The diabolically rich winter menu includes: Dungeness crab w/hearts of palm, fennel, tangerine oil; Hudson Valley foie gras w/peanut butter financier, concord grape preserve; diver scallop cauliflower w/truffle jus; pork belly w/braised red cabbage, salsify, bacon emulsion; and brownie sundae w/valhrona chocolate brownie, salted caramel ice cream, melted chocolate, crisp whipped cream