Hors D’oeuvres

Island Creek Oysters on the Half Shell with Seaweed Mignonette…3.50/ea.*

Grilled Oysters with Shallot Cream and Black Pepper…3.75/ea.

Raw Hokkaido Scallop on Pommes Paillasson with Soubise and Dill…10.00*

Porcini Royale with Mugolio and Parmesan Cream…12.00

Chickpea Panisse with Sauce Romesco…6.00

Sweet Corn Madeleines with Whipped Brown Butter…5.00

Beef Fat Slowly Roasted with Rosemary and Bay Leaf…4.00

Crumpets and Caviar with Traditional Accoutrements…35.00*

 

Salads

Endive with Bandaged Cheddar, Pecans and Smoked Apple…11.00

Spinach Salad with Hazelnuts, Sunchokes and Warm Brown Butter…10.00

 

Appetizers For the Table

Poached Shellfish on Ice with Lobster Mayonnaise…16.00/person

Crispy Sweetbread Blanquette with Nebrodini Mushrooms…14.00

Beef Tartare with Boquerones Mayonnaise and Caper Berries…15.00*

Pork Pâté en Croûte with Savora Mustard, Celery and Onions…18.00

Pike Quenelle with Sauce Nantua and Poached Langoustine…26.00

Foie Gras Mousse with Orange Glaze and Grilled Bread…18.00*

Entrees

Gently Cooked Tasmanian Trout with Cabbage and Apple…29.00*

Roast Chicken with Bacon Aigre Doux, Sweet Corn and Braised Bacon…28.00

Poached Eggs with Leeks, Roasted Mushrooms, Walnuts and Beurre Rouge…26.00*

Jidori Egg Omelet with Norwegian King Crab and Shokupan…35.00

Add Golden Imperial Caviar…15.00*

Painted Hills Côtes de Boeuf for Two Served with Potato Salad, Onion Rings, Sauce Bordelaise…98.00*

 

Accompaniments

Carrots in Carrot Butter…8.00

Poached Leeks with Sauce Gribiche…7.00

Sour Cream and Onion Potato Salad…7.00

*Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodbourne illness