A part of the Chef’s lunch tasting menu. Click for details.

Butter Poached Lobster Tail, spiced Celeriac and Earl Grey-Citrus Sauce. Wine, Yuki no Bosha Yamahai Junmai, Akita.

Bread, brioche style.

Baked Cod, Artichoke “Barigoule”, and Perigord Truffle Butter. Wine, Chassagne Montrachet 1er Cru Les Caillerets, Marc Colin 2006.

Dominican Chocolate “Ganache”, toasted Bread, Marcona Almond and olive Oil Ice Cream. Wine, Passito de Pantelleria Sangue d’Oro, Sicily 2009. Photography by the American Chef. Le Bernardin.