Main
- Green and White Asparagus
  
  Lemon-caviar crème fraîche, red sorrel. Wine Pairing: Canella, Prosecco di Conegliano, Italy
- Lobster Tortellini
  
  Fennel, orange. Wine Pairing: Marc Bredif, Chenin Blanc, Vouvray, France
- Diver Scallop & Foie Gras*
  
  Pain perdu, parsnip puree, green apple. Wine Pairing: Grgich Hills, Chardonnay, Napa Valley, California
- Atlantic Salmon
  
  Fava beans, sweet onion relish, ibérico ham. Wine Pairing: Tenuta Sassoregale, D.O.G.,Maremma, Tuscany, Italy
- Wagyu Ribeye
  
  Celery root gratin, wild mushrooms, black truffle. Wine Pairing: Newport Vineyards, Vidal Winter Wine, Rhode Island
- Valrhona Chocolate
  
  Devil's food cake, almond streusel, hibiscus. Wine Pairing: Newport Vineyards, Vidal Winter Wine, Rhode Island

Caviar*
- Royal Imperial $175.00
- Russian Crown $140.00

Starters
- Lobster Bisque
  
  lobster meat, aromatic vegetables
- Belgium Endive
  
  cara cara orange, roasted walnuts, blue cheese , sherry vinaigrette
- Oysters on The Half Shell*
  
  kumquat mignonette
- Wagyu Beef Tartare*
  
  crispy potato skin, miso - cured egg yolk
- Alaskan King Crab
  
  citrus, avocado, arugula, crème fraîche (supplement $10)

Main Course
- Potato & Mushroom Napoleon
  
  roasted garlic, asparagus, black truffle vinaigrette
- Butter Poached Maine Lobster
  
  leek bread pudding, mai take mushrooms, champagne butter
- Pan Roasted Moullad Duck Breast*
  
  foie gras, marble potatoes , red onion, spinach, smoked apple chutney
- Red Snapper*
  
  crispy rice , ramps, sweet onion, pickled radish
- Char Grilled Filet Mignon*
  
  fingerling potato, broccoli, vermont cheddar, red wine reduction

Menu for The Spiced Pear provided by Allmenus.com

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