LUNCH
Served Wednesday-Friday 12:00-2:00pm
PRIX FIXE • 120
CHEF’S TASTING MENU • 155
A selection of the most iconic dishes from Chef Gabriel Kreuther and his team.
WINE PAIRING • 155
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
Served with traditional soft pretzel and horseradish crema.
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.
Served with traditional soft pretzel and horseradish crema.
Served with traditional soft pretzel and horseradish crema.
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.
Served with traditional soft pretzel and horseradish crema.
TO START
Gem Lettuce & Radicchio Salad
marinated beets • pumpkin seed crumble • parmesan dressing
Citrus Cured Long Island Fluke Crudo*
tomatillo • nori yogurt • cucumber-dill water
La Belle Farms Foie Gras Terrine
marinated cantaloupe • candied almond • brioche
Squid Ink Orecchiette
razor clams • broccoli rabe pesto• garlic breadcrumbs
Sturgeon & Sauerkraut Tart
applewood smoke • sabayon • imperial kaluga caviar
MAIN
Red Wine Marinated Golden Bass
wax bean ragout • bouchot mussels • broccolini
Atlantic Turbot
marinated bok choy • cippolini onions • artichoke consommé
Roasted Alsatian Country Sausage
sauerkraut • violet mustard
Hudson Valley Duck Leg Confit
cassoulet • artichoke • mustard jus
Grilled Snake River Farms Wagyu Striploin
cauliflower purée • shiitake mushroom • caramelized miso jus
Hay Smoked-Two Week Aged Hudson Valley Duck Breast
cherries • squash blossom • eggplant
DESSERT
Chocolate Tart Soufflé
chocolate crémeux • pecan praline • dewars whiskey sabayon
Ube Pearl
spiced passionfruit & banana • ube granita • milk chocolate brownie
Essence D’Ananas
pineapple tatin • caramel biscuit • bay leaf tuile
Tropical Parfait
guava rice delight • coconut crumble • lemongrass ice cream
TO START
(choice of one)
Gem Lettuce & Radicchio Salad
marinated beets • pumpkin seed crumble • parmesan dressing
Citrus Cured Long Island Fluke Crudo*
tomatillo • nori yogurt • cucumber-dill water
La Belle Farms Foie Gras Terrine
marinated cantaloupe • candied almond • brioche
Sturgeon & Sauerkraut Tart
applewood smoke • sabayon • imperial kaluga caviar
Squid Ink Orecchiette
razor clams • broccoli rabe pesto• garlic breadcrumbs
Sustainable Imperial Ossetra Caviar 30g (135 supplement)
traditional soft pretzel • horseradish crema
MAIN
(choice of one)
Red Wine Marinated Golden Bass
wax bean ragout • bouchot mussels • broccolini
Atlantic Turbot
marinated bok choy • cippolini onions • artichoke consommé
Hay Smoked-Two Week Aged Hudson Valley Duck Breast
roasted salsify • aji pepper glaze • hazelnut jus
Grilled Snake River Farms Wagyu Striploin (55 supplement)
cauliflower puree • stuffed shiitake mushroom • caramelized miso jus
DESSERT
(choice of one)
Chocolate Tart Soufflé
chocolate crémeux • pecan praline • whiskey sabayon
Essence D’Ananas
pineapple tatin • caramel biscuit • bay leaf tuile
Petits Fours
*consuming raw or undercooked meats, poultry, seafood, shellfish or egg may increase your risk of illness