Zagat

roasted sunchokes, black truffle vinaigrette and toasted marcona almonds

shaved fennel, frisee, roasted migliorelli bosc pear, and hazelnut vinaigrette

goat cheese mousse, sweet carrot puree and citrus shallot vinaigrette

confit cherry tomatoes , opal basil gelato and basil consomme

pomelo, young ginger, american caviar and chilled citrus soy broth

chickpeas, olives, parsley puree, confit potatoes and smoked tomato vinaigrette

squire hill farm araucana egg and house cured veal bacon

sea lettuces, lime and soy

pine apple chutney, toasted sicilian pista chios and ice wine-yuzu gelee

served on the half shell

braised mushrooms, ginger, hearts of palm and porcini consomme

saffron puree, braised baby fennel, artichokes and marjoram bullion

green market asparagus, tokyo turnips, thumbelina carrots and champagne - watercress emulsion

baby leeks, salsify, celery root - hazelnut ravioli and armagnac-lobster broth

wild mushrooms, braised artichoke and cider vinegar gastrique

bacon lardons, spaetzle, ramps, fava beans, morel mushrooms and green garlic jus

baby bok choy, asian pears, and citrus star anise consomme

caramelized cippolini onions, rainbow swioss chard, potato puree and braised oxtail

chanterelle mushrooms , toasted chest nuts , parmesan reggiano and sage brown butter

french style creamy goats milk cheese

semi - soft cows milk cheese with a creamy core and meaty undertones

sheeps milk cheese with lemon grass and herb under tones

cow s milk bleuc heese with sweet caramel and hazel nut flavors

berry berry ice cream

goat cheese and concord grape sorbet

poached peaches and champagne sorbet

brazil nut san d port wine ice cream

hazelnut ice cream

raisin walnut toasts and seasonal accompaniment