FIRST COURSE

Whole Roasted Cauliflower

Coconut-Harissa Sauce, Mint, Pine nuts 

Beef Tartare** 

Hand-cut tenderloin, cornichons, quail egg, Herb crostini

Baked Giant Oyster

Oyster Rockefeller, Chilis, croutons, Sturgeon Caviar  

Lobster Salad

Poached Lobster, Frisee, Avocado, Mushroom-Yuzu Vinaigrette 

Spanish Octopus

Slow-cooked octopus, Peewee Potatoes, Tomato confit

SECOND COURSE

Lobster Fettucine 

Maine Lobster, squid ink fettucine, Lobster-tomato Broth

Duck Tortelli 

Mushroom Ragu, Delicata Squash, Basil Pesto, Arugula, Pecorino Romano

Pumpkin Agnolotti 

Charred Tomatoes, Parmesan Crusted Zucchini, Pumpkin Fondue

Gnocchi and Pork Belly

Potato Gnocchi, Cherry Tomato Mousse, Brussel Sprouts, Cherry-Bourbon Glaze 

THIRD COURSE

Grilled Rack of Lamb**

Creamy Polenta, Roasted Root Vegetables, Black Pepper Gastrique

Caramelized Beef Tenderloin**

Roasted Red Pepper Stew, Crispy Potato Puffs 

Seared Faroe Island Salmon**

Caramelized Brussel Sprouts, Pearl Onions, Peewee Potatoes, Honey-Mustard Emulsion 

Pan Seared Sea Scallops 

Parsnip Puree, Roasted Romanesco, Grilled Broccolini

Organic Grilled Chicken

Garlic Pomme Puree, Pattypan squash, marinated peppers, Tangy Chicken Jus 

Chickpea Fritters 

Black Lentils, Grilled Japanese Eggplant, Ezme, Harissa Vinaigrette

SOMETHING SWEET

Affogato

Brownies, Coffee ice  cream, cappuccino Foam, espresso

Grapefruit Pavlova

Coconut Mousse, Lime curd, Champagne crème anglaise

Profiteroles

Vanilla ice cream, chocolate pearls, warm Chocolate fudge 

Executive Chef Dmytro Guydash

Before placing your order, please inform your server if a person in your party has a food allergy.
These menu items contain raw*or undercooked foods.**
Consuming raw or undercooked meats, fish, shellfish or fresh shell eggs may increase your risk of
foodborne illness, especially if you have certain medical conditions.