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,
soft white polenta, fruit mostarda, natural jus

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

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

Chilled East and West Coast Oysters
East Coast Wellfeet and West Coast Shigoku oysters,
chilled on the half shell with lemon pepper granita

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

Smoked Salmon
applewood house smoked salmon,
wild Hackleback sturgeon caviar,
Yukon Gold potato, lemon, crème fraîche,
pumpernickel, herb leaves

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

Pear Salad
roasted Anjou pear, curly frisee, cider vinaigrette,
toasted pumpkin seeds, glazed bacon,
warm goat cheese fondue

MAIN COURSE

Crescent Farms Duck
apple~honey and spice crusted breast,
roasted root vegetables and farro,
wild huckleberry sauce

Organic Chicken
Miller Family Farm herb roasted breast,
corn “custard” agnolotti pasta,
wild chanterelle mushrooms, Madeira wine natural jus

Niman Ranch Steak
Chargrilled sliced Strip Steak,
Red wine mushroom Marmalade and Smoked potato purée

Atlantic Halibut
sautéed with lobster brown butter,
grilled artichoke ravioli and fresh artichoke

Branzino
Mediterranean sea bass fillet, wild shrimp crust,
lemon, olive oil and saffron nage,
classic Romesco sauce, zucchini

King Salmon
organic Pacific salmon seared a la plancha,
Meyer lemon, mushroom ~ miso consommé,
bok choy, aromatic jasmine rice

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

Caviar Service
Caspian Sea 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

Fixed Price $ 47.00 per person
Appetizer and Main Course

Executive Chef Brad Steelman and Staff