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, Pell Farms strawberry brulée,
pistachio pain perdu, strawberry vinegar reduction

 

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

 

Shrimp and Crab
wild Pacific shrimp, Maine Jonah crab filled tempura squash blossom,
corn purée, smoked tomato shellfish 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

 

Soft Shell Crab
crisp buttermilk Maryland crab, pickled cipollini remoulade,
watermelon, finger lime vinaigrette, arugula leaves

 

Burrata and Melon Salad
Cavaillon melon and 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 summer 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
pan 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

 

Duck
Crescent Farms duck breast, lavender spice crust,
summer cherry gastrique, confit risotto cake, petite squash

 

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

Cheesecake
goat’s milk and mascarpone cheesecake,
Cavaillon melon sorbet, blackberry curd, compressed melon

 

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 $180 per person

CLICK HERE TO MAKE A RESERVATION