DINNER MENU
Wednesday through Sunday
5:30 p.m. – 11:30 p.m.
APPETIZER
River Café Oysters
warm lemon glazed Irish Point Oysters, caramelized sweet onion,
Speck ham, Pacific sturgeon caviar
Hot Foie Gras
sautéed duck foie gras, roasted Hudson valley apple and caramelized Vidalia onion crêpe,
autumn spice cider reduction, toasted pine nut chip
Wild Shrimp
Pacific blue shrimp, vegetable stuffed baby sweet pepper,
whipped white polenta, smoked shrimp butter
Scallop Ceviche
Maine diver scallop chilled on half shell,
tomato citrus marinate, sea beans, avocado and coriander
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
Yellowtail Hamachi
thinly sliced Hamachi,
crisp edamame and toasted sunflower seed filled tempura squash blossom,
aromatic ginger, white soy and lime leaf sauce
Tortelloni
handmade pasta, roasted Kabocha squash and buffalo mozzarella filling,
root vegetable fondue, crispy pork guanciale
Wagyu Steak Tartare
hand cut Kobe style beef with quail egg,
Cognac gelée, traditional garnish, toast points
Octopus
Portuguese octopus ala 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, chestnut spaetzle
roasted root vegetables, wild lingonberry natural jus
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, sautéed lobster cake,
grilled Meyer lemon and yuzu glazed bok choy, 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, pomegranate sorbet,
fresh pumpkin confit, candied pumpkin seed cream
Apple Soufflé
green apple soufflé, blackberry sorbet,
Valhrona Dulcey chocolate ganache
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 $170 per person