BRUNCH MENU

Brunch served only Sunday 11:30 a.m. – 2:30 p.m.

APPETIZER

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

Chilled East and West Coast Oysters
East Coast Wellfleet Petite and West Coast Kusshi oysters,
chilled on the half shell with lemon pepper granita

Pork Belly
smoked and slow roasted Niman Ranch pork,
poached egg, soft white polenta, spiced kumquat marmalade

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

Smoked Salmon
applewood house smoked salmon, wild trout caviar,
Yukon Gold potato, lemon, crème fraîche, pumpernickel, herb leaves

Foie Gras Duet
classic pressed terrine of La Belle Farms,
parfait with Hudson Valley Farm, cider, walnut and warm brioche

Pear Salad
roasted Anjou pear, curly frisée, cider vinaigrette,
toasted pumpkin seeds, glazed bacon, warm goat cheese fondue

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

Caviar Service
Caspian Sea Golden Osetra, Acipenser Gueldenstaedtii, (Germany) $180.00 per ounce
Siberian Sturgeon, Acipenser Baerii, (Germany) $95.00 per ounce
each served with traditional garniture, toast points, tiny corn pancakes

MAIN COURSE

French Onion Omelet
farm eggs, three varities of caramelized onions,
brandy flambé, gruyere crust, rosemary roasted marble potatoes

Niman Ranch Steak
char-grilled sliced strip steak,
red wine mushroom marmalade and smoked potato pureé

Lobster
butter poached Nova Scotia lobster, heirloom apple beurre blanc
cauliflower purée, brussel sprout leaves

Crescent Farms Duck
apple-honey and spice crusted breast,
roasted root vegetables and farro, wild huckleberry sauce

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

American Red Snapper
sautéed with lobster brown butter,
grilled artichoke ravioli and fresh artichoke

 Branzino
Mediterranean sea bass fillet, wild shrimp crust,
lemon, olive oil and saffron nage, classic Romesco sauce, zucchini

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

Fixed Price $ 72.00 per person
Amuse, Appetizer and Main Course

Hours:

Brunch served only Sunday 11:30 a.m. – 2:30 p.m.

The River Café accepts reservations for Breakfast, Lunch, Brunch and Dinner from the same day to as far out as one year in advance.

Reservations can be made by telephone, email, or OpenTable.

Information about reservations for Holidays can be obtained by telephone or email.

[email protected]

Reservations

Powered By:

Bookings for tables of 5 guests or more must be made by phone or in person.

Suit jackets required for gentlemen at dinner.