Artisan Starters

Hand-toasted sourdough crostini crowned with shaved Périgord black truffle, whipped ricotta, micro basil, and a 25-year aged balsamic reduction

Imported Pugliese buffalo burrata served atop heirloom tomato carpaccio, Sicilian pistachio crumble, cold-pressed extra virgin olive oil, and edible gold leaf

Paper-thin A5 Wagyu beef carpaccio adorned with shaved Parmigiano Reggiano, caperberries, lemon-infused oil, and freshly cracked Tellicherry pepper

Velvety Maine lobster bisque finished with a cognac cream swirl, seared medallion of butter-poached lobster, and fennel frond oil

Seared Hudson Valley foie gras atop a buttery golden pastry tart with Sauternes-poached fig compote, toasted brioche crumble, and sea salt flakes