DINNER MENU

5:30 p. m. – 11 p. m.

APPETIZER

Three Shells
a variety of chilled shellfish
fresh abalone, citrus, soy, lime
Kusshi oysters, cucumber Champagne mignonette
Nantucket Bay scallop ceviche, sea bean, tomato, coriander

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

Wild Shrimp
Pacific Blue shrimp, Alaskan King Crabmeat,
spring white asparagus, citrus Maltaise sauce

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

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

Crab Cake
sautéed Maryland and Maine crabmeat cake,
mango carpaccio, finger lime vinaigrette

Smoked Salmon
applewood house smoked salmon, Pacific white sturgeon caviar,
Yukon Gold potato, lemon, crème fraîche, pumpernickel, herb leaves

Burrata Salad
heirloom tomatoes, red and yellow watermellon, Dipalo family Burrata
baby lettuce leaves, whole grain crouton, white balsamic vinaigrette

Sea Scallop and Pork Belly
sautéed Maine sea scallop, slow smoked Niman Ranch pork belly,
soft white polenta, fruit mostarda, natural jus

Roasted Rabbit
herb wrapped rabbit loin, 21 layer rabbit bolognese lasagna,
Brooklyn ricotta, rabbit jus

Ravioli
handmade buffalo milk ricotta filled ravioli,
foraged Chanterelle mushroom ragout, shaved Caciocavallo di Bufala aged cheese

Octopus
char-grilled Portuguese octopus, citrus ~ fennel ~ olive vinaigrette,
Marcona almond and sunchoke purée, warm confit potato

Caviar Service
Caspian 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

Amish Chicken
Pan roasted breast, truffle gluten free stuffing,
local corn purée, French green beans, shaved Australian black truffles

Lamb
Colorado rack of lamb, braised lamb breast and Swiss chard cannelloni,
Sicilian pistachio and arugula pesto, whipped ricotta

Niman Ranch Strip Steak
char-grilled 16 ounces, bone marrow Duchess potato,
red wine mushroom marmalade

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

Black Sea Bass
sautéed with lobster brown butter,
grilled artichoke heart, artichoke ravioli

Halibut
seared Atlantic halibut, melted spring onions,
aromatic carrot vinaigrette, crisp organic Maitake mushroom

Lobster
Nova Scotia lobster, butter poached tail, lobster salad,
asparagus panna cotta tartlet, Chardonnay sauce

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

Dinner Menu Fixed Price 145.00

Six Course Chef ’s Signature Tasting Menu $175.00
Wine Pairing $125.00
participation of the entire table is required

Executive Chef Brad Steelman and Staff

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]

Hours:

Mon – Fri

Dinner 5:30 p.m. – 11:00 p.m.

Saturday

Dinner: 5:30 p.m. – 11:00 p.m.

Sunday

Dinner: 5:30 p.m. – 11:00 p.m.

Reservations

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

Suit jackets required for gentlemen after 5:00 p.m.