WINTER DINNER MENU 2019
TO START
TANDOORI HEIRLOOM CARROT 15
orange blossom yogurt, fresh coriander, cashew dukkah
SALT ROASTED BEETS 16
pumpernickel, gruyere crisp, red cabbage, pickled heirloom apples
CAESAR SALAD 13
anchovy, garlic crouton, parmesan
FOIE GRAS FRENCH TOAST 25
green apples, amaretto, sherry syrup
BIG EYE TUNA TARTAR 18
tumeric, tangerine, lentil cracker, chili
STK TARTAR 18
shallots, mustard, cornichons, toasted bread
ENTRÉES
FILET OF BEEF 42
potato confit, bacon, blue cheese, caramilzed 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 shitake 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
A gratuity of 20% will be added to checks of parties of 6 or more persons.