Per Se
Pages
Dishes
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| "OYSTERS AND PEARLS" "Sabayon" of Pearl Tapioca with Island Creek Oysters and Russian Sevruga Caviar | |
| SALAD OF CARAMELIZED RED ENDIVE Roasted Heirloom Beets, Bulls Blood Greens and Black Winter Truffle Vinaigrette | |
| "TERRINE" OF MOULARD DUCK "FOIE GRAS" Hayden Mango and Strawberry Papaya, Pickled Ramps, Crispy Ginger, Cilantro Shoots with Toasted "Brioche" (30.00 supplement) | |
| crispy SKIN FILLET OF BLACK BASS Sautéed Forest Mushrooms, Split English Peas and "Sauce Bordelaise" | |
| PAN ROASTED LIBERTY VALLEY PEKIN DUCK BREAST Glazed Tokyo Turnips, Field Mizuna and "Mignonnette de Foie Gras" | |
| ELYSIAN FIELDS FARM "SELLE D'AGNEAU RôTIE ENTIèRE" Garbanzo Beans, Sweet Peppers, "Hummus", Herb-Scented "Panisse", "Huile d'Espelette" and Lamb Sauce | |
| NOVA SCOTIA LOBSTER "CUIT SOUS VIDE" Wilted Arrowleaf Spinach and Saffron-Vanilla Emulsion | |
| Mignardises | |
| " TOMME DU BERGER" Peanut Fingerling Potatoes, "Julienne" of Golden Delicious Apple, "Asperges des Bois", Mustard Cress and Green Apple Mustard | |
| BANANA SORBET Caramel "Génoise", Muscavado "Gelée", Candied Pecans and Pecan Soup | |
| "TARTE AU CHOCOLAT NOIR ET YUZU" Lemongrass Ice cream, "Sablé Breton à la Fleur de Sel", Black Currant "Pâte de Fruit" and "Petite" Mint |
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| Broiled Fillet of Mediterranean Sardine, San Marzano Tomato Relish, Spring Garlic "Coulis" and Italian Parsley-Infused Extra Virgin Olive Oil | |
| Mascarpone-Enriched Fava Bean "Agnolotti", "Salumeria Biellese Guanciale", Fava Beans, Basil Leaves, Animal Farm Butter and Toasted Pine Nut Oil | |
| "BACON AND EGGS", Sautéed "Rouelle" of Four Story Hill Farm Berkshire "Tête de Cochon" Sunny-Side Up Quail Egg, Frisée Lettuce and "Sauce Gribiche" | |
| MANGO SORBET "Compressed" Pineapple, Myers's Rum Cake and Hibiscus Foam | |
| CAYUGA BLUE Poached Sour Cherries, Tellicherry Pepper Shortbread, Golden Purslane and "Balsamico al Ciliegio" | |
| Pan Seared Fillet and Grilled Belly of Hiramasa, "Confit" of Globe Artichokes, Piquillo Peppers, Green Almonds, Meyer Lemon "Suprêmes", Picholine Olives, and "Vinaigre de Jerez" | |
| BREAST OF THOMAS FARM'S SQUAB "CUIT SOUS VIDE", Sautéed Hudson Valley Moulard Duck "Foie Gras" Glazed Sunchokes, Ortanique Orange "Marmelade", "Roquette" Leaves and Squab "Jus" | |
| SNAKE RIVER FARM'S "CALLOTTE DE BOEUF GRILLÉE" Crispy Bone Marrow, "Haricots Verts", Yellow Wax Beans, Russet Potato "Gratin", Chanterelle Mushrooms and "Mousseline Béarnaise" (serves two) | |
| "SNICKERS BAR" Milk Chocolate "Crémeux", Chocolate "Sacher" and Salted Caramel "Gelée" with Spanish Peanut "Nougatine" and Nougat Ice Cream | |
| "MIGNARDISES" |
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| "NISA" George Doukmaji's "Falafel", "Raita" and Young Mint Leaves | |
| "Minestrone" Spring Vegetables, Hand-Rolled "Trizzi" and "Petit" Basil | |
| "TOAD IN THE HOLE" Sunny-Side Up Quail Egg, Toasted "Brioche", Braised Holland White Asparagus, Garden Mâche and "Ravigote" Dressing | |
| "MIGNARDISES" | |
| "RISI E BISI" "Carnaroli Risotto Biologico", Sugar Snap Peas, Pea Tendrils and "Parmigiano Reggiano" | |
| "DÉGUSTATION" OF EARLY SUMMER MELONS Hawaiian Hearts of Peach Palm, Sauternes "Gelée" and "Fines Herbes" | |
| Salad of Violet Artichokes Rainbow Swiss Chard Ribs, Piquillo Peppers, Picholine Olives and "Croûton de Pain de Campagne" with Aged Balsamic Vinegar and Armando Manni "Per Me" 2003 Olive Oil | |
| "VITRE GLACÉE" Napa Valley White Verjus "Ice", Red Verjus "Foam" and Raisin "Purée" | |
| "BLACK FOREST" Valrhona Chocolate Brownie, Milk Chocolate "Ganache", Cherry Ice Cream and Pistachio "Crumble" | |
| HERB ROASTED HEN-OF-THE-WOODS MUSHROOM Creamed Ramp Tops "au Gratin" and "Gaufrettes" Potato Chips |