Ravioli of Escargot, Slow Poached Quail Egg, and Mustard Greens
1 of 9
Cherry Consomme, Alaskan King Crab, Vodka Cream, and Trout Caviar
2 of 9
Seared Sullivan County Foie Gras, Cumin, Seasonal Berries, and Raspberry Vinegar
3 of 9
Squab and Foie Gras "Croustillant", Caramelized Ginger, and Farm Vegetable
4 of 9
Pineapple "Chartreuse" with Fresh Herb Sorbet
5 of 9
Pineapple "Chartreuse" with Fresh Herb Sorbet
6 of 9
Chef Gabriel Kreuther
7 of 9
Sommelier Belinda Chang
8 of 9
Chef Gabriel Kreuther and Pastry Chef Marc Aumont of The Modern - New York, NY
Photo: Vicky Wasik | August 2009
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