Dinner Menu
Indulgences
Symphony of Caviar
Russian Osetra
American Sturgeon
Chef's Tasting Menu
Creamy Lobster Soup
Truffled Lobster Salad
Modern Frito Misto
Tasting of Crustaceans, Small Watercress Flavors, XO Mayo
Atlantic Halibut
Puree of Cornbread, Russian Dressing, Ipswich Fried Clams
Veal Osso Bucco
Flavors of Alium, Creamy Hominy Foam
Gratte Paille
Marcona Almonds, Warm Raisin Toast
Chocolate Macaroon Napoleon
Chunky Praline, Orange Jelly, Orange Supreme
First Course
Modern Frito Misto
Tasting of Crustaceans, Small Watercress Flavors, XO Mayo
22
Truffled Rigatoni and Cheeses
Cave-Aged Gruyère, Gouda, Puligny Fondue
23
Hand Selected Organic Greens
Creamy Truffled Ranch, Shaved Spring Vegetables
16
Collection of Small Beets
Bayley Hazen Powder, Candy of Pistachios, White Grape Juice and its Gelée
17
Carbonara "My Way"
Ricotta Cavetelli, Matteo's Lardo, English Peas, Sunnyside Quail Eggs
19
Lobster and Crab Cakes
Smoked Corn, Mustard Sauce, Jalapeño Olives
22
Carpaccio of Wagyu Beef
Composed Haricot Verts, Basil Pain Perdu, White Truffle Emulsion
21
Main Course
Atlantic Halibut
Puree of Cornbread, Russian Dressing, Ipswich Fried Clams
37
Yellow Fin Tuna á la Japanaise
Ocean-Laced Bèarnaise, Hon-Shimeji Mushrooms, Soy Glazed Foie Gras
36
Butter Poached Lobster
The Sauce of the Crustacean, "Thumbelina" Carrots, Artichoke Tortellini
45
Tenderloin of Beef Wellington
Spring Pea Purée, Cassia Madeira Jus, Sous Vide Brisket, Tempura Romaine
39
"Yankee Pot Roast"
Wagyu Short Ribs, Encapsulated Truffle Ravioli, Early Spring Flavors
32
Veal Veal Veal
Slow Cooked Osso-Bucco, St. Louis Sparerib, Ravioli of Cheeks Flavors of Alium, Hominy Foam
35
Whole Roasted Hudson Valley Foie Gras
'83 D'Yquem Caramel, Warm Brioche Toast
29pp
Enhancements
Spring Vegetables
10
Truffled Tator Tots
15
Dessert
Gianduja Chocolate, Banana and Passion Fruit Cremeux
Hazelnut Dacquoise, Coconut Malibu Sorbet
12
Strawberry and Tomato Compote
Vanilla Olive Oil and Candied Basil
10
Handmade Ice Cream and Sorbet
Vanilla and Chocolate Cones
11
Blackcurrant Financièr Cake
Spice Roasted Pineapple with Ginger Ice Cream, Fleur de Sel Tuile
10
Artisan Cheese Collection
Fig Jam, Warm Toast
18
Executive Chef David Daniels
Sous Chef Kyle McClelland
Pastry Chef Serge Torres
