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Dinner Dining Room

First Course

SPRING MARKET SALAD   
PETITE LETTUCE, QUINOA, MANCHEGO, ALMONDS
NEW ZEALAND KING SALMON GRAVLAX   
HERB CRÈME FRAÎCHE, BRIOCHE CROUTON, TROUT ROE
YELLOWFIN TUNA SASHIMI   
GREEN APPLE, HEART OF PALM, FLORIDA GRAPEFRUIT, TOBIKO CAVIAR
WAGYU BEEF CARPACCIO   
CRISPY SHIITAKE, SCALLIONS, TARO ROOT, PONZU, LAVASH CRACKER
HUDSON VALLEY FOIE GRAS TERRINE   
KUMQUAT, HAZELNUT, PISTACHIO, PICKLED RADISH, TOASTED BRIOCHE
WHITE SHRIMP   
GREEN GRAPE, FRESH ALMOND, WHITE ASPARAGUS GAZPACHO
SPRING RABBIT AND RICOTTA GNUDI   
ENGLISH PEAS, CARROTS, MORELS, PROSCIUTTO
BROCCOLI AND ARTICHOKE VELOUTÉ   
CHEDDAR, PARMESAN FLAN, SPICY CASHEW, PANCETTA
SEARED HUDSON VALLEY FOIE GRAS   
BOURBON POACHED PEACH, CHARRED BABY GEM LETTUCE ($10 SUPPLEMENT)
 

Main Course

ALASKAN BLACK COD   
BOK CHOY, BABY TURNIP, PICKLED PEARL ONIONS, YUZU DASHI VINAIGRETTE
SKATE WING   
SUCRINE LETTUCE, SUNCHOKE, LEMON BROWN BUTTER
HALIBUT   
HERB POTATO GNOCCHI, TOMATO, SPRING BEANS, CORN
CARMELIZED DAY BOAT SCALLOPS   
RED PEPPER, ZUCHINI, RAZOR CLAM, RAMP VINAIGRETTE
BUTTER POACHED MAINE LOBSTER   
SAFFRON BRAISED FENNEL, CAULIFLOWER, MACADAMIA NUT GREMOLATA ($12 SUPPLEMENT)
ROASTED FREE RANGE CHICKEN   
BARLEY RISOTTO, CELERIAC, PINE NUT TARRAGON PESTO
SLOW COOKED BERKSHIRE PORK LOIN   
APPLE PURÉE, BRUSSELS SPROUTS, PORK BELLY, BLACK TRUFFLE JUS
ROASTED RACK OF SPRING LAMB   
ENGLISH PEA, FAVA BEAN, SPRING ONION
PRIME DRY AGED RIBEYE   
MORELS, GREEN ASPARAGUS, BRAISED SHORT RIB CROUSTILLANT
 

Dessert

RASPBERRY LYCHEE MOUSSE   
POMEGRANATE GELÉE, YUZU, CHAMPAGNE SORBET
VACHERIN   
CHOCOLATE, COFFEE MARINGUE, DULCEY MOUSSE
RHUBARB TERRINE   
SICILIAN PISTACHIO, FINANCIER, CREAM GELATO
CHOCOLATE ALMOND CAKE   
AMARENA CHERRY, NOUGATINE, MANJARI CHOCOLATE MOUSSE
STICKY TOFFEE PUDDING   
PECAN NUTS, MAKER'S MARK ICE CREAM
TASTING OF SORBETS AND ICE CREAMS   
SELECTION OF MURRAY’S ARTISANAL CHEESES