Cafe Boulud

Starter: foie gras chaud served with Bosc pears, tonka beans, and walnuts in sherry jus.

Main course: wild mushroom ravioli topped with shaved aged parmesan in mushroom broth.

Dessert: bourbon-pecan ice cream and caramel-Grand Marnier ice cream.

Tattinger rose champagne.

La Terre cocktail with beet gin.