Taylor Bay Scallop Ceviche
chilled on the half shell with sea beans, tomato, coriander

Chilled East and West Coast Oysters
Beau Soleil and Kumamoto oysters,
lemon pepper granita

Pork Belly
smoked and slow-roasted Niman Ranch pork,
poached egg, creamy white polenta, grilled peach, pork jus

Crisp Duck Egg
creamy spinach, duck foie gras sauce,
Sauternes pickled baby onion

Scottish Salmon
lightly cured and smoked over fruitwood,
mini fresh baked bagel, squash blossom, artisanal cream cheese

Hudson Valley Foie Gras
pressed mosaic terrine, maple ~ cider ~ verjus reduction,
toasted walnut, warm griddled brioche

Asparagus Salad
jumbo green asparagus, fresh Burrata cheese, curly frisée, roasted sweet peppers,
white balsamic vinaigrette, semolina crouton

Wagyu Steak Tartare
hand cut Kobe style beef mixed table side with quail egg,
Cognac gelée, traditional garnish, toast points

Caviar Service
Tsar Imperial Ossetra (Italy)
170.00 per ounce
Royal White ‘Transmontanus’  Sturgeon (California)
85.00 per ounce
each served with traditional garniture, toast points, tiny corn pancakes


French Onion Omelet
farm eggs, three varieties of caramelized onions,
brandy flambé, crusty gruyère cheese, rosemary roasted marble potatoes

Niman Ranch Strip Steak
char grilled with red wine mushroom marmalade, whipped Russet potatoes
7.00 supplement

poached Nova Scotia lobster, squid ink cavatelli pasta,
lobster infused marinara, lobster claw and spinach gratin

Duck Breast
crispy lavender and spice crusted skin,
tender braised red cabbage, sweet potato spaetzle

Waffle Eggs Benedict
poached eggs, oatmeal and grain waffle,
lightly smoked ham loin, classic lemon hollandaise

Golden Pancakes
buttermilk pancakes, gold dusted milk chocolate,
caramelized hazelnuts, smokey bacon, Vermont maple syrup

crusted with shrimp and chorizo, grilled baby zucchini, romesco sauce,
Spanish olive oil, lemon

Mushroom Wellington
vegetarian roasted mushroom, truffled mushroom duxelles,
crisp puff pastry, vegetarian bordelaise

Fixed Price 55.00 per person
Appetizer and Main Course

Executive Chef Brad Steelman and Staff