| Ever-Changing Soup |
$10.00 |
|
| Roasted Beets |
$10.00 |
baby greens, spiced hazelnuts, french feta, greek yogurt with hazelnut vinaigrette. |
| Polynesian Chopped Salad Of Romaine |
$11.00 |
hearts of palm, panko crusted tiger shrimp, macadamia nuts. |
| Gravlax Of Loch Duart |
$14.00 - $13.00 |
beets, garam masala fried brussel sprouts & crispy pappadam. |
| Szechuan Blue Crab Cakes |
$13.00 |
grilled bok choy, soy mayo & hoisin glaze. |
| Flatbread Of Spring Lamb Meatballs |
$14.00 |
zaatar ,local ramps, french feta & mint yogurt. |
| 'Taco-Dosa' Of Blue Goat Cheese |
$11.00 |
roasted cipollini onions, fragrant tomato curry. |
| Short Stack Of Mango Pancakes |
$19.00 |
with hudson valley foie gras, sunnyside-up quail egg and savory caramel sauce. |
| Chefs Cheese Assortment |
$12.00 |
a selection of three cheeses and one savory creation. |
| Potato Roll Of Braised Kurobuta Pork Belly |
$14.00 |
kimchee & charred octopus. |
| Compressed Salad Of Frisee |
$15.00 |
confit pierogi, sauerkraut puree, hen egg & bacon vinaigrette. |
| Sesame Crusted Chilean Sea Bass |
$32.00 |
with pan-fried rice noodles and red coconut curry sauce. |
| Roasted Halibut |
$31.00 |
with savory cabbage, white beans, confit fingerling potatoes & blood orange emulsion. |
| Seared Sea Scallops |
$30.00 |
smoked freekeh, date puree & marcona almonds. |
| Grilled Loch Duart Salmon |
$29.00 |
with pear-kohlrabi savory tart & apple cider nage. |
| Grilled Beef Filet |
$32.00 |
braised short rib with exotic mushroom-potato lasagne & truffle reduction. |
| Prime 16 Oz. Rib-Eye |
$41.00 |
with creamed spinach gratin and truffle potato croquettes. |
| Braised Kurabuta Pork Cheeks |
$30.00 |
chimichurri broth, special chickpeas & spring vegetables. |
| Korean Style Fried Miller Farm Chicken |
$20.00 |
sticky rice cake & fuji apple-pickled daikon salad. |
| Cassoulet |
$34.00 |
trio of duck breast, confit leg, foie gras, cannellini beans & roasted garlic-herb crostini. |
| Eggplant Gateau |
$19.00 |
with greek style green beans, petite tomato and feta cheese salad. |
| Z' Burger |
$15.00 |
with havarti cheese, tomato remoulade on house made dill roll. |
| Truffled Mashed Potatoes |
$7.00 |
|
| Garlic-Romano Cheese Fries |
$7.00 |
|
| Szechuan Green Beans |
$7.00 |
|
| Brussel Sprouts |
$7.00 |
with pancetta and balsamic glaze. |
| Savory Black Walnut & Maytag Blue |
|
cheese kolacky with golden beet emulsion. |
| French Melon |
|
breakfast radish & white asparagus salad with tahitian vanilla bean vinaigrette & toasted macadamia nuts. |
| Short Stack Of Illinois Sweet Corn Pancakes |
|
with caramelized spring onion/mango chutney with savory vegetable glaze. |
| Barley/ Chanterelle Risotto |
|
with a chickpea-battered squash blossom stuffed with sheep's milk ricotta and 25-year-old balsamic vinegar reduction. |
| Honey-Apricot & Mirabelle Plum Sorbets |
|
with ginger-pear soup. |
| Yogurt-Lime Custard |
|
with apricot-tokay sauce & citrus salsa, (duo of desserts). |
| Fig/ Chestnut Mooncake |
|
with thai basil ice cream. |
| Lobster Rillette |
|
with cucumber raita & cumin puppadum. |
| Grilled Walu Atop Ginger Poi |
|
pineapple vinaigrette brauneberger juffer-sonnenuhr riesling kabinett fritz haag. |
| Roasted Duck Breast |
|
tortellini and sweet potato emulsion with pistachio vinaigrette. |
| Filet |
|
with celery root-parsnip latke and cepe reduction. |
| Coconut Grains |
|
paradise and guava-sage sorbet with oven roasted peach-tamarind broth. |
| Armagnac Soaked Prune Chocolate Cake |
|
with armagnac ice cream. (duo of desserts). |
| Warm Ni-O Doughnut |
|
with chocolate ginger ice cream. |
| Napoleon |
|
truffled potato chips & blue hawaiian prawn salad. |
| Crispy Glass Eels |
|
with moonstone oyster & toasted sesame emulsion, (four plate of seafood selections). |
| Squid Ink Capellini |
|
with oven roasted tomato-sea urchin sauce, (four plate of seafood selections). |
| Carpaccio Of Onaga |
|
with tasmanian abalone salad, (four plate of seafood selections). |
| Maine Lobster |
|
with cape scallops in a masutake mushroom-bonito broth. |
| Foie Gras |
|
braised veal cheek & squab pot-au-feu with grilled ramps fiddlehead ferns & fingerling potatoes in a veal broth. |
| Venison Loin |
|
with purple peruvian potato-blue hubbard squash dosa, black currant/pistachio chutney & fragrant quince sauce. |
| Hickory Nut-Beggar's Purse Stuffed |
|
with roquefort carles & preserved medlar, petit basque, soumaintrain, bonde de gatine. |
| Blood Orange |
|
mango & pineapple, and black mint with lychee nut fruit soup. |
| Study Of Citrus |
|
with a meyer lemon tart, candied kumquat pound cake and blood orange sorbet, (quartet of desserts). |
| Mango Cashew Crisp With Rhubarb Sorbet |
|
(quartet of desserts). |
| Chocolate Ginger Steam Bun |
|
with tasmanian honey and toasted coconut, (quartet of desserts). |
| Free-Form Pumpkin Pie |
|
with mission fig nougat glace, (quartet of desserts). |
| Mignardises |
|
|
| Chefs Cheese Assortment |
$12.00 |
a selection of three cheeses & one savory creation. |
| Bruleed Key-Lime Tart |
|
with creme chantilly and mixed berries. |
| Caramelized Banana Tiramisu |
|
with macadamia nut brittle crust and chocolate biscotti. |
| Madagascar Vanilla Bean Creme Brulee |
|
with house-made cookies. |
| Mascarpone-Citrus |
|
cheesecake and raspberry-almond financiere purse. |
| Seasonal Selection Of Sorbets |
|
with ever-changing fruit soup. |
| Cranberry-White Chocolate Brioche Bread Pudding |
|
with tahitian vanilla ice cream. |
| Granny Smith Apple Brown Butter Custard Tart |
|
with goldschlager ice cream. |
| Valrhona Chocolate-Almond 'Opera" Cake |
|
with espresso ice cream and chocolate brittle. |
| Ginger-Spiced Poached Pear |
|
fromage blanc layer cake with pecan granola crisp. |
