$89 per person, exclusive of tax & gratuity.
Appetizer, Main Course and Dessert
Add a 4th Course for $12pp.
To Begin
Curried Corn Coconut Chowder with Jumbo Lump Crab (v, gf)
infused with coconut milk curry spices and jumbo lump crab, yukon potatoes, red bell peppers and topped with a caramelized apple crème fraiche
Baby Kale Salad and Hearts of Palm (v, gf)
a crisp kale salad with smoked goat cheese, pomegranate seeds, and toasted marcona almonds finished with jalapeno vinaigrette
Jumbo Shrimp Cocktail (gf )
paired with gala apple and toasted walnut salad tossed with golden raisins, celery root and a citrus yogurt sauce finished with a zesty orange dressing
Prosciutto Ham
shaved imported dry cured ham, fresh cavaillon melon served with crostini dressed with a tomato saffron vinaigrette and micro arugula
Foie Gras Ganache (df)
hudson valley grade a foie gras mousseline with pistachio and framboise gel, accompanied by persimmon chutney and sea salt flatbread
Braised Wagyu Beef Ravioli
braised wagyu ravioli on a light parsnip pureé , roasted pearl onion, thumbelina carrots, celery, shaved parmigiano reggiano, finished tableside with a rich red wine reduction
New England Style Crab Cake
pan roasted jumbo lump cake, cajun style remoulade topped with piquillo pepper cream
Sharable Sides
($9ea or 3 for $18)
Jumbo Asparagus (vg, gf, df)
roasted jumbo asparagus with almonds, virgin olive oil and lemon emulsion
Roasted Brussels Sprouts (gf, df)
baby brussels sprouts with rich pancetta lardons
Lobster Mac n’ Cheese
al dente cavatappi pasta cooked in a rich aged white cheddar sauce and topped with sautéed maine lobster
(Supplementary Charge – $6)
Roasted Spiced Heirloom Carrots (v,gf)
tossed with aromatic mediterranean spices served with greek yogurt and toasted pistachios
Roasted Fingerling Potato Medley (v)
served with an herb butter
Black and White Truffle Potato Mash (gf)
creamy mashed potatoes with aromatic white truffle oil and black truffle shavings garnished with chives
Sautéed Wild Mushrooms (v,gf)
wild forest mushrooms with fresh shallots and winter thyme
Main Course
Pan Roasted Atlantic Salmon (gf)
served on a bed of black beluga lentils with roasted baby artichokes and asparagus finished with a blood orange glaze
Olive Oil Poached Pacific Cod (gf)
slow poached cod in olive oil to perfect tenderness, gigante bean and merguez sausage cassoulet, roasted confetti tomatoes and shaved crisp celery
Duo of Local Hen (gf)
pan roasted breast and confit of leg served on a bed of sautéed baby spinach, black and white truffle potato mash, tri-color roasted baby carrots, lemon infused natural pan jus
Moroccan Style Braised Lamb Shank (df)
3 hour braised on a bed of israeli couscous cooked with fragrant dried apricots, golden raisins and baby fennel, served with thumbelina carrots and garnished with preserved lemons
Grilled Center Cut Filet Mignon
or
Classic New York Strip
cooked to your preference, gruyere potato au gratin, roasted brussels sprouts with pancetta and vine tomatoes, finished with a smoky caramelized cipollini onion
Traditional Surf and Turf (gf)
perfectly cooked beef tenderloin paired with a 1\2 grilled maine lobster, served with roasted brussels sprouts and topped with orange tarragon butter sauce
(Supplementary Charge – $23)
Pappardelle Pasta with Wild Mushrooms (v)
cooked al dente and tossed with wild mushrooms and black truffles in a rich emulsified porcini broth
Maple Roasted Kabocha Squash (v, vg)
slow roasted brushed with vermont dark amber maple syrup, swiss chard and baby carrots, finished with toasted pepitas and pumpkin seed oil
Memorable
Add a 2lb Grilled Cold Water Lobster to your Entrée selection with our Orangey Tarragon Butter Sauce
Supplementary Charge – $45.00
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Yianni Aliferakis
Chef De Cuisine
Vegetarian (v) | Vegan (vg) | Gluten Free (gf)
An 18% Service Charge will be added to parties of 6 or more of which, 100% is distributed to the server.
