Day 4, continued...

DINNER

Per Se

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Salmon tartare amuse bouche
Pierre Gimmonet Blanc de Blancs NV
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Romaine Veloute
with black truffle coulis
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Oysters and Pearls
"Sabayon of pearl tapioca with Island Creek oysters
and Sterling white sturgeon caviar"
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Sashimi of Atlantic Fluke
with Greenmarket carrots and peas tendrils
Tsukasabotan Shizuku "King of Peony" Sake NV
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Seared Flying Japanese Squid
with pickled squash blossom, pimenton, Patty Pan squash and Hatch Chilis
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Sauteed Florida Everglades Frog's Legs
with glazed sunchokes, Castelvetrano olive tapenade
and parsley chip with Italian capers
Palmina 'Honea Vineyard' Arneis '06
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Japanese Eel
with Haas avocado, Granny Smith apples and scallion 'emincee'
with puffed Koshihikari rice
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White truffle oil-infused custard
with 'ragout' of black winter truffles
Dogfish Head Brewery '60 Minute Indian Pale Ale'
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'Smoke'
Red wine-braised short ribs, crispy bone marrow
with 'Sauce Bordelaise'
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Salad of Hawaiian Hearts of Peach Palm
Honey date coulis, red endive and toasted macadamia nuts
with madra curry-banana 'Gastrique'
Donnhoff Riesling '08
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Quail in a Jar
Cavendish Farm's White Quail
'Farcie au Foie Gras de Canard'
with Petite Lettuces and 100 year old balsamic vinegar
Domaine des Schistes 'Solera' NV
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Peach Melba
Terrine of Hudson Valley Moulard duck foie gras
yellow peaches, peach jelly, pickled red onion, cilantro shoots
and 'melba toast' with puffed Carolina rice
Kracher 'Cuvee Beerenauslese' '06
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Sauteed Fillet of Chatham Bay Cod
with marinated Heirloom tomatoes
and garden basil chip with 'pistou'
Arietta Sauvignon Blanc Semillon '07
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Butter-Poached Nova Scotia Lobster
with confit of new crop potatoes, Chanterelle mushrooms
and Haricots verts with Amontillado sherry 'Ravigote'
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Four Story Hill Farm's "Cuisse de Poularde"
Caramelized fennel bulb, compressed asian pear
and watercress leaves with comice pear puree
Modicum Cabernet Sauvignon '04
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Elysian Fields Farm's "Selle d'Agneau Rotie Entiere"
Anson Mills' polenta cake, Fairy Tale eggplant confit
compressed cucumbers, shaved radishes and Arugula with lamb jus
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Cheese course
I missed the photo

Idiazabal
with Globe artichokes and pickled sweet peppers
with 'salsa verde'
Cossart Gordon Madeira 10 year old
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Plum Sorbet

Steamed prune pudding with vanilla custard

and Blis maple syrup

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Fluffer-Nutter Float
Banana jam, peanut nougatine and vanilla cream ice cream
with toasted marshmallow
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Coffee and Doughnuts
Cinnamon-sugared doughnuts with cappuccino semifreddo
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Tea and Biscuits
Millionaire's Shortbread, sweet tea panna cotta
and chocolate 'cremeux with Darjeeling ice cream
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Mignardises

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