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
sauteéd duck foie gras, poached quince brulée,
pistachio pain perdu, quince vinegar reduction

 

Foie Gras Terrine
Hudson Valley foie gras, Mission fig and Banyuls wine jam,
toasted hazelnuts, golden brioche

 

Wild Shrimp
Pacific blue shrimp, chorizo tortellini,
green chickpea purée, smoked paprika shrimp sauce

 

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

 

Rabbit
herb roasted California rabbit loin,
thirty layer rabbit Bolognese lasagna, natural jus

 

Pear Salad
warm poached Anjou pear, Di palo burrata, white balsamic vinaigrette,
baby romaine, curly frisée, crisp pork guanciale, sourdough crisps

 

Gnocchi
handmade ricotta gnocchi, caramelized Chanterelle mushroom sauce,
arugula pesto, gold patty pan squash

 

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 Fallow venison loin, fall root vegetables,
braised red cabbage, chestnut spaetzle, wild lingonberry natural jus

 

Duck
Crescent Farms duck breast, spiced cider crust, confit risotto cake,
pomegranate gastrique, foie gras sauce, brussel sprout leaves

 

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

 

Lobster
poached Nova Scotia lobster tail, lobster cake,
creamed spinach and swiss chard, sweet and sour butternut squash, Ver Jus sauce

 

Swordfish
local Montauk swordfish, peppercorn crust,
roasted artichoke, sunchoke purée, Barolo wine sauce

 

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

 

~Vegetarian Menu available on request~

DESSERT

Cheesecake
goat’s milk and mascarpone cheesecake,
roasted fresh Sugar pumpkin and ginger sorbet, cranberry curd

 

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 petite sweets
$24 additional

Handmade chocolates and confections

Fixed Price $195 per person

CLICK HERE TO MAKE A RESERVATION