CHEF'S TASTING MENU AT PER SE
7 Course Lunch Prix Fixe
Amuse bouche
Amuse bouche
"OYSTERS AND PEARLS"
"Sabayon" of Pearl Tapioca with Island Creek Oysters
and Sterling White Sturgeon Caviar
CHILLED SPRING LETTUCE "VELOUTE"
Black Truffle "Beignet," Romaine "Relish,"
Meyer Lemon and Celery Branch
Meyer Lemon and Celery Branch
Butter
Brioche
SAUTEED FILLET OF ATLANTIC STRIPED BASS
Bacon Wrapped Green Asparagus, Spring Onions,
Nasturtiums and Burgundy Mustard Emulsion
MAINE SEA SCALLOP "AMANDINE"
Toasted Oats, Preserved Green Strawberries, Claytonia
and Raspberry Vinaigrette
GRILLED MIYAZAKI JAPANESE WAGYU
Rick Bishop's New Crop Potatoes, Avocado, Green Garlic and "Steak Sauce"
Rick Bishop's New Crop Potatoes, Avocado, Green Garlic and "Steak Sauce"
CABOT CREAMERY'S "CLOTHBOUND CHEDDAR"
"Piccalilli," Arugula and Hadley Orchards' Medjool Date Pudding
"TOASTED POPCORN"
Salted Caramel Ganache, Chocolate-Almond Crumble
and Toasted "Pain au Lait" Ice Cream
"MIGNARDISES"
"Ice Cream Sandwich"
Chocolates
Doughnuts
"Coffee"
Caramels, Nougat, Macarons, Chocolate Truffles
Shortbread Cookies with Chocolate Ganache to take home
A view of Columbus Circle from the table
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