Hors D’oeuvres

Island Creek Oysters with Seaweed Mignonette…3.50/ea.*

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

Raw Scallop on Crisp Pomme Paillasson with Soubise and Dill…9.00*

Chickpea Panisse with Sauce Romesco…6.00

Porcini Foie Royale with Mugolio and Parmesan Cream…11.00

Sweet Corn Madeleines with Whipped Brown Butter…5.00

Crumpets and Caviar with Traditional Accoutrements…35.00

 

Salads

Spinach Salad with Hazelnuts, Sunchokes and Warm Brown Butter…9.00

Endive with Bandaged Cheddar, Pecans and Smoked Apple…10.00

 

Appetizers For the Table

Poached Shellfish on Ice with Lobster Mayonnaise…15.00/person

Crispy Sweetbreads Blanquette with Nebrodini Mushrooms…12.00

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

 

Entrees

Bone-In Spanish Turbot with Cabbage, Trompette de la Mort and Pear…31.00

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

Poached Eggs with Leeks, Roasted Mushrooms, Walnuts and Beurre Rouge…25.00

Jidori Egg French Omelet and Japanese Shokupan Toast with…

Norwegian King Crab…35.00

Black Truffle…40.00

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…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