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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
Iced Fishers 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
Summer Salad mixed lettuces, mixed summer melon, shaved feta cheese, aged balsamic vinaigrette, white balsamic reduction				15
Foie Gras Two Ways classic pressed terrine with black fig and banyuls wine vinegar 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				14
Warm Goat Cheese and Potato Terrine marinated golden beets, aged sherry wine vinaigrette, baby greens and toasted walnuts				13
Caviar Service royal white sturgeon traditional garniture, toast points, tiny corn pancakes				(per oz) 85
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 ounce 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, carmelized 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

dinner $98

appetizer
Taylor Bay Scallop Ceviche chilled on the half shell with sea beans, tomato and coriander
Wagyu Steak Tartare handcut kobe style beef prepared tableside with quail egg yolk, cognac gelée, traditional garnish and toast points
Foie Gras Two Ways classic pressed terrine with black fig and banyuls wine vinegar 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 strawberry crêpes with caramelized onions, strawberry gastrique, toasted sicilian pistachio
Wild Rock Lobster tender roasted tails with red pepper reduction and celery root purée
Summer Salad mixed lettuces, mixed summer melon, shaved feta cheese, aged balsamic vinaigrette, white balsamic reduction
River café Oysters fishers 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
Caviar Service royal white sturgeon traditional garniture, toast points, tiny corn pancakes				(per oz) 85
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
Columbia River King Salmon wild hen of the woods mushroom vinaigrette, port wine and shallot reduction, baby romanesco cauliflower
Grilled Wild Striped Bass grilled artichoke purée, poached artichoke hearts tomato, lemon, and verjus vinaigrette
Atlantic Halibut light almond crust, catalonian romesco sauce, sweet spring onion purée, stuffed baby eggplant
Maine Lobster Special prepared with savory seasonal favorites
Vegetarian Risotto creamy risotto with seasonal vegetables and parmigiano reggiano trio of vegetables: spinach and garlic - potato and goat cheese terrine - roasted red beets
Branzino Fillet mediterranean sea bass, chorizo sausage and shrimp ‘stuffing’, smoked tiny vine tomatoes, petite zucchini, charred lemon confit

six course chef's signature tasting menu $125 participation of the entire table is requested

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
Summer Salad mixed lettuces, mixed summer melon, shaved feta cheese, aged balsamic vinaigrette, white balsamic reduction
Seafood Trio crispy shrimp with key lime vinaigrette ahi tuna with wasabi and avocado maine lobster dumpling with sesame - citrus sauce
Fishers Island Oysters chilled on the half shell with shaved lemon - pepper granité
Topped With Royal Sturgeon Caviar				(additional) 18
Taylor Bay Scallop Ceviche chilled on the half shell with sea beans, tomato and coriander
Foie Gras Two Ways classic pressed terrine with black fig and banyuls wine vinegar 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) 85
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, carmelized 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, supplement				(supp) 5

*Served With Nueske Smokehouse Bacon or House Smoked Sage Breakfast Sausage

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