Per Se

Pain de campagne, succotash, petite basil and aged balsamic vinegar

Phyllo crisp, english walnuts, cipollini onions and charred shishito pepper vinaigrette.

Caramelized belgian endive, french breakfast radishes, English peas and australian black winter truffle.

Sunny side up quail egg, marble potatoes, brentwood corn, summer squash and chimichurri.

Cauliflower florettes, pine nuts and san marzano tomato marmalade

Arrowleaf spinach, marcona almonds, nasturtium capers and gremolata.

Royal blenheim apricot membrillo, young fennel, candied pistachios and saba reduction.

Strawberry newton, pearson farm's pecans, celery branch and black truffle puree

Sabayon of pearl tapioca with island creek oysters and sterling white sturgeon caviar.

Citrus cured bigeye tuna, glazed gooseberries, bronze fennel and young coconut nuage. $75.00 supplement

English cucumber ribbons, pickled green chilis, banana mint and almond pudding.

Terrine of hudson valley moulard duck foie gras garden state peaches, pickled red onions, lemon thyme and melba toast. $40.00 supplement

Golden snap peas, heirloom carrots, pea tendrils and sumac-scented creme fraiche

Hen of the woods mushrooms, black mission figs, purslane and toasted hazelnut vinaigrette

Avocado squash, summer pole beans, sunflower sprouts and yellow pepper sofrito.

With shaved australian black winter truffles, celery mousse and parmigiano-reggiano. $125.00 Supplement.

Marinated artichokes, sungold tomatoes, petite basil and nicoise olive tapenade.

Parmesan battered shallots, hass avocado, greenmarket lettuces and sauce raifort. $100.00 supplement

Salmon creek farms pork belly, cipollini onion shoots, frisee lettuce and pedro ximenez