Hors D’oeuvres

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

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

Chickpea Panisse with Sauce Romesco…6.00

Sweet Corn Madeleines with Whipped Brown Butter…5.00

Roasted Porcini Royale with Mugolio and Parmesan Cream…12.00

 

Salads & Appetizers

Endive Salad with Bandaged Cheddar, Pecans and Smoked Apple…11.00

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

Poached & Chilled Shellfish on Ice with Bacon Mayonnaise…16.00/person

Raw Hokkaido Scallop on Pommes Paillasson with Soubise and Dill…13.00*

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

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

Crumpets and Caviar with Traditional Accoutrements…35.00*

Entrées

Gently Cooked Tasmanian Trout with Cabbage and Apple…29.00*

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

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

King Crab Stuffed Jidori Egg Omelet with Shokupan Toast…35.00

Add Golden Imperial Caviar…15.00*

Amaretto Scented Duck a l’Orange for Two with Almonds, Fennel and Olives…75.00

30-Day Dry Aged Côte 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