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 PRAWN COCKTAIL 17
CLASSIC COCKTAIL SAUCE

CERVENA VENISON CARPACCIO 18
AMBROSIA APPLE AND FENNEL SALAD / PINE CONE SYRUP

AHI TUNA TARTAR 19
BRAZILIAN PAPAYAS / AVOCADOS / KEY LIME INFUSED PONZU

BIBB LETTUCE 14
MARINATED TOMATOES / CRISPY SHALLOTS / CREAMY BUTTERMILK DRESSING

ORGANIC WATERCRESS SALAD 16
POACHED PEARS / OREGON BLUE CHEESE / WALNUT CRISP / BOURBON AGED MAPLE SYRUP

CHEF STEVE’S “CAESAR SALAD” 16
PROSCIUTTO WRAPPED ROMAINE HEARTS / MARINATED WHITE ANCHOVIES

BUFFALO RICOTTA TORTELLINI 15
SHAVED AGED PECORINO / HAZELNUT PESTO

HUDSON VALLEY FOIE GRAS TERRINE 25
GINGERBREAD BRIOCHE / CRANBERRY GASTRIQUE

ROASTED BUTTERNUT SQUASH SOUP 14
SAUTÉED MAINE LOBSTER / ANDOUILLE SAUSAGE

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

SLOW BRAISED BEEF SHORT RIB 39
GLAZED ROOT VEGETABLES / PARSNIP PUREE

THYME BASTED VEAL CHOP 52
HARICOT VERT / CREAMY PEPPERCORN SAUCE

SURF AND TURF 57
ROASTED MAINE LOBSTER / 8OZ. FILET MIGNON

HONEY LACQUERED KUROBUTA PORK DELMONICO 37
GREEN APPLE COMPOTE / SPICED RUM REDUCTION

DUO OF JIDORI CHICKEN 25
CRISP BREAST / CONFIT THIGH / SWISS CHARD / TRUFFLE JUS

STUFFED MAINE LOBSTER
MARKET PRICE

SZECHUAN PEPPERCORN CRUSTED SWORDFISH 34
BABY BOK CHOY / MEYER LEMON SAUCE

PAN ROASTED ARCTIC CHAR 36
MONTEREY BAY SQUID / CANNELLINI BEAN RAGOUT

All Our Beef Is Aged 28 Days

Vegetables

ROASTED BABY CARROTS 7

WILD MUSHROOMS WITH CARAMELIZED ONIONS 8

ASPARAGUS, CITRUS SAUCE 9

GARLIC BROCCOLINI 7

SAUTÉED SPINACH 7

BRUSSELS SPROUTS AND PANCETTA 7

TRUMPET ROYALE MUSHROOM 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

TOASTED ORZO WITH THREE CHEESES 7

Sauces

PEPPERCORN NATURAL 5

CABERNET REDUCTION 5

CREAMY HORSERADISH 5

CLASSIC BÉARNAISE 5

BLUE CHEESE FONDUE ON STEAK 5