DINNER

5:30 p. m. – 11 p. m.

APPETIZER

Three Shells
a variety of chilled shellfish
fresh abalone, citrus, soy, lime
Kumomoto oysters, cucumber Champagne mignonette
Taylor 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, King Crabmeat,
spring white asparagus, citrus Maltaise sauce

Scottish Salmon
lightly smoked over fruitwood, salmon and Yukon gold potato roulade,
“fried” hen egg, caraway dressing, wild Hackleback caviar toast

Oysters
East Coast Beau Soleil and West Coast Kumomoto 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

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

Summer Salad
Little Gem lettuce, baby kale, sunflower, grilled watermelon,
local Burrata, 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, green asparagus,
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, fresh black truffle 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

Duck Breast
crispy lavender and spice crusted skin,
tender braised red cabbage, sweet potato spaetzle

Black Sea Bass
sautéed with lobster brown butter,
grilled artichoke ravioli and fresh artichoke

Organic Salmon
lightly grilled Pacific Chinook with Meyer lemon,
aromatic jasmine rice, shiitake ~ miso consommé

Halibut
Atlantic Halibut, green peppercorn au poivre sauce,
Maitake mushroom, garden pea and pickled baby onion

Lobster
poached Nova Scotia lobster, squid ink cavatelli pasta,
lobster infused marinara, lobster claw and spinach gratin

Branzino
crusted with shrimp and chorizo, grilled baby zucchini,
romesco sauce, Spanish olive oil, lemon

Mushroom Wellington
vegetarian roasted mushroom, truffled mushroom duxelles,
crisp puff pastry, vegetarian bordelaise

Caviar Service
Caspian Sea Golden Osetra (Germany)
180.00 per ounce
Tsar Imperial Ossetra (Italy)
170.00 per ounce
Royal White ‘Transmontanus’  Sturgeon (California)
95.00 per ounce
each served with traditional garniture, toast points, tiny corn pancakes

Fixed Price 130.00

Six Course Chef ’s Signature Tasting Menu 160.00
Wine Pairing 125.00
participation of the entire table is requested