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APPETIZERS

Osetra Caviar

smoked salmon, brioche, crème fraîche
one hundred twenty-five

Ahi Tuna Tartare*

yuzu, cucumbers, avocado, sea beans, daikon sprouts, crispy wontons
eighteen

Colossal Shrimp Cocktail

poached jumbo shrimp, cocktail sauce, green goddess dressing
fifteen

Oysters on the Half Shell

six chef-select oysters, sparkling wine mignonette, cocktail sauce
eighteen

Oysters Rockefeller

six chef-select oysters, spinach, pernod parmesan cream, hollandaise sauce
eighteen

Shellfish Tower

alaskan king crab legs, smoked lobster, oysters, jumbo prawns, cocktail sauce, sparkling wine mignonette, green goddess dressing
ninety-five

Crab Cake

maryland colossal blue crab, remoulade sauce, radish and celery “slaw”
eighteen

Keftedes

greek lamb meatballs, tzatziki, pickled beets, garlic confit
fifteen

Hudson Canyon Scallops

sweet pea purée, orange coulis, crispy prosciutto di parma, pea shoots
nineteen

Wagyu Beef Sliders

aged cheddar, grilled onions, lettuce, tomato
seventeen

Stuffed Squash Blossom

house-made ricotta, roasted mushrooms, soubise
thirteen

SOUP and SALAD

Manhattan Clam Chowder

chesapeake bay clams, potatoes, bacon, mirepoix
twelve

Chicken Consommé

petite carrots and radishes, farro, thyme
twelve

Smoked Lobster Salad

sweet cherry tomatoes, cucumbers, stilton, lobster cracker, cucumber-ranch dressing
eighteen

“Wedge” Salad

bacon, hazelnuts, pickled red onions, radishes, roquefort dressing
twelve

Iridescence Caesar Salad

parmigiano-reggiano, white anchovy, polenta croutons, hard-cooked egg
twelve

Iridescence Greek Salad

whipped greek feta, pickled banana peppers, pickled beets, cucumbers, shaved onions, herbs, red wine vinegar, olive oil
eleven

SIDES

Wild Foraged Mushrooms

fourteen

Broiled Asparagus

eight

Belgian Fries

seven

Lobster Mac & Cheese

seventeen

Butter-Glazed Peas and Carrots

nine

Whipped Potatoes

six

Seared Heads of Spinach

ten

Au Gratin Potatoes

seven

Spring Vegetable Spätzle

twelve



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

ENTRÉES

Ora King Salmon*

pickled beets, sweet onion soubise, crispy fingerling potatoes
thirty-four

Striped Bass

spring succotash, petite mustard greens, persillade, celery root purée
forty-one

Chicken Iridescence

pan-fried free range chicken breasts, herb-butter sauce, asparagus, whipped potatoes
thirty-one

Seasonal Vegetables en Papillote

chef-select seasonal vegetables steamed in parchment with herbs and mushroom stock
twenty-five

Wild Boar Bolognese

pappardelle pasta, basil, english peas, parmigiano-reggiano
thirty-one

Roasted Rack of Michigan Lamb*

moroccan-style couscous, harissa yogurt, marcona almond and mint gremolata
fifty-nine

Lobster Tails

three 3-ounce lobster tails, sweet corn pudding, marinated tomatoes, roasted fennel
sixty-nine

The Iridescence Burger*

10 ounce wagyu patty, thick-cut nueske's applewood bacon,wild foraged mushrooms, gruyère, roasted garlic aioli, pickled onions, frisée, house-made kaiser bun, with belgian fries
twenty-nine

STEAKS

Niman Ranch Prime Filet*

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

Prime New York Strip*

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

Prime Ribeye*

24 ounce, 21-day dry-aged prime bone-in ribeye
seventy-five

Imported Japanese A-5 Kobe Strip Loin

6 ounce, served rare
one hundred twenty

ADDITIONS

Sauce Bordelaise

four

Au-Poivre Style (peppercorn demi-glace)

four

Chimichurri

three

Oscar-Style (lump crab, asparagus, hollandaise)

fifteen

Canadian Lobster Tails (two 3-ounce cold-water lobster tails, drawn butter)

fifty-one

16-ounce Alaskan King Crab Legs

forty-nine

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

Crème Brûlée

traditional vanilla bean crème brûlée with fresh berries
ten

Michigan Cherry Cheesecake

vanilla cheesecake with Michigan cherries and a cherry gastrique
ten

Raspberry Phyllo

yellow cake and white chocolate ganache wrapped in phyllo and served with port wine pink peppercorn sauce
ten

Pineapple Upside Down Cake

not-so-traditional pineapple upside down cake served with crème fraîche ice cream, oven-roasted pineapple, a pineapple chip and vanilla sauce
ten
D. Tour Spa

D. Tour Spa

Pamper yourself from a full menu of treatments including facials, body treatments, and signature spa services!

Services
Table for Two

Table for Two

-Deluxe overnight accommodations
-$40 Iridescence credit
-Complimentary valet parking

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Roadies Club

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Video Poker

Video Poker

All your favorite games are still here! We’re just adding some great new features and sprucing them up a little.

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