chilled on the half shell with sea beans, tomato and coriander

hand cut kobe style beef prepared tableside with quail egg yolk, cognac gelee, traditional garnish and toast points

classic pressed terrine with caramelized fig and banyuls wine poached roulade with coffee, date and almond crust paired with a tasting of 2003 maison nicolas reserve sauternes

roasted apple - brioche french toast zeiglers' orchard cider reduction, candied pistachio

two roasted tails, mango, fennel, lemon and olive oil

warm roasted anjou pear, curly frisee and arugula, smokey bacon, goat cheese fondue, toasted walnuts, cider vinaigrette

fisher's island oysters glazed with lemon ~ pepper hollandaise, caramelized onions, smokey bacon and wild sturgeon caviar

braised rabbit in natural juices, pan fried rabbit loin, garden pea sauce, homemade brooklyn ricotta cheese dumplings

creamless aromatic soup with poached maine peekytoe crab meat coconut milk, lemongrass and thai basil

seared rare with foie gras stuffing, burgundy black truffle vinaigrette, italian bacon, sweet roasted onion froth

lightly brined and smoked, fresh horseradish, sunburst farms trout caviar and creme fraiche timbale, warm corn blinis

royal white sturgeon $ 85.00 per ounce traditional garniture, toast points, tiny corn pancakes

pan roasted amish chicken with american prosciutto, corn bread and confit giblet stuffing, sauteed spinach leaves and madeira wine reduction

white truffle honey and fennel pollen glaze, duck leg and potato croquette, organic carrots, julienne bok choy

dry aged - one pound - charcoal grilled, red wine mushroom marmalade, russet and sweet potato gratin with blue cheese fondue

house cured lamb merguez sausage, golden fondant potatoes, mint and mustard seed glaze, lamb jus

wild hen of the woods mushroom vinaigrette, port wine and shallot reduction, baby romanesco cauliflower

artichoke puree, poached artichoke hearts tomato, lemon, and verjus vinaigrette

crisp crabmeat and zucchini fritter, patti - pan squash, yuzu citrus ~ ginger vinaigrette

prepared with savory seasonal favorites

spinach and soft egg ravioli, exotic mushrooms, parmigiano reggiano trio of vegetables: cauliflower ~ artichoke ~ carrots

mediterranean sea bass, chorizo sausage and shrimp 'stuffing', smoked tiny vine tomatoes, petite zucchini, charred lemon confit

thinly sliced apples over a layer of frangipane and puff pastry, vanilla ice cream, green apple sorbet

blackberry - lime sorbet, lime syrup, blackberry compote

passion fruit gelee, meringue, passion fruit ice cream

handmade chocolate with a terrine of toasted hazelnut and tahitian vanilla ice cream

salted caramel chantilly, espresso caramel sauce

5 year old verdelho 10 year old bual 10 year old malmsey each paired with petite sweets

pistachio ice cream sandwiched between dark chocolate cookies, butterscotch sauce, ronnybrook farm whipped cream

pineapple sorbet, orange sorbet, buttermilk sorbet, pineapple ~ mint salad, grains of paradise tuile

italy la tur (goat, sheep, and cows milk)(goats milk), united states pleasant ridge extra aged reserve (cows milk), united states rogue river blue (cows milk), france epoisses (cows milk)