Chef's Tasting

Amuse bouche Champagne pierre gimonnet 1ercru, blanc de blancs NV Riesling, dönnhoff qba; nahe 2011 Chardonnay, lioco; russian river valley 2010 Sauternes, château laribotte; bordeaux 2006 Grüner veltliner, “fraüengarten” pichler-krutzler; wachau 2011 Barbera monferrato, scarpetta; piedmont 2010 Château simard, saint èmilion grand cru 2001 Viognier, gérard bertrand; languedoc rousillon 2011 Moscato d’asti, bera; piedmont 2011 Late harvest tannat, viñedo de los vientos “alcyone”, uruguay NV

Island Creek Oysters Three Ways Panang curry‏‏ poached | sherry mignonette gelée | american sturgeon caviar |	$0.00
Butter Poached Maine Lobster Baby ginger beet sauce | jasmine japanese pumpkin risotto | coriander blossom |	$0.00
Crispy Skin Fillet of North Atlantic Halibut Hand rolled celeriac gnocchi | coriander cured bacon | tamarind truffle jus |	$0.00
Pan Seared & Torchon of Hudson Valley Foie Gras Chocolate brioche pain perdu | chili cocoa ganache | pear & port wine compote | | (add $15)	$0.00
Salad of Radicchio & Mustard Greens R&g cheesemaker’s chèvre | confit of buddha’s hand | horseradish vinaigrette |	$0.00
Sautéed Pennsylvania Pork Tenderloin Coconut rice‏‏ | infusion of sweet soy, ginger and orange | cumin braised carrots |	$0.00
Roasted Chestnut Ravioli Sage | brown butter | house made ricotta | lucky sorrel |	$0.00
Snake River Farm's Wagyu Beef Strip Loin Sautéed chanterelle mushrooms | foie gras hollandaise | la ratte potatoes |	$0.00
Poached California Spot Prawns Jasmine rice | winter root vegetables | coconut green curry |	$0.00
Buddha's Hand Panna Cotta Candied citrus | vanilla reduction |	$0.00
Chocolate Peanut Butter Cake Peanut butter bavarois | white chocolate ice cream |	$0.00

Mignardises‏‏

Chef Ownery Ono purnomo	$0.00
Sous Chef Alex ursprung	$0.00
Executive Sous Chef Oleg jerusalemski	$0.00