EASTER SUNDAY

April 5, 2026

Caviar Easter Egg

Siberian Sturgeon caviar, house-smoked trout, spring onion flan

APPETIZER

Wild Shrimp
Pacific blue shrimp, Alaskan King Crab,
leek fondue, whipped corn hominy, smoked shrimp jus

 

Hot Foie Gras
sauteéd duck foie gras, Sauternes poached quince,
pistachio pain perdu, confit Vidalia onion

 

Foie Gras Terrine
Hudson Valley duck foie gras, warm griddled toast batons,
duck prosciutto, shallot jam, spiced maple cider reduction

 

River Café Oysters
warm lemon glazed Beau Soleil oysters, caramelized sweet onion,
Speck ham, Pacific sturgeon caviar

 

Rabbit
pancetta wrapped roasted rabbit loin, artichoke and rabbit lasagna,
oven dried tomato pesto, rabbit jus

 

Nantucket Bay Scallops
seared bay scallops, celeriac purée,
Maine uni sauce, fresh black truffle

 

Wagyu Steak Tartare
hand cut Kobe style beef with quail egg,
Cognac gelée, traditional garnish, toast points

 

Pear Salad
D’Anjou pear carpaccio, white balsamic vinaigrette,
baby gem lettuce, red endive, golden croutons, warm goat cheese fondue

 

Octopus
Portuguese octopus seared a la plancha,
heirloom fingerling potato, arugula leaves, classic Romesco sauce

 

HANDMADE PASTA

 

Gnocchi
sauteed ricotta gnocchi, Porcini mushroom Bolognese, Parmigiano Reggiano

 

Agnolotti
roasted Honeynut squash, stracciatella mozzarella, foraged Black Trumpet mushrroms,
fresh Valencia black truffles shaved tableside

 

Uovo Raviolo
soft egg yolk, creamy spinach, whipped ricotta, white truffle butter fondue

 

Cavatelli
semolina pasta, Italian sausage, broccoli rabe, Pecorino Romano

 

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

 

Filet Mignon Wellington
individually prepared with Hudson Valley foie gras,
mushroom duxelles, crisp pastry crust, Pinot Noir sauce

 

Lamb
pan roasted Colorado rack of lamb, merguez sausage,
“stuffed” baby eggplant, English pea purée, natural lamb reduction

 

Duck
crispy duck breast, spiced cider crust, wild huckleberry reduction,
foie gras sauce, Garnet yam, Arrowhead cabbage and duck confit roll

 

Beef
char grilled Niman Ranch strip steak,
red wine braised prime beef short rib and marrow, smoked shallot Béarnaise

 

Black Sea Bass
wild Atlantic bass, lobster bouillabaisse broth,
Rhode Island clam and poached lobster with baby spinach

 

King Salmon
Mediterranean Sea Bass, wild shrimp crust,
stuffed artichoke, Taproot broccoli, artichoke and olive oil sauce

 

Lobster
poached Nova Scotia lobster tail, baked lobster Thermidor gratin,
Tuscan kale, crisp salsify, fondant potato, Meyer lemon sauce

 

Dover Sole
sautéed fillet, sunchoke, lemon brown butter,
crispy squash blossom with roasted cauliflower and toasted almond

 

~Vegetarian Menu available on request~

 

Dessert Trio

strawberry rhubard tartlet, almond shortcrust, toasted meringue
miniature chocolate Marquise Brooklyn Bridge, banana macadamia ganache
buttermilk and blackberry sorbets

Handmade chocolates and confections

Fixed Price $ 245
718-522-5200
[email protected]