Per Se

Sparkling dry apple cider from Normandy crafted by renowned producer Eric Bordelet.

Refreshing French non-alcoholic sparkling cider imported directly from Normandy.

Flavorful non-alcoholic German wheat malt beverage offering rich malt tones and silky texture.

Premium English ginger ale crafted with a blend of natural ginger extracts for a crisp heat.

Non-alcoholic German sparkling cuvée featuring aromatic notes of apple, pear, and subtle vanilla.

Artisanal non-alcoholic grape juice produced from Gewürztraminer grapes grown in Anderson Valley.

Non-alcoholic varietal juice crafted from estate Pinot Noir grapes in Anderson Valley.

Handcrafted zero-proof cocktails expertly balanced with fresh botanical juices and syrups.

Tart and citrusy blend of fresh grapefruit and lime juice balanced with warm spiced cinnamon syrup.

Vibrant non-alcoholic mix of orange and lemon juices sweetened with agave nectar and peach bitters.

House-brewed spicy ginger beer made with freshly pressed ginger juice, lime, and sparkling water.

Botanical mocktail featuring Seedlip Garden 108, honey, grapefruit, lime, and a sweet Luxardo cherry.

Sophisticated blend of Seedlip Spice 94 and Grove 42 with fresh lime, cranberry, and aromatic basil.

Thomas Keller's signature dish featuring pearl tapioca sabayon, Island Creek oysters, and Regiis Ova caviar.

Rich sautéed Hudson Valley duck foie gras served with cauliflower florettes, dancing demon pluots, and pistachios.

Slow-poached duck foie gras accompanied by pickled fennel, raspberries, toasted peanuts, and yogurt chiffon.

Warm freshly baked artisanal bread served alongside famous Diane St. Clair Animal Farm butter.

Pan-roasted Rhode Island tautog fish resting on sweet corn pudding, bean succotash, and Noilly Prat sauce.

Pan-poached Maine sea scallop paired with razor clams, silky potato purée, celery, and rich sauce américaine.

Succulent roasted Wolfe Ranch quail with Bing cherries, creamed scallions, broccoli crumble, and peppercorn mignonnette.

Veal rib-eye wrapped in crépinette with marinated cherry tomatoes, tempura squash blossom, eggplant marmalade, and veal jus.

Savory French choux puff infused with aged Comté cheese and filled with black winter truffle cream.

Sweet yellow peaches from Frog Hollow Farm served with whipped mascarpone, bay leaf oil, and ginger consommé.

Aromatic spearmint ice cream sweetened with Supplant, accompanied by dark cocoa sablé and crème chantilly.

Decadent hazelnut génoise sponge cake paired with rich sherry caramel and light toffee cream.

Celebratory cake featuring pistachio-white chocolate crunch, blackberry crémeux, and light yuzu mousseline.

Assortment of delicate bite-sized French sweets, chocolates, and petits fours to complete the dining experience.