Kathryn Yu:
Fried Fava Beans and Pre-Amuses
Kathryn Yu:
Butter on a Pretty Dish
Kathryn Yu:
Fried Fava Beans
Kathryn Yu:
Amuse of Salmon and Caviar
Kathryn Yu:
Bread and Butter
Kathryn Yu:
Hamachi, Avocado, and Black Truffle Mille Feuilles
Kathryn Yu:
Seared Langoustine with Anjou Pear and Black Truffle, Tarragon Emulsion
Kathryn Yu:
Pheasant and Black Truffle Veloute, Millet Blinis, and Apple Julienne
Kathryn Yu:
Monkfish with Wild Mushrooms, Fingerling Potatoes, and Wood Sorrel
Kathryn Yu:
The Table Next to Us Got Cheese
Kathryn Yu:
Gewurztraminer Poached Sullivan County Foie Gras with Celeriac and Black Pepper Caramel
Kathryn Yu:
Fallow Venison Lion with Butternut Squash "Crepes" and Natural Jus
Kathryn Yu:
The Modern Dining Room
Kathryn Yu:
Palette Cleanser of Fresh Pineapple and Cilantro
Kathryn Yu:
Grand Marnier Baba, Lime Sabayon with Roasted Pineapple and Vanilla Ice Cream
Kathryn Yu:
Raspberry Sorbet Cone with Lime Zest
Kathryn Yu:
Petit Fours
Kathryn Yu:
Chocolates
Kathryn Yu:
Coffee Service