Frevo

Perfectly seared scallops with a delicate cauliflower puree, crispy capers, and a brown butter vinaigrette.

Crispy-skinned duck leg confit, served with a rich cherry reduction, creamy polenta, and seasonal greens.

Arborio rice slow-cooked with a medley of wild mushrooms, Parmesan cheese, and a hint of truffle oil.

A flavorful Provencal fish stew with market-fresh seafood, saffron, and crusty bread for dipping.

Pan-seared beef tenderloin medallion topped with seared foie gras, potato gratin, and a port wine reduction.

Flaky puff pastry tart filled with tender asparagus, tangy goat cheese, and a light lemon zest.

Silky smooth panna cotta infused with lavender and drizzled with local New York honey.