MENU
EPICUREANISM™ @ LANCEY @ 10 DELANCEY STREET, NYC @ 6:47PM @ JULY 28, 2026
RESERVE SEATS HERE
12-20 GUESTS
ONE SEATING
8 COURSES / 9- 12 Wines
6:47 sEATING
$395 PER SEAT
BONUS: WINE TRAVEL included for all.
WELCOME
CHAMPAGNE
Veuve Clicquot - FRA
AMUSE BOUCHE
MAINE LOBSTER CLAW
Served with leek & basil wrapped in prosciutto & topped with fig glaze, spicy micro-greens & cracked
green peppercorn
WINE: Carboniste, Pet Nat, Fizzy, Amber, GEO
SEA SALT: Ancient Blue Grains, Ontario, CAN
OYSTER FLIGHT
6 RAW OYSTERS
Topped, Dressed & Treated 6 Ways
WINE: Oysterman, Muscadet, FRA
https://www.youtube.com/watch?v=2WraNXSUJMo
CAVIAR TRIP
ALBUSSETRA CAVIAR
( WHITE STURGEON )
Served as 2 Caviar Bumps & Featuring Our Signature Caviar Trip…the method for experiencing fine caviar
WINE: Fontega, Diego Secco, Canary Islands, ESP
https://www.youtube.com/watch?v=ScCfZtQ5Kqc
DOWNEASTER CAESAR
MAINE LOBSTER TAIL
Served on Romaine Wedge with Caesar Dressing, Lemon & Parmesan Cheese
WINE:: Alice, Verdeca, ITA
SEA SALT: Baja Gold, Baja, MEX
https://youtu.be/H2X12sNZVWM
CEVICHE EN FUEGO
MONTAUK RAZOR CLAMS
Cured in Lime Juice with Red, Green & Gold Bell Pepper, Sweet Corn, Jalapeno, Red Onion & Topped with Micro Cilantro
WINE: Ostereicher, Gruner Veltliner, AUS
SEA SALT: Asin Tibouk, Philippines
https://www.youtube.com/watch?v=CsBqOQNNins
PINK TACOS
CHILEAN SALMON SaSHIMI
Soaked in Beet Juice, Sliced Thin, Topped with Black Tobiko on Blue African Basil, Sea Grapes, Black & White Sesame Seeds over Lemon Infused Avocado Oil & 4 Mushroom Soy Reduction
WINE: Amor, Fizzy Rose, CHI
SEA SALT: Sal Rosa, Dominican Republic
youtube.com/watch?v=zftirI8MGWk&feature=youtu.be
HUDSON RIVER TARE TARE
HAPPY VALLEY RANCH TENDERLOIN
CUBED BEEF Tenderloin Topped with a Quail Egg, Coarse Sea Salt & Tellecherry Black Peppercorns & Served with Sourdough Toast Points
WINE: 7 Deadly Zins, Red Zinfandel, USA
SEA SALT: Ancient Kalahari Desert, South Africa
DOLCE
ORANGE CHOCOLATE BRULE
White Chocolate & Orange Pulp Custard Served in Half of an Orange with a Raw Sugar Brule & Topped with Coarse Sea Salt
WINE: Sandeman 20 year Port, POR
SEA SALT: Red Alinea Clay - HI, USA
PLEASE NOTE: Menu Subject to Change Somewhat. No substitutions available.
WELCOME TO A 22nd CENTURY CULINARY PHILOSOPHY
A SINGULAR EXPERIENCE DELIVERED IN 3 “master class” MODULES
OYSTER FLIGHT SALON DE CAVIAR MARINE CUISINE SALT SOCIAL
<< VIDEOS BELOW HELP PAINT THE PICTURE >>
““...the most innovative dining experience I have ever had...Dinner as performance art, and you’ll never look at an oyster (or caviar) the same way again.””
EPICureanism™ IS FUN, SOCIAL & PARTICIPATORY. ITS FUNCTION IS TO refinE YOUR UNDERSTANDING & APPRECIATION OF fine & EXPENSIVE SEAfood AS IT REVEALS YOUR true preferences and value propositions FOR THESE PRODUCTS.
EPICureanism™ is HEALTHY, delicious and unpretentiouS. IT IS A DISCUSSION, NOT A LECTURE. WE present IT in fine hotels, resorts, clubs, communities, PRIVATE HOMES. AND THE SOUNDTRACK BRINGS A VIBE!
THIS IS NOT ANOTHER COOKING CLASS EITHER
…it’s more like a Culinary TED Talk with a delectable menu…
“The Delta between Eating & Dining is Discovery & Experience”
“Traditional seafood tastings, pairing events and fine dining “GIVES YOU A FISH” so you can eat well today. EPICureanism™ teaches you HOW TO FISH so you can EAT WELL, FOREVER!”