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.

Striped Bass Crudo with Olive oil and Grapefruit…12.00*

Chickpea Panisse with Sauce Romesco…6.00

Cauliflower en Brioche with Delice de Bourgogne…7.00

Pike Quenelle with Sauce Nantua and Crayfish…16.00

Soft Shell Crab Tea Sandwich with Fermented Fennel and Lemon…12.00

White Asparagus Bavarois with Smoked Ham Jelly and Golden Imperial Caviar…16.00*

 

Salads & Appetizers

Endive Salad with Bandaged Cheddar, Pecans and Smoked Apple…12.00

Spinach Salad with Hazelnuts, Sunchokes and Warm Brown Butter…11.00

Poached & Chilled Shellfish on Ice with Bacon Mayonnaise…60.00*

Foie Gras Mousse with Orange Glaze and Crackers…18.00*

Crispy Sweetbread Blanquette with Spring Vegetables…14.00

Beef Tartare with Boquerones Mayonnaise and Caper Berries…16.00*

Crumpets and Caviar with Golden Imperial Caviar, Traditional Accoutrements…35.00*

Entrées

Chicken Pithivier with Morels and Ramps…35.00

Amaretto Scented Duck a L’Orange with Fennel, Olives and Almond Crumble…34.00*

Poached Eggs with Beurre Rouge, Roast Mushrooms and Walnuts…25.00*

30-Day Dry Aged Ribeye with Crispy Chips, Nebrodini and Sauce Au Poivre…36.00*

King Crab Stuffed Jidori Egg Omelet with Shokupan Toast…35.00

Add Golden Imperial Caviar…15.00*

Grilled Trout for Two with Crispy Brandade, Artichokes, Asparagus and Hollandaise…58.00*

 

Accompaniments

Carrots in Carrot Butter…8.00

Poached Leeks with Sauce Gribiche…7.00

White Asparagus and Morels…14.00

*Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodbourne illness. These items are served raw or undercooked or contain raw or undercooked ingredients. We use unpasteurized eggs in the preparation of our mayonnaise.