DINNER MENU
Wednesday through Sunday
5:00 p.m. – 10:30 p.m.
APPETIZER
River Café Oysters
warm lemon glazed Beau Soleil oysters, caramelized sweet onion,
Speck ham, Pacific sturgeon caviar
Hot Foie Gras
sauteéd duck foie gras, confit spring onion and strawberry crêpe,
toasted pistachio, strawberry vinegar reduction
Foie Gras Terrine
Hudson Valley foie gras, spring rhubarb gastrique,
toasted pine nuts, golden brioche
Wild Shrimp
Pacific blue shrimp, Maryland crabmeat tortellini,
green chick pea purée, smoked paprika shrimp sauce
Softshell Crab
crispy taro wrapped crab, pineapple ~ yuzu vinaigrette,
toasted fresh coconut
Chilled Shellfish
sea scallop ceviche, mango and lime, Australian abalone with citrus ponzu sauce,
Kumomoto oysters on the half shell, cucumber Champagne mignonette
Rabbit
California rabbit loin, rabbit and fig sausage
crispy squash blossom, roasted cipollini onion and smoked ricotta filling
Melon and Burrata
Cavaillon melon, Di Palo burrata, white balsamic vinaigrette,
baby romaine, curly frisée, crisp pork guanciale, sourdough crisps
Gnocchi and Truffles
handmade Brooklyn ricotta gnocchi, Maitake mushrooms,
truffle beurre noisette, Burgundy truffles shaved tableside
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
fallow venison loin, roasted King Trumpet mushrooms,
glazed carrots, spinach spaetzle, lingonberry jus
Duck
Crescent Farms duck breast, spiced lavender honey crust, confit risotto cake,
cherry gastrique, foie gras sauce, summer squash, roasted pearl onion
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, summer corn,
Chanterelle mushroom lasagna, Ver jus sauce
Swordfish
local Montauk swordfish, green 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
Goat Cheese Cheesecake
carrot cake petites, sweet carrot curd, pineapple sorbet
Chocolate Brooklyn Bridge
dark chocolate Marquise, passion fruit ice cream,
banana~macadamia ganache, banana spuma
Lemon Soufflé
warm lemon soufflé, candied lemon zest,
Maine blueberry sherbet, blueberry crumble
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