Plate of three assorted cheese served with fresh fruit.
House made pate with dijon and house pickles.
House Cured Hudson Valley Foie Gras with bing cherry, pear chutney, butter brioche and balsamic reduction.
Grilled open prairie flat iron steak, frites, and sauce aux roquefort papillon.
Served with sea salt butter from Brittany.
1oz of white sturgeon caviar on ice, blinis and crème fraîche. With two "Mother of Pearl Caviar Spoons" for you to keep. ( sustainable and Idaho sourced)
Butter lettuce, goat cheese, warm fingerling potatoes, roasted bell peppers and eggplant, tarragon vinaigrette
Butter lettuce, red leaf watercress with roquefort and dijon vinaigrette
White bean stew with Toulouse sausage, pork, lamb, veal, duck confit, and garlic sausage cooked in a rich broth.
Ground anderson ranch lamb, on brioche bread, tomatoes, baby arugula, vermont raclette, and romesco sauce. Served with hand cut frites or salad.
Hudson valley duck leg confit, french green lentils & skillet potatoes
Pan seared wild salmon, pearl onions, bacon, fingerling potatoes, fresh peas, romaine lettuce and beurre blanc
Whole roasted duck Foie Gras with apples & fresh herbs. Brioche basket, honey, pear, bing cherry chutney. (recommended for party of 6 people or more - subject to availability)
(Requires 30 minutes advance notice)
Pan seared diver scallops, carrot puree, sweet potato confit, bok choy, wild mushrooms, and brown butter.
Seared monkfish loin, Yukon gold confit, fava beans, shimeji mushrooms, heirloom tomato sauce, and green olives.
Hudson valley duck leg confit, seared duck breast, gratin dauphinois, broccolini, wild mushrooms, green peppercorn sauce
Pan seared Painted Hills natural beef tenderloin, potato purée, wild mushrooms, green beans, and red wine demi-glace.