APPETIZERS
OLIVES 9
warm marinated olive medley, zest, garlic, pepper flakes
OYSTERS 21
6 chef's selection chilled oysters, yuzu kosho mignonette
BABY SPINACH SALAD 14
tender spinach, shaved green asparagus, honey crisp apple, goat cheese,
dried cranberries, toasted almonds, lemon-dijon dressing
GEM LETTUCE SALAD 14
crisp gem lettuce, grated parmesan, toasted pumpkin seeds,
creamy parmesan-black pepper dressing, crispy shallots, croûton
SALMON TARTARE 21
radish, cucumber, wasabi tobiko, crème fraîche, chili oil, sake, crispy wonton
STEAK TARTARE 25
hand cut & chopped prime beef filet, traditional flavors & garnishes, crostini
CHICKER LIVER PÂTÉ 18
creamy chicken livers, black truffle, onion, sherry, porcini mushroom, crostini, cornichons
FRENCH ONION SOUP 16
caramelized onions, beef stock, thyme, sherry wine, gruyere, croûton
SPRING PEA SOUP 14
goat cheese creme, sautéed peas, crispy shallot, crouton
CRÊPE 21
mushrooms, herb beurre blanc, white truffle oil
add lump crabmeat 10
ESCARGOT 18
6 burgundy snails, garlic-herb butter, puff pastry
SEARED HUDSON VALLEY FOIE GRAS 29
pineapple & black pepper compote, sage, brioche
ROAST BONE MARROW 25
caramelized bacon-mushroom-onion marmalade, bread crumbs, baby greens
MAIN COURSE
BUTTERNUT SQUASH 32
dupuy lentils, brussels, dried cranberries, goat cheese, shallot, pomegranate jus
RAVIOLI 32
spring pea & shallot filled ravioli, pine nuts, sage, black truffle butter, balsamic
RISOTTO 38
creamy arborio rice, main lobster, smoked pecorino, herbs, balsamic
LINGUINI 36
u-12 shrimp, "marinara' sauce, chilies, mint & basil, lump crabmeat, breadcrumbs
“MOULES” 32
p.e.i. mussels, white wine, shallot, fresh herb butter, fries
TROUT 36
"amandine" haricot vert, cauliflower, corn, lemon, celeriac puree, "beurre noisette"
SALMON 38
roasted & pureed sunchokes, cipollini, apples, cider-thyme jus
HALIBUT 40
farro, kale, hen of the woods, scallion-mushroom broth, smoked olive oil
ROAST CHICKEN 36
pan roasted breast, spaetzle, carrots, smoked neuske bacon, corn, natural jus
DUCK 38
almond crusted honey glazed breast, braised fennel, grilled castlefranco, sunchoke puree, orange-spiced duck jus
STEAK AU POIVRE 48
8 oz pan roasted filet mignon, glazed carrots, potato purée, sauce "au poivre"
"AU POIVRE" BURGER 25
char grilled 8 oz angus beef patty, caramelized onions, cheddar, au poivre sauce, brioche bun, fries
SIDES
POTATO PURÉE/10
TRUFFLE OIL FRIES/10
FRIES/8
HARICOT VERT/10
BRUSSEL SPROUTS/10
DESSERT
GELATO 11
vanilla, chocolate, pumpkin
SORBET 11
passion fruit, pomegranate or lemon
PASSION FRUIT & COCONUT PANNA COTTA 12
pineapple compote
LEMON TART 16
lemon curd, flaky pastry shell, meringue, fresh blueberries, raspberry sauce
BLACK FOREST CHEESECAKE 16
cherry coulis, chocolate sauce, chocolate "caviar"
OPUS CAKE 16
dacquoise of hazelnut and chocolate buttercream, caramel sauce
RAW/VEGAN CAKE 12
cashews, coconut, buckwheat, almonds, dates, cocoa
CRÈME BRÛLÉE 16
tahitian vanilla bean custard, caramelized sugar
CHEESE BOARD 21
served with local honey, cocoa nibs, marcona almonds, freshly sliced baguette
Please inform your server of any food allergies, restrictions or sensitivities*
CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE RISK OF FOODBORN ILLNESS ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS
Updated 4/3/2025