Menu
Starters
SALAD OF PICKLED HAWAIIAN HEARTS OF PALM
Winter Citrus, Marcona Almonds, Romesco Sauce
15
HUDSON VALLEY FOIE GRAS TERRINE
Confit Duck, Quince, Caramelized Onion Gelée
20
MAINE LOBSTER RISOTTO
Black Truffle, Parmesan Mousseline
20
SALAD OF WILD ARUGULA
Roasted Shallot Vinaigrette, Shaved Parmesan
12
TUNA CRUDO
Dashi Gelée, Heirloom Radish, Ginger Gastrique
16
HOUSE SMOKED PORK BELLY
French Green Lentils, Sour Cherries, Pistachio,
Pork Jus
14
SLOW POACHED HEN EGG
Hand Made Tagliatelle, Parmesan Broth,
Fines Herbes
13
WHITE BEANS AND CLAMS
Chorizo, Tomato, Basil
14
Main Dishes
PAN ROASTED STURGEON
Brussels Sprouts, Confit Kumquats, Citrus Beurre Blanc
27
CARAMELIZED SEA SCALLOPS
Black Trumpet Mushrooms, Sunchokes, Brown Butter Vinaigrette
26
PAN ROASTED GRIMAUD FARMS DUCK BREAST
Confit Leg Pressé
Red Wine Poached Apple, Wheat Berries, Spiced Duck Jus
30
HAND-MADE SMOKED CAVATELLI
Foraged Mushrooms, Wild Arugula, Foie Gras Emulsion
20
LAN-ROC FARMS PORK RIB-EYE
Butternut Squash, Gnocchi Parisienne, Black Currants, Red-Eye Gravy
28
DUO OF RABBIT
Bacon Wrapped Loin and Confit Leg, Ajwain-Scented Carrots,
Spaetzle, Maple-Bourbon Sauce
36
GRILLED MISHIMA RANCH “FLAVOR CURVE”
Caramelized Onion Soubise, Garnet Yam, Lacinato Kale,
Bordelaise Vinaigrette
46
Dessert & Cheese
VALRHONA CHOCOLATE DECADENCE
Feuilletine, Candied Walnuts, Banana Ice Cream
CARDAMOM-SCENTED PROFITEROLES
Salted Caramel Ice Cream
POTTED MAPLE CHEESECAKE
Graham Cracker Crust, Apple Compote
PISTACHIO SEMIFREDDO
Macerated Sour Cherries, Chocolate, Pistachio
9
CHEF’S SELECTION OF CHEESE
Served with Seasonal Accompaniments
Single Cheese 6
Plate of Three 15