Per Se Menu

| apple, pear, vanilla," germany

Grapefruit, lime, cinnamon syrup

Orange & lemon juice, agave, peach bitters

Freshly juiced ginger, lime, seltzer

Seedlip garden 108, honey, grapefruit, lime, luxardo cherry

Seedlip spice 94, seedlip grove 42, lime, cranberry, basil

Cauliflower florettes, dancing demon pluots, and california pistachios

Pickled fennel bulb, greenmarket raspberries, toasted virginia peanuts, and greek yogurt "chiffon"

Diane st. Clair's animal farm butter

Corn "pudding," summer bean "succotash," and noilly prat emulsion

Razor clams, "pommes purée," celery branch, and "sauce américaine"

Bing cherries, creamed scallions, broccoli crumble, and tellicherry peppercorn "mignonnette"

Marinated cherry tomatoes, tempura-fried squash blossom, eggplant "marmalade," and "jus de veau"

With aged "comté" and black winter truffles

Whipped mascarpone, bay leaf oil, and ginger bug "consommé"

Black cocoa "sablé" and vanilla "crème chantilly"

Hazelnut "génoise," sherry caramel, and toffee cream

Pistachio-white chocolate crunch, blackberry "crémeux," and yuzu "mousseline"