Menu to Taste

Per Se

Contemporary American / French · New York · Michelin Three Stars · Chef Thomas Keller

Holding three Michelin stars and recognized on La Liste, Per Se is chef Thomas Keller's New York destination for Contemporary American and French fine dining. Located at Columbus Circle, the dining room overlooks Central Park and serves nine-course tasting menus, including the chef's signature Oysters and Pearls dish.

10 Columbus Circle, 4th Floor, New York, NY 10019, New York

  • Three Michelin Stars
  • La Liste Top 1000 (Score: 92.5)

Menu

Tasting Menu

  • Chef's Tasting Menu (425) — 9-course daily-changing menu with classic French technique, no ingredient repeated throughout the meal. Seasonal ingredients from finest purveyors. Duration 3-4 hours. Price includes service.
  • Salon Four-Course Tasting Menu (285) — Four-course tasting menu served in the Per Se Salon
  • Salon Five-Course Tasting Menu (425) — Five-course tasting menu served in the Per Se Salon
  • Chef's Tasting Menu (9-course) (425)
  • Chef's Tasting Menu (9 courses) (425)
  • Tasting Menu (355)
  • Add-On (425)
  • Salon Tasting Menu (425) — 5-course tasting in Per Se Salon. More casual setting with couch seating. Includes amuse-bouches, non-alcoholic drinks, after-dinner chocolates, and take-home cookies. Price includes service.
  • Main Dining Room Tasting Menu (355)
  • 4-Course Tasting Menu (425)

Dishes

  • Hand-Cut Tagliatelle — House-made pasta, often featured with truffle. Classic French Laundry preparation.
  • Salmon Coronets — Iconic amuse-bouche also served at The French Laundry. Salmon tartare in crispy cone.
  • Evolution Menu (925) — Extended ~20-course premium tasting experience featuring rare ingredients. Per Se's most comprehensive and luxurious menu. Price includes service.
  • Garden Vegetable Course — Seasonal vegetables from local farms. Featured in both tasting menus.
  • Deposit to book (200)
  • Wagyu Beef Supplement (75) — Premium American or Japanese Wagyu beef course addition.
  • Chocolate Dessert — Valrhona chocolate in multiple preparations. Pastry chef's daily creation.
  • Foie Gras — Hudson Valley foie gras preparation. Signature course, preparation varies seasonally.
  • Butter Poached Lobster — Butter-poached Maine lobster. Thomas Keller's signature technique.
  • Elysian Fields Farm Lamb — Premium Pennsylvania lamb. Preparation varies seasonally.

Cocktails

  • Manhattan (24)
  • Brandy Crusta (26) — Hennessy Privilege, Clément Créole Shrubb, Lemon. Classic cocktail.
  • New York Sour (24) — Basil Hayden's Bourbon, egg white, red wine float. Per Se's twist on classic.
  • Main Dining Room (425)
  • East Room (485)
  • French 75 (28) — Classic champagne cocktail with gin, lemon, and sugar.
  • Menu Upgrades (surcharges) (800)

Wines

  • Napa Valley Cabernet by the Glass (45) — Premium California Cabernet selection.
  • Provence Rosé by the Glass (24) — French Provence rosé selection.
  • Champagne by the Glass (38) — French Champagne selection from 2,000+ bottle wine list.
  • Bordeaux Red by the Glass (48) — Classic Bordeaux red from extensive wine program.
  • Red Burgundy by the Glass (52) — French Burgundy Pinot Noir selection.
  • German Riesling by the Glass (28) — German Riesling selection from extensive program.
  • White Burgundy by the Glass (42) — French Burgundy white from sommelier-curated list.
  • Sauternes by the Glass (425) — Sweet Sauternes dessert wine.

Set Menu

  • Chef's Tasting (9 courses) (425)

The Experience

An intimate room with an urban view. The meal is structured around a tasting menu.

Phone: +1 212-823-9335

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