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 lamb rack, 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

 

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

Click here to make a reservation