Three Course Prix-Fixe Dinner

$92 per person, exclusive of tax & gratuity.
Appetizer, Main Course and Dessert
Add a 4th Course for $12pp.

To Begin

Cream of Shellfish Bisque (gf)
butter poached maine lobster, jumbo lump crab, topped with light cognac cream

Hearts of Palm Frisee Lettuce and Arugula Salad (v, gf)
kale salad, smoked goat cheese, pomegranate seeds, marcona almonds, jalapeno vinaigrette

Burrata and Heritage Tomato Salad (gf) (v)
arugula, basil oil, toasted pine nuts, aged balsamic glaze

Chilled Maine Lobster (gf) (df)
Light Asparagus broth, Mango, Shaved Fennel and Avocado Salad

Hudson Valley Duck Foie Gras Torchon
brown butter brioche, pomegranate gelée, smoked sea salt

Meyer Lemon and Arugula Ravioli (v)
cooked al dente on a minted pea emulsion, preserved lemon, leaf spinach, peas and asparagus

New England Style Crab Cake
on a velvety lobster cream sauce, citrus greens, lemon oil


Sharable Sides
($9ea or 3 for $18) 

Wild Mushrooms (gf) (v)
wild forest mushrooms, shallots, thyme 

Garlic Mashed Potatoes (gf) (v)
creamy mashed potatoes, garlic confit, chives 

Lobster Mac and Cheese
cavattapi pasta, aged cheddar cheese sauce, butter poached maine lobster
(Supplementary Charge – $6)  

Asparagus (gf) (df) (vg)
asparagus, extra virgin olive oil, lemon emulsion

Broccolini (gf) (df) (vg)
sautéed broccolini, extra virgin olive oil, shallots

Heirloom Carrots (gf) (df) (vg)
coriander and cumin roasted tri-color carrots

Haricot Verts (gf) (v)
sautéed french beans, extra virgin olive oil


Main Course

Crispy Skinned Salmon
crushed potatoes, glazed heritage carrots, new season baby leeks, samphire, champagne butter sauce 

Seared Black Sea Bass
salt baked celeriac puree, wilted leaf spinach, tomato jam, vanilla-saffron beurre blanc

Peruvian Style Roasted Chicken
 garlic mash, broccolini, encebollado, peruvian green sauce 

Loin of Colorado Lamb
crispy rosti potato, roasted asparagus, baby carrot, globe artichoke, glazed cipollini onions

Grilled Centre Cut Filet Mignon
Grilled New York Strip
cooked to order
sweet potato puree, sautéed wild mushrooms with garden herbs, french beans, bordelaise sauce

Traditional Surf and Turf
grilled centre cut filet mignon, ½ grilled maine lobster enhanced with a caramelized shallot butter, honey roasted baby squash
(Supplementary Charge – $23) 

Wild Mushroom Pithiviers (v)
baked seasonal wild mushroom tart, asparagus, creamed truffled celeriac, crisp frisée lettuce

Tofu “Scallops” with Spaghetti Squash Primavera (gf) (df) (vg)
seared tofu scallops, spaghetti squash, heritage carrots, heirloom cauliflower, confit cherry tomatoes, yellow pepper coulis

add a 2lb grilled cold water lobster to your entrée selection with our orangey tarragon butter


Carlos Velez

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.

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