Starters

Iced Shellfish Platter lobster, shrimp, king crab, oysters

Roasted Hawaiian Blue Prawns Spanish chorizo, arugula and Banyuls vinegar

Yellow Fin Tuna Carpaccio caper berries, nicoise olives, quail eggs , and aged balsamic

Daily Selection of Oysters on the Half Shell jalapeño mignonette

Duo of Hudson Valley Foie Gras, torchon and roasted with mango

Crab Bisque, spiced blue crab dumplings, Manzanilla sherry

Seven Vegetable Salad sherry shallot vinaigrette and crisp parmesan tuile

Petite Iceberg Lettuce apple smoked bacon, tomatoes, Point Reyes blue cheese

Braised Short Rib Ravioli golden sage and black trumpet mushrooms

Entrees

Angus Beef Aged 21 Days
Filet Mignon “European Cut”
Petite Beef Filet Mignon “European Cut”
Marinated Hanger Steak
Ribeye “Cowboy cut”

Angus Beef Dry Aged 28 Days
New York Strip Steak
New York Strip Steak Petite Cut

Japanese Kobe Strip Loin (A5)
ginger scented nappa cabbage and ponzu
5 ounce minimum, 20 per ounce

Porterhouse for Two
blue foot chanterelle mushrooms, bacon lardon,
caramelized pearl onions

Surf and Turf
grilled 8 ounce filet mignon and a ½ lobster

Pan Seared Scallops
shaved American prosciutto and grapefruit

Line Caught Alaskan Halibut
porcini puree and artichokes

Roasted Wellington Farms Chicken
preserved lemon and rosemary

Braised Shenandoah Rabbit
morels, sweet peas and braised swiss chard

Sheep’s Milk Ricotta Angnolotti shaved almond, almond froth,
haricot vert, dandelion

Sides

Sautéed Spinach
Sunchoke Boulanger
Thumbelinia Baby Carrots
Wild Mushrooms & Onions
Green Asparagus, Dijon Butter
Broccoli Rabe, chili and parmesean
Hen of the Woods Mushrooms
Crisp Fries, Chipotle Aioli
Parmesan Tomato Gnocchi
Yukon Gold Potato Puree
Pancetta and Smoked Gouda Orecchiette
Truffle Twice Baked Potato


Sauces
Béarnaise
Horseradish Cream
Cabernet Natural
Chimichurri