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lunch

appetizer
Smoked Salmon thinly sliced scottish salmon, house smoked over fruitwood, fresh dill and cucumber raita, spiced crisp lentil wafers				15
Ceviche of Taylor Bay Scallops chilled on the half shell, sea beans, tomato, coriander				15
Fisher's Island Oysters on the half shell with shaved lemon and cracked pepper granité				15
Topped With California Sturgeon Caviar Additional				22
Rainbow Trout lightly brined and smoked, fresh horseradish, sunburst farms trout caviar, baby cress, port pickled onion				15
Vegetable Salad baby greens, mixed vegetables, shaved feta cheese, balsamic vinaigrette				15
Foie Gras Two Ways classic pressed terrine with caramelized fig and banyuls wine poached roulade with coffee, date and almond crust				18
Octopus Salad char-grilled portuguese octopus, niçoise style vegetables, white bean purée, lemon and olive oil vinaigrette				15
Yellowfin Tuna Tartare hand cut with avocado, mild wasabi and cucumber salad, chili oil and sea salt, toast points				16
Crab Soup creamless aromatic soup with poached maine peekytoe crab meat coconut milk, lemongrass, and thai basil				15
Warm Goat Cheese and Potato Terrine marinated golden beets, aged sherry wine vinaigrette, baby greens and toasted walnuts				13
main course
Shellfish Duet "bee gee" shrimp with green garlic and herbs, maryland crabcake with fresh mango, lime and avocado				29
New York Cut Sirloin charcoal grilled 14 oz aged niman ranch steak, red wine-mushroom marmalade, hand cut steak fries, blue cheese fondue				30
Amish Chicken tender breast pan roasted with pancetta, cornbread and confit giblet stuffing, caramelized onions, sweet pea sauce				23
Lobster and Lobster rock lobster tail, green beans, sugar snaps, saffron chick peas, maine lobster and black truffle grilled cheese sandwich				30
Scottish Salmon wild hen of the woods mushroom vinaigrette, port wine and shallot reduction, baby romanesco cauliflower				24
Crisp Duck Breast truffle honey and fennel pollen glaze, duck leg and potato croquette, organic carrots, julienne bok choy				25
Branzino Fillet mediterranean sea bass, chorizo sausage and shrimp "stuffing", smoked tomato petals, petite zucchini, charred lemon confit				26
Fresh Market Fish grilled artichoke purée, poached artichoke hearts oven dried tomato and verjus beurre blanc sauce				28

fixed price dinner $100

Six Course Chef's Signature Tasting Menu $125. Participation of the Entire Table Is Requested

appetizer
Taylor Bay Scallop Ceviche chilled on the half shell with sea beans, tomato and coriander
Wagyu Steak Tartare hand cut kobe style beef prepared tableside with quail egg yolk, cognac gelée, traditional garnish and toast points
Foie Gras Two Ways classic pressed terrine with caramelized fig and banyuls wine poached roulade with coffee, date and almond crust
Paired With a Tasting of 2003 Maison Nicolas Reserve Sauternes Add				4.50
Sautéed Hudson Valley Foie Gras roasted apple-brioche french toast zeiglers orchard cider reduction, candied pistachio
Wild Rock Lobster two roasted tails, mango, fennel, lemon and olive oil
Pear Salad warm roasted anjou pear, curly frisee and arugula, smokey bacon, goat cheese fondue, toasted walnuts, cider vinaigrette
River café Oysters fisher's island oysters glazed with lemon-pepper hollandaise, caramelized onions, smokey bacon and wild sturgeon caviar
Rabbit and Dumplings braised rabbit in natural juices, pan fried rabbit loin, garden pea sauce, homemade brooklyn ricotta cheese dumplings
Crab and Coconut Bisque creamless aromatic soup with poached maine peekytoe crab meat coconut milk, lemongrass and thai basil
Yellowfin Tuna seared rare with foie gras stuffing, burgundy black truffle vinaigrette, italian bacon, sweet roasted onion froth
Rainbow Trout lightly brined and smoked, fresh horseradish, sunburst farms trout caviar and crème fraiche timbale, warm corn blinis
main course
Organic Chicken Breast pan roasted amish chicken with american prosciutto, corn bread and confit giblet stuffing, sautéed spinach leaves and madeira wine reduction
Crisp Duck Breast white truffle honey and fennel pollen glaze, duck leg and potato croquette, organic carrots, julienne bok choy
New York Cut Sirloin dry aged-one pound-charcoal grilled, red wine mushroom marmalade, russet and sweet potato gratin with blue cheese fondue				supp 7
Colorado Rack of Lamb house cured lamb merguez sausage, golden fondant potatoes, mint and mustard seed glaze, lamb jus
Scottish Salmon wild hen of the woods mushroom vinaigrette, port wine and shallot reduction, baby romanesco cauliflower
Grilled Dorade Fillet artichoke purée, poached artichoke hearts tomato, lemon, and verjus vinaigrette
Chilean Turbot Fillet crisp crabmeat filled squash blossom, patti-pan squash, yuzu citrus-ginger vinaigrette
Maine Lobster Special prepared with savory seasonal favorites
Vegetarian spinach and soft egg ravioli, exotic mushrooms, parmigiano reggiano trio of vegetables: cauliflower-artichoke-carrots
Branzino Fillet mediterranean sea bass, chorizo sausage and shrimp 'stuffing', smoked tiny vine tomatoes, petite zucchini, charred lemon confit

fixed price brunch $55

appetizer
Smoked Salmon house smoked over fruitwood, fresh dill and cucumber raita, crispy cumin wafers
Wagyu Steak Tartare kobe style beef, hand cut and prepared tableside with quail egg yolk, cognac gelée, traditional garnish and toast points
Smoked Rainbow Trout fruitwood smoked with horseradish crust, house baked mini bagel sunnyside quail egg, baby cress, trout caviar sauce
Vegetable Salad baby lettuce leaves, mixed vegetables, shaved feta cheese, artisanal balsamic vinegar
Seafood Trio crispy shrimp with key lime vinaigrette ahi tuna with wasabi and avocado maine lobster dumpling with sesame, citrus sauce
Fisher's Island Oysters chilled on the half shell with shaved lemon, pepper granite
Additional Topped With Royal Sturgeon Caviar				18
Taylor Bay Scallop Ceviche chilled on the half shell with sea beans, tomato and coriander
Foie Gras Two Ways classic pressed terrine with caramelized fig and banyuls wine, poached roulade with coffee, date and almond crust				supp 5
Crab and Coconut Bisque creamless aromatic soup with poached maine crab meat coconut milk, lemongrass, and thai basil
Caviar Service royal white sturgeon traditional garniture, toast points, tiny corn pancakes				(per oz) 90
main course
Gianduja pancakes* (also available as an appetizer) with milk chocolate and caramelized hazelnuts or simply served with vermont maple syrup
Belgian Style Six Grain waffle* bruléed bananas, tahitian vanilla bean frozen yogurt
Poached Eggs Benedict griddled brioche, canadian bacon, russet potato, sage and caramelized onion hash, tangerine hollandaise sauce
Amish Chicken tender breast pan roasted with pancetta, cornbread and confit giblet stuffing, caramelized onions, sweet pea sauce
Maine Lobster Omelette sautéed spring onions, roasted mild poblano chili, queso fresco, warm buttermilk biscuit
Branzino Fillet mediterranean sea bass, chorizo sausage and shrimp 'stuffing', smoked tomato petals, petite zucchini, charred lemon confit
Scottish Salmon wild hen of the woods mushroom vinaigrette, port wine and shallot reduction, baby romanesco cauliflower
Duck Steak and Egg crispy duck breast, coddled duck egg, wild mushroom 'chasseur' sauce, grilled housemade duck and apple sausage
Niman Ranch Sirloin Steak charcoal grilled with poached farm egg, smoked béarnaise sauce and crispy fondant potatoes				supp 5
desserts
Caramelized Apple-almond Tart thinly sliced apples over a layer of frangipane and puff pastry, vanilla ice cream, green apple sorbet
Coconut Bavarian blackberry-lime sorbet, lime syrup, blackberry compote
Goat Cheese Cheesecake passion fruit gelée, meringue, passion fruit ice cream
Chocolate Marquise Brooklyn Bridge handmade chocolate with a terrine of toasted hazelnut and tahitian vanilla ice cream
Madeira Tasting 5 year old verdelho 10 year old bual 10 year old malmsey each paired with petite sweets				supp 20
Coffee Caramel Parfait salted caramel chantilly, espresso caramel sauce
Chocolate Sticky Toffee Cake pistachio ice cream sandwiched between dark chocolate cookies, butterscotch sauce, ronnybrook farm whipped cream
Sorbet Plate pineapple sorbet, orange sorbet, buttermilk sorbet, pineapple-mint salad, grains of paradise tuile
cheese plate $15
Supplement
Italy la Tur goat, sheep, and cow’s milk
United States Cypress Humboldt Fog goat’s milk
United States Pleasant Ridge Extra Aged Reserve cow’s milk
United States Rogue River Blue cow’s milk
France époisses cow’s milk

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