Presidential PLAYLIST

Does music have the ability to enhance the taste, smell, and texture of our favorite foods? According to a University of Oxford study, the answer is yes. Nicknamed “sonic seasoning” by researchers, low-frequency melodies have the ability to augment the flavor of bitter foods like citrus and leafy greens, while songs with higher pitches can ramp up the sweetness in desserts.

Members visiting the patio between 6 and 10 p.m. will be treated to a multisensory dining experience of their own. An extensive, 15-hour playlist curated by Mr. Trump mixes flavor-amplifying tracks like Sarah Brightman’s “Time to Say Goodbye” with palate-pleasing genres ranging from classic rock to the Great American Songbook. So the next time your meal tastes extraordinarily ambrosial, you may have a former president to praise

THESE FRESHLY ADDED GEMS WERE INSPIRED BY FOOD-CENTRIC DESTINATIONS LIKE THE GREEK ISLANDS AND FRENCH RIVIERA

In this lip-smacking dish, Dover sole’s given the royal treatment with braised mussels and clams and scampi-style shrimp, creamy Champagne sauce, and an edible floral garnish.

What menu is complete without a salubrious mezze platter? Here, cherry tomatoes, roasted red peppers, and pickled cauliflower share the spotlight with scratch-made essentials like baba ghanoush, hummus, falafel, tzatziki sauce, and puffy pita bread.

In Lisbon, Portugal, octopus is a piscatorial staple that appears in chilled appetizers, comforting stews, and more. Cooked sous vide overnight to make it fork-tender, this Portuguese octopus is then grilled and plated with zesty tomato-chorizo chutney and crunchy yucca chips.

Once enjoyed by ancient Egyptian pharaohs, foie gras has become a symbol of the good life. Executive Chef Bogdan Boerean prepares the French delicacy in a terrine with melted goose fat spooned on top. It’s served with nutcake, pistachio butter, dollops of pureed plums and agar-agar, and micro-flowers flown in from The Chef’s Garden.

Known as branzino in the United States and nicknamed loup de mer, or wolf of the sea, by the French, this grilled sea bass rests on a bed of braised fennel, garlic, onions, and tomatoes with red and black pepper emulsions and fragrant basil oil. “It’s something they would serve in the French Riviera,” Boerean says.

Miso, a salty soybean paste used by Buddhist monks to preserve food, is a benchmark of Asian cuisine. For the Chilean sea bass, it’s used in a glaze dulcified with honey and mirin, a sweet and tangy rice wine. From there, the sea bass is broiled, oven-roasted, then drizzled with verjuice sauce and accompanied with coconut rice topped in a tropical mango-papaya slaw.

Get ready for a fork fight! Made from caramel mousse and green apple gelatin spiced with cinnamon, nutmeg, and cardamom, the chilled tiers of this whimsical upside-down apple tart are built on a brown butter cookie. To complete this Instagram-worthy dessert, pastry chef Chelsea Braswell adds homemade vanilla ice cream, crushed graham crackers, and dollops of green apple gel.

“I really like having fun and doing whatever comes to mind,” says Braswell, whose mouthwatering mini carrot cake makes for a happy apres-dinner ending. Decadent cream cheese buttercream frosting covers and swirls between slices of naked cake infused with autumnal spices like cinnamon and a tropical blend of coconut, pineapple, and carrot.

We’re swooning over this lovely strawberry tart covered in custardy strawberry mousse, rows of Chantilly cream, and fanned strawberries layered with apricot glaze. A bold swirl of mixed-berry sauce injects a patriotic touch alongside bright blue and white blossoms.

Tiramisu, a name meaning “pick me up” bestowed because of the added coffee and espresso, was conceived at Le Beccherie in Treviso, Italy, less than a century ago. Braswell’s version utilizes layers of creamy mascarpone dusted with Cacao Barry cocoa powder and ladyfingers soaked in coffee, Kahlúa, and amaretto. Dark chocolate sauce and velvety mascarpone ice cream give it a sweet send-off.