New York, New York

Menu

VIP Reception

• Chicken and Foie Gras Pâté with Cracklings
• Bonito-Poached Turnips with Warm Smoked Salmon and Caviar
• Parmigiano-Reggiano Sablé with Black Truffle Crème Fraîche
   

General Reception

• Chicken and Foie Gras Pâté with Cracklings
• Serrano Ham and Roast Chicken Croquettes with Onion Jam
• Hepworth Farms Turnip with Pickled Rutabaga and Sesame
• Compressed Watermelon with Scallop Ceviche, Chile Tapioca, Red Shiso, and Blood Orange
• Everything Pretzel Gougères with Smoked Salmon
• Eckerton Farms Radishes with Brown Butter–Rosemary Mayonnaise
• Anchovy Straws
• Cocktails by Julie Reiner

  • Gin Blossom > Farmer’s Botanical Gin with Martini Bianco Vermouth, Blume Marillen Apricot Eau-de-Vie, and Orange Bitters

  • New York Sour > Michter’s Straight Rye Whiskey with Lemon Juice, Orange Juice, and Medium-Bodied Red Wine Float

• Cocktails by David Wondrich
  • The Manhattan Club’s Manhattan > Michter’s Straight Rye Whiskey with Cocchi Vermouth di Torino and Tempus Fugit Abbott’s Bitters
  • The Huntsman > Crop Vodka with Smith & Cross Jamaican Rum, Lime Juice, and Bärenjäger Honey Liqueur

• VIP Reception Wines

  • Chamisal Vineyards Edna Valley Chardonnay 2013
  • Double Canyon Horse Heaven Hills Cabernet Sauvignon 2012
  • Champagne A. Bergère Grand Cru Blanc de Blancs Brut NV​

• ​General Reception Wines

  • Pine Ridge Chenin Blanc–Viognier 2014
  • Double Canyon Horse Heaven Hills Cabernet Sauvignon 2013
  • Champagne A. Bergère Brut Rosé NV​

Dinner

• Amanda Freitag

• Autumn Roots and Herbs > Creamed and Shaved Parsnips with Pickled Turnips, Carrot–Coriander Infusion, Celery Leaf Salad, and Anchovy Vinaigrette
  • Chamisal Vineyards Califa Selection Chardonnay 2013​
     

• Jonathan Wright

• Petit Pate Landaise > Duck Confit with Foie Gras, Truffles, Cured Duck Ham, Pickled Mushrooms, and Walnut Vinaigrette
  • Archery Summit Arcus Vineyard Estate Pinot Noir 2013
     

• Marcus Samuelsson

• Smoked Arctic Char and Beef with Marrow Dumpling, Apple–Miso Broth, and Chicken Skin Salad
  • Seghesio Family Vineyards Home Ranch Zinfandel 2013
     

• Daniel Humm

• Red Wine–Braised Veal Cheek with Celery Root Purée and Black Truffles
  • Pine Ridge Vineyards Napa Valley Cabernet Sauvignon 2013
     

Dessert Lounge 

• Thierry Delourneaux

  • Petit Desserts: 
  • Chocolate and Yogurt Rice Pudding
  • Strawberry Choux à la Mode
  • Milk Chocolate–Peanut Tarts
  • Vanilla Streusel with Ivory Crémeux and Raspberry Marshmallow
  • Praline and Chocolate Gâteaux
  • Orange Panna Cotta with Lime Meringue
  • Petit Fours:
  • Pistachio Madeleines
  • Raspberry Lollipops
  • Chocolate Truffles
  • Chocolate–Chestnut Macaroons
  • Passion Fruit Marshmallows
     

• ​Ghaya Oliveira

  • Petit Desserts: 
  • Chestnut Mont Blanc
  • Caraïbe and Cranberry Cubes
  • Orange Blossom Religieuse
  • Coffee Jivara and Ginger Tarts
  • Hazelnut Financiers with Gianduja Mousse
  • Banana and Passion Fruit Bavarois with Coconut Chantilly
  • Petit Fours:
  • Mushroom Licorice
  • Pomme Tatin Pomponettes
  • Yuzu and Pistachio Squares
  • Salted Caramel Cups
  • Vanilla Canelés with Rhum Ganache
     
  • Foro Amaro​
  • Michter's US*1 Toasted Barrel Finish Bourbon  
  • Seghesio Family Vineyards Dionigia 2010

Wine pairings courtesy of Crimson Wine Group

Saratoga Spring Water

Lavazza Espresso

Urbani Truffle

Tom Cat Bakery