whip cream, and parmesan cheese, and egg yok yolk, and fenel see. >> reporter: fox business is exclusivelyetting a look. this restaurant is not open until the 25th of this month, we're getting a sampleing of the menu, i know you were born in lubbock, texas. >> hard to believe. >> reporter: you say your 47 training, -- your french training, will affect how you serve the new york population and luxury travelers as well. >> correct. the outsources of the product. it is important, the way we prepare them, pay attention to details to be able to create that memorable experience, we can focus on it and work on that. >> reporter: you cut up the lobster what is this? >> baby fenel, and bring some in it, mix with the lettuce, and put in the bowl. >> reporter: ol up oiolive oil . there. >> yes. >> reporter: i am guessing. is this an apptize o appetizer e serving in the restaurant. >> yes from this here. we have tomato. >> reporter: talk about some of the dishs that when this does open to the public, you will be offering to -- like is it going to be meat, steak? >> abamerican grill, if youment -- an a