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Dinner

First Course

ICED SHELLFISH PLATTER   78
LOBSTER, BLUE PRAWNS, CRAB COCKTAIL, OYSTERS
ROASTED HAWAIIAN BLUE PRAWNS   18
CHORIZO, ARUGULA AND BANYULS VINEGAR
SPICED YELLOWFIN TUNA “CANNELLONI”   18
AVOCADO AND PONZU
DAILY SELECTION OF OYSTERS ON THE HALF SHELL   18
LEMON SORBET AND CARAWAY CRACKERS
DUO OF HUDSON VALLEY FOIE GRAS   22
TORCHON AND SEARED, PRESERVED CHERRY AND PAIN PERDUE
CHILLED GREEN ASPARAGUS SOUP   11
PECORINO AND CRISP DOMESTIC PROSCIUTTO
CREAM OF CAULIFLOWER SOUP   16
GRILLED LOBSTER DUMPLINGS AND CALIFORNIA OSETRA CAVIAR
CORIANDER CRUSTED KONA KAMPACHI   17
MARINATED FENNEL, LEMON DILL AIOLI
SEVEN VEGETABLE SALAD   13
SHERRY SHALLOT VINAIGRETTE AND CRISP PARMESAN TUILE
PETITE ICEBERG LETTUCE   12
APPLE SMOKED BACON, TOMATOES, POINT REYES BLUE CHEESE
BRAISED SHORT RIB RAVIOLI   15
GOLDEN SAGE, BABY ARTICHOKES, AND CHANTERELLE MUSHROOMS
 

Main Course

PETITE BEEF FILET MIGNON “EUROPEAN CUT”   32
USDA ANGUS BEEF AGED 21 DAYS
FILET MIGNON “EUROPEAN CUT”   37
USDA ANGUS BEEF AGED 21 DAYS
MARINATED HANGER STEAK   30
USDA ANGUS BEEF AGED 21 DAYS
RIB-EYE “BONE-IN COWBOY CUT”   39
USDA ANGUS BEEF AGED 21 DAYS
PETITE NEW YORK STRIP STEAK   37
USDA ANGUS BEEF DRY AGED 28 DAYS
NEW YORK STRIP STEAK   45
USDA ANGUS BEEF DRY AGED 28 DAYS
PORTERHOUSE FOR TWO   84
BLUEFOOT CHANTERELLE MUSHROOMS, BACON LARDON,
CARAMELIZED PEARL ONIONS
SURF AND TURF   43
SLOW BRAISED WAGYU SHORT RIB, BONE MARROW, AND DIVER SCALLOPS
LINE CAUGHT ALASKAN HALIBUT   29
SWEET PEAS AND MOREL VINAIGRETTE
ROASTED WILD STRIPED BASS   30
BLUE CRAB, OLIVES, AND TINY POTATO GNOCCHI
ROASTED WELLINGTON FARMS CHICKEN   28
BRAISED CELERY, TRUFFLE, AND CRISP THIGH
ROASTED KUROBUTA PORK LOIN CHOP   31
SHOULDER CONFIT AND ORANGE JUNIPER MARMALADE
SHEEP’S MILK RICOTTA TORTELLONI   23
MARCONA ALMONDS, BRAISED FENNEL AND NAVEL ORANGE
ROASTED SHENANDOAH LAMB RACK   45
TOMATO, BULGAR WHEAT, YOGURT, AND PIQUILLO PEPPER
BUTTER BRAISED MAINE LOBSTER   61
SAFFRON MUSSEL CREAM , BABY SPINACH AND ZUCCHINI
JAPANESE WAGYU BEEF   
20 PER OUNCE, 4 OUNCE MINIMUM
 

Sides

CREAMED SPINACH   7
ROASTED SQUASH & ZUCCHINI   8
HERB ROASTED ASPARAGUS   10
BROCCOLI RABE, CHILI AND PARMESAN   7
CRISP FINGERLING POTATO   9
CRISP FRIES, CHIPOTLE AIOLI   6
YUKON GOLD POTATO PUREE   7
TRUFFLE TWICE BAKED POTATO   14
CREAMY POTATO GRATIN   8
SMOKED TOMATO GNOCCHI   7
WILD MUSHROOMS & ONIONS   7
HEN OF THE WOODS MUSHROOMS   12
 

Sauces

BÉARNAISE   3
HORSERADISH CREAM   3
CHIMICHURRI   3