APPETIZERS

Osetra Caviar

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

Ibérico Pork Flank

marinated apple and pear relish, marcona almonds, cranberry, and pickled squash
eighteen

Giant Prawn Cocktail

house-made cocktail sauce, lemon, lime, petite horseradish greens
fourteen per piece

Oysters on the Half Shell

six chef-select oysters, toasted garlic and ginger mignonette, petite celery
eighteen

Frito Misto

cauliflower, broccolini, mushrooms, petite squash, string beans, buttermilk scallion aioli, lemon
thirteen

Shellfish Tower

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

Alaskan King Crab on Brioche

hollandaise, celery, lemon vinaigrette
nineteen

48-Hour Short Rib

mashed heirloom carrots, arugula, caramelized cipollini onions, sauce bordelaise
sixteen

Hudson Canyon Scallops

corn pudding, crispy pork belly, radish pico de gallo, cilantro
eighteen

SOUP and SALAD

Butternut Squash Tom Yum Soup

squash, shiitake mushrooms, tomato, thai basil, lime
eleven

Hawaiian Bigeye "Tuna Salad"*

romaine heart, pickled fresno chilis, cucumber, avocado, ponzu vinaigrette
twenty-one

Iridescence Caesar Salad*

parmigiano-reggiano, polenta croutons, classic dressing
twelve

Iridescence Greek Salad

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

SIDES

Wild Mushrooms

fourteen

Broiled Asparagus

eight

Belgian Fries

seven

Lobster Mac & Cheese

seventeen

Whipped Potatoes

six

Butternut Squash Pavé

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*

saffron and chorizo orzo, confit tomato compote, piquillo pepper coulis, orange glacé
thirty-four

Branzino

sauce veracruz, roasted fingerling potatoes, shaved fennel, lime
thirty-nine

Bell & Evans Organic Chicken Breast

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

Truffle and Wild Mushroom Tagliatelle

alba white truffle, seasonal foraged mushrooms, black garlic, parmigiano-reggiano
fifty-five

Maple Leaf Farms Duck

braised apples, stewed red cabbage, petite sweet potatoes, crispy shredded parsnips
forty-five

Lamb Shank Bourguignon

root vegetables, red wine reduction, served in a dutch oven
forty-nine

Alaskan Halibut

sglazed thumbelina carrots, chanterelle mushrooms, toasted pumpkin seed gremolata
forty-one

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 prime strip steak
fifty-four

Niman Ranch Prime Ribeye*

28 ounce, prime bone-in ribeye
seventy-five

Niman Ranch Prime Ribcap Fillet*

8-ounce top cut
fifty-nine

Imported Japanese A-5 Kobe Strip Loin

6 ounce, served rare
one hundred twenty

Double-Cut Iberico Pork Chop*

16-ounce, imported from Spain
forty-eight

Rosen Farms Colorado Lamb Rack*

half-rack
fifty-nine

ADDITIONS

Sauce Bordelaise

four

Au-Poivre Style

four

Béarnaise Sauce

four

South African Lobster Tail

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

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

Blueberry Buckle

lemon ice cream, blueberry crémeux, lemon curd ten
ten

Pina Colada Cheesecake

mango and passionfruit coulis, toasted coconut, cara cara oranges, caramelized bananas
ten

Chocolate Monaco

chocolate mousse with a toffee crunch, rich chocolate glaze, 24k gold leaf, trio of sauces
twelve

Pineapple Upside Down Cake

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