APPETIZERS
Osetra Caviar
smoked salmon, eggs, chives, brioche, crème fraîche
one hundred twenty-five
Hawaiian Market Sashimi*
house-made ponzu, real wasabi, chef’s choice of garnitures
thirty-five
Colossal Shrimp Cocktail
poached jumbo shrimp, lemon vodka cocktail sauce, green goddess
fifteen
Broiled Oysters
six chef-select oysters, scallion and garlic butter, persillade
eighteen
Frito Misto
cauliflower, broccoli, sweet potato, shiitake mushrooms, buttermilk scallion aioli, lemon
thirteen
Shellfish Tower
alaskan king crab legs, smoked lobster, oysters, jumbo prawns, cocktail sauce, sparking wine mignonette,
green goddess
ninety-five
Alaskan King Crab on Brioche
hollandaise, celery, lemon vinaigrette
nineteen
48-Hour Short Rib
tamarind glaze, sweet corn and cheddar tamale, tomatillo coulis
sixteen
Hudson Canyon Scallops
caponata, whipped butternut squash, saba
eighteen
SOUP and SALAD
Mushroom and Cauliflower Bisque
crispy leeks, chive, roasted mushrooms
eleven
Smoked Lobster Salad
sweet cherry tomatoes, cucumbers, stilton, lobster cracker, cucumber-ranch dressing
eighteen
Spinach Salad
warm bacon and citrus vinaigrette, seasonal citrus, bacon lardon
thirteen
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, red wine
vinegar, olive oil
eleven
SIDES
Wild Foraged Mushrooms
fourteen
Broiled Asparagus
eight
Belgian Fries
six
Whipped Potatoes
six
Lobster Mac & Cheese
seventeen
*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*
lightly smoked, sweet potato brûlèe, marinated kale, toasted pecans, ancho chili and maple coulis
thirty-four
Hawaiian Opah
chestnut romesco, peperonata, swiss chard, black-eyed peas
forty-one
Bell & Evans Organic Chicken Breast
smoked turkey-braised collard greens, whipped butternut squash, glace au poulet
twenty-nine
Wild Mushroom Sugo
bucatini pasta, parmigiana-reggiano, basil
twenty-nine
Roasted Rack of Michigan Lamb*
moroccan-style couscous, harissa yogurt, marcona almond and mint gremolata
fifty-nine
Lobster Claw with Saffron Cavatelli
spinach, lemon, sun-dried tomato, crème fraîche
fifty-one
Elk Shank Potage
root vegetables, braising jus, served in a dutch oven
forty-nine
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 Ribeye*
24 ounce, 21-day dry-aged 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
ADDITIONS
Sauce Bordelaise
four
Au-Poivre Style (peppercorn demi-glace)
four
Chimichurri
three
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
Baba au Rhum
rich yeast cake soaked in rum syrup and served with fresh whipped cream and raspberries (contains alcohol)
thirteen
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