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Dinner

First Course

FRISÉE AND SPINACH SALAD   16
FARM EGG AND CRISP PIG'S TROTTER
SPICED YELLOWFIN TUNA “CANNELLONI”   18
AVOCADO AND PONZU
ICED SHELLFISH PLATTER   78
LOBSTER, BLUE PRAWNS, CRAB COCKTAIL, OYSTERS
ROASTED HAWAIIAN BLUE PRAWNS   18
CHORIZO, ARUGULA AND BANYULS VINEGAR
DAILY SELECTION OF OYSTERS ON THE HALF SHELL   18
MANGO JALAPENO MIGNONETTE AND CARAWAY CRACKERS
BUTTERNUT SQUASH SOUP   13
ROASTED APPLE DUMPLING AND CRISP PROSCIUTTO  
DUO OF HUDSON VALLEY FOIE GRAS   22
SEARED WITH PENNSYLVANIA APPLES AND SPICE CAKE
CORIANDER CRUSTED KONA KAMPACHI   17
MARINATED FENNEL, LEMON DILL AIOLI
SEVEN VEGETABLE SALAD   13
SHERRY SHALLOT VINAIGRETTE AND CRISP PARMESAN TUILE
BABY TOM THUMB LETTUCE   12
APPLE WOOD SMOKED BACON, TOMATOES, CUCUMBER DRESSING
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
GRILLED HAWAIIAN SWORDFISH   31
KING CRAB TEMPURA, BOK CHOY AND CARROT CARDAMOM COULIS
WILD STRIPED BASS   30
BUTTERNUT SQUASH, BRUSSELS SPROUTS, CHANTERELLES AND BACON
ROASTED WELLINGTON FARMS CHICKEN   28
BRAISED CELERY, TRUFFLE, AND CRISP THIGH
ROASTED GRASS FED VEAL CHOP   39
ROASTED SECKEL PEAR AND VEAL JUS
SHEEP’S MILK RICOTTA TORTELLONI   23
MARCONA ALMONDS, BRAISED FENNEL AND NAVEL ORANGE
HERB CRUSTED SHENANDOAH LAMB RACK   45
BRAISED SWISS CHARD , WHITE BEAN PUREE AND BLACK OLIVE LAMB JUS
BUTTER BRAISED STUFFED MAINE LOBSTER AND PETITE FILET   61
CITRUS BUTTER AND WILTED BABY SPINACH
 

Sides

CREAMED SPINACH   7
ROASTED BRUSSELS SPROUTS   8
HERB ROASTED ASPARAGUS   10
BROCCOLI RABE, CHILI AND PARMESAN   7
PANCETTA BRAISED FINGERLING POTATOES   9
HAND-CUT FRIES, CHIPOTLE AIOLI   6
YUKON GOLD POTATO PUREE   7
TRUFFLE TWICE BAKED POTATO   14
VANILLA SCENTED SWEET POTATO PUREE   9
HERB AND PARMESAN GNOCCHI   7
WILD MUSHROOMS & ONIONS   7
HEN OF THE WOODS MUSHROOMS   12
 

Sauces

BÉARNAISE   3
HORSERADISH CREAM   3
CHIMICHURRI   3