Per Se

"sabayon" of pearl tapioca with island creek oysters and sterling white sturgeon caviar

peconic bay scallop, anson mills' polenta, scallion salad and "mousseline au vin jaune" ($75 supplement)

roasted thompson grapes, tuscan kale, cerignola olives and ají dulce pepper vinaigrette

chestnut crisp, butternut squash, cranberry chutney and brown butter "gastrique" served with toasted brioche ($40 supplement)

greek bottarga, "parmigiano-reggiano," romaine lettuce and "sofrito" braised solfino beans

melted king richard leeks, sweet carrots, watercress and "sauce bordelaise"

yukon gold potatoes, english cucumbers, toasted almonds, greek yogurt and korma curry

shaved white truffles from alba and castelmagno cheese ($175 supplement)

maitake mushrooms, caramelized sunchokes, red radishes, frisée lettuce and hen egg emulsion

miso "glaçage," hon-shimeji mushrooms, broccoli, pea tendrils and szechuan peppercorn jus ($100 supplement)

spiced oat "tuile," crimson apples, celery branch, red ribbon sorrel and aged balsamic vinegar

fruit, ice cream, chocolate and "candies"

vanilla "ficelle," pearson farm's pecan "flan," arrowleaf spinach and hidden rose apples

chickpea "papadum," hawaiian hearts of palm, medjool dates, whipped yogurt and charred eggplant "aïoli"

oyster mushrooms, salsify root, emerald lettuces and "mousseline hollandaise fumée"

ají dulce peppers, cocktail artichokes, marinated olives and "salsa verde"

sunchokes, pickled swiss chard and tuscan kale

brussels sprout "croustillant," black trumpet mushrooms, bartlett pears and english walnuts

sauerkraut "gratin," crispy shallots and burgundy mustard. served with a sourdough pretzel

fuyu persimmon "pudding," toasted pistachios, celery branch and red wine "gastrique"

fruit, ice cream, chocolate and "candies"

roasted thompson grapes, tuscan kale, cerignola olives and ají dulce pepper vinaigrette

caramelized sunchokes, pickled swiss chard and tuscan kale

assaisonné au confit de canard," chestnut crisp, butternut squash, cranberry chutney and brown butter "gastrique". served with toasted brioche

peconic bay scallop, anson mills' polenta, scallion salad and "mousseline au vin jaune"

shaved white truffles from alba and castelmagno cheese

greek bottarga, "parmigiano-reggiano," romaine lettuce and "sofrito" braised solfino beans

yukon gold potatoes, english cucumbers, toasted almonds, greek yogurt and korma curry

melted king richard leeks, sweet carrots, watercress and "sauce bordelaise"

maitake mushrooms, caramelized sunchokes, red radishes, frisée lettuce and hen egg emulsion

miso "glaçage," hon-shimeji mushrooms, broccoli, pea tendrils and szechuan peppercorn jus

"sabayon" of pearl tapioca with island creek oysters and sterling white sturgeon caviar

peconic bay scallop, anson mills' polenta, scallion salad and "mousseline au vin jaune" ($75 supplement)

roasted thompson grapes, tuscan kale, cerignola olives and ají dulce pepper vinaigrette

chestnut crisp, butternut squash, cranberry chutney and brown butter "gastrique" served with toasted brioche ($40 supplement)

greek bottarga, "parmigiano-reggiano," romaine lettuce and "sofrito" braised solfino beans

melted king richard leeks, sweet carrots, watercress and "sauce bordelaise"

yukon gold potatoes, english cucumbers, toasted almonds, greek yogurt and korma curry

shaved white truffles from alba and castelmagno cheese ($175 supplement)

maitake mushrooms, caramelized sunchokes, red radishes, frisée lettuce and hen egg emulsion

miso "glaçage," hon-shimeji mushrooms, broccoli, pea tendrils and szechuan peppercorn jus ($100 supplement)

spiced oat "tuile," crimson apples, celery branch, red ribbon sorrel and aged balsamic vinegar

fruit, ice cream, chocolate and "candies"

vanilla "ficelle," pearson farm's pecan "flan," arrowleaf spinach and hidden rose apples

chickpea "papadum," hawaiian hearts of palm, medjool dates, whipped yogurt and charred eggplant "aïoli"

oyster mushrooms, salsify root, emerald lettuces and "mousseline hollandaise fumée"

ají dulce peppers, cocktail artichokes, marinated olives and "salsa verde"

sunchokes, pickled swiss chard and tuscan kale

brussels sprout "croustillant," black trumpet mushrooms, bartlett pears and english walnuts

sauerkraut "gratin," crispy shallots and burgundy mustard. served with a sourdough pretzel

fuyu persimmon "pudding," toasted pistachios, celery branch and red wine "gastrique"

fruit, ice cream, chocolate and "candies"

roasted thompson grapes, tuscan kale, cerignola olives and ají dulce pepper vinaigrette

caramelized sunchokes, pickled swiss chard and tuscan kale

assaisonné au confit de canard," chestnut crisp, butternut squash, cranberry chutney and brown butter "gastrique". served with toasted brioche

peconic bay scallop, anson mills' polenta, scallion salad and "mousseline au vin jaune"

shaved white truffles from alba and castelmagno cheese

greek bottarga, "parmigiano-reggiano," romaine lettuce and "sofrito" braised solfino beans

yukon gold potatoes, english cucumbers, toasted almonds, greek yogurt and korma curry

melted king richard leeks, sweet carrots, watercress and "sauce bordelaise"

maitake mushrooms, caramelized sunchokes, red radishes, frisée lettuce and hen egg emulsion

miso "glaçage," hon-shimeji mushrooms, broccoli, pea tendrils and szechuan peppercorn jus