87 Sussex Menu

Crispy Sushi Rice, Baby Mache, Avocado, Sesame Soy Reduction, Ponzu Vinaigrette, Wasabi Crème

Filet Mignon, Truffle Caper Berry, Marinated Enoki Mushroom, Potato Rosti

Stewed Leeks, Celeriac Purée, Crispy Pancetta, Toasted Macadamia, Spiced Port Reduction

Baby Arugula, Marinated Olives and Tomato, Sicilian Blood Orange, Shaved Fennel, Crisp Bell Pepper

Sautéed Hudson Valley Foie Gras, Toasted Brioche, Maple Glaze, Armagnac Apricots

Crispy Frog Leg Drumsticks, Korean BBQ Glaze, Wok Seared Scallions, Sweet & Spicy Daikon Pickles

Black Garlic Marmalade, Brown Butter, Herb Crumble

Diver Scallop & Sliced Black Truffle Baked in Puff Pastry, Arrowhead Spinach, Veal Jus

Quail Egg Ravioli, White Truffle, Pulled Oxtail, Scallion Nest, Shaved Parmesan Reggiano

Fire Roasted Squash, Eggplant & Peppers, Stracciatella “À La Minute”, Holy Basil Pesto, Sherry Shallot Vinaigrette, 25yr Balsamic

Kale Risotto, Hen of the Woods Mushroom, Chestnuts, Asparagus, Hon Shimeji Broth

Apple Fritter, Apple Smoked Pork Belly, Brown Sugar Baked Cranberry Beans, Red Cabbage, Seared Watercress, Vanilla & Cherry Reduction

Duck Breast and Confit, Orange Supreme, Glace Turnips, Candied Chicory

Locally Raised Organic Quail, Foie Gras & Fig Farce, Potato Frico, Wild Carrots, Natural Jus

Encrusted with Olive Tapenade, Artichoke alla Giudia, Breadcrumbs, Pine Nuts, Sundried White Grapes & Wild Fennel, Broccoli Rabe, Purple Potato

Braised Rabbit Ragu, Wine Marinated Olives, Acorn Squash Caponata, Asparagus Spears, Shaved Pecorino

Montasio Fondue, Black Perigord Truffles, Toasted Breadcrumbs, Sage, Beurre Noisette, 12yr Balsamic

Chef’s Selection of Peak Season Vegetables, Forbidden Rice, Szechuan Tofu, Herb Bouquet