Plate of three assorted cheese served with fresh fruit.
House made pate with dijon and house pickles.
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)
Pan seared diver scallops, artichoke purée, little gem lettuce and heirloom tomato salad, brown butter.
Pan seared halibut, fresh peas, pearl onions, bacon, fingerling potatoes, romaine lettuce, and beurre blanc.
Hudson valley duck leg confit, seared duck breast, gratin dauphinois, broccolini, wild mushrooms, green peppercorn sauce
Pan seared Painted Hills natural beef tenderloin, roasted bone marrow, potato purée, green beans and mushrooms poêlée, red wine demi-glace.
House Cured Hudson Valley Foie Gras with bing cherry, pear chutney, butter brioche and balsamic reduction.
Butter lettuce, goat cheese, warm fingerling potatoes, roasted bell peppers and eggplant, tarragon vinaigrette
Truffle ham, béchamel, and cheese sandwich, topped with two eggs sunny side up. Served with hand cut frites or salad.
Ground anderson ranch lamb, on brioche bread, tomatoes, baby arugula, vermont raclette, and romesco sauce. Served with hand cut frites or salad.
Duck confit, sage, dijon mustard, greens, tomato on Pike Place Market’s Le Panier campagne bread. Served with hand cut frites or salad.
Hudson valley duck leg confit, french green lentils & skillet potatoes
Braised chicken leg, red wine, bacon, mushrooms and onions.
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)