A Per Se classic: sabayon of pearl tapioca with Island Creek oysters and Osetra caviar.

Delicate preparations of seasonal fish with vegetable accompaniments, reflecting the kitchen's classical French foundation.

Precisely seared proteins with root vegetables and seasonal garnishes, composed with the kitchen's characteristic restraint.

A sequence of desserts noted by guests as among the finest in the city: balanced, precise, and quietly memorable.

Exotic mushrooms seared to perfection, rich yet refined. A standout of the vegetarian tasting menu.

Butternut squash emulsion and chestnut confit: a flawless combination of sweetness, depth, and texture.

Market-driven preparations that reflect the same technical rigor as the main tasting menu, course for course.

An extended journey through the kitchen's full range, with culinary ideas on the bolder side and a considered arc of flavors from first bite to final sweet.