The posted menu is a sample of our seasonal fare. Chef Chizmar changes the menu often in order to ensure the freshness and integrity of all our ingredients, bringing you the best of the season.
First Course
Hudson Valley Foie Gras Torchon 18.
red grape, thai basil, chilies, house baked sourdough
Potato Crusted Maine Crab Cake 14.
lemon, sun-dried tomato, oyster mushrooms, lemon-pepper aioli
Chilled Duxbury Oysters* 14.
roasted shiitake mignonette, scallions, crisp shiitake
Bluefin Tuna Sashimi* 16.
meyer lemon, pickled beech mushrooms, caviar crème fraiche
Roasted Cauliflower Soup 11.
pancetta, panko fried quail egg, melted leeks, caviar
Steak Tartare* 12.
celery leaves, gaufrette, truffle vinaigrette
Roasted Beet Salad 12.
Humboldt Fog, frisee, candied walnuts, red leek vinaigrette
Bolete Mixed Green Salad 9.
sun dried cranberries, candied walnuts, blue cheese, cranberry vinaigrette
Bolete Caviar Offering (traditional accompaniments)
Iranian Osetra 220
Siberian Osetra 120
Second Course
Roasted Prime Angus Beef Tenderloin* 36.
purple potato maine lobster hash, swiss chard, royal trumpets, lobster butter
Seared Dayboat Scallops 30.
hand rolled gnocchi, artichoke, beech mushroom, mushroom broth
House Smoked Pork Chop* 26.
crisp potato cake, heirloom apples, cioppolini, oyster mushrooms, apple rosemary puree
Braised Colorado Lamb Shank 28.
barley risotto, turnip, baby carrot, parsnip, haricots verts
Cast Iron Seared East Coast Halibut 29.
bacon, littlenecks, cockles, celery root, potato leek puree
Roasted Thunder Bay Duck Breast 25.
Anson Mills risotto croquettes, salsify, carmelized fennel, blood orange, carmelized almonds
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