Menu
Appetizers
CAVIAR
Kaluga, 1 oz. - 215
Royal Osetra, 1 oz. - 195
OYSTERS 24
½ Dozen East Coast Oysters
GREENS & VEGETABLES 22
Seasonal Vegetables, Orange-Yuzu Vinaigrette
SNAPPER 28
Lightly Citrus Cured, Meyer Lemon Broth
DUCK RILLETTES 32
Confit Duck Legs, Remoulade
OCTOPUS 34
Castelvetrano Olives, Piquillo Peppers, Chorizo Oil
PASTA 36
Fettuccini, Lobster, Fennel
Main Courses
MONKFISH 60
Braised Kohlrabi, Basmati Rice, Tomato Curry Gravy
COBIA 68
Seared, Clams, Andouille Broth
SALMON 62
Shallow Poached, Asparagus, Sunchoke & Truffle Broth
LOBSTER 125
Whole Maine Lobster, Grits, Shellfish-Tomato Emulsion
WAGYU 98
Potato, Baby Beets, Sauce Bourguignonne
BEEF TENDERLOIN 69
Celery Root Puree, Wild Mushrooms, Red Horseradish Jus
Add-on Foie Gras 25
LAMB LOIN 70
Pan Seared, Zucchini Fritters, Red Lentil & Paprika Jus
ARTICHOKE 52
Tomato, Belgian Endives, Hazelnut Pesto
Desserts
BAKLAVA 26
Pistachio and Goat Cheese Creameux, Cream Fraiche Ice Cream
CHOCOLATE COFFEE BAR 24
Chocolate Sable, Choclate Ganache, Coffee Cremeux, Irish Creme Ice Cream
SOUFFLÉ 26
Key Lime Soufflé, Strawberry Anglaise, Key Lime Pie Ice Cream
PARIS BREST 26
Hazlenut Chantilly, Hazlenut Nougat, Praline Ice Cream
ASSORTMENT OF SORBETS AND FRESH BERRIES 18
Citrus, Raspberry, Mango
CHEESE 24
Chef selection of cheese with condiments
Dessert Cocktails
BANANAS FOSTER MARTINI 26
Absolut 80, House-Made Banana Liqueur, Baileys, Biscoff Cookie Rim
VANILLA CHAI WHITE RUSSIAN 26
Absolut Vanilla, Chai Tea, Honey, Kahlua, Coconut Milk
Chef's Tasting Menu
KANPACHI
Tartar, Radish, Burnt Tomatillo Vinaigrette
SCALLOPS
Seared, Matbe Bean Stew, Ramps
Hartford Court "Four Hearts Vineyards" Chardonnay, Russian River Valley
DOVER SOLE
Morels, Champagne Emulsion
Gran Moraine Pinot Noir, Yamhill-Carlton, Oregon
WAGYU
Potato, Baby Beets, Sauce Bourguignonne
Post & Beam Cabernet Sauvignon, Napa Valley
BLACK SESAME PANNA COTTA
Sesame Brenton, Blood Orange Geleè, Mint
Lallier "Reserve R.019 Brut" À AŸ France
$245 per person
Wine Pairing $110 per person