The Chef's Table at Brooklyn Fare

Sea scallops in brown butter

A delicate scallop bathed in nutty brown butter, showcasing seafood purity with rich, lingering flavor

Turbot with firefly squid and herb‑infused buttermilk

Tender turbot paired with briny firefly squid and a herb‑tinged buttermilk that adds brightness and creaminess

Buri tartare with smoky crème fraîche and finger lime

Silky buri tartare contrasted by smoky crème fraîche and bright, citrusy finger lime pearls

Oysters crowned with caviar

Briny oysters topped with a glistening crown of caviar—a luxurious bite that exemplifies restraint and purity

Black truffle and uni brioche

A decadent brioche marrying earthy black truffle with creamy uni in a single, unforgettable bite

A5 Wagyu beef or duck meat course

A show‑stopping meat course—either buttery A5 Wagyu or perfectly rendered duck—serving as a rich crescendo to the seafood progression

Turbot with purple sauce, smoked mussels, and seaweed

Turbot served with a vivid purple sauce, smoky mussels, and seaweed—visually striking and layered in flavor

Squab with foie gras terrine and nasturtium ravioli

Rich squab paired with foie gras terrine and delicate nasturtium‑leaf ravioli in a consommé—earthy, elegant, and layered

Fujisan bread with miso caramel and coconut sorbet

Japanese‑style brioche infused with whiskey and miso caramel, rolled in cardamom sugar, paired with cooling coconut sorbet

White Fish with Caviar

Poached Lobster Tail

Salmon with Broth

Soufflé