APPETIZERS
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
Hudson Canyon Scallops
sweet pea purée, orange coulis, crispy prosciutto di parma, pea shoots
nineteen
SOUP and SALAD
Manhattan Clam Chowder
chesapeake bay clams, potatoes, bacon, mirepoix
twelve
“Wedge” Salad
bacon, hazelnuts, pickled red onions, radishes, roquefort dressing
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
Whipped Potatoes
six
Seared Heads of Spinach
ten
Au Gratin Potatoes
seven
*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
Seasonal Vegetables en Papillote
chef-select seasonal vegetables steamed in parchment with herbs and mushroom stock
twenty-five
Lobster Tails
three 3-ounce lobster tails, sweet corn pudding, marinated tomatoes, roasted fennel
sixty-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