chestnut “Barbajuan”

FIG

Brown Butter Biscuit, Fig Jam
Yuzu Crème Fraiche Ice Cream

 or

DELTORA

Dark Chocolate Moelleux, Coffee Bavarois

Cocoa-Whiskey Foam