Vintage Cave. Course One: White sturgeon Caviar, lobster en gelée, Hawaiian hearts of peach palm, tarragon pudding. © 2014 Sugar + Shake
Vintage Cave. Course Three (Supplement Option): Terrine of Hudson Valley Moularde Foie Gras, toasted oats, persimmons, orate mustard, Sicilian pistachios, blackstrap molasses. © 2014 Sugar + Shake
Vintage Cave. Course Six: Rillette of Four Story Hill Farm Poularde, Hobbs bacon, melted leeks, cipollini onions, poached prunes, watercress, sauce Périgourdine. © 2014 Sugar + Shake
