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RAW BAR

Osetra Caviar

smoked salmon, egg, chives, brioche, crème fraîche
one hundred fifty

Colossal Shrimp Cocktail

cocktail sauce, horseradish cream
nineteen

Oysters "Up in Smoke"

six chef-select oysters on the half shell, tequila, grapefruit, pink peppercorn - contains alcohol
eighteen

Shellfish Tower

Alaskan king crab legs, lobster tail, oysters, jumbo shrimp, cocktail sauce, mignonette, green goddess
ninety-five

Sashimi Trio*

fresh wasabi, ponzu, yuzu tea
twenty-four

APPETIZERS

Dungeness Crab

white asparagus, squid ink hollandaise
twenty-one

"Egg in a Basket"

Périgord truffle, parmesan meringue, cured yolk
fifty-five

Hudson Valley Foie Gras

seared, late-harvest vinegar, fermented honey, crispy strawberries
twenty-three

Red Wine-Braised Short Ribs

mashed heirloom carrots, caramelized cipollini onions, sauce bordelaise
sixteen

Butter Poached Lobster Tail

vanilla, avocado, pineapple, piquillo pepper
twenty-four

SOUP and SALAD

Porcini Chestnut Soup

duck confit, crispy chestnuts, roasted porcini mushrooms
thirteen

Iridescence Caesar Salad*

parmigiano-reggiano, polenta croutons, classic dressing
twelve

Baby Beet Salad

toasted spices, hazelnut, labneh
thirteen

ADDITIONS

Sauce Bordelaise

four

Au-Poivre Style

four

Béarnaise Sauce

four

Oscar Style

dungeness crab, white asparagus, béarnaise sauce
eighteen

South African Lobster Tail

10-ounce cold water lobster tail, drawn butter
sixty-nine

16-ounce Alaskan King Crab Legs

forty-nine

SIDES

Twice-Baked Potato

marrow butter, aged cheddar, oxtail marmalade
fourteen

Glazed Baby Carrots

chermoula, strained yogurt
nine

Wild Mushrooms

fourteen

Jumbo Asparagus

ten

Duck Fat Fries

seven

Lobster Mac & Cheese

seventeen

Whipped Potatoes

six



ENTRÉES

Ora King Salmon*

salsify, swiss chard, almond pureé, preserved lemon
thirty-four

Hudson Canyon Scallops

coconut, cauliflower, granola
thirty-six

Otto's Farm Organic Chicken

smoked turkey-braised collard greens, whipped potatoes, glace de poulet
twenty-nine

Herbed Chickpea Panisse

crispy kale, squash, harissa, preserved lemon
twenty-six

Duo of Colorado Lamb*

double chop, spice-roasted lamb belly, roasted cabbage, waldorf salad
fifty-four

Surf & Turf

English-cut beef short rib, head-on prawn, organic grits
forty-eight

Chilean Sea Bass

steamed with ginger, toasted farro, watercress, citrus
forty

*Cooked to order. NOTICE–Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

STEAKS

Niman Ranch Prime Filet*

6-ounce barrel cut or 10-ounce barrel cut
thirty-five / forty-nine

Niman Ranch Prime New York Strip*

12-ounce, 28-day in-house dry-aged
fifty-four

Niman Ranch Prime Queen-cut Ribeye*

16-ounce, 28-day dry-aged
sixty-five

Niman Ranch Cowboy Ribeye*

22-ounce, 28-day dry-aged prime bone-in cut
seventy-nine

Niman Ranch Prime Porterhouse For Two*

38-ounce, 28-day dry-aged, petite vegetables, fondant potatoes
one hundred forty

Imported Japanese A-5 Kobe Strip Loin*

6-ounce, sliced, served rare
one hundred twenty

FINISHING TOUCH

Melting Chocolate Sphere

dark Belgian chocolate sphere, dusted with strawberry powder, filled with a rich flourless chocolate cake and fresh raspberries and served with caramel sauce
sixteen

Pumpkin Crumble

pumpkin filling, pecan crumble, vanilla bean ice cream
ten

Affogato

espresso ice cream, pistachio biscotti, demitasse hot espresso
twelve

Rustic Apple Pie

apples, cinnamon, pastry crust
ten

Pear Napoleon

crispy phyllo, Valrhona fromage blanc mousse, beehive crumble
ten

Pineapple Upside Down Cake

a not-so-traditional pineapple upside down cake, crème fraiche ice cream, oven-roasted pineapple, vanilla sauce
ten
Fine Dining
Reservations

Reservations

Delicious food & wine, thoughtful service, and an amazing skyline view: Iridescence.

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Our Story

Our Story

Get to know the Iridescence team.

Our Philosophy
Wine List

Wine List

With our Wine Spectator Award-winning wine list, every pairing is perfect.

Wine List
Dinner Menu

Dinner Menu

Our menus change with the season. Check out our latest and greatest.

Menu