CHARCUTERIE
chicken liver mousse 15
foie gras terrine 20
crispy duck sausage 13
buttermilk biscuit 5
FROMAGE
redhawk triple creme 16
adarre reserve 15
12 month manchego 15
RAW BAR
HALF DOZEN OYSTERS 30
mignonette, lemon
horseradish, white cocktail sauce
SHRIMP COCKTAIL 31
gulf pink shrimp,
horseradish, white cocktail sauce
HAMACHI CRUDO 23
yuzu kosho,radish, citrus
shrimp, hamachi crudo
MIXED BOAT 46
three oysters, three gulf
shrimp, hamachi crudo
HORS D’OEUVRE
crab & maitake croustade 16
black truffle, scarlet crab
moules frites 16
marinated mussels, chickpea frites
ENTREES
spring leaf salad 24
sugar snap peas, romanesco broccoli, green goddess dressing
chicory salad 23
castelfranco radicchio, whipped ricotta, cara cara orange
steak tartare 28
truffle vinaigrette, shallots, parmesan
bbq yellowtail collar 30
sunflower seed romesco, upland crust
ricotta gnocchi 21/27
pistachio pesto, peas, pecorino
MAINS
chicken breast 39
mushroom purée, Delta asparagus, Périgourdine sauce
branzino 49
vermouth reduction, braised leeks, mussels
steelhead trout 40
citrus beurre blanc, trout roe, cabbage
steak frites 62
au poivre jus, brown butter bernaise, house-cut fries
hudson valley duck 45
quince, braised romaine, black garlic jus
heritage pork 48
parsnip, Tokyo turnip, apple jus
prime 28oz cote de beouf 185
dry aged, roasted bone marrow, truffle butter
golden chicken roulade 125
stuffed with a mousseline of herbs, breast and leg wrapped in chicken skin and roasted in garlic & thyme, served with a celeriac-potato purée.
Wine
$12.00 glass
/
$45.00 bottle
Sauvignon Blanc, Kim Crawford, Imalborough
$12.00 glass
/
$45.00 bottle
$13 glass
/
$80 bottle
Meursault, Mat Rot, Burgundy, France
$13 glass
/
$80 bottle
Wine
Aperitif Hour
Dessert