The Chef Team recently went to Gotham to work on the food program. We came back inspired by the restaurants we visited, from Eleven Madison Park, WD-50, to Momofuku Saam Bar. This week Chef's Table is a reflection of this inspiration. Hope you enjoy it as much as we did.

kumamoto oyster | vichyssoise - creme fraiche - caviar - edible sand

soy panna cotta | sake poached shrimp - salmon roe - passion fruit - wasabi peas - kelp broth

honey-cured duck breast| celery root - truffles - foraged mushrooms - pickled celeriac

frozen root beer float | a sherbert of root beer

milk & cookies | cocoa financia "cup" - malted vanilla  milk - dehydrated milk foam - straus milk sphere - butter powder