New York City

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Hors d'Oeuvre

Tomato–Parmesan Arancini

Burrata with Caviar and Toasted Brioche

Soup Shooters with Potato Foam, Egg, and Baby Potato Crisps

King Crab with Persimmon and Crème Fraîche

Schramsberg Brut Blanc de Noirs 2011

Dinner

Striped Bass Crudo with Confit Tomato, Pickled Mustard Seeds, Roe, Lemon, and Dill Crackers

Villa Russiz Ribolla Gialla 2014

Terrina di Coniglio > Rabbit Terrine with Perigord Black Truffles and Foie Gras Toast

Pierre Sparr Schoenenbourg Riesling Grand Cru 2013

Collo di Maiale > Pork Collar with Potato Butter and Chicharrón Crumble

Kumeu River Coddington Vineyard Chardonnay 2012

Risotto > Riso Acquerello with Mushroom Ragù, Talleggio Cheese, and Matsutake Mushrooms

Camille Giroud Les Longeroies Marsannay 2014

Ippoglosso > Acqua Pazza–Poached Halibut with Fennel, Garlic, and Castelvetrano Olives

Clau de Nell Grolleau 2013

Costolette > Braised Wagyu Short Rib with Roasted Onion Mostarda, Cipollini, and Crispy Shallots

Elvio Cogno Pre-Phylloxera Barbera d’Alba 2014

Truffle Tremor > Pomelo Marmalade with Crostini and Mixed Greens

Domaine Damien Pinon Vouvray Tuffo 2016

Dark Chocolate with Olive Oil Crémeux, Candied Almonds, and Cassis Sorbet

Buglioni Recioto della Valpolicella Classico 2011