Le Bernardin

Amuse bouche: poached oyster with truffle foam.

First course: raw hamachi with nuoc mam vinaigrette.

Second course: warm lobster carpaccio topped with heart of palm and orange vinaigrette.

Main course: pan roasted monkfish with hon shimeji mushrooms on pureed turnip in a sake broth and topped with ginger-turnip emulsion.

Dessert: vanilla yogurt parfait with blueberries, yogurt sponge, and basil ice cream.

Glass of Chateau Carbonnieux Blanc Pessac Leognan 2006.

Glass of house champagne.