| Torn Leaf Caesar Salad |
$8.00 |
with La Mancha, Manchego, add Ahi Tuna, Grilled Chicken Breast or Salmon $14 |
| Salad of Grilled Bacalao |
$12.00 |
with Belgian Endive Arugula and Meyer Lemon Vinaigrette |
| Riesling Poached Pear |
$10.00 |
with Leaves of Frisee Fourme d Ambert Mousse, Pignoli and Tahitian Vanilla Bean Vinaigrette |
| Maine Lobster Cakes, Zucchini and Tomato Confit, Lobster Sabayon |
$14.00 |
|
| Caramelized Onion Soup in a White Veal Broth scented |
$7.00 - $8.00 |
with Madeira and Gruyere Crouton |
| Our Daily Soup |
$6.00 |
|
| Homemade Veal Meatloaf |
$13.00 |
with Country Gravy, Crispy Tobacco Onions and Whipped Potatoes |
| Honey and Cumin Glazed Venison Loin |
$33.00 - $36.00 |
Creamy White Beans, Braised Swiss Chard and Syrah Sauce |
| Juniper and Pink Peppercorn dusted Jurgielewicz Farms Natural Duck Breast |
$27.00 - $34.00 |
Beluga Lentils, Winter Beets and Vintage Port Sauce |
| Braised Monkfish Osso Buco, Saffron Risotto |
$29.00 |
Mirepoix Vegetables and Meyer Lemon Gremolata |
| Seared Organic Scottish Salmon |
$25.00 |
with Caponata Fingerling Potatoes and Roasted Tomato Coulis |
| The Buffet at The Grill |
$16.00 |
|
| Beef Tenderloin Medallion |
$15.00 |
or |
| Salmon Escalope |
$15.00 |
or |
| Garlic Chicken Breast |
$15.00 |
or |
| Ahi Tuna Steak |
$15.00 |
|
| Seared Elephant Trunk Scallops |
$13.00 |
with Piquillo Pepper Coulis Double Smoked Bacon and Seafoam |
| Escargots Bourguignonne, The Classical Way |
$12.00 |
|
| Duo of Crispy Veal Sweetbreads and Yellowfin Tuna a la Plancha |
$12.00 |
Caper Berries, Pearl Onions, Arugula and Ligurian Olive Oil |
| Hudson Valley Foie Gras Au Torchon |
$16.00 |
with Cranberry Gelee, 8 Brix Verjus Toasted Brioche and Watercress |
| Galantine of Roasted Quail |
$11.00 |
with Quatre Epices Raisin Caper Compote, Jurassic Salt and Horseradish Bubbles |
| A Symphony of Appetizers |
$18.00 |
Seared Nori Tuna with Carrot Orange Sauce and Micro Watercress Unagi with Mustard Miso and Radishes A Maine Lobster Cake with Lobster Sabayon Hudson Valley Foie Gras Torchon with Caramelized Banana a |
| Maine Lobster Cakes |
$14.00 |
Zucchini and Tomato Confit, Lobster Sabayon |
| Braised Bison Short Ribs sous vide |
$13.00 |
Quail Egg, Cremini Mushroom Ragoût and Watercress |
| Leaves of Baby Romaine |
$10.00 |
with Caramelized Walnuts White Anchovies and Stilton Vinaigrette |
| Salad of Grilled Bacalao |
$12.00 |
with Belgian Endive Arugula and Meyer Lemon Vinaigrette |
| Creamy Pumpkin Bisque |
$10.00 |
Peanut Puree and Toasted Pumpkin Seeds |
| Braised Monkfish Osso Buco, Saffron Risotto |
$36.00 |
Mirepoix Vegetables and Meyer Lemon Gremolata |
| Seared Organic Scottish Salmon |
$35.00 |
with Caponata Fingerling Potatoes and Roasted Tomato Coulis |
| Dover Sole Meuniere |
$42.00 |
Nut Brown Yukon Gold Potatoes and Vegetable Pearls |
| Seared Hawaiian Escolar |
$33.00 |
Saffron infused Potatoes, Chowder Vegetables and Bacon Consomme |
| Filet of Beef au Poivre, Souffle Potatoes |
$38.00 |
|
| Grilled Prime Dry Aged New York Sirloin |
$44.00 |
Rosemary Potato Gratin, Ridge Vineyard Zinfandel Sauce |
| Grilled Filet of Beef and Maine Lobster Terrine |
$38.00 |
Williams Potato, Cabernet Franc Demi-Glace and Lobster Cream |
| Roasted Rack of Colorado Lamb |
$39.00 |
Sweet Potato Pave, Broccolini and Foie Gras Emulsion |
| Toasted Quinoa on a Grilled Cauliflower Pedestal, Golden Raisins |
$20.00 |
Scallion - Semolina Dumplings and Caramelized Onion Broth |
| Madeira perfumed Consomme |
$75.00 |
with Winter Root Vegetables and Truffles |
| Seared Elephant Trunk Sea Scallop |
$75.00 |
with Bacalao Croquette, Watercress and Pommery Mustard |
| Roasted Loin of Colorado Lamb and Braised Lamb Shank, Barley Emulsion |
$75.00 |
|
| Selection of Artisan Cheeses |
$75.00 |
with Accompaniments Port, Taylor Fladgate, First Estate |
| Apricot Fromage Blanc |
$75.00 |
A Creamy Goat Cheese Parfait with Tart Apricots topped with a Seasonal Dried Fruit Compote and paired with a Cherry Financier |
