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APPETIZERS
Field Green Salad
shaved mushrooms, niçoise olives, parmesan cheese,
shallot vinaigrette
Spiced Carrot Soup
crushed avocado, cilantro, toasted coconut flan
Charcuterie du Jour
pickled vegetables, grainy mustard, toasted sourdough
Fluke Sashimi
local citrus, baby greens, coriander cream
Grilled Octopus
piquillo pepper, hummus, lemon confit, black chickpeas
Crispy Crab Dauphine
jumbo lump crab cake, green asparagus, mustard hollandaise
Duo of Escargot
mushroom fricasée, watercress, sautéed fleischnecke
Lamb Sausage Ragoût
broccoli rabe, slow roasted tomatoes, herbed goat cheese,
house-made cavatelli
Duck Foie Gras au Torchon
sicilian pistachios, warm brioche, seasonal fruit preserves
supplement $8
Farmed Sturgeon Caviars
California Osetra 30g $75 - Italian Calvisius 30g $95
ENTREES
Butter Poached Halibut
braised romaine, smoked bacon, turnip purée, lettuce emulsion
Slow Baked Loch Duart Salmon
bok choy shoots, rice croquettes, spiced mussels, green curry, cashews
Tai Snapper Pot-au-Feu
spring vegetables, carrot ravioli, enoki mushrooms,
aromatic broth
Giannone Farms Chicken
smoky eggplant caviar, vegetable farcie, black olive braised leg,
natural jus
Berkshire Pork Chop
english pea purée, egg ravioli, petit pois à la Français, pork jus
Honey Lacquered Squab
glazed radishes, braised swisschard, hon shimeji mushrooms, black radish purée, squab jus
Duo of Beef
braised short rib, roasted dry aged sirloin, onion soubise,
spring bean salad, red wine pinenut vinaigrette
Sirloin of Milk Fed Veal
creamy polenta, crispy portobello, speck ham, asparagus, fava beans,
veal jus
Three Course Prix Fixe Menu
82
Chef's Tasting Menu
five course 110 / seven course 135
Executive Chef: Ed Cotton
Please Refrain From Using Cell Phones In The Dining Room
Excessive Fragrances Detract From The Wine Experience
Please Be Sensitive To Those Around You
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