DINNER
Served Monday-Saturday at 4:45pm
3-COURSES • $200
First, Entrée, Dessert
4-COURSES • $235
First, Mid-Course, Entrée, Dessert
CHEF’S TASTING MENU • $325
A selection of the most iconic dishes from Chef Gabriel Kreuther and his team.
CLASSIC WINE PAIRING • $295
PREMIUM WINE PAIRING • $650
TO SHARE
Applewood Smoked Bacon Tarte Flambée
onion • crème fraîche
Hen of the Woods Tarte Flambée
comté cheese • nutmeg
Truffled Country Pâté
seasonal pickles • toasted sourdough batard
Daily Cheese Selection (3pc)
local honeycomb • seasonal marmalade
Accompanied by saffron blini and coffee espuma.
Sustainable Imperial Kaluga Caviar (50g)
Large, firm pearls encapsulate a wonderfully nuanced and buttery flavor profile. Derived from a natural hybrid of Huso Dauricus & Acipenser Shrenckii, this caviar boasts a clean oceanic finish.
Accompanied by saffron blini and coffee espuma.
Accompanied by saffron blini and coffee espuma.
Sutainable Imperial Osetra Caviar (50g)
A delicate, finer-pearled expression. This rich, celebratory caviar comes from sustainably farm raised Acipenser Gueldenstaedtii. Full bodied and nutty on the palate with aromatics of bright sea brine.
Accompanied by saffron blini and coffee espuma.
FIRST COURSE
La Belle Foie Gras Terrine
madeira gelée • apricot jam • brioche
jalapeño coulis • black radish • hokkaido uni
Raw Diver Scallop Tartare*
(add 10g kaluga caviar 48 supplement)
jalapeño coulis • black radish • hokkaido uni
Cashew & Wild Mushroom Parfait
granny smith apple • teff gateau • salmon roe
Dry Aged Bluefin Tuna*
pinenut dressing • marinated crosnes • fermented gooseberries
Sustainable Imperial Ossetra Caviar 30g (145 supplement)
saffron blini • coffee espuma
MID-COURSE
king crab • black & tan rice • sage oyster cracker
Artichoke Velouté
(add black truffle 85 supplement)
king crab • black & tan rice • sage oyster cracker
Sturgeon & Sauerkraut Tart
applewood smoke • sabayon • imperial kaluga caviar
Squid Ink Gnocchetti
razor clams • broccoli rabe pesto • garlic breadcrumbs
Pan Roasted Skate Cheeks
yukon potato espuma • crispy onions • sauce grenobloise
Poached Sullivan County Foie Gras
apple consommé • pain d'epice streusel • thyme
Ravioli "Strasbourgeoise" With Black Truffle (85 supplement)
bone marrow & fines herbes • sunchoke broth • parmesan
ENTRÉE
Seaweed Salt Baked Galician Turbot
chanterelle à la grecque • fennel • mushroom mousseline
Atlantic Black Sea Bass
parsnip • multigrain crumble • onion bouillon
Two Week Aged Hudson Valley Duck Breast
sicilian pistachio • cauliflower • sour cherry jus
Organic California Broiled Squab
castle valley mill polenta • braised cabbage • bay leaf jus
Kozatsu A4 Wagyu Striploin (55 supplement)
soubise • bok choy • black garlic jus
DESSERT
Chocolate Tart Soufflé
coffee crémeux • pecan praline • whiskey sabayon
Black Forest Indulgence
cherry & cranberry confit • anise chantilly • Dominican Republic 80% cream
Solstice Doré
caramelized apples • pecan crisp • rum raisin ice cream
Ube Pearl
spiced passion fruit & banana • ube granita • milk chocolate brownie
*consuming raw or undercooked meats, poultry, seafood, shellfish or egg may increase your risk of illness