DINNER MENU
Wednesday through Sunday
5:00 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, 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
crisp buttermilk crab, pickled ramp remoulade sauce,
watermelon, mizuna leaves, yuzu lime vinaigrette
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 and Truffles
handmade ricotta gnocchi, Maitake mushrooms,
sage brown butter, fresh winter black truffles shaved tabledside
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, spring ramp spaetzle, 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, 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