TWO COURSE PRIX FIXE MENU
FIRST COURSE
30g CAVIAR/ $50 supplement
organic siberian caviar, warm blinis. creme fraiche, chives
CHILLED SEAFOOD COCKTAIL
3 select oysters, 2 poached shrimp, 1/4 oz jumbo lump crabmeat, saffron aioli, cocktail sauce, lemon
ARUGULA SALAD
beet & orange, shaved fennel, creamy goat cheese, lemon, evoo
STEAK TARTARE
hand cut & prime beef filet, traditional flavors & garnishes, crostini
CRÊPE
mushrooms, herb beurre blanc, white truffle oil
add lump crabmeat /+10
ARTICHOKE BISQUE
black truffle-goat cheese crouton
MAIN COURSE
BUTTERNUT ROAST / 75
Dupuy lentils, brussels, crisp shallot, creamy goat cheese, pomegranate jus
LINGUINI / 75
shrimp, tomato "sauce tomate", calabrian chilies, mint & basil, lump crab, breadcrumbs
HALIBUT/ 82
haricot vert, cauliflower, lemon, "beurre noisette", toasted almonds, celery root purée
ROASTED CHICKEN / 75
1/2 chicken, spaetzle, bacon, carrots, pearl onion, thyme-poultry jus
DUCK / 82
almond crusted & honey glazed, sunchoke purée, charred rapini, duck jus
10oz FILET MIGNON C.A.B. / 95
mushroom & brioche crust, baby carrots, potato purée, sauce “au poivre”
A 22% gratuity will be added to parties of 6 or ore
CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE RISK OF FOODBORN ILLNESS ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS