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Per Se
250 W 57th St
New York, NY 10107
Uber
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Main Menu
Chefs Tasting
prix fixe: $295.00
Oysters And Pearls
"sabayon" of pearl tapioca with island creek oysters and sterling white sturgeon caviar
Tsar Imperial Osetra Caviar
monterey bay sea urchin, hass avocado mousse, granny smith apples, pumpernickel melba, pistachio oil and red veined sorrel ($75.00 supplement)
"velouté "of Garnetyam
spiced marshmallow, brussels sprouts, "pruneaux d’agen," braised chestnuts and black winter truffle
"terrine" Of Hudson Valley Moulard Duck Foie Gras
slow poached banana, cranberry marmalade, candied virginia peanuts, crispy milk, watercress and tellicherry pepper crème fraîche ($40.00 supplement)
Pan Roasted Chatham Bay Cod
littleneck clam, fennel bulb, pickled peppers, "croûton de pain de campagne," basil and "rouille"
"peas And Carrots"
butter poached nova scotia lobster heirloom carrots, pea tendrils and sweet carrot emulsion
Diamond H Ranch Quail
"poire en brioche," celery salad and piedmont hazelnut jus
Bacon Wrapped Rib - Eye Of Marcho Farms’ Nature Fed Veal
san marzano tomato "compote," slow baked sunchokes, romaine lettuce and "béarnaise gastrique
100 Day Dry Aged American Wagyu
hen-of-the-woods mushrooms, hakurei turnips, red grapes, glazed pearl onions and "sauce dijonnaise" ($100.00 supplement)
Andante Dairy’s "andantino"
whipped acacia honey, tellicherry pepper shortbread, salsify root and navel orange "mostarda"
"île Flottante"
steamed meringue, blood orange soda and pistachio ice cream
"black Forest"
aerated chocolate, griottine cherries, chocolate "marquise" and mint "chantilly"
Calvados "parfait"
hidden rose apples, caramel "panna cotta," vanilla custard and blis maple syrup gelée
Tasting Of Vegetables
prix fixe 295.00
Barigoule Consommé Engelée
heirloom sorrel, toasted pine nuts and armando manni extra virgin olive oil
Chou-fleur À La Grenobloise En Terrin E
verjus, slivered almonds and rosemary bialy
Salade Verte
spinach "panade," broccoli tuile, petite onions, navel orange confit and pea tendrils
Toasted Rice "custard"
forest mushrooms, edamame, preserved ginger, matsutake mushroom vinaigrette and sweet potato leaves
Anson Mills Farro "risotto"
soft poached hen egg, charred eggplant, black winter truffle and "fiore sardo"
Swiss Chard "gratin"
serrano ham, preserved peppers and niçoise olive tapenade
Mascarpone Enriched Yukon Gold Potato "agnolotti"
"pommes de terre," young leeks, french breakfast radishes and "vichyssoise truffée"
Meadowood Farms’ "rippleton"
buckwheat "mille crêpe," apricot "membrillo," pickled sunchokes and burgundy mustard
Woodcock Farm’s "kind - Of - Blue"
toasted pistachios, slow baked beets, hidden rose apples and poppy seed "madeleine"
Pomegranate "tequila"
compressed golden pineapple with lime and "coulis salé"
Tamarind - Scented Banana Split
chocolate marshmallow, tamarind-coriander mousse and banana-crème fraîche sherbet
Glace À La Vanille
steamed persimmon pudding, candied walnuts and lemon-vanilla syrup
Salon
"velouté" Of Garnet Yam
$30.00
spiced marshmallow, brussels sprouts, "pruneaux d’agen," braised chestnuts and black winter truffle
Mascarpone Enriched Yukon Gold Potato" A Gnolotti"
$32.00
"pommes de terre," young leeks, french breakfast radishes and "vichyssoise truffée"
Terrine" Of Hudson Valley Moulard Duck Foie Gras
$40.00
slow poached banana, cranberry marmalade, candied virginia peanuts, crispy milk, watercress and tellicherry pepper crème fraîche
Tsar Imperial Caviar
$125.00
"paquette" of atlantic fluke, hass avocado "relish," cilantro and meyer lemon coulis
Pan Roasted Atlantic Halibut
$34.00
littleneck clam, fennel bulb, pickled peppers, "croûton de pain de campagne," basil and "rouille"
Tho Mas Farm’s Squab
$36.00
"poire en brioche," celery salad and piedmont hazelnut jus
Peas And Carrots
$40.00
butter poached nova scotia lobster heirloom carrots, pea tendrils and sweet carrot emulsion
Snake River Farms "calotte De Boeuf Grillée"
$46.00
san marzano tomato "compote," slow baked sunchokes, romaine lettuce and "béarnaise gastrique"
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General Info
About Us
Per Se is the urban interpretation of The French Laundry. You will see the connection in symbols (the blue door, the fireplace, the garden) and in the earthy materials (wood, marble and granite, the rough copper floor tiles). And you will see a connection in the food, in the cornet, which opens all meals as it does at both restaurants, and the Oysters and Pearls, the French Laundry classic. Because of its setting in the center of Manhattan, Per Se has its own distinct identity, but we try never to lose sight of where we beagn.