THE PRICE HIKE

On tonight’s $295 chef’s menu at Per Se, the usual supplements are listed: $40 for foie gras and $75 for Tsar Imperial caviar; the “oysters and pearls” dish, with white sturgeon caviar, never carries an additional charge. Ordering both the foie gras & caviar supplements will bring the total cost to $410 per person, before wine. Both preparations, listed below, are also available for walk-ins in the a la carte Salon. Here they are: 

• Slow Poached Elevages Perigord Moulard Duck Foie Gras: Pearson Farm’s Peaches, Celery Branch, Toasted Macadamia Nuts, Pink Peppercorn: $40.

• Tsar Imperial Osetra Caviar: Scottish Langoustine “Carpaccio,” Sea Urchin, Young Ginger, Persian Cucumbers and Asian Pear: $75 in restaurant, $125 in the Salon. 

Today’s menu doesn’t list wagyu beef or black truffle supplements. As always, all prices at Per Se are reflective of service. Click through for the full menu.