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A la carte

A sample A la carte menu

Starters

Yellow fin tuna and hamachi belly tartare, caviar, apple, daikon, ponzu jelly $16.00

Market vegetable salad "a la Grecque", golden raisin, sunflower greens $15.00

Vialone nano risotto, confit duck leg,
Maitake tempura and cépe reduction $16.00

Seared hand dived scallop, caper and raisin purée, cauliflower beignet, curry seasoning $14.00

Dungeness crab tortellini, Holland’s leeks,
shellfish bisque, tarragon oil $18.00

Seared Hudson valley foie gras,
pear and saffron chutney, pickled Williams pear,
five spice reduction $18.00

Roasted sweetbread and mushroom pithivier,
bacon shallot jus $16.00

Main courses

Pan fried grouper, creamed broccoli, celery root fondant, braised salsify, fish velouté $34.00

Prosciutto wrapped monkfish, cockles and mussels, Brussels sprouts, Thai curry sauce $28.00

Butter poached Maine lobster, linguine pasta,
julienne vegetables, blue foot mushrooms,
porcini cream $36.00

Roasted jidori chicken breast,
wild mushroom fricassée,
glazed chestnut and foie gras velouté $26.00

Bobo farm’s partridge "en vessie", leg confit,
Savoy cabbage, sautée foie gras, braised salsify, banyuls sauce $36.00

Grass fed pork loin
with braised belly and crispy pig’s head,
pickled onion, apple gastrique $27.00

Dry aged Nebraska beef tenderloin,
horseradish pomme purée, roasted cipollini onion, garlic confit, truffle Madeira jus $38.00

 

The A la carte menu, continued

Desserts

Pineapple soufflé
with Thai curry ice cream $12.00

Chocolate fondant
with roasted banana ice cream $12.00

Confit grapefruit with grapefruit-campari sorbet
and grapefruit foam $12.00

Dark chocolate cylinder filled
with passion fruit cream,
mint granité, and coconut foam $12.00

Selection of Artisanal cheeses $18.00

Apple tatin
with vanilla bean ice cream (serves two) $24.00

 

Please note that the above are sample menus and that from time to time certain dishes or ingredients are restricted due to market availability.