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
"beerawecka" jam • riesling gelée • brioche
Squid Ink Gnocchetti
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 bouillon
Roasted Alsatian Country Sausage
sauerkraut • mustard
Hudson Valley Duck Leg Confit
mushroom cassoulet • mustard jus
Grilled Snake River Farms Wagyu Striploin
smoked beet purée • braised endive • red wine jus
Hay Smoked-Two Week Aged Hudson Valley Duck Breast
sweet potato • roasted salsify • brown butter jus
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
"beerawecka" jam • riesling gelée • brioche
Sturgeon & Sauerkraut Tart
applewood smoke • sabayon • imperial kaluga caviar
Squid Ink Gnocchetti
razor clams • broccoli rabe pesto • garlic breadcrumbs
Sustainable Imperial Ossetra Caviar 30g (145 supplement)
saffron blini • coffee espuma
MAIN
(choice of one)
Red Wine Marinated Golden Bass
wax bean ragout • bouchot mussels • broccolini
Atlantic Turbot
marinated bok choy • cippolini onions • artichoke bouillon
Hay Smoked-Two Week Aged Hudson Valley Duck Breast
sweet potato • roasted salsify • brown butter jus
Grilled Snake River Farms Wagyu Striploin (55 supplement)
smoked beet purée • braised endive • red wine jus
DESSERT
(choice of one)
Chocolate Tart Soufflé
coffee 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