Per Se

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

  This dish features heirloom onions slow-cooked in red wine, served alongside sautéed spinach, broccolini, and cauliflower, finished with Meyer lemon and 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.