Knife Pleat welcomes you to come explore the season’s most favorable vegetables through Chef Tony Esnault’s noted Legumes de Saison.
The Tasting Dinner menu for Friday, October 23rd, is a showcase of Chef Esnault’s appreciation for local seasonal produce, provided in six thoughtful courses.
fingerling potato, chard leek, cream, chives
preserved black winter truffles
yellow and red beets, feta cheese
almond orange, chives, white balsamic
LEGUMES DE SAISON
individually prepared raw & cooked
farmer’s market vegetables
butter poached maine lobster, chestnut
butternut squash, “jus de la presse”
celery 3 ways:
purée, braised, remoulade
genoise, rhum & espresso espuma
cold brew ice cream
Seating is limited and price per person is $175 (does not include wine pairing, tax and service charges). Wine pairing are $90 per guest.
To secure your reservations, contact Knife Pleat