Amuse
Bouche
First Course
Classic Seafood Stew, Clams, Oysters, Crab, Shrimp, Petite Greens
Second Course
Crispy Pork Belly, Stir Fry Vegetables, Hoisin BBQ
Third Course
Pan Seared Branzino, Potato Gnocchi, Haricot Verts, Escargot, Cippolini, Truffle Cream
Fourth Course
Slow Roasted Duck Breast, Hudson Valley Foie Gras, Sweet Potato Purée, Roasted Brussels Sprouts, Apple Smoked Bacon, Red Wine
Fifth Course
Maple Cinnamon
Crème
95 per person
Requires
Full Table Participation
No
Substitutions
Executive
Chef Carl Messick Sous Chef Bill Hennessey