Per Se

Oysters and Pearls

Signature sabayon of pearl tapioca with Island Creek oysters and white sturgeon caviar — the dish that defines Per Se

Butter-Poached Lobster

Pristine lobster gently poached in butter, a Thomas Keller signature preparation

Tuna Tartare Cone

Salmon tartare served in a tiny savory cone, an iconic amuse-bouche that starts every meal

Warm Donuts with Coffee Ice Cream

Miniature cinnamon-sugar donuts served with rich coffee ice cream — the legendary final course

Hiramasa Sashimi

Delicate yellowtail kingfish sashimi with refined garnishes

Bumpy Cake

Thomas Keller's playful take on a Michigan classic, a whimsical mignardise