SUMMER DINNER MENU 2019

 TO START

CRISPY OCTOPUS    18
garlic, lemon verbena, caper aioli, candied lemon

SALT ROASTED BEETS   16
goat cheese, preserved mission figs, honey, pistachios

CAESAR SALAD   13
anchovy, garlic crouton, parmesan

FOIE GRAS FRENCH TOAST   25
roasted apple, amaretto, sherry syrup

TUNA TARTAR NIÇOISE  18
green olive, saffron aioli, basil, cured egg

STK TARTAR  18
shallots, mustard, cornichons, toasted bread

ENTRÉES

FILET OF BEEF   42
ramps, fingerling potatoes, pancetta, smoked crème fraiche

LONG ISLAND DUCK   32
kohlrabi, rhubarb, fennel, rainier cherries

MAINE DIVER SCALLOPS   34
heirloom carrots, parsnips, radishes, ginger

WILD HALIBUT   36
summer beans, swiss chard, artichoke confit, herb puree

MAINE LOBSTER   40
fingerling potato, celery, bacon lardons, clams

40 DAY DRY-AGED RIBEYE 60
hickory mushroom and roasted shallot fricassee

Reserve Your Table Now

A gratuity of 20% will be added to checks of parties of 6 or more persons.

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