Amuse Bouche Trio

For our festive New Year's Eve seating, we began the multi-course celebration with an Amuse Bouche trio: Beet & burrata with apple balsamic glaze, Kumamoto oysters & ginger cream and smoked salmon paddlefish mille crepe. I feel so lucky & privileged to lead an amazing team of chefs who churn out deliciousness every day. Thanks also to our Front Of the House teams who showcase what classic #ArtOfDining should be.

Happy 2018!

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