"AMUSE BOUCHE" in New York City, a photo story for CHOW.COM, coming out this summer, in association with CHOWHOUND.



ELEVEN MADISON PARK
Chef Daniel Humm
Kumomoto Oyster with Cucumber Gelée
Mille-Feuille of Smoked Salmon with Osetra Caviar
Crispy Cornet of Sweetbreads
Corolle of Hamachi with Tobiko
Roulade of Bluefin Tuna with Pickled Fennel
Galette of Andante Dairy Goat Cheese with Lemon Confit



WD-50
Chef Wylie Dufrense
Sea urchin, pickled heart of palm, strawberry, daikon, mustard green 



GILT
Chef Paul Liebrandt
Capirhinia Marshmallow (frozen at tableside with liquid nitrogen)



THE MODERN
Chef Gabriel Kreuther
Salt Cod Soup with Trout Caviar and Floating Island



THOR
Chef Kurt Gutenbrunner / Chef Kevin Pomplun
Smoked Trout Horseradish Apple Wrapped in a Crepe Dressed in Caviar