Diver Scallop, Yellowfin Tuna And Scottish Salmon

Seasoned three ways

Oven-Roasted Trumpet Royale Mushrooms

Bouchot mussels, toasted almonds, Jamón Iberico and harissa vinaigrette

“Pralines” Of Foie Gras Terrine

Mango​ purée and balsamic vinegar supp

Seasonal Greens

Goat cheese ravioli, beet carpaccio, and truffle vinaigrette

Rabbit Terrine

Gewürztraminer,​ anise and fines herbes coulis

Sturgeon And Sauerkraut Tart

American caviar mousseline and applewood smoke

Roasted Cobia

Toasted sesame seeds, tarragon and Jalapeño vinaigrette

Roasted Diver Scallops

Coriander and fennel seed, rhubarb marmalade

Veal Sweetbread And Mushroom Ravioli

Mustard and vin Jaune emulsion

Sweet Pea Soup

Smoked ricotta, barley and pea “barbajuan”

Grilled Sullivan County Foie Gras

Pistachio “praliné,” seasonal vegetable brunoise and duck Jus

Poached Fram Egg

Pimento nage and Iberico ham

Chorizo -Crusted Cod

White coco bean purée and harissa oil

Slow-Roasted Scottish Salmon

Poppy seeds, heirloom beets and sicilian pistachio emulsion

Quail Baked En Terre Glaise

Macaroni gratiné, Spinach and morels supp

Squab And Foie Gras Croustillant

Caramelized ginger Jus and farm vegetables for

Creekstone Farm Tenderloin Mignonette

Daikon radish, pea purée and Juniper berry Jus

Roasted Heritage Pork Tenderloin

Sauerkraut, carrot and parsnip purée, soy-caramel Jus

Coffee And Vanilla Sundae

Pralines and caramel sauce

Caramel Parfait

Mango ravioli, coconut tapioca and ten flavor Sorbet

Milk Chocolate And Hazelnut Dacquoise

Raspberry sorbet

Manjari Chocolate Plate

Tahitian vanilla cremeux and salted butter-caramel Ice cream

Pineapple Carpaccio

Cilantro gelée and Kaffir lime-coconut sorbet

Ice cream or Sorbet

Choice​ of three flavors

Artisanal Cheese

Supp​

Diver Scallop, Yellowfin Tuna And Scottish Salmon

Seasoned three ways

Oven-Roasted Trumpet Royale Mushrooms

Bouchot mussels, toasted almonds, Jamón Iberico and harissa vinaigrette

“Pralines” Of Foie Gras Terrine

Mango​ purée and balsamic vinegar supp

Seasonal Greens

Goat cheese ravioli, beet carpaccio, and truffle vinaigrette

Rabbit Terrine

Gewürztraminer,​ anise and fines herbes coulis

Roasted Cobia

Toasted sesame seeds, tarragon and Jalapeño vinaigrette

Roasted Diver Scallops

Coriander and fennel seed, rhubarb marmalade

Veal Sweetbread And Mushroom Ravioli

Mustard and vin Jaune emulsion

Sweet Pea Soup

Smoked ricotta, barley and pea “barbajuan”

Sweet Pea Soup

Smoked ricotta, barley and pea “barbajuan”

Poached Fram Egg

Pimento nage and Iberico ham

Grilled Sullivan County Foie Gras

Pistachio “praliné,” seasonal vegetable brunoise and duck Jus

Slow-Roasted Maine Lobster

“Folly of herbs” and seasonal vegetables supp

Chorizo-Crusted Cod

White coco bean purée and harissa oil

Slow-Roasted Scottish Salmon

Poppy seeds, heirloom beets and sicilian pistachio emulsion

Creekstone Farm Beef Tenderloin Mignonette

Daikon radish, pea puree and Juniper berry Jus

Quail Baked En Terre Glaise

Macaroni gratiné, Spinach and morels supp

Roasted Heritage Pork Tenderloin

Sauerkraut, carrot and parsnip purée, soy-caramel Jus

Squab And Foie Gras Croustilant

Caramelized ginger Jus and farm vegetables for two

Thomas Fram Rack Of Lamb

Olive and fines herbes, fava bean-bacon fondue and crisp spring onion soup

Pineapple And Citrus Macaron

Exotic fruit brunoise and fromage blanc sorbet

Caramel Parfait

Mango ravioli, coconut tapioca and ten flavor sorbet

Coffee Vanilla Sundae

Pralines and caramel sauce

Manjari Chocolate Plaet

Tahitian​ vanilla cremeux and salted butter-caramel Ice cream

Milk Chocolate And Hazelnut Dacquoise

Raspberry​ sorbet

Mango Craquelin

Citrus mousseline, almond spaghetti, mango-passion fruit sorbet

Butter Milk Panna Cota

Strawberry soup and pistachio Ice cream

Warm Fig Tart

Balsamic reduction, pignoli compote and olive oil Ice Cream

Four Course Prix

Pralines Of Foie Gras Terrine

Mango purée and balsamic vinegar

Yuzu-Marinated Langoustines

Tarragon-cucumber salad and lemon gelee

Sweet Pea Soup

Smoked ricotta, barley and pea “barbajuan”

Sturgeon And Sauerkrayt Tart

American caviar mousseline and applewood smoke

Roasted Dives Scallops

Coriander and fennel seed, rhubarb marmalade

Poached Farm Egg

Pimento Nage and Iberico ham

LongIsland Duck Breast

Black trumpet marmalade, “fleischshneke” and banyuls Jus

Full table participation is recommended.

MoMA Blend

English Breakfast

Earl Grey

Pear Tree

Jasmine Green Oolong

Decaffeinated Earl Grey

Herbal Spiced Chai

Vanilla Rooibos

Harmony

Espresso

Double Espresso, Cappuccino

Nizza Monte-Carlo Decaffeinated

French Press

Haitian Blue Forest Heirloom Typica Brazil Bourbon

Rouge Blend - Decaffeinated

Château Bouscassé Petit Manseng Brumaire, Pacherenc du Vic-Bihl 2007

Rolly-Gassmann Pinot Gris Vendanges Tardives, Alsace 2001

Kracher, Cuvée Beerenauslese, Austria 2009

Oremus Tokaji Late Harvest, Hungary 2008

Clos Chatart Banyuls 1999

Sercial, The Rare Wine Company, Charleston Special Reserve

Verdelho, D’Oliveira, 1973 Vintage

Verdelho, The Rare Wine Company, Savannah Special Reserve

Terrantez, D’Oliveira, 1977 Vintage

Boal, The Rare Wine Company, Boston Special Reserve

Boal, Barbeito, 1982 Vintage

Malvasia, Barbeito, Single Cask 2000 Colheita

Malvasia, The Rare Wine Company, New York Special Reserve

Malvasia, D’Oliveira, 1989 Vintage

Smith Woodhouse, Lodge Reserve

Dow’s, 10 Year Tawny

Graham’s, 20 Year Tawny

Quinta do Noval, 40 Year Tawny

Smith Woodhouse, 1994 Colheita

In place of your dessert

As an additional course

Three Selections

Five Selections

Pineapple And Cirtus Macaron

Exotic fruit brunoise and fromage blanc sorbet

Mango Craquelin

Citrus mousseline, almond spaghetti and mango-passion fruit sorbet

Manjari Chocolate Plate

Tahitian​ vanilla crémeux and salted butter-caramel Ice cream

Coffee And Vanilla Sundae

Pralines and caramel sauce

Caramei Parfait

Mango​ ravioli, coconut tapioca and ten flavor sorbet

Milk Chocolate And Hazelnut Daquoise

Raspberry sorbet

Butter Milk Panna Cotta

Strawberry soup and pistachio Ice cream

Warm Fig Tart

Balsamic reduction, pignoli compote and olive oil Ice cream

Tarte Flambée Alsatian thin crust tart

With crème fraîche, onion and applewood-smoked bacon

With hen of the woods mushrooms, chive and Alsatian Munster cheese

Tomato and Almond Gazpacho

With cucumbers, cherry tomatoes and basil oil

Wild Mushroom Soup

With​ toasted chorizo ravioli

Arugula and Watercress Salad

With summer vegetables, sunflower seeds, smoked egg and rhubarb vinaigrette

Scottish Salmon Tartare

With​ puffed barley and cilantro gelée

Upside Down Tuna Tarte

With fennel, Japanese cucumber and aïoli

Fresh Grilled Shrimp

With green cabbage and gruyère salad

Quail Terrine

With fennel-grapefruit salad

Modern Liverwurst

With four pickled vegetables

Warm Lamb and Goat Cheese Terrine

With toasted pistachios and watercress

Foie Gras Terrine

With muscat gelée and toasted brioche

Iberico and Mangalica Jamón assortment

With olive oil and toasted baguette

Spicy Steak Tartare

With quail egg

Alsatian Country Soup

With benton’s ham and rock shrimp

Grilled Diver Scallops

With white asparagus, fava beans, hazelnuts and rhubarb emulsion

Slow-Poached Farm Egg

With maine lobster, artichoke purée, salsify and sea urchin froth

Pan-Roasted Grouper

With baby beets, fennel-saffron puree and pine nut pistou

Horseradish-Crusted Scottish Salmon

With cabbage and riesling

Red Snapper “en Matelote”

Atlantic Cod, Wild Mushroom and Leek “Brick”

With green papaya salad and chive sauce

Alsatian Buckwheat Späetzle

With yellowfin tuna paillard crudo, roasted foie gras, pine nuts and black pepper gastrique

House Made Alsatian Country Sausage

With sauerkraut and whole-grain mustard sauce

Roasted Long Island Duck Breast

With peppercorn-crusted apples and pistachio-truffle dipping sauce

Beer-Braised Pork Belly

With sweet pea purée and ginger jus

Veal and Ricotta Ravioli

With​ morel mushrooms and smoked sweetbreads

Saffron Tagliatelle

With​ cider braised rabbit, corn and fava beans

Roasted Poussin

With green asparagus, almond, caramelized endive and Rodenbach jus

Pan Roasted Black Angus Beef Tenderloin

With oxtail stuffed piquillo pepper, eggplant gratin and natural jus

Duck Confit à l’Orange

With cauliflower and fingerling potatoes

Lamb Chop and Breast Duet

With green peas, eggplant, pecorino romano and saffron jus

Braised Tripe

With chickpeas and harissa aïoli

Modern Liverwurst

Beer-Braised Pork Roulade

Quail Terrine

Alsatian Garlic Saucission

Wild Boar Cacciatorini

Dried Chorizo

Morcilla Sausage

Jamon Iberico

Mixed Pickled Vegetables

Mixed Olives

Tarte Flambée

Alsatian thin crust tart with crème fraiche, onion and applewood smoked bacon

Tarte Flambée

Hen of the woods mushrooms, chive and Alsatian münster cheese

Modern Liverwurst

Four pickled vegetables

Alsatian Garlic Saucisson

Toasted baguette

Quail Terrine

Fennel-grapefruit salad

Iberico and Mangalica Jamón

Plive oil and toasted baguette

Fresh Grilled Shrimp

Green cabbage and gruyère salad

Spicy Steak Tartare

Quail egg

Foie Gras Terrine

Muscat gelée and toasted brioche

Crispy Shrimp

Lemon grass dipping sauce

Lobster Salad Sliders

Housemade miso-scallion brioche

Pork Belly Sliders

Housemade sauerkraut

Latur

Cow, sheep & goat piedmonte, Italy

Selles-sur-Cher

Goat centre, france

Vendeen Bichonne

Cow loire, France

Hudson Red

Raw cow ghent, New York

Brie Fermier Jouvence

Cow Ile-de-france, France

Garrotxa, La Bauma

Goat catalonia, Spain

Cheddar, Isle of Mull

Raw cow tobermory, Scotland

Podda Classico

Cow & sheep sardegna, Italy

Roquefort d’Argental

Raw sheep midi-pyrénées, France

Beignets

With maple ice cream, caramel and mango marmalade

Coffee and Caramel Dome

With amaretto gelée

Citrus Carpaccio

With​ lemongrass gelée and ten flavor sorbet

Strawberry and Pistachio Sundae

With almond biscuit and balsamic

Modern Cheesecake

With​ almond crumble, raspberry and fromage blanc sorbet

Pistachio Dacquoise

With Caramelia-passion fruit ganache and milk chocolate chantilly

Dark Chocolate Tart

With chocolate ice cream

Raspberry Macaron

With almond mousseline, lychee yogurt gelée and raspberry sorbet

Ice Cream or Sorbet, choice of Three Flavors

LaTur

Cow, sheep & goat, Piedmonte, Italy

Selles-sur-Cher

Goat, centre, France

Vendéen Bichonné

Cow, pays de la loire, France

Hudson Red

Raw cow, ghent, New York

Brie Fermier Jouvence Cow

Ile-de-France, France

Garrotxa, La Bauma

Goat, catalonia, Spain

Cheddar, Isle of Mull

Raw cow, tobermory, Scotland

Podda Classico

Cow & sheep, sardegna, Italy

Roquefort d’Argental

Raw sheep, midi-pyrénées, France

Philadelphia

Coffee

Espresso

Cappuccino

Vancouver

Moma Blend

Imperial English Breakfast

Imperial Earl Grey

Pear Tree Green

Jasmine Green Oolong

Decaffeinated Earl Grey

Decaffeinated English Breakfast

Herbal Spiced Chai

Vanilla Rooibos

Harmony-Chamomile and Peppermint

Château Bouscassé, Petit Manseng Brumaire Pacherenc du Vic-Bihl 2007

Rolly-Gassmann, Pinot Gris Vendanges Tardives, Alsace 2001

Kracher, Cuvée Beerenauslese, Austria 2009

Oremus, Tokaji Late Harvest, Hungary 2008

Clos Chatart, Banyuls 1999

Sercial, The Rare Wine Company, Charleston Special Reserve

Verdelho, D’Oliveira, 1973 Vintage

Verdelho, The Rare Wine Company, Savannah Special Reserve

Terrantez, D’Oliveira, 1977 Vintage

Boal, The Rare Wine Company, Boston Special Reserve

Boal, Barbeito, 1982 Vintage

Malvasia, Barbeito, Single Cask 2000 Colheita

Malvasia, The Rare Wine Company, New York Special Reserve

Malvasia, D’Oliveira, 1989 Vintage

Smith Woodhouse, Lodge Reserve

Dow’s, 10 Year Tawny

Graham’s, 20 Year Tawny

Quinta do Noval, 40 Year Tawny

Smith Woodhouse, 1994 Colheita