Uptown Sizzle
Gavin Kaysen creates a menu that embodies fine dining in New York City.

The menu:

First course: Hamachi with Horseradish, Orange, Roasted Beets, and Steel-Cut Oats
Wine pairing: Dom Pérignon Vintage 2003

Second course: Celery Root Agnolotti with Chestnuts, White Truffle, and Mimolette Cheese
Wine pairing: Paul Hobbs 2010 Chardonnay, Ellen Lane Estate, Russian River Valley

Third course: Butter-Poached Turbot with Cauliflower Puree, Sea Urchin, and Pickled Raisins
Wine pairing: Paul Hobbs 2010 Chardonnay, Edward James Estate, Wente Selection, Russian River Valley

Fourth course: Pan-Seared Duck Breast with Wild Rice, Brussels Sprouts, and Apple Cider
Wine pairing: Paul Hobbs 2010 Pinot Noir, Katherine Lindsay Estate, Russian River Valley

Pre-dessert course: Concord Grape Sorbet with Sheep's Milk Yogurt and Candied Walnuts

Dessert course: Peruvian Chocolate Ganache with Grapefruit, Earl Grey, and Hazelnut Ice Cream