Indulgences
Golden Osetra
Russian Osetra
American Sturgeon
Chef's Tasting Menu
Chilled Island Creek Oysters
Pearls of Hibiscus and its Mignonette, American Caviar
Roasted Day Boat Scallops
Meunière Basted, Kyle's Lardo, Fontina Val D'Aosta
Sauteed Nantucket Striper
Tempura of Modern "Corn Dogs," White Hominy PurŽe
Piggly Wiggly
Four Story Hill Farms Suckling Pig
Ravioli of Yolk, Black Fig Puree, Emulsions of Corn
Artisinal Cheese Tasting
Chabichou du Poitou
Layers of Raspberry and Chocolate
Dark Chocolate Napoleon, Raspberry Black Fig Composition
Cellar Master Wine Pairings
First Courses
Toro Toro Toro
Spicy Tuna Roll, Emulsions of Edamame and Black Truffle
Chilled Island Creek Oysters
Pearls of Hibiscus and its Mignonette, American Caviar
Roasted Day Boat Scallops
Meunière Basted, Kyle's Lardo, Fontina Val D'Aosta
Untraditional Caesar Salad
Ten Hour Yolk, Hand Selected Greens, Cheddar Popcorn,
Spring Garlic Vinaigrette
Truffled Rigatoni and Cheeses
Cave Aged Gruyère, Gouda, Pouligny Chèvre Fondue
Lobster and Crab Cakes
Smoked Corn, Mustard Sauce, Jalapeño Olives
Creamy Lobster and Summer Onion Soup
Fizzy Citrus Dust, Truffled Lobster Salad
Hudson Valley Foie Au Torchon
Encapsulated Bananas in Caramel, Vanilla French Toast
Main Courses
Butter Basted Nantucket Lobster
Carrots, Carrots, Carrots
Carrot Truffle Dumplings, Vanilla Lillet Nage, Glazed French Butter
Pan Roasted Lemon Snapper
Flavors of Coconut and Galangal, Dim Sum of Spiced Pork
SautŽed Nantucket Striper
Tempura of Modern "Corn Dogs," White Hominy Purée, Summer Succotash
Skillet Roasted Sankaty Fluke
Spring Pea Tendrils, Cipollini Onions, Duck Fat Fries, Melted Leek Fondue
Tenderloin of Beef Wellington
Spring Pea Purée, Cassia Madeira Jus, Sous Vide Brisket, Tempura Romaine
Wagyu Beef Short Ribs
Four Hour Sous Vide, White Mushroom Purée,
Spring English Pea Purée, Risottos of Each
Veal Veal Veal
Veal Osso Bucco, Veal Porterhouse, Veal Short Rib Ricotta Ravioli,
Abalone Mushrooms, Bordelaise Froth
Wood Creek Farms Sirloin Steak
"Progressive Steakhouse Flavors"
Truffled Spinach, Roasted Maitake Mushrooms, Horseradish Pommes Subric
Enhancements
Spring Vegetables
Pommes Purée
Truffled Tator Tots
Butter Poached Lobster Tails
Dessert Menu
Bananas in Napoleon
Peppercorn Ice Cream, Caramelized Bananas in Passion Fruit
Chocolate Coconut Tart
Coconut Yogurt Sauce, Cocoa Nib Tuile, Coconut Shell Tart
Hand Made Ice Cream and Sorbet
Vanilla and Chocolate Cones
Candied Cherry Tomatoes
Conversation Matchsticks, Lite Thyme, Lemon Cream, Vanilla Ice Cream
Selection of Artisan Cheeses
Fig Jam, Warm Toast
Prix Fixe Dinner
Executive Chef David Daniels
Sous Chef Kyle McClelland
Pastry Chef Serge Torres
