First Course

House-made buckwheat blinis topped with Osetra caviar, whipped crème fraîche, micro chives, and a hint of lemon zest, served on a mirror of chilled cucumber gelée.

Silky Hudson Valley foie gras torchon served with Sauternes gelée, toasted brioche, pickled black cherries, and a dusting of Himalayan salt.

Velvety Maine lobster bisque finished with aged cognac, tarragon cream, and a garnish of butter-poached claw meat and gold leaf.

Imported Pugliese burrata draped with shaved black Périgord truffle, heirloom tomato confit, basil oil emulsion, and warm grilled sourdough crisps.

Hand-cut A5 Wagyu tartare seasoned with Dijon, capers, shallots, and quail egg yolk, served with house-made potato gaufrettes and smoked paprika aioli.