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Dinner

First Course

BABY ICEBURG LETTUCE   12
APPLEWOOD SMOKED BACON, TOMATOES, POINT REYES BLUE CHEESE
CHILLED CORN CHOWDER   16
MAINE LOBSTER AND AVOCADO
DUO OF HUDSON VALLEY FOIE GRAS   22
SEARED AND TORCHON WITH LOCAL PEACHES
HEIRLOOM TOMATO SALAD   16
SHEEP'S MILK RICOTTA GELATO, ARUGULA, AND 30 YEAR
SPICED YELLOWFIN TUNA “CANNELLONI”   18
AVOCADO AND PONZU
ICED SHELLFISH PLATTER   78
LOBSTER, BLUE PRAWNS, CRAB COCKTAIL, OYSTERS
HAWAIIAN BLUE PRAWN COCKTAIL   18
MARINATED CELERY ROOT, HORSERADISH, AND LEMON
DAILY SELECTION OF OYSTERS ON THE HALF SHELL   18
MANGO JALAPENO MIGNONETTE AND CARAWAY CRACKERS
HOUSE SMOKED SALMON   17
BLUE CRAB REMOULADE, DOMESTIC CAVIAR, AND CORN BLINI
HUDSON VALLEY FOIE GRAS   22
SEARED WITH CRISP CORNBREAD, STRAWBERRY AND RHUBARB
SEVEN VEGETABLE SALAD   13
SHERRY SHALLOT VINAIGRETTE AND CRISP PARMESAN TUILE
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
ROASTED DIVER SEA SCALLOPS   28
BRAISED SMOKED BACON, ANSON MILLS POLENTA, AND CARAMELIZED SHALLOT
LINE CAUGHT ALASKAN HALIBUT   30
SWEET CORN AND FAVA BEAN SUCCOTASH, CRISP RED ONION
ROASTED WELLINGTON FARMS CHICKEN   27
FAVA BEAN, MOREL, GNOCCHI AND BRAISED SWISS CHARD
MUSCOVY DUCK   31
FRESH CHERRY JUS, BRAISED HAM HOCK AND COLLARD GREEN, CORN BREAD
SHEEP’S MILK RICOTTA TORTELLONI   23
MARCONA ALMONDS, BRAISED FENNEL AND NAVEL ORANGE
BUTTER BRAISED STUFFED MAINE LOBSTER AND PETITE FILET   61
CITRUS BUTTER AND WILTED BABY SPINACH
 

Sides

ROASTED ZUCCHINI AND SQUASH   7
CREAMED SPINACH   7
HERB ROASTED ASPARAGUS   10
BROCCOLI RABE   7
CHILI AND PARMESAN
PANCETTA BRAISED FINGERLING POTATOES   9
HAND-CUT FRIES   6
CHIPOTLE AIOLI
YUKON GOLD POTATO PUREE   7
TRUFFLE TWICE BAKED POTATO   14
ANSON MILLS POLENTA   9
SPRING VEGETABLE GNOCCHI   7
WILD MUSHROOMS AND ONIONS   8
HEN OF THE WOODS MUSHROOMS   12
 

Sauces

BÉARNAISE   3
HORSERADISH CREAM   3
CHIMICHURRI   3