Per Se
Explore Per Se menu items: RED WINE BRAISED HEIRLOOM ONIONS, BUTTER POACHED NOVA SCOTIA LOBSTER, "TORCHON" OF ÉLEVAGES PÉRIGORD MOULARD DUCK FOIE GRAS.
Menu
"OYSTERS AND PEARLS"
This dish features fresh Island Creek oysters and Sterling white sturgeon caviar served in a creamy pearl tapioca sabayon.
HEN EGG CUSTARD
A silky steamed egg custard topped with a savory ragout of black winter truffles.
RED WINE BRAISED HEIRLOOM ONIONS
Slow-cooked heirloom onions served with a medley of spinach, broccolini, and cauliflower, finished with bright Meyer lemon and a touch of preserved horseradish.
"TORCHON" OF ÉLEVAGES PÉRIGORD MOULARD DUCK FOIE GRAS
This dish features a chilled, silky duck liver pâté served with sweet black mission figs, crisp Belgian endive, toasted walnuts, fresh sorrel, and a touch of bitter chocolate.
"PAVÉ" OF MEDITERRANEAN TURBOT
A fillet of Mediterranean turbot served with littleneck clams, celery stalks, and Brentwood corn.
BUTTER POACHED NOVA SCOTIA LOBSTER
Nova Scotia lobster poached in butter, served with peanut potatoes, roasted romaine lettuce, Australian black truffle, and a red beet reduction.
WHOLE ROASTED FOUR STORY HILL FARM'S POUSSIN
This dish features a whole roasted young chicken from Four Story Hill Farm, served with chanterelle mushrooms, hakurei turnips, and green almonds.