Per Se

10 Columbus Cir, New York, NY 10019
(212) 823-9335
http://www.perseny.com/
French

Chef’s Tasting Menu

The food was spectacular. Worth every penny as this was a 3+ hours experience and not just a meal. Favorites were the Scotia lobster course and the never ending dessert course. Every detail of the experience was impeccable. Great evening and excellent dining experience.

Salmon Tartare

Salmon Tartare with Sweet Red Onion Creme Fraiche.

Bread

I enjoy their in house baked bread very much.

Oysters & Pearls

“Sabayon” of Pearl Tapioca with Island Creek Oysters and Sterling White Sturgeon Caviar.

Foie Gras au Torchon

Celery Branch “Ribbons,” Spiced Cinnamon Persimmon, French Breakfast Radishes and Blis Solera Sherry Vinegar with Toasted Brioche.

Butter Poached Nova Scotia Lobster

Compressed Honey Crisp Apples, Glazed Sunchokes and Field Mizuna with Black Winter Truffle Emulsion.

White Truffle Pasta

Hand made pasta, a little butter, and a lot of white truffle.

Four Story Hill Fram’s “Rouelle de Poularde”

Tahitian Squash, Confit Chestnuts and Watercress with “Gremolata”.

Pear Sorbet

“Silver Dollar” Pancakes, K & J Orchard’s Asian Pear, Bosc Pear Compote and Anise “Panna Cotta” with Almond Crisp.

Mast Brothers’ Chocolate “Marquise,” Pumpkin “Bavarois” and Hazelnut Marshmallow with Spiced Ice Cream.

Petit Fours

Salted Caramel, Walnut-cherry Nougat, and a variety of Tiny Hard Candies.

Chocolate Covered Hazelnuts

House Made Coconut, Milk Chocolate, and dark Chocolate Truffles