Per Se

Fine dining restaurant, 10 Columbus Cir, New York, NY

VeganScore 50

Menu

Mains

• Maine Lobster — Toasted Brioche, Celery Branch, "Beurre de Homard," Celeriac "Rémoulade," and Lemon "Beurre Blanc"
• Hand-Cut "Tagliatelle" — "Parmigiano-Reggiano" and Shaved Black Winter Truffles from Périgord (120.00 supplement)
• Snake River Farms "Faux-Filet de Bœuf" — Roasted Delicata Squash, Winter Greens "Saag," Medjool Dates, Petite Mint, Greek Yogurt, and "Rogan Josh"
• Charcoal-Grilled Miyazaki Wagyu — Wagyu "Kielbasa," Herb-Crusted Cipollini Onion Rings, "Potato Salad," Pickled Wax Beans, Frisée Lettuces, and BBQ "Essence" (135.00 supplement)

Starters

• Salad of Norwich Meadows Farm Bok Choy — Cured Hakurei Turnips, Tempura-Fried Red Shiso, Soft Tofu Purée, and per se "Chili Crunch" Melted Italian Chestnuts, and Red Vein Sorrel Vegan
• Oysters and Pearls — "Sabayon" of Pearl Tapioca with Island Creek Oysters and Regiis Ova Caviar
• Martha's Vineyard Bay Scallop "Brochette" — BLIS Maple Syrup Glaze, and Golden Reserve Caviar (60.00 supplement)

Desserts

• Assortment of Desserts — Fruit, Ice Cream, Chocolate, and Candies

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