Per Se Menu

English cucumber ribbons, pickled green chilis, banana mint and almond pudding

Arrowleaf spinach, marcona almonds, nasturtium capers and gremolata.

Pastrami of hudson valley moulard duck foie gras garden state peaches, pickled red onions, lemon thyme and melba toast

Citrus cured bigeye tuna, glazed gooseberries, bronze fennel and young coconut nuage

With shaved australian black winter truffles, celery mousse and parmigiano-reggiano

Golden snap peas, heirloom carrots, pea tendrils and sumac-scented crème fraiche

Avocado squash, summer pole beans, sunflower sprouts and yellow pepper sofrito

Hen of the woods mushrooms, black mission figs, purslane and toasted hazelnut vinaigrette.

Marinated artichokes, sungold tomatoes, petite basil and niçoise olive tapenade.

Parmesan battered shallots, hass avocado, greenmarket lettuces and sauce raifort