Vintage Cave. Amuse bouche: Quail egg and truffle. © 2014 Sugar + Shake
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