VALENTINE’S DAY
February 14, 2025
4:00 p.m. to 10:00 p.m.
Amuse
Caviar Egg
Pacific 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
sauteéd duck foie gras, Sauternes poached quince brûlée,
pistachio pain perdu, quince gastrique, confit 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
Nantucket Bay Scallops
seared bay scallops, celeriac purée,
Roxbury Russet heirloom apple and finger lime vinaigrette
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 a la plancha, black garlic,
basil emulsion, zucchini, crisp potato
Handmade Pasta
Tortellini
roasted Honeynut squash, Barolo braised oxtails,
shaved Italian Piave cheese, vegetable brunoise
Gnocchi
handmade Brooklyn ricotta gnocchi, hedgehog mushrooms,
truffle buerre noisette, fresh Perigord black truffles, shaved tableside
Cavatelli
slow cooked San Marzano and mushroom Bolognese, Trumpet mushroom chips
Raviolo
soft egg yolk, creamy spinach, whipped ricotta, white truffle butter
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 Crescent Farms duck breast, spiced crust,
wild huckleberry reduction, foie gras sauce, 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 brown butter,
white asparagus, fennel lobster croquette
Branzino
Mediterranean sea bass fillet, wild shrimp crust,
lemon, olive oil and saffron nage, classic Romesco sauce, Romanesco cauliflower
Lobster
poached Nova Scotia lobster tail, Vacherin baked lobster gratin,
Tuscan kale, crisp salsify, fondant potato, Meyer lemon sauce
Dover Sole
sauteéd fillet, sunchoke purée, brussels sprout leaves,
toasted almond, winter black truffle sauce
~Vegetarian Menu available on request~
Dessert Trio
passion fruit tartlet, toasted fresh coconut meringue
miniature chocolate Marquise Brooklyn Bridge, crème Chantilly
strawberry shortcake ice cream pop, white chocolate couverture
Handmade chocolates and confections
$245.00
718-522-5200
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