Dinner Menu

THREE-COURSE PRIX-FIXE

$84 per person, exclusive of tax & gratuity.

PRELUDE

Macona Almond Gazpacho
Grapes

Spring Lettuces
Gorgonzola Whip, Shaved Vegetable, Pedro Ximenez Vinegar

Baby Octopus
Pickled Mushrooms, Charred Shishito Peppers, Blood Orange Jam

Foie Gras Parfait 
Cabernet Glaze, Pickled Cherries. Toasted Brioche

Chilled Jumbo Prawns
Celery Root Apple Slaw, Horseradish Sauce   

Petit Cheese Raviolis 
Morel Mushroom & Leek Ragout

Jumbo Lump & Dungenous Crab Cake
Mustard Fruit Relish

Crisp Pork Belly
Peach Preserve, Asparagus Fricassee

 

 

MAIN THEATER

Roasted Saddle of Lamb
Spring Pea Puree, Artichoke, Fingerling Potato, Minted Salsa Verde

Pan-Roasted Salmon
Lentils, Zucchini, Aromatic Tomato Sauce

Roasted Chicken Breast
Leg Confit, Fregola Sarda Pasta, Parsley Root, Porcini Madeira Sauce

Vegetarian
Chef’s Choice of Fresh Market Grains & Vegetables

Center Cut Tenderloin
Baked Steak Fries, Glazed Onions, Thyme Roasted Carrots, Soft Truffled
Camembert Cheese

Steamed Stripped Bass
Orange Butter, Saffron Risotto, Passion Fruit 

 

SIMPLY GRILLED
(Plus choice of 1 side)

 Sterling Strip Steak
Center Cut Beef Filet
Chicken Breast & Leg
Salmon Filet

SAUCES
(Choose 1)
Bordelaise Sauce
Béarnaise Sauce
Truffled Camembert Fondue
Peppercorn Infused Jus

ADD:  2 lb. Grilled Main Lobster to your Entrée Selection
[$45 Supplement]

 

 

MARKET SIDES
[$9 Supplement]  

Glazed Onions with Clover Honey
Thyme Roasted Carrots
Creamed Savoy Cabbage
Asparagus with Pistachio Butter
Fricassee of Spring Vegetables
Roasted Fingerling and Marble Potatoes
Butter Enriched Potato Puree

 

 

DESSERTS

64% Dark Chocolate Mousse
Luxardo Cherries, Chocolate Blackout Cake and Crème Fraiche Ice Cream

Banana and Pear Jaconde
Pear Mousse, Caramel Ice Cream

Chocolate Sphere
Passion Caramel Curd, Pistachio Savari, Raspberry Sorbet

Burnt Caramel Pudding
Pumpkin Milk Chocolate Macaroon, Cranberry Sorbet (Gluten Free)

New York Cheesecake
Lime-Infused Strawberries, Whipped Cream, Strawberry Chocolate

Ice Cream Plate
Vanilla, Chocolate, Raspberry Sorbet

 

Charlie Hansji, Chef De Cuisine

An 18% gratuity charge will be added to parties of six or more of which, 100% is distributed to the server.

Our menu is composed of the freshest ingredients and menu items are subject to change as a result.