First Course

• Truffle Macaroni & Cheese with a grana béchamel, white burgundy truffles, & cork screw pasta
• Heirloom Chioggia Beets with shaved fennel, orange slices, local goat chèvre, & a yuzu vinaigrette
• Hudson Valley Foie Gras Creme Brûlée with brioche toast, fleur de sea, & a cherry frisee salad

Second Course

• King Crab & Avocado Stacked Salad with alphonso mango, Israel basil, & a
• Butter Poached Lobster Eggs Benedict atop a handmade English muffin, tobiko caviar, & a French hollandaise drizzle
• Roasted Manchester Quail with foraged hedgehog and chanterelle mushrooms, garlic Milanese & a lingonberry vinaigrette
• Hawaiian Big Eye Tuna & Hamachi Crudo with Granny Smith apples, pickled Fresno peppers & Meyers lemon

Entree Course

• Crispy North Carolina Stone Bass with black pearl rice, lemon caper brown butter, & sautéed baby spinach
• Georges Bank Scallops atop potato pancakes, a caviar buerre blanc, & baby carrots
• Shrimp & Gnocchi with basil pesto, parmesan potato pasta & grilled asparagus
• Colorado Rack of Lamb with smashed sweet potato, mint gremolata, & green beans
• Frenched Veal Chop with wild mushrooms, oven roasted fingerling potatoes, & broccolini
• Filet Mignon with cipollini onions, bordelaise, & chantilly potatoes
• Duck a l'Orange with a blood orange gastrique, turnip greens, & whipped potatoes

Dessert Course

• Peppermint & Chocolate Milkshake with Belgium chocolate cheesecake, candy cane ice cream & rich chocolate syrup
• Salted Caramel Beignets sweet dough fried pastries, butterscotch cream & chantilly cream
• Meyers Lemon Raspberry Tart with a citrus curd genoise, Italian meringue, & raspberry coulis
• Pate Au Choux Swan hazelnut pastry cream, espresso creme anglaise, & Vietnamese coffee ice cream
• Black Forest Cake with amarena cherries, kirsch whipped cream, & chocolate curls