Chef Alfred Portale

BOUILLABAISSE TETOU-STYLE
saffron pernod emulsion

ROASTED EGGPLANT CAVIAR
romero pepper

SWEET CORN CROQUETTES
chipotle aioli

SMOKED SALMON RILETTES
golden trout roe, squid ink cone

GOTHAM TUNA TARTARE
shiso miso

FOIE GRAS MOUSSE
bitter chocolate, candied kumquats

LONG ISLAND DUCK TERRINE
black trumpet mushrooms & red wine mustard

CURRIED HEIRLOOM CARROT SOUP
sultan chutney