Menu

Five Course Prix Fixe Menu – 95

–

Amuse Bouche

Chef’s Whim…

–

First Course

Australian Hiramasa Kingfish Crudo

Sweet & Sour Fresno, Crispy Caper, Garlic Poppy Seed Aioli, Chive Oil, Kaffir Buttermilk Broth

–

Second Course

Jerusalem Artichoke Salad

Baby Red Gem Lettuce, Fennel Sunchoke Puree, Crispy Sunchokes, Calabrian Herb Emulsion, Sambal Vinaigrette

–

Supplemental Course

Cast Iron Seared Hudson Valley Foie Gras

Cayenne Butternut Squash Cake, Apple Butter, Cider Gel, Granny Smith Apples, Sunflower Sprouts

2 Ounce Portion $25

–

Third Course

Pan Seared Gnocchi “Rueben”

Pastrami Cured Sonoma Duck Breast, Cabbage & Brussels Slaw, Rye Breadcrumbs, Swiss Cheese, Dijon Duck Jus

–

Fourth Course

Linz Prime Rib Eye Steak*

Basmati Rice con Pimenton, Sautéed Broccolini, Balsamic Onions, Caramelized Onion Jam, Pepper Pot Demi-Glace

–

Fifth Course

Gateau en Chocolate

Devil’s Food Cake, Dark Chocolate Mousse, Dulce De Leche, Vanilla Whip, Mint Ganache, Raspberry Relish