Marinated Yellowtail Crisp with Osetra Caviar and Carrot-Ginger Pearls
* Pierre Peters, Blanc de Blancs, Le MEsnil-sur-OGer, Champagne, France MV

Nantucket Bay Scallops with Sea Urchin, Herb Linguini and Celery Root
* Turley, "The White Coat", San Luis Obispo, California 2004

Saute of Foie Gras with Oven-Dried Grapes, Hakurei Turnips and Blood Orange
* Domaine des Baumard, Quarts de Chaume, Loire Valley, France 1990

Wild Turbot with Salsifis, Black Truffles, Almonds and Red Wine Sauce
* Domaine Vincent Girardin, Gevrey Chambertin, "Les Champeaux", Burgundy 2002

Japanese "Wagyu" Beef with Potato Gnocchi and Porcini Mushrooms
* Valdicava, Brunello di Montalcino, Tuscany, Italy 2001

Passion Cheesecak with Graham Crumble

Vanilla Nougat and Praline Ice Cream with Caramel Hazelnuts
* Lustau, Solera Reserva, Moscatel Superior, "Emilin", Sherry, Spain MV

 

$195

$325 with wines

Marinated Maine Crab and Sweet Shrimp with Grapefruit and Avocado

Roasted Langoustines with Foie Gras Quenelles, Savoy Cabbage and Porcini

"Torchon" of Foie Gras with Pickled Anjou Pears and Toasted Country Bread

Robiola Cheese Agnolotti with Black Truffles, Arugula and Chanterelles

Maine Lobster with Black Truffles, Ricotta Cavatelli and Tomato Confit

Roasted Veal Sweetbreads with Fettucine "Carbonara" and Aged Parmigiano

Kumamoto Oysters Gratin with Meyer Lemon, Creamed Leeks and Osetra Caviar

Duck Confit with Red Wine Sauce, Butternut Ravioli and Chestnut Puree

Breast of Squab with Foie Gras, Candied Shallot and Wild Mushroom Polenta

Dover Sole in Poatto Crust with Shellfish, Artichokes and Confit Tomatoes

Stuffed Saddle of Rabbit with Chickpeas, Swiss Chard and Preserved Lemon

Venison Chop with Crimson Gold Apples, Heirloom Beets and Ginger-Spice Glaze

Crispy Atlantic Bass wtih Roasted Fennel, Tomatoes, Olives and Basil-Lemon Sauce

Roasted Jamison Farms Lamb with Spiced Apricots, Peppers and Pinenuts

Pancetta WRapped Veal Tenderloin with Macaroni and Black Truffle Gratin