lunch

appetizer
Spring Pea Soup pancetta croutons				12
Jumbo French White Asparagus slow poached farm egg and black garlic crostini				18
Cato Farms 'bloomsday' Cheddar Salad carmelized bosc pear, shaved fennel, hazelnut dressing				14
Wild ramp, Fava Bean and Mushroom Risotto parmesan tuille			16	28
Tocqueville Pressed Hudson Valley Duck Foie Gras rhubarb marmalade, port wine pearls and toasted brioche				18
California Sea Urchin and Angel Hair Carbonara sea lettuce, lime, soy			18	26
Crudo and Tartare of Bluefin Tuna blood orange, sicilian pistachios and watermelon radishes				18
Fisher Island Oysters on the Half Shell			(6 pieces) 15	(9 pieces) 21
Homemade Gnocchi willed arugula and sheep’s milk ricotta			17	24
Cured Veal Breast shaved fennel, baby turnips and confit tuna caper sauce				15
entrees
Grilled Yellowfin Tuna Salad Nicoise wild greens, fingerling potatoes, french beans, breakfast radish, soft boiled egg and tomato compote				28
Ground Sirloin Beef Burger homemade brioche, tomato, house made ketchup, black garlic, aioli and root vegetable chips				18
Lobster Club lobster mayonnaise, arugola, pancetta, avocado and grilled brioche				24
Confit of Wild Striped Bass and Brazilian Prawns yuca pudding, sweet peppers and moqueca shellfish broth				28
Artic charr' a la plancha' black truffles, taro root puree and blood orange zabayone				27
Seared Diver Sea Scallops and Foie Gras forest mushrooms, artichokes, brussels sprout leaves, apples and balsamic-cider reduction				34
Tofu Wrapped in Rice Paper spring vegetables and carrot jus				22
Truffled Creamy Parmesan Grits and Sunny Side - Up Country Egg house cured veal bacon				32
Schmaltz Roasted Country Chicken glazed baby carrots, pearl onions and whipped potato mousseline				27
Poached Lobster braised swiss chard, wood smoked crispy pork belly, glazed salsify and port wine lobster reduction				34
Roast Colorado Rock of Lamb sicilian eggplant caviar, jerusalem artichoke puree and confit tomato				37
Sixty Second Seared Dry Aged Sirloin frisee salad, toasted brioche, squire farm aracana egg and mushroom jus				36
prix fixe lunch $24.09
With Wine Pairing $39.09 (3 oz. pours)
Spring Pea Soup pancetta croutons
Lobster Parfait shaved raw vegetable salad and lobster vinaigrette
Moroccan Spiced Braised Chicken Cous Cous
Confit of Wild Striped Bass sicilian style eggplant, confit onions and lemon vinaigrette
Homemade Gnocchi wilted arugula and sheep's milk ricotta
Frozen Chocolate Bon Bon caramel ice cream and maldon sea salt
Churros "martines" kahlua sabayon, chocolate and tres leches sauce
afternoon bar menu
Available in the Bar From 2 Pm - 5 Pm
Spring Pea Soup pancetta croutons				12
Jumbo French White Asparagus slow poached farm egg and black garlic crostini				16
Cato Farms 'bloomsday' Cheddar Salad carmelized bosc pear. shaved fennel, hazelnut dressing				14
Crudo and Tartare of Bluefin Tuna blood orange, sicilian pistachios and watermelon radish				18
Wild ramp, Fava Bean and Mushroom Risotto parmesan tuille			18	32
California Urchin and Angel Hair Carbonara sea lettuce, lime, soy			18	28
Tocqueville Pressed Hudson Valley Duck Foie Gras rhubarb marmalade, port wine pearls and toasted brioche				18
Homemade Gnocchi wilted arugula and sheep's milk ricotta			17	24
Fisher Island Oysters on the Half Shell			(6 pieces) 15	(9 pieces) 21
Cured Veal Breast shaved fennel, baby turnips and confit tuna caper sauce				15
Ground Sirloin Beef Burger homemade brioche, tomato, housemade ketchup, black garlic aioli and root vegetable chips				18
Seared Yellowfin Tuna Salad Nicoise field greens, fingerling potatoes, french beans, breakfast radish, soft boiled egg and tomato compote				28
Lobster Club lobster mayonnaise, arugula, pancetta, avocado, grilled brioche				24
Sixty Second Seared Dry Aged Sirloin frisee salad, toasted brioche, squire farm araucana egg and mushroom jus				36

dinner

appetizers
Spring Pea Soup pancetta croutons				16
Jumbo French White Asparagus slow poached farm egg and black garlic crostini				18
Cato Farms 'bloomsday' Cheddar Salad carmelized bosc pear, shaved fennel, hazelnut dressing				15
Wild ramp, Fava Bean and Mushroom Risotto parmesan tuille			18	32
Tocqueville Pressed Hudson Valley Duck Foie Gras rhubarb marmalade, port wine pearls and toasted brioche				22
California Sea Urchin an Angel Har Carbonara sea lettuce, lime, soy				21
Crudo and Tartare of Bluefin Tuna blood orange, sicilian pistachios and watermelon radishes				19
Fisher Island Oyster on the Half Shell			(6 pieces) 15	(9 pieces) 21
Homemade Gnocchi witted arugula and sheep's milk ricotta				17
Cured Veal Breast shaved fennel, baby turnips and confit tuna caper sauce				17
entrees
Confit of Wild Striped Bass and Brazilian Prawns yuca pudding, sweet peppers and moqueca shellfish broth				32
Artic charr' a la plancha' black truffles, raro root puree and blood orange zabayone				29
Seared Diver Sea Scallops and Foie Gras forest mushrooms, artichokes, brussel sprout leaves, apples and balsamic-cider reduction				36
Tofu Wrapped in Rice Paper spring vegetables and carrot jus				24
Truffled Creamy Parmesan Grits and Sunny Side - Up Country Egg house cured veal bacon				32
Schmaltz Roasted Country Chicken glazed baby carrots, pearl onions and whipped potato mousseline				27
Poached Lobster braised swiss chard, wood smoked crispy pork belly, glazed salsify and port wine lobster reduction				38
Roast Colorado Rack of Lamb sicilian eggplant caviar, jerusalem artichoke puree and confit tomato				39
Thyme Roasted Dry Aged Sirloin of Beef port wine shallot compote, potato tart and red wine jus				38
desserts
Selection of Four Cheese quince paste, honeycomb and raisin walnut toast				16
Chocolate Tasting Plate souffle cake, chestnut bon bon, frozen hot chocolate and praline parfait				16
Frozen Chocolate Bon Bon caramel ice cream and maldon sea salt				10
Frozen Tangerine Souffle citrus salad and black tea sorbet				10
Steamed Date Cake butterscotch and creame de cahtille				10
Coconut Tres Leches Cake coconut lime sorbet				12
Churros "martines" kahlua sabayon, chocolate and tres leaches sauce				10
Passion Fruit Panna Cotta costa rican pineapple broth and tropical fruit				12
Selection of Homemade Sorbets and Ice Cream				10

pre theater menu

Three Courses $44 / $59 With Wine Pairing

appetizers
Spring Pea Soup pancetta croutons
Cato Farms 'bloomsday' Cheddar Salad carmelized bosc pear, frisee, shaved fennel
Jumbo French White Asparagus slow poached farm egg and black garlic crostini
Fisher Island Oysters on the Half Shell 6 pieces
entrees
Moroccan Spiced Braised Chicken Cous Cous
Confit of Wild Striped Bass sicilian-style eggplant, confit onions, lemon vinaigrette
Wild ramp, Fava Bean and Mushroom Risotto parmesan tuille
Tofu Wrapped in Rice Paper spring vegetable and carrot jus
desserts
Churros "martinez" kahlua sabayon, chocolate and tres leches sauce
Frozen Chocolate Bon Bon caramel ice cream and maldon sea salt
Passion Fruit Panna Cotta costa rican pineapple broth and tropical fruit
Selection of Homemade Sorbets and Ice Creams

Available 5:30 - 6:30 in Tocqueville's Dining Room and All Night in the Bar