APPETIZER

Sea Scallop and Foie Gras
sautéed Maine sea scallop, mango vinaigrette, seared foie gras,
Sauternes wine natural jus, smoked Spring onion confit

Crab
sautéed Maryland and Maine crabcake, uni vinaigrette,
sliced avocado, herb salad, and basil aioli

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

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

Oyster ~ Smoked Salmon
house smoked salmon, crispy Beau Soleil oyster,
wild Hackleback sturgeon caviar, mimosa salad, sorrel

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

MAIN COURSE

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

Coquelet
roasted young chicken,
chestnut, porcini and sage stuffing,
tiny turnips, glazed carrot, Madeira natural jus

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

Wild Atlantic Halibut
sautéed with tricolor cauliflower, verjus ~ caviar sauce

Branzino
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 $ 42.00 per person
Appetizer and Main Course

Executive Chef Brad Steelman and Staff

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