The Experimental Gourmand:
Four Season Brunch Menu
The Experimental Gourmand:
Farm to Glass Brunch Summer Bloody Mary's flight
The Experimental Gourmand:
Crudites with Olive "soil"
The Experimental Gourmand:
Crudites with Olive "soil" up close
The Experimental Gourmand:
Simon de Swaan of The Four Seasons explaining the menu
The Experimental Gourmand:
FS - Local Heirloom Tomato Salad w 50 Sherry & Basil
The Experimental Gourmand:
FS - Smoked Salmon Pizzette w Avocado Cremeux
The Experimental Gourmand:
FS - Stuffed French Toast w Whipped Nutella
The Experimental Gourmand:
Lemon-Ricotta Pancakes "pigs in blanket"
The Experimental Gourmand:
Grilled Terrine of Hudson Valley Foie Gras w local strawberry mostarda
The Experimental Gourmand:
Hudson Valley Foie Gras Mousse w Pastrami Bagel Chips & Brooklyn Pickles
The Experimental Gourmand:
Foie Gras Mousse Display Tray
The Experimental Gourmand:
Mimosa
The Experimental Gourmand:
Lobster Hash Cocotte w Charon Sauce
The Experimental Gourmand:
Greenmarket crisp w cinnamon ice cream
The Experimental Gourmand:
Chocolate Hazelnut Napoleon