DINNER

APPETIZER

Three Shells
a variety of chilled shellfish
fresh abalone, citrus, soy, lime
Kumomoto oysters, cucumber Champagne mignonette
Taylor bay scallop ceviche, sea bean, tomato, coriander

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

Wild Shrimp
“Oscar Style” Pacific Blue shrimp, King Crabmeat,
white asparagus, citrus Maltaise sauce

Scottish Salmon
lightly smoked over fruitwood, salmon and Yukon gold potato roulade,
“fried” hen egg, caraway dressing, wild Hackleback caviar toast

Oysters
East Coast Oyster Pond and West Coast Kumomoto 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
sautéed Maryland and Maine crabcake, uni vinaigrette,
sliced avocado, herb salad, and basil aioli

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

Pear Salad
warm roasted Anjou pear, crisp goat cheese croustillant,
baby red and green Gem lettuce, cider vinaigrette, double smoked bacon

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

Gnocchi
handmade ricotta gnocchi, baby Brussels sprouts,
cipollini onions, salsify purée, crispy guanciale

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

Spanish Mackerel
seared with Cara Cara orange glaze,
cauliflower panna cotta, sweet red pepper gel

MAIN COURSE

Organic Amish Chicken
herb roasted tender breast, marinated leg saucisse,
White Trumpet mushroom stuffing wrapped in strudel leaves,
carrot purée, Madeira natural jus

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

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

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

Organic Salmon
lightly grilled Paci c Chinook with Meyer lemon,
aromatic jasmine rice, shiitake ~ miso consommé

Monkfish
Rhode Island monkfish, green peppercorn au poivre sauce,
Maitake mushroom. garden pea and pickled baby onion

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

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

Caviar Service
Caspian Sea Golden Osetra (Germany)
180.00 per ounce
Tsar Imperial Ossetra (Italy)
170.00 per ounce
Royal White ‘Transmontanus’  Sturgeon (California)
95.00 per ounce
each served with traditional garniture, toast points, tiny corn pancakes

Fixed Price 125.00

Six Course Chef ’s Signature Tasting Menu 155.00
Wine Pairing 125.00
participation of the entire table is requested