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Hors D'oeuvres Hudson Valley Succotash Tart with Sunchoke Puree and Crispy Kale Tomato Corn Chowder Bite with Air Cracker and Roasted Tomato Tuna
with Soy Furikake and Sesame Tuile Food Hall Beef Burger with Bacon Jam and Fontina Lobster Slider with Brioche Bun and Lemon Aioli
First Course Summer Melon Mosaic with Cantaloupe and Crenshaw Melon, Heirloom Toy Tomatoes, Yellow Watermelon, Persian Cucumbers and Yuzu Vinaigrette Roasted Corn Panna Cotta with Pickled Cherry Tomatoes, Summer Pole Beans, Crispy Quinoa and Herbs Tomatoes Right Now From the Farm with Katchkie Peppers and Chiles, Tomato Water, Basil Oil, Herbs and Blossoms Summer Beets with Hudson Valley Red Currant Verjus, Honey Pickled Grapes, Onions and Savory Granola Szechuan Pepper-Crusted Tuna with Jicama and Asian Pear, Cucumber-Ginger Juice, Cilantro Oil, Sunflower Sprouts and Greens
Entree Pan-Seared Wild Striped Bass with Yellow Pepper Piperade, New Potatoes, Fava Beans, Summer Squash and Chive Oil Artichoke Barigoule with Braised Globe Artichokes, Lentils, Aromatic Vegetables and Quinoa Cake Grilled Beef Tenderloin with Fresh Corn Polenta, Tomato Gratin and Dandelion Pesto Wild Rice-Crusted King Salmon with Beets Pureed and Shaved, Turnip, Radish and Turnip Top Pesto Short Rib Paprikash with Pomme Purée, Katchkie Farm Peppers and Sauteed Spinach Black Trumpet-Crusted Chicken Breast with Blistered Green Beans, Sauteed Mushrooms, Charred Corn and Grilled Tomato Ranchera
Dessert Spring Chocolate Apricot Terrine with Milk Chocolate Sorbet, Apricot and Thyme Coulis Blueberry Rhubarb Croustade with New England Grape Nut Frozen Custard Lemon Shaker Poppy Seed Cake with White Chocolate Buttercream and Lemon Pink Peppercorn Marmalade Blackout Cake Redux with Valrhona Chocolate Cremeux, Malted Milk
Chocolate Custard, Katchkie Beet Devil's Food Cake, Blackout Chocolate
Glaze, Chocolate Pretzel Crunch and Sugar Beet Gel Strawberry Crème Fraîche Mousse with Strawberry Balsamic Compote, Almond-Hemp Cake and Crunch Candy Bar Tropical Rum Baba with Coconut Cremeux, Passion Fruit Reduction and Rum Caviar Caramelized Peanut Butter Chocolate Tart with Bailey's Crème Anglaise