First/Amuse Bouche

Caviar Variations
Imperial Osetra, White Sturgeon and Smoked Steelhead
with Traditional and Not So Traditional Accompaniments

 Second

 Fearing’s Bouillabaisse,
Nantucket Bay Scallop, King Crab and East Coast Cockles
in Saffron/Fennel Broth with Piqullo Pepper Rouille

Pan Seared Hudson Valley Foie Gras
with Caramelized Honeycrisp Apple/Chestnut Tarte Tatin,
Herb Salad and Champagne Vinaigrette

Texas Wagyu Beef Tartare with Hand Scraped Black Truffles,
Jalapeno/Egg Custard, Gaufrette Potatoes and Horseradish Crème Fraiche

Bacon Wrapped Quail Ballantine with Foie Gras/Truffle Farce
on Classic Choucroute with Whole Grain Mustard/Quince Marmalade

 Third

Dover Sole Roulade with Blue Crab,
Pomme Paillasson, Delta Asparagus and Maine Lobster Butter

Peking Duck a L’Orange
Whole Roasted with Confit Fried Rice,
Sesame Long Beans and Pickled Shimeji Mushrooms

Nil Gai Antelope Chops with Winter Root Vegetable/Smoked Bacon Ragout,
Smoked Cheddar Air Bread, Crispy Brussels Sprouts and Red Currant Gastrique

 Fearing’s Beef “Wellington” with Pate Foie Gras
and Royal Trumpet Mushroom Duxelle,
Creamed Spinach and Sauce Perigueux

Supplemental – Add $30 Hand Scraped Perigord Truffle to any dish   

Dessert

Banana salted caramel parfait with pretzel crunch
Warm chocolate cake with dark chocolate glaze and strawberry jam
Vanilla bean crepes with mascarpone cream and champagne orange sauce