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Dinner
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Sunday Supper, July 5th
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Desserts
Dinner
First Course
SEASONAL OYSTERS ON THE HALF SHELL
18
APPLE CIDER MIGNONETTE / CARAWAY CRISPS
ICED SHELLFISH PLATTER (PER PERSON)
35
(MINIMUM 2)
CITRUS MARINATED PRAWNS
17
CLASSIC COCKTAIL SAUCE
SNAKE RIVER FARMS, IDAHO KOBE BEEF CARPACCIO
18
WILD ARUGULA / SHAVED FENNEL / PINE CONE SYRUP
AHI TUNA TARTAR
19
BRAZILIAN PAPAYAS / AVOCADOS / KEY LIME INFUSED PONZU
BIBB LETTUCE
14
MARINATED TOMATOES / CRISPY SHALLOTS / CREAMY BUTTERMILK DRESSING
"PANZANELLA" SALAD
16
HEIRLOOM TOMATOES / POACHED PRAWNS / BLUE CHEESE CRUSTED CIABATTA
CHEF STEVE’S “CAESAR SALAD”
16
PROSCIUTTO WRAPPED ROMAINE HEARTS / MARINATED WHITE ANCHOVIES
BUFFALO MILK RICOTTA TORTELLINI
15
SHAVED AGED PECORINO / HAZELNUT PESTO
HUDSON VALLEY FOIE GRAS TERRINE
24
RHUBARB JAM / WILD BERRY GASTRIQUE / BRIOCHE POINTS
SWEET CORN CHOWDER
14
POACHED PRAWNS / BACON LARDONS / FINGERLING POTATOES
Main Course
TAKARA RANCH JAPANESE WAGYU BEEF
MARKET PRICE
10 OZ. CHARCOAL GRILLED FILET MIGNON
42
ROASTED SHALLOT JUS
16 OZ. NY STRIP STEAK
45
CARAMELIZED GARLIC JUS
18 OZ. BONE IN RIB-EYE
52
SWEET ONION JUS
30 OZ. BEEF PORTERHOUSE
69
HONSHIMEJI MUSHROOM JUS
THYME BASTED VEAL FLAT IRON
42
SEMOLINA TAGLIATELLE / BLACK TRUFFLE CARBONARA
RACK OF COLORADO LAMB WITH MOROCCAN SPICED SIRLOIN
52
PETIT SQUASH / MINT GREMOLATA
SURF AND TURF
57
ROASTED MAINE LOBSTER / 8OZ. FILET MIGNON
SMOKED PROSCIUTTO WRAPPED KUROBUTA PORK LOIN
37
BRAISED MUSTARD GREENS / BELUGA LENTILS / CALVADOS REDUCTION
FIRE ROASTED JIDORI CHICKEN
25
HARICOT VERTS / HEN OF THE WOODS MUSHROOMS / HERB JUS
STUFFED MAINE LOBSTER
MARKET PRICE
OVEN ROASTED HALIBUT
36
ARTICHOKE "BARIGOULE" / FRAGRANT BASIL
PAN ROASTED SHETLAND ISLAND SALMON "AU POIVRE"
34
THREE BEAN SALAD / CHARRED TOMATO VINAIGRETTE
TOGARASHI CRUSTED AHI TUNA
35
GREEN TEA SOBA NOODLES / FOIE GRAS RAVIOLI / WHITE GINGER BROTH
All Our Beef Is Aged 28 Days
Vegetables
ORANGE BABY CARROTS
7
WILD MUSHROOMS WITH CARAMELIZED ONIONS
8
ASPARAGUS, CITRUS SAUCE
9
GARLIC BROCCOLINI
7
SAUTÉED SPINACH
7
SWEET PEAS / CHIVES
7
TRUMPET ROYALE MUSHROOMS
10
Starches
TRUFFLE BAKED POTATO
14
CP STEAK FRIES
7
YUKON GOLD POTATO PUREE
7
PARMESAN POTATO GRATIN
10
CRISPY FINGERLING POTATOES
7
BUTTERMILK ONION RINGS
7
GRUYERE CHEESE GNOCCHI
8
BAKED POTATO
6
Sauces
PEPPERCORN NATURAL
5
CABERNET REDUCTION
5
CREAMY HORSERADISH
5
CLASSIC BÉARNAISE
5
BLUE CHEESE FONDUE ON STEAK
5
All sides are served family style unless otherwise requested
The consumption of raw or undercooked food increases the risk of food borne illness