DINNER MENU

Wednesday through Sunday

5:30 p.m. – 10:30 p.m.

APPETIZER

River Café Oysters

warm lemon glazed east coast oysters, caramelized sweet onion,
Speck ham, Pacific sturgeon caviar

 

Hot Foie Gras

sautéed duck foie gras, roasted apple and caramelized Vidalia onion crêpe,
spice cider reduction, toasted pine nut chip

 

Foie Gras Terrine
Hudson Valley foie gras, spring rhubarb reduction,
candied pistachio, toasted brioche

 

Wild Shrimp
Pacifc blue shrimp, vegetable stuffed baby sweet pepper,
whipped white polenta, smoked shrimp butter

 

Chilled Shellfish

sea scallop ceviche, mango and lime, Australian abalone with citrus ponzu sauce,
Beau Soleil Oysters on the half shell, cucumber Champagne mignonette

 

Soft Shell Crab

crisp buttermilk Maryland crab, pickled ramp remoulade,
watermelon, finger lime vinaigrette, arugula leaves

 

Roasted Rabbit

porcini stuffed California rabbit loin,
ricotta gnudi dumplings, tender braised rabbit ragout

 

Pear Salad
warm Sauternes poached Anjou pear, curly frisée, baby bibb, fresh cider vinaigrette,
lacquered bacon, goat cheese fondue, toasted walnut

 

Tortelloni
handmade pasta filled with Buffalo mozzarella, green asparagus, and roasted ramps,
Morel mushroom fondue, white asparagus cloud

 

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

 

Octopus
Portuguese octopus a la plancha, black garlic,
basil emulsion, zucchini, crisp 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

Lamb
pan roasted Colorado rack of lamb, merguez sausage, “stuffed” baby eggplant,
English pea purée, natural lamb reduction

 

Beef
Char grilled Niman Ranch strip steak, cipollini, broccolini,
russet and yam potato gratin, Pinot Noir sauce

 

Venison
pan roasted Fallow venison loin, glazed carrots, roasted mushrooms
spring ramp spaetzle, fresh Cape gooseberry jam

 

Duck
crispy Crescent Farms duck breast, wild huckleberry reduction,
confit risotto cake, foie gras emulsion, brussel sprout leaves, duck jus

 

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

 

Lobster
butter poached Nova Scotia Lobster tail, lobster cake,
grilled baby bok choy, Meyer lemon, fresh hearts of palm

 

King Salmon
seared Ora King salmon, sunchoke purée, roasted beet and organic carrots,
red wine star anise sauce

 

Black Sea Bass
wild Atlantic bass, lobster brown butter, white asparagus,
fennel lobster croquette

 

~Vegetarian Menu available on request~

DESSERT

Toasted Almond Semifreddo
almond dacquoise,
Cara Cara citrus sorbet, candied almond lace

 

Chocolate Brooklyn Bridge
dark chocolate Marquise, passion fruit ice cream,
banana~macadamia ganache, banana spuma

Coffee Soufflé
espresso caramel, lemon sherbet,
cardamom biscotti

 

Artisanal Cheeses
five American cheeses
and seasonal accompaniments
$25 additional

Blandy’s Madeira Dessert Flight

5 Year Verdelho *10 Year Bual *5 Year Malmsey – each paired with petit sweets
$24 additional

Handmade chocolates and confections

Fixed Price $180 per person

CLICK HERE TO MAKE A RESERVATION