90/90
Culinary Celebration
An Exclusive Dinner in Honor of Chef Jacques Pépin’s 90th, hosted by Chef Franklin Becker with Curated Wine Pairings by Luke Boland
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Amuse Bouche
Tuna Sashimi
Ponzu, Pickled Cucumbers, Wasabi
Blanc de Blancs Champagne Legras & Haas, FR, NV
First Course
Roasted Acorn Squash
Toasted Hazelnuts, Brown Butter, Honey-Miso Glaze
Butter Lettuce Salad
Avocado, Soft Herbs, Sherry Vinaigrette
Beet Salad with Puffed Grains & Brussels Sprouts
Various Beet Preperations, Labne
Baltimore Style Crabcake
Celery Root, Tartar Sauce
Duo of East Coast Oysters
Green Apple-Celery Root, Leek Salad, Caviar
Sancerre Lucien Crochet, Loire Valley, FR, 2023
Main Course
Pan Roasted Fluke (Montauk)
Potato-Leek Pavé, Caviar Beurre Blanc
Steamed Tautog (Montauk)
Braised Leeks, Royal Red Shrimp Chowder
Grilled Trigger Fish (Montauk)
Escarole & Cannellini Beans, Salmoriglio Sauce
Mersault ‘Les Vireuils,’ Violot-Guillemard, Burgundy, FR, 2022
Pan Roasted Sasso Chicken
Root Vagatables, Maitake Mushrooms, Sauce Maderia
Beaune 1er Cru ‘Clos du Roi,’ Robert Ampeau, Burgundy, FR, 2003
Porcini Agnolotti
Black Truffles & 5-Year-Old Parmigiano Reggiano
Barolo ‘La Serra,’ Marcarini, Piedmont, IT, 2019
Desserts
Chocolate Pecan Pie
Malted Ice Cream
10 Yr Tawny Port Quinta do Noval, PT
Basque Cheesecake
Marcona Almond Brittle, Candied Pumpkin, Grapes
Sauternes Carmes de Rieussec, Bordeaux, FR, 2019
Soft Serve
Flavor of the Month
Sauternes Carmes de Rieussec, Bordeaux, FR, 2019