APPETIZERS

• ahi tuna tartare
  toasted pine nuts, ancho chile, sesame oil
  
• bacon wrapped sea scallops
  english peas, baby carrots, spring onion
  
• hot & cold hudson valley foie gras
  hot – seared, pickled strawberries, oat streusel
  cold – torchon, pickled rhubarb, pistachio crumble
  
• butter-poached maine lobster
  corn crêpe, curried coconut cream
  
• tropical sashimi
  fluke – avocado, jalapeño,
  kampachi – guava, coconut
  albacore – mango, nuoc mam cham
  
• red & yellow tomato gazpacho
  poached shrimp, avocado, basil
  
• tempura of soft shelled crab
  papaya salad, macadamia nuts, thai flavors
  
• organic baby greens
  bacon, red wine poached apples, pecans, smokey blue cheese
  
• saltwater shellfish platter
  east & west coast oysters, little neck clams, maine lobster, king crab
  
• saltwater caviar
  golden osetra
  french estate
  

ENTRÉES

• medallions of ahi tuna (rare)
  domestic foie gras, pinot noir reduction
  
• miso–glazed chilean sea bass
  shrimp dumplings, baby bok choy, shiitake consommé
  
• almond crusted alaskan halibut
  couscous, artichoke, lemon broth
  
• maine lobster pot pie
  seasonal vegetables, truffled lobster cream
  
• roasted breast of organic chicken
  caramelized leg, asparagus, ramps, morels, stone ground grits
  
• ginger crusted atlantic salmon
  hot & sour glaze, horseradish potato, braised cabbage
  
• tapioca–crusted snapper
  dried fruit basmati rice, chile–lime vinaigrette
  
• crispy skin walleye pike
  fried green tomatoes, black eyed peas, tarragon remoulade
  
• piedmontese striploin
  spring onion puree, potato three way – puree, gratin, duck fat fries
  
  

*Cooked to order, Consumption of raw or undercooked meats, poultry, seafood or eggs may increase your risk of foodborne illness especially if you have a medical condition. 20% gratuity will be added to all parties of 6 or more.