Steak
Duck Breast
DINNER
To Begin
Prestige Osetra Caviar
Traditional Accoutrements ~ 149 per oz
Pearl Onions, Curried Walnuts, Green Grapes, Citrus Tarragon Glace ~ 43
Lobster Gnocchi Fricassée
Snappy ½ Lobster, Handmade Potato Gnocchi, Wild Mushrooms
Pearl Onions, Curried Walnuts, Green Grapes, Citrus Tarragon Glace ~ 43
Pickled Fennel Salad, Crispy Maitake Mushrooms, Parmesan Chips, Anchovy Aioli ~ 33
Duet of Prime Beef*
Peppercorn Crusted Wagyu Carpaccio & Prime New York Sirloin Tartare, Cured Egg Yolk
Pickled Fennel Salad, Crispy Maitake Mushrooms, Parmesan Chips, Anchovy Aioli ~ 33
Maple Miso Vinaigrette, Spiced Chestnut Purée, Pear & Champagne Gel ~ 28
Crispy Duck Confit
Mélange of Brussel Sprouts, Napa Cabbage & Red Endive
Maple Miso Vinaigrette, Spiced Chestnut Purée, Pear & Champagne Gel ~ 28
Seassonal Accoutrements ~ 24
Duck Liver Pâté*
Toasted Sourdough Baguette
Seassonal Accoutrements ~ 24
Comté Cheese ~ 29
9-Hour French Onion Soup
Slow Cooked Beef Broth, Bone Marrow Crouton
Comté Cheese ~ 29
8-Brix Vinaigrette, Mizuna Mustard Greens ~ 28
Beets & Brie
Pumpkin Butter, Warren Pears, Pomegranate Gastrique
8-Brix Vinaigrette, Mizuna Mustard Greens ~ 28
Compressed Cranberries, Easter Egg Radishes, Pickled Shallots ~ 25
Fall Salad
Crispy Sweet Potato Nest, Red Veined Sorrel, Baby Kale, Spiced Whipped Feta
Compressed Cranberries, Easter Egg Radishes, Pickled Shallots ~ 25
Sesame Brittle, Juniper Honey ~ 43
Seared Hudson Valley Foie Gras
Golden Sesame Butter, Concord Grape Gel, Profiterole
Sesame Brittle, Juniper Honey ~ 43
Sautéed Castelvetrano Olives, Espelette Pepper, Lavender Oil ~ 27
Calamars à la Provençale
Sungold Provençal Sauce, Arugula, Caper Marinated Calamari
Sautéed Castelvetrano Olives, Espelette Pepper, Lavender Oil ~ 27
Main Course
Compressed Gooseberries, Tahini, Spiced Gooseberry Purée, Sauce Robert ~ 59
Spiced Rohan Duck Breast*
Black Sesame Spätzle, Savory Cabbage Choucroute, Wild Mushroom Mix
Compressed Gooseberries, Tahini, Spiced Gooseberry Purée, Sauce Robert ~ 59
Tuscan Kale, Toasted Coconut Dukkah, Chili Oil ~ 52
U-10 Hokkaido Scallops*
Vadouvan Pumpkin Purée, Sweet Potato, Wild Mushroom Mix
Tuscan Kale, Toasted Coconut Dukkah, Chili Oil ~ 52
Seared Brussel Sprout, Apple Salad, Bordelaise ~ 74
Cast Iron Seared New York Strip*
Potato Parsnip Pavé, Braised Endive
Seared Brussel Sprout, Apple Salad, Bordelaise ~ 74
Cauliflower Rice, Tuscan Kale, Hen of the Woods, Fig Chicken Jus ~ 43
Crispy-Skinned Giannone Organic Chicken
Smoked Chicken Kale Sausage, Romanesco Puree
Cauliflower Rice, Tuscan Kale, Hen of the Woods, Fig Chicken Jus ~ 43
Compressed Lemon, Croquettes, Horseradish & Salsify Purée ~ 48
Wild Caught Halibut
French Navy Beans, Pancetta, Kalettes
Compressed Lemon, Croquettes, Horseradish & Salsify Purée ~ 48
Kabocha Purée, Pepita Beurre Noisette ~ 42
Mushroom Ravioli
Poached Squash, Lobster Mushrooms, Seared Broccolini
Kabocha Purée, Pepita Beurre Noisette ~ 42
Tagliatelle Bolognese
House-Made Pasta, Veal, Beef & Pancetta, Creamy Tomato Sauce, Fresh Mozzarella, Basil ~ 41
For the Table
French Fries “Au Canard” with Herbs & Parmesan ~ 16
Snap Peas with Calabrian Chili Oil & Sunflower Dukkah ~ 16
Wild Mushrooms with Parmesan Black Truffle Aioli ~ 25
Foie Gras Supplement ~ 43
/
Wine Pairing ~ 99
/
Luxury Wine Pairing ~ 159
/
Non-Alcoholic Pairing ~ 69
Seasonal 5-Course Chef’s Tasting Menu ~ 175
* Full Table Participation Required*
Foie Gras Supplement ~ 43
/
Wine Pairing ~ 99
/
Luxury Wine Pairing ~ 159
/
Non-Alcoholic Pairing ~ 69
A kitchen appreciation charge of 3% of your food purchase is added to every bill.
This is voluntary and may be removed upon request.
All parties of six and up have 20% gratuity automatically applied.
*These items contain raw or undercooked meats, poultry, seafood, shellfish or eggs. Consuming these items may increase your risk of food borne illness. Please alert your server to any and all possible food allergies.
Dessert
Miso Butterscotch, Malted Matcha Ice Cream
Dark Chocolate & Sesame Tart ~ 21
Matcha Sablée, Black Sesame Glaze
Miso Butterscotch, Malted Matcha Ice Cream
Candied Hazelnuts, Green Apple Sorbet
Calvados Crème Brûlée ~ 20
Sautéed Apples, Nutmeg & Cardamom Chantilly
Candied Hazelnuts, Green Apple Sorbet
Sweet Potato & Toasted Marshmallow Ice Cream
Milk Chocolate & Brown Sugar Soufflé ~ 25
Maple Candied Pecans
Sweet Potato & Toasted Marshmallow Ice Cream
Orange Gastrique, Concord Grape Ice Cream
White Chocolate Pot de Crème ~ 19
Pine Nut Dacquoise, Orange & Fennel Croustillant
Orange Gastrique, Concord Grape Ice Cream
Chef’s Selection of Artisanal Cheeses ~ Three for 20 or Five for 31
Served with Herbed Sourdough Crisps, Honey, Seasonal Jam & Chutney, Candied Nuts
Cocktails
Charred Peach Demerara, Bitters
Duck Fashioned ~ 25
Duck Fat Washed Bourbon, Oloroso
Charred Peach Demerara, Bitters
Grenadine, Habanero
Playa Picante Punch ~ 22
Clarified Tequila, Campari, Grapefruit
Grenadine, Habanero
Chartreuse 1605 Liqueur d'Elixir, Lime
Since 1605 ~ 21
Rum 44, Falernum
Chartreuse 1605 Liqueur d'Elixir, Lime
Lemon, Cinnamon, Sparkling Wine
Apple Pie (in the Sky)* ~ 19
Tito's Handmade Vodka, Local Apple Cider
Lemon, Cinnamon, Sparkling Wine
Yzaguirre Dry Vermouth
The Deuxave Martini ~ 39/49
Choice of Procera Blue Dot Gin or Chopin Reserve Vodka
Yzaguirre Dry Vermouth
Chamomile Bees Knees (Non-Alcoholic) ~ 14
DHos Alcohol-Free Gin, Citrus Chamomile-Infused Honey, Lemon
Phony Negroni (Non-Alcoholic) ~ 11
St. Agrestis Brooklyn, NY
1 is donated for every cocktail sold
*Tito's is partnering with Community Servings to help feed families in need this Thanksgiving.
1 is donated for every cocktail sold
Seared Foie Gras
Snap Peas
White Chocolate
