VALENTINE’S DAY

February 14, 2026

Amuse

Caviar Egg
Siberian Sturgeon caviar, house-smoked Hudson Valley trout, herb flan

APPETIZER

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

 

Hot Foie Gras
sautéed 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, Siberian sturgeon caviar

 

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

 

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

 

Handmade Pasta

Gnocchi
ricotta gnocchi, Porcini mushroom Bolognese, Parmigiano Reggiano

 

Agnolotti
roasted butternut squash and stracciatella filled pasta, sage brown butter, toasted pepitas

 

Raviolo
Soft egg yolk, creamy spinach, whipped ricotta, French Périgord black truffles shaved tableside

 

Garganelli
flash seared Rhode Island squid, quill shaped pasta, ‘Nduja Amatriciana sauce

 

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
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
Atlantic sea bass fillet, lobster bouillabaisse broth,
Rhode Island razor clam and poached lobster with baby spinach

 

Branzino
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

 

Venison
pan roasted venison loin, caramelized root vegetables,
braised red cabbage, chestnut spaetzle, young pinecone infused venison jus

 

~Vegetarian Menu available on request~

 

Dessert Trio

passion fruit and almond tartlet, toasted meringue
miniature chocolate Marquise Brooklyn Bridge, banana macadamia ganache
strawberry shortcake ice cream pop, white chocolate couverture, strawberry crumble

Handmade chocolates and confections

$255.00
718-522-5200
[email protected]