
Explore Per Se menu items: HEN EGG CUSTARD, "OYSTERS AND PEARLS", BUTTER POACHED NOVA SCOTIA LOBSTER.

This dish features fresh Island Creek oysters and Sterling white sturgeon caviar served in a creamy pearl tapioca sabayon.

A silky steamed egg custard topped with a savory ragout of black winter truffles.

Slow-cooked heirloom onions served with a medley of spinach, broccolini, and cauliflower, finished with bright Meyer lemon and a touch of preserved horseradish.

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.

A fillet of Mediterranean turbot served with littleneck clams, celery stalks, and Brentwood corn.

Nova Scotia lobster poached in butter, served with peanut potatoes, roasted romaine lettuce, Australian black truffle, and a red beet reduction.

This dish features a whole roasted young chicken from Four Story Hill Farm, served with chanterelle mushrooms, hakurei turnips, and green almonds.