First Course

Thinly sliced sashimi-grade yellowfin tuna with yuzu kosho, micro shiso, black sesame oil, and a delicate ponzu gelée

Hudson Valley foie gras torchon with Sauternes gelée, toasted brioche, Marcona almonds, and fig-balsamic compote

Roasted golden and ruby beets with whipped chèvre, candied walnuts, arugula oil, and aged sherry vinaigrette

Velvety bisque of Maine lobster with cognac cream, tarragon foam, and a garnish of poached claw meat

Imported Pugliese burrata with shaved Périgord black truffle, extra virgin olive oil, Maldon sea salt, and crostini