1. Food

Rabbit Fricassée 16
Vichy Carrots, Rose Petals, Beech Mushrooms à la Grecque, Sauce Zingara
Steak Tartare* 15
Beef Chicharron, Cornichon, Savory Mayonnaise
Bone Marrow 16
Parsley Leaves, Fried Capers, Boquerones
Crispy Chicken 14
Potato & Scallion Pureé, Black Truffle
Duck Confit Pasta 14
Spinach, Parmesan Cream,White Wine
Florida Frog Legs 16
Tempura, Cilantro-Lime Chimichurri
Berkshire Pork Belly 12
Pickled Pearl Onion, Romanesco, Bacon Consommé
Mediterranean Pizza 16
Lamb Ragu, Feta, Minted Yogurt
Roasted Foie Gras 22
Caramelized Pear Jam, Candied Pistachio, Brioche
Herb Brioche Rolls 5
Bordier Butter, Maldon Salt
Gougeres 6
Truffle Mornay
Potato Gratin 8
Yukon Gold, Caramelized Onion, Cracklin’
Bartlett Pear & Butter Lettuce 9
Maytag Blue, Maple Vinaigrette, Bitter Greens
Belgian Endive Salad 9
Grapefruit Zest, Aged Mimolette, Crispy Pancetta
Warm Bloomsdale Spinach Salad 8
Grilled Shiitakes, Goat Cheese, Marcona Almonds, Soy Dressing
Caramelized Heirloom Squash 9
Farmer’s Cheese, Moroccan Spices, Cilantro
Glazed Brussels Sprouts 9
Manchego, Smoked Paprika, Chicken Skin
Sweet Gem Lettuce 11
Buffalo Mozzarella, Niçoise Olives, Artichoke Barigoule
Crispy Oysters Rockefeller* 16
House Cured Bacon, Spinach, Chartreuse, Bacon Dust
Lobster Cocktail 15
Coconut Emulsion,Water Chestnuts, Lemongrass, Mango
Oysters on the Half Shell* 16
Cognac Cocktail Sauce, Mignonette, Horseradish Sorbet
Hokkaido Sea Scallops 19
Poached Salsify, Lemon-Vermouth Reduction
Buttered Jack Fish 18
Tomato Water, Bell Pepper Piperade,Torn Basil
Slow Roasted Octopus 16
Gigante Beans, Chorizo, Lovage Pistou
Rock Shrimp & Butternut Squash Agnolotti
Shellfish Butter, Basil Puree, Squash Emulsion
Loup De Mer en Croute 17
Creamed Spinach, Nevada Raisins,Verjus
16
Pot au Pho* 36
Filet Mignon, Beef Brisket, Foie Gras,Thai Basil Nage
Herb Roasted Ribeye* 56
Bone Marrow, Sauce Bordelaise, Horseradish Crust
Short Rib Stroganoff 36
Confit Pearl Onions, Semolina Sheet, Gremolata
Penne Pasta 24
Slow Braised Pork Ragù, Ricotta Cheese
Jidori Chicken 24
Fingerling Potatoes “Grand Mere”, Jus Lie
Atlantic Salmon Papillote 26
Champagne Butter, All Night Tomatoes, Citrus Confit
*Consuming raw and undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.
Caviar Tacos* 15 each
Hackleback Caviar/ Yukon Gold Potato Shell/ Hamachi
with Russian Osetra Caviar $78
Caviar Flatbread* 19
63 Degree Egg, Bacon,Thyme
Russian Osetra Caviar*
Full Pop/ Smaller egg/ Pronounced oceanic flavor
Golden Farmed Russian Osetra Bulgaria
1oz. $247/ 125gm $913
Royal Farmed Russian Osetra Israel
1oz. $214/ 125gm $708
California White Sturgeon Caviar*
Smooth pop/ Large eggs/ Buttery flavor
Classic 1oz. $114/ 125gm $375
Royal 1oz. $127/ 125gm $420
Siberian Osetra*
Smooth pop/ Large eggs/ Sea flavor
Vivace Molto 1oz. $197/ 125gm $650
Hackleback Sturgeon Caviar*
Light pop/ Small eggs/ Nutty finish
Wild Shovelnose 1oz. $55/ 125gm $183
Caviar Flight*
Golden Osetra/ California White Sturgeon/ Vivace Molto $249
Whole Roasted Giant Alaskan Red King Crab 1200
Lobster Prepared Two Ways: Butter Poached Tail and Newberg, Crab Salad,
Foie Gras Sauce
Beef Wellington* 275
Prime Tenderloin, Puff Pastry Atrium, Seared Hudson Valley Foie Gras,
Creamed Spinach, Roasted King Trumpets, Black Truffle
Mary’s Free Range Chicken 95
Roasted Thigh “Cordon Bleu”, Poached Breast, Root Vegetables
Executive Chef WESLEY HOLTON
Executive Pastry Chef BEN SPUNGIN