FOURTH OF JULY

Caviar Service

Caviar Russe Golden Osetra Caviar
warm corn blinis, toast points, traditional garniture

Black Truffle Raviolo

soft egg yolk, Brooklyn ricotta, creamy spinach,
fresh black winter truffles from Australia shaved tableside

APPETIZER

choice of

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

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

Wild Shrimp
Pacific blue shrimp, Peekytoe crabmeat croquette,
whipped white polenta, charred sweet pepper, smoked shrimp jus

Hot Foie Gras
sautéed duck foie gras, Pell Farms strawberry and caramelized Vidalia onion crepe,
toasted pistachio, strawberry gastrique

Chilled Shellfish
Maine scallop ceviche, mango and lime, Australian abalone with citrus ponzu sauce,
Skookum oysters on the half shell, cucumber Champagne mignonette

Melon Salad
Cavaillon melon, Palazzo family burrata, baby gem lettuce,
red endive, white balsamic vinaigrette, toasted Ciabatta

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

Soft Shell Crab
crispy poppy seed tempura softshell crab stuffed with crabmeat,
celery root and ramp remoulade, aromatic lime leaf and carrot sauce

MAIN COURSE

choice of

Beef
char grilled Niman Ranch strip steak, red wine mushroom marmalade,
Russet potato and celeriac gratin, purple asparagus

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

Duck
crispy duck breast, lavender spice crust, duck confit and farro risotto,
cherry gastrique, foie gras sauce, Garnet yam

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

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

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

Dessert Trio

miniature Marquise chocolate Brooklyn Bridge, fresh raspberry sorbet
coconut ice cream pop, white chocolate couverture, marinated pineapple
local blueberry and almond tartlet, toasted meringue

Handmade chocolates and confections

To make a reservation, please call: 718-522-5200