Avant-Garde Appetizers

Ossetra caviar encased in a delicate crème fraîche sphere, served atop a gold-leaf blini with micro chives and champagne gel.

Pan-seared Hokkaido scallop with black truffle emulsion, cauliflower purée, crispy capers, and shaved white truffle.

House-cured Hudson Valley foie gras with fig-port reduction, toasted brioche, candied hazelnuts, and edible gold dust.

Bluefin tuna tartare with yuzu kosho, avocado espuma, sesame caviar pearls, and Aleppo pepper in a squid ink cone.

Velvety porcini and chanterelle velouté poured tableside over truffle brioche croutons, herb oil, and a quail egg.