As summer officially comes to an end and the days grow shorter, there’s still time to celebrate the season’s ingredients at their peak, along with the freshness and warmth they leave behind.

From the mind of PYRO’s Chef Max Straczek, Six Courses of Summer is an exclusive chef’s table event that makes the most of everything summer provides.

Amuse-Bouche Trio
Ceviche / Beef Tartare / Gougère with Cheese Fondue

Appetizer
A medley of hearty, crisp, seasonal brassicas, topped with bagna cauda foam, buffalo ricotta, pickled lemon, sourdough croutons, and fresh green oil

Mushroom Consommé
Confit turnips, pickled turnips, grilled maitake, and Shimeji mushrooms, finished tableside with a Russian-style pour of hot broth

Fish Course
Slow-cooked sable fish in brown butter, served with zucchini and basil purée, toasted millet, shrimp mousse, and roasted summer squash

Duck Course
Triple-cooked duck breast brined with garlic, thyme, and coriander, served with yellow and green beans, charred corn-on-the-cob, peach-apricot fluid gel, complemented by a whey and white wine reduction and lemon vinaigrette

Dessert
Baked yogurt with Amarena cherries and crunchy thyme crumble

No substitutions; this menu is served as designed and cannot be adjusted for allergies.