| Salad of Spring Vegetables |
$15.00 |
Pickled hawaiian hearts of palm, meyer lemon aigre-doux |
| Hudson Valley Foie Gras Terrine |
$20.00 |
Confit duck, quince, caramelized onion gelee |
| Maine Lobster Risotto |
$20.00 |
Black truffle, parmesan mousseline |
| Roasted Heirloom Beets |
$12.00 |
Hazelnuts, wild arugula, goat cheese mousse |
| Tuna Crudo |
$16.00 |
Dashi gelee, heirloom radish, ginger gastrique |
| House Smoked Pork Belly |
$14.00 |
French green lentils, sour cherries, pistachio, pork jus |
| Slow Poached Hen Egg |
$13.00 |
Hand made tagliatelle, parmesan broth, fines herbes |
| White Beans and Clams |
$14.00 |
Chorizo, tomato, basil |
| Pan Roasted Alaskan Halibut |
$28.00 |
Artichokes, spring garlic, charred tomato broth, rouille crouton |
| Caramelized Sea Scallops |
$27.00 |
Asparagus, foraged mushrooms, sauce gribiche |
| Pan Roasted Grimaud Farms Duck Breast |
$32.00 |
Confit leg presse red wine poached apple, wheat berries, spiced duck jus |
| Hand-Made Smoked Cavatelli |
$20.00 |
Foraged mushrooms, wild arugula, foie gras emulsion |
| Anderson Ranch Lamb Chops |
$38.00 |
Falafel, fresh chickpeas, roasted fennel, tomato raisins |
| Duo of Rabbit |
$36.00 |
Bacon wrapped loin and confit leg, ajwain-scented carrots, spaetzle, maple-bourbon sauce |
| Grilled Australian Wagyu Beef Culotte |
$40.00 |
Yukon gold potato puree, grilled romaine, sauce perigourdine |
| Valrhona Chocolate Decadence |
|
Feuilletine, candied walnuts, banana ice cream |
| Cardamom-Scented Profiteroles |
|
Salted caramel ice cream |
| Potted Maple Cheesecake |
|
Graham cracker crust, apple compote |
| Pistachio Semifreddo |
$9.00 |
Macerated sour cherries, chocolate, pistachio |
| Chefs Selection of Cheese |
|
Served with seasonal accompaniments |
| Single Cheese |
$6.00 |
|
| Plate of Three |
$15.00 |
|
