appetizers

Terrine of Hudson Valley Foie Gras grilled peach chutney, 20 years aged balsmic				21
Salad of Heirloom Tomatoes tarragon vinaigrette				14
Carnaroli Risotto fresh shaved summer truffle, wild asparagus				16
Peeky Toe Crab chilled cucumber consomme, watermelon, apple				15
Steak tartar, Quail Egg and Brioche salad of petite arugula, marinated golden beets				15
Sashimi of Hamachi and Bluefin Tuna cilantro an ginger emulsion				16
Fresh Bouquet Hand Picked Lettuces and Herbs sherry shallot vinaigrette				12
Vichyssoise				12

main courses

Atlantic Red Snapper english cucumber, tomato, red onion salad and cous cous				35
Poached Wild Ocean Striped Bass tomato consomme, pear and jicama				35
Pan Seared Diver Sea Scallops minted fava beans, english pea coulis				35
Soft Shell Crabs Almondine salad of papaya, mango and citrus vinaigrette				35
Fresh Dover Sole From la Rochelle grilled or sautéed				45
Colorado Rack of Lamb Persillade grilled vegetable pave, kalamata olives, lamb jus				36
Milk Fed Veal Chop roasted sweet breads, oregon morels, white asparagus				40
Dry-aged Ny Steak roasted fingerling potato lyonaisse, sauce bercy				40
Roasted California Blue Foot Chicken ragout of pink, red and yellow carrots, baby artichokes, hon shimeji mushrooms				35
Pasta Du Jour				30
Daily Roast of the Day carved tableside				35

plats du jour

Monday calf's liver a la lyonnaise, whipped potato, cippolini onion jus				34
Tuesday wild king salmon, sunchokes, wild mushrooms, red wine shallot reduction				34
Wednesday fresh grilled fish of the day				34
Thursday sautéed rabbit chasseur, herbed orzo				34
Friday bouillabaisse				39
Saturday grilled veal t-bone, grilled zuchinni, japanese eggplant, tomato, roasted garlic				36
Sunday tournedos rossini, truffled potatoes, sautéed asparagus				39

sides

Giant Fries				12
Asparagus steamed or sautéed				12
Spinach steamed or sautéed				10
Ragout of Summer Vegetables				12
Fricasse of Morels and Fava Beans				14
Garden Peas Francaise				10
Potato Mousseline				10