Even with the modest addition of bread and butter, and post-dessert macarons and toasted marshmallows, this Restaurant Week lunch (belatedly posted; $24.07) wasn't built for big appetites. Consider, though, the craftsmanship required to assemble so many delicate, well-balanced flavors into such compact plates.
Above and below (two prix fixe lunches are shown): baby red and yellow beets; ocean trout tartare with trout roe and calamansi dressing, in cutaway view; hibisbus and acacia honey glazed Long Island duck; blood orange and cardomom dusted scallops in a saffron foam; butterscotch parfait, candied honey crisp, and green apple sorbet; pecan caramel tart with maple ice cream (a niggle: the first too easily trumped the second); miniature macarons and toasted marshmallows.
Sho Shaun Hergatt
The Setai, 40 Broad St. (near Exchange Pl.), 2nd level