SPRING DINNER MENU 2019

 TO START

SHRIMP -N- GRITS 18
creole butter, white cheddar grits, warm andouille relish

SALT ROASTED BEETS 16
pumpernickel, gruyere crisp, red cabbage, pickled heirloom apples

CAESAR SALAD 13
anchovy, garlic crouton, parmesan

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

BIG EYE TUNA TARTAR 18
turmeric, tangerine, lentil cracker, chili

STK TARTAR  18
shallots, mustard, cornichons, toasted bread

ENTRÉES

FILET OF BEEF 42
potato confit, bacon, blue cheese, caramelized onion jus

LONG ISLAND DUCK 32
quince, pear, grapefruit, fennel

MAINE DIVER SCALLOPS 32
spinach, artichokes, celery root, winter black truffle

WILD BASS 34
ginger oil. tempura shiitake mushrooms, dashi broth

MAINE LOBSTER 40
savoy cabbage, white asparagus, caviar beurre fondue, curried emulsion

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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