DINNER

5:30 p. m. – 11 p. m.

APPETIZER

Three Shells
a variety of chilled shellfish
fresh abalone, citrus, soy, lime
Shigoku oysters, cucumber Champagne mignonette
Peconic 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 and West Coast Shigoku 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
sautéed Maryland and Maine crabcake, uni vinaigrette,
sliced avocado, herb salad and basil aioli

Smoked Salmon
applewood house smoked salmon, wild Hackleback sturgeon caviar,
Yukon Gold potato, lemon, crème fraîche, pumpernickel, herb leaves

Roasted Rabbit
herb wrapped rabbit loin, 21 layer rabbit bolognese lasagna,
Brooklyn ricotta, rabbit jus

Spring Salad
fresh local burrata, roasted red and golden beets,
arugula leaves, 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

Gnocchi
handmade ricotta gnocchi, Button squash,
cipollini onions, salsify purée, crispy guanciale

Octopus
char-grilled Portuguese octopus, citrus ~ fennel ~ olive vinaigrette,
Marcona almond and sunchoke purée, warm confit potato

MAIN COURSE

Organic Chicken
Miller Family Farm herb roasted breast, corn “custard” agnolotti pasta,
Chanterelle mushrooms, Madeira wine natural jus

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
$7.00 supplement

Crescent Farms Duck
apple~honey and spice crusted breast,
roasted root vegetables and farro, wild huckleberry sauce

American Red Snapper
sautéed with lobster brown butter,
grilled artichoke ravioli and fresh artichoke

King Salmon
organic Pacific seared a la plancha, Meyer lemon,
mushroom ~ miso consommé, bok choy, aromatic jasmine rice

Lobster
poached Nova Scotia lobster, fresh corn tamale,
baby green bean and spring onion sauté, mild Guajillo 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

Caviar Service
Caspian Sea Golden Osetra, Acipenser Gueldenstaedtii, (Germany) $180.00 per ounce
Siberian Sturgeon, Acipenser Baerii, (California) $95.00 per ounce
each served with traditional garniture, toast points, tiny corn pancakes

Fixed Price 138.00

Six Course Chef ’s Signature Tasting Menu $168.00
Wine Pairing $125.00
participation of the entire table is requested