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Home > Restaurants > The River Café
Menus provided by Menupages
| 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 | |||
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 | ||||
| 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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