DINNER MENU
5:30 p. m. – 11 p. m.
APPETIZER
Three Shells
a variety of chilled shellfish
fresh abalone, citrus, soy, lime
Kusshi oysters, cucumber Champagne mignonette
Nantucket Bay scallop ceviche, sea bean, tomato, coriander
Wagyu Steak Tartare
hand cut Kobe style beef with quail egg,
Cognac gelée, traditional garnish, toast points
Wild Shrimp
Pacific Blue shrimp, Alaskan King Crabmeat,
spring white asparagus, citrus Maltaise sauce
Oysters
East Coast Wellfleet Petite and West Coast Kusshi oysters,
chilled on the half shell with lemon pepper granita
Foie Gras Duet
classic pressed terrine of La Belle Farms,
parfait with Hudson Valley Farm, cider, walnut and warm brioche
Crab Cake
sautéed Maryland and Maine crabmeat cake,
mango carpaccio, finger lime vinaigrette
Smoked Salmon
applewood house smoked salmon, Pacific white sturgeon caviar,
Yukon Gold potato, lemon, crème fraîche, pumpernickel, herb leaves
Burrata Salad
heirloom tomatoes, red and yellow watermellon, Dipalo family Burrata
baby lettuce leaves, whole grain crouton, white balsamic vinaigrette
Sea Scallop and Pork Belly
sautéed Maine sea scallop, slow smoked Niman Ranch pork belly,
soft white polenta, fruit mostarda, natural jus
Roasted Rabbit
herb wrapped rabbit loin, 21 layer rabbit bolognese lasagna,
Brooklyn ricotta, rabbit jus
Ravioli
handmade buffalo milk ricotta filled ravioli,
foraged Chanterelle mushroom ragout, shaved Caciocavallo di Bufala aged cheese
Octopus
char-grilled Portuguese octopus, citrus ~ fennel ~ olive vinaigrette,
Marcona almond and sunchoke purée, warm confit 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
Amish Chicken
Pan roasted breast, truffle gluten free stuffing,
local corn purée, French green beans, shaved Australian black truffles
Lamb
Colorado rack of lamb, braised lamb breast and Swiss chard cannelloni,
Sicilian pistachio and arugula pesto, whipped ricotta
Niman Ranch Strip Steak
char-grilled 16 ounces, bone marrow Duchess potato,
red wine mushroom marmalade
Crescent Farms Duck
apple~honey and spice crusted breast,
roasted root vegetables and farro, wild huckleberry sauce
Black Sea Bass
sautéed with lobster brown butter,
grilled artichoke heart, artichoke ravioli
Halibut
seared Atlantic halibut, melted spring onions,
aromatic carrot vinaigrette, crisp organic Maitake mushroom
Lobster
Nova Scotia lobster, butter poached tail, lobster salad,
asparagus panna cotta tartlet, Chardonnay sauce
Branzino
Mediterranean sea bass fillet, wild shrimp crust,
lemon, olive oil and saffron nage, classic Romesco sauce, zucchini
Mushroom Wellington
vegetarian roasted mushroom, truffled mushroom duxelles,
crisp puff pastry, vegetarian bordelaise
Dinner Menu Fixed Price 145.00
Six Course Chef ’s Signature Tasting Menu $175.00
Wine Pairing $125.00
participation of the entire table is required
Executive Chef Brad Steelman and Staff
The River Café accepts reservations for Breakfast, Lunch, Brunch and Dinner from the same day to as far out as one year in advance.
Reservations can be made by telephone, email, or OpenTable.
Information about reservations for Holidays can be obtained by telephone or email.
Hours:
Mon – Fri
Saturday
Sunday