Persimmon

Freshly baked country-style sourdough bread served with olive and roasted garlic scape tapenade, herbed butter, and extra virgin olive oil.

This dish features hard-boiled egg halves filled with a savory smoked trout mousse, topped with trout roe and fresh dill, designed to be shared by two to three people.

A crispy, boneless chicken wing served with a Thai-style carrot slaw, a spiced peanut topping, and coconut.

Delicate squash blossoms are lightly fried in a crispy tempura batter, stuffed with fresh herbs, and served with a creamy Green Goddess vinaigrette.

A refreshing salad featuring smoked salmon and creamy avocado served over crisp frisée and petite herbs with a tangy Green Goddess dressing.

Crispy, breaded bites filled with tender braised greens, served with a creamy, melted cheese sauce.

A crisp little gem lettuce salad topped with savory bacon bits, fresh chives, and crunchy breadcrumbs, finished with a creamy herbed-buttermilk dressing.

A classic French vegetable stew featuring sautéed eggplant, zucchini, peppers, and onions served in a rich tomato butter sauce.

Fresh raw oysters served chilled on their bottom shells.

Finely chopped, cured New Zealand king salmon belly served with bright Meyer lemon, crunchy crispy rice, and premium ossetra caviar.

Pan-seared scallops from Hokkaido served with sweet corn, corn pudding, chanterelle mushrooms, and a rich scallop butter sauce.

A tender, oven-roasted sablefish filet served with a vegetable medley of native squash, glazed onions, and sweet peppers in a saffron-infused seafood sauce.

Long strands of pasta served with a savory meat-based tomato sauce and topped with aged Parmesan cheese.

Squid ink spaghetti tossed with cured mullet roe, chili flakes, toasted breadcrumbs, and almond oil.

Wide, flat pasta ribbons served with tender New Hampshire pork shoulder in a creamy white sauce, finished with fresh oregano and parsley.

Handmade pasta pockets filled with potato and truffle, served with sweet corn, chanterelle mushrooms, and a savory corn-based broth.

Finely chopped raw beef top loin served with crispy breadcrumbs, horseradish cream, savory anchovy aioli, and a cured egg yolk.

This dish features pan-seared Hudson Valley foie gras served with poached cherries, a balsamic reduction, and a savory spread made from braised duck neck.

A slow-cooked Pennsylvania duck leg with a spiced glaze, served with crispy polenta, braised greens, and a savory duck reduction.

A tender, stuffed chicken breast served with a medley of glazed vegetables, creamy mashed potatoes, and a savory poultry sauce.

A seared New York strip steak served with roasted potatoes, mushrooms, pearl onions, and spinach, accompanied by rich Bordelaise and Béarnaise sauces.

A chocolate sponge cake served with a creamy banana custard and a crunchy topping of cocoa nibs and puffed sorghum.

A chilled Vietnamese coffee dessert served with Thai basil and elderflower ice cream, buttery sable cookies, and fresh blueberries.

A buttery almond tart served with vanilla mousse, cherry cola gelée, and a refreshing cherry-elderflower shaved ice.

A moist sponge cake soaked in sweet corn-infused milk, served with grilled peaches and a caramelized corn custard topping.

A dairy-free black sesame ice cream served with a savory-sweet miso caramel sauce and crunchy sesame brittle.

This curated dining experience features a selection of five distinct dishes prepared by the chef.

A curated selection of five wines chosen to complement each course of the tasting menu.

Take home a frozen pint of our signature Bolognese sauce, which serves two to three people.