DINNER MENU
Wednesday through Sunday
5:00 p.m. – 10:30 p.m.
APPETIZER
River Café Oysters
warm lemon glazed Beau Soleil oysters, caramelized sweet onion,
Speck ham, Pacific sturgeon caviar
Hot Foie Gras
sauteed duck foie gras, poached rhubard, pistachio pain perdu,
onion confit, rhubard gastrique
Foie Gras Terrine
Hudson Valley duck foie gras, warm griddled toast batons,
duck prosciutto, shallot jam, spiced maple cider reduction
Wild Shrimp
Pacific blue shrimp, Alaskan King Crab,
leek fondue, whipped corn hominy, smoked shrimp jus
Chilled Shellfish
Nantucket bay scallop ceviche, mango and lime, Australian abalone with citrus ponzu sauce,
Skookum oysters on the half shell, cucumber Champagne mignonette
Softshell Crab
crispy buttermilk softshell crab, stuffed with crab meat,
celery root salad, ramp dressing, ginger carrot vinaigrette
Rabbit
pancetta wrapped roasted rabbit loin, artichoke and rabbit lasagna,
oven dried tomato pesto, rabbit jus
Melon Salad
Cavaillon melon carpaccio, white balsamic vinaigrette,
chopped salad of gem lettuce, red endive, golden croutons and feta
Gnocchi
sauteéd ricotta gnocchi, slow cooked pork shoulder and
summer tomato ragù, Parmigiano Reggiano
Agnolotti
local corn and stracciatella filled pasta, chanterelle mushrooms
fresh Austrailian black winter truffles shaved tableside
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
roasted Colorado rack of lamb, merguez sausage, “stuffed” baby eggplant,
English pea purée, natural lamb reduction
Beef
char grilled Niman Ranch strip steak,
red wine braised prime beef short rib and marrow, smoked shallot Béarnaise
Venison
pan roasted venison loin, roasted King Trumpet mushrooms,
glazed carrots, spinach spaetzle, lingonberry jus
Duck
crispy duck breast, spiced lavender crust, fresh cherry reduction,
foie gras sauce, Arrowhead cabbage and duck confit roll
King Salmon
New Zealand Ora King Salmon, gently seared
spring asparagus, crisp tempura Maitake mushroom, au poivre sauce
Lobster
poached Nova Scotia lobster tail, Vacherin baked lobster gratin,
Tuscan kale, crisp salsify, fondant potato, Meyer lemon sauce
Dover Sole
sauteéd fillet, sunchoke purée, brussels sprout leaves,
toasted almond, Italian summer truffle sauce
Black Sea Bass
wild Atlantic bass, lobster bouillabaisse broth,
Rhode Island clam and poached lobster with baby spinach
~Vegetarian Menu available on request~
DESSERT
Mascarpone Cheesecake Tartlet
pecan crust, tangerine marmalade,
tangerine chiffon, blackberry sorbet
Chocolate Brooklyn Bridge
dark chocolate Marquise, passion fruit ice cream,
banana macadamia ganache, banana spuma
Hazelnut Soufflé
toasted hazelnut soufflé, hazelnut biscuit, black currant,
Red Hook Winery Late Harvest Riesling poached pear sorbet
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 petite sweets
$24 additional
Handmade chocolates and confections
Fixed Price $195 per person