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Dinner Bar Room

First Course

SPRING MARKET SALAD   14
PETITE LETTUCE, QUINOA, MANCHEGO, ALMONDS
BEAU SOLEIL OYSTERS ON THE HALF SHELL   19
YUZU, LEMON, MIGNONETTE
YELLOWFIN TUNA TARTARE   19
GREEN APPLE, GRAPEFRUIT, TOBIKO, SWEET POTATO CRISPS
NEW ZEALAND KING SALMON GRAVLAX   16
HERB YOGURT, BRIOCHE CROUTON, RADISH SALAD, TROUT ROE
WAGYU BEEF CARPACCIO   21
CRISPY SHIITAKE, SCALLIONS, TARO ROOT, PONZU, LAVASH CRACKER
FOIE GRAS TERRINE   21
KUMQUAT, HAZELNUT, PICKLED RADISHES, TOASTED BRIOCHE
BROCCOLI AND ARTICHOKE SOUP   16
CHEDDAR, PARMESAN FLAN, SPICY CASHEW, PANCETTA
SQUID INK FETTUCCINE   24
PEEKYTOE CRAB, CITRUS, ENGLISH PEAS, CHILI FLAKES
SEARED HUDSON VALLEY FOIE GRAS   28
BOURBON POACHED PEACH, CHARRED BABY GEM LETTUCE
SKATE WING   29
SUCRINE LETTUCE, SUNCHOKE, LEMON BROWN BUTTER
 

Main Course

ALASKAN BLACK COD   43
BOK CHOY, BABY TURNIP, PICKLED PEARL ONIONS, YUZU DASHI VINAIGRETTE
ROASTED SCOTTISH SALMON   31
CREAMED SPINACH, PETITE POTATOES, CITRUS BEURRE BLANC
CARMELIZED DAY BOAT SCALLOPS   30
RED PEPPER, ZUCHINNI, RAZOR CLAM, RAMP VINAIGRETTE
ROASTED FREE RANGE CHICKEN   32
CELERIAC, BARLEY RISOTTO, PINE NUT TARRAGON PESTO
AUREOLE GRILLED BURGER   21
APPLEWOOD SMOKED BACON, AGED CHEDDAR, CARAMELIZED ONIONS, PICKLED RAMP DRESSING, SIDE OF FRENCH FRIES
SLOW COOKED BERKSHIRE PORK LOIN   38
APPLE PURÉE, BRUSSELS SPROUTS, PORK BELLY, BLACK TRUFFLE JUS
BLACK ANGUS BEEF TENDERLOIN   38
HEN OF THE WOOD, GREEN ASARAGUS, SMOKED POTATO