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early supper

Three Courses $65. tuesday-friday: Available 5:30-6:30pm

starters
Mosaic of Hudson Valley foie gras elderflower eau de vie, poppy seeds, green beans, toasted sourdough
Spanish Mackerel aubergine and chorizo marmalade, barley miso, bouillabaisse sauce
Ravioli of Roasted Tiger Prawn baby artichokes and fennel cream shellfish bisque
main courses
Steamed Fillet of Fluke manilla clams, carrot and ginger purée green asparagus and sea grapes
Roasted Amish Chicken Breast confit leg and apricot stuffing, pistachio pesto, roasting juices
Fillet of Brandt Beef with braised short rib, cipollini onions, baby beets and red wine sauce
desserts
Earl Grey soufflé with milk ice cream
Single-origin Venezuelan Chocolate Mousse passion fruit, balsamic reduction and yogurt sorbet
Apple Tarte Tatin with vanilla ice cream (for two guests)

a la carte

Three Courses $110. Wine Pairing $75

starters
Loin of Pacific yellow fin tuna, battera kombu, steamed shitake, jicama in yuzu glaze
Spanish Mackerel aubergine and chorizo marmalade, barley miso, bouillabaisse sauce
Sautéed Maine Diver Scallops with braised veal cheeks, tahitian vanilla, parsnip cream
Smoked Kingfish californian caviar, confit fennel, celery and coriander vinaigrette
Pressed Hudson Valley foie gras, tapioca and calvados jelly, candied ginger, toasted sourdough
Ravioli of Quail preserved walnuts, mushroom velouté, celeriac and crispy leg
Roasted Loin of Rabbit with braised endive, shallot confit, salsify and blood orange vinaigrette
Roasted Hudson Valley foie gras, quince and black pepper sherbet, crispy amaranth, marcona almonds
main courses
Slow Cooked Sablefish with butternut squash carpaccio, preserved cucumber and red wine vinaigrette
Roasted Monkfish Tail with fennel hearts, baby root vegetables, lemon thyme and chicken consommé
Mediterranean Sea Bass braised octopus and black garlic, buddha’s hand, spiced champagne sauce
Ginger Poached Maine Lobster with forest mushrooms, tarragon and leeks, white port sauce				supp 10
Caramelized Duck Breast with spiced anjou pear glaze, beluga lentils, chicken liver rillette
Fillet of Wisconsin Veal tramezzini bread and chilled foie gras, périgord truffle vinaigrette
Roasted Amish Chicken Breast confit leg and apricot stuffing, pistachio pesto, roasting juices
Loin of Venison with celeriac pavé, beetroot and apple strudel, ras el hanout
desserts
Choice of One
Raspberry soufflé with quark ice cream
Earl Grey soufflé with milk ice cream
Soft White Chocolate Ganache with white rum gelée, coconut foam, mango and basil sorbet
Single-origin Venezuelan Chocolate Mousse passion fruit, balsamic reduction and yogurt sorbet
Oven Roasted Spiced Pineapple crushed pumpkin seed madeleine, goat’s milk sorbet
Chocolate and Périgord Truffle Crémeux banana bread, salted macadamia, pearl barley sorbet
Apple Tarte Tatin with vanilla ice cream (for two guests)
Selection of Cheeses From the Trolley selection of cheeses from the trolley				(supp) 17
Tea, coffee, Infusions and Bon Bon Trolley				8

menu prestige

Seven Courses $150. Wine Pairing $100

Amuse Bouche
Pressed Hudson Valley Foie Gras with candied ginger, tapioca and calvados jelly, toasted sourdough
Ravioli of Jicama and Red Chili pickled celery, avocado, sweet potato and pistachio
Sautéed Maine Diver Scallops with braised veal cheeks, tahitian vanilla, parsnip cream
Chestnut and Apple Strudel baby leeks, red wine shallot vinaigrette
Slow Cooked Sablefish with butternut squash carpaccio, red wine vinaigrette
Carnaroli Risotto of Roasted Sunchokes mascarpone and shaved parmesan
Roasted Breast of Duck with spiced anjou pear, chicken liver rillette
Loin of Venison with celeriac pavé, beetroot and apple strudel, ras el hanout
Caramelized Celery Root Gratin braised endive, sweet garlic and black trompette
Olive Oil Gelato on pistachio sponge, fleur de sel
Selection of Cheeses From the Trolley				supp 17
Single-origin Venezuelan Chocolate Mousse passion fruit, balsamic reduction and yogurt sorbet
Teas, coffees, Infusions and Bon Bon Trolley				supp 8

The Menu Prestige Is Only Available For the Entire Table

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