Research and order delicious food from the up-to-date
Per Se Menu : Salon Menu |
| Salad Of Compressed Watermelon | $30.00 | English cucumber ribbons, pickled green chilis, banana mint and almond pudding |
| Forest Mushroom Anolini | $32.00 | Arrowleaf spinach, marcona almonds, nasturtium capers and gremolata. |
| Peach Melba | $40.00 | Pastrami of hudson valley moulard duck foie gras garden state peaches, pickled red onions, lemon thyme and melba toast |
| Tsar Imperial Ossetra Caviar | $125.00 | Citrus cured bigeye tuna, glazed gooseberries, bronze fennel and young coconut nuage |
| Sweet Corn Carnaroli R Isotto Biologico | $125.00 | With shaved australian black winter truffles, celery mousse and parmigiano-reggiano |
| Atlantic Halibut Cuit A La Vapeur | $36.00 | Golden snap peas, heirloom carrots, pea tendrils and sumac-scented crème fraiche |
| Wolfe Ranch Bobwhite Quail Presse | $38.00 | Avocado squash, summer pole beans, sunflower sprouts and yellow pepper sofrito |
| Butter Poached Nova Scotia Lobster | $40.00 | Hen of the woods mushrooms, black mission figs, purslane and toasted hazelnut vinaigrette. |
| Elysian F Ields FarmÂs Lamb En Persillade | $46.00 | Marinated artichokes, sungold tomatoes, petite basil and niçoise olive tapenade. |
| Charcoal Grilled Miyazaki Wagyu | $125.00 | Parmesan battered shallots, hass avocado, greenmarket lettuces and sauce raifort |
* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.