LUNCH

Lunch served only Saturday 11:30 a.m. – 2:30 p.m.

APPETIZER

Sea Scallop and Pork Belly
sautéed Maine sea scallop, slow smoked Niman Ranch pork belly,
polenta, summer fruit mostarda, natural jus

Crab
sautéed Maryland and Maine crabcake, uni vinaigrette,
sliced avocado, herb salad, and basil aioli

Taylor Bay Scallop Ceviche
chilled on the half shell with sea beans, tomato, coriander

Chilled East and West Coast Oysters
East Coast Beau Soleil and West Coast Kumomoto oysters,
chilled on the half shell with lemon pepper granita

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

Smoked Salmon
lightly cured and smoked over fruitwood,
poached Yukon Gold potato and creme fraiche salad,
roasted lemon vinaigrette, toasted pumpernickel

 Foie Gras Duet
classic pressed terrine of La Belle Farms,
parfait with Hudson Valley Farms, cider,
walnut and warm brioche

Summer Salad
little gem lettuce, baby kale, sun ower, grilled watermelon,
local Burrata, white balsamic vinaigrette

Wild Albacore Crudo
Montauk “White” tuna, grapefruit. fennel,
pickled chilis, misu emulsion, Thai basil

MAIN COURSE

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

Organic Chicken
Miller Family Farm herb roasted breast, corn “custard” agnolotti pasta, Chanterelle mushrooms, fresh black truffle jus

Filet Mignon
char-grilled center cut, Pinot Noir mushroom marmalade,
smoked Yukon Gold potato purée
$7.00 supplement

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

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

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

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 $ 47.00 per person
Appetizer and Main Course

Executive Chef Brad Steelman and Staff