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.

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

Sweet Corn Bavarois with Smoked Ham Jelly and Golden Imperial Caviar…16.00*


Salads & Appetizers

Heirloom Greens with Avocado Ranch…9.00

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

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

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*


Chicken Pithivier with Chanterelles and Summer Alliums…35.00

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

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

8oz Snake River Farms Zabuton Steak with Crispy Chips, Hon Shimeji and Sauce Au Poivre…49.00*

King Crab Stuffed Jidori Egg Omelet with Shokupan Toast…35.00

Add Golden Imperial Caviar…15.00*

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



Carrots in Carrot Butter…8.00

Poached Leeks with Sauce Gribiche…7.00

Sesame Preserved Lobster Mushrooms…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.