.: Lunch Menu :.

First Course
'Beignets' of Sonoma Goat Cheese and Portobello
citrus supremes, mizuna, and celery root remoulade
$14

Tasting of Local Blue Point Oysters
Rockfeller, grapefruit salsa, and ginger ponzu
$16

Hudson Valley Foie Gras with Cherry Apple Confiture
caramelized savory bread pudding, and port reduction
$25

Tuna and Hamachi Tartlets 'Crudo'
avocado mousse, and yuzu cream
or
(available with California Osetra Caviar)
($75 supplement per ounce)
$18

Soft Ricotta Cavatelli and Braised Beef Shortrib
fricassee of white winter root vegetables
$14

Salad of Seasonal Lettuces and Herbs
citrus-dijon vinaigrette
$10

Applewood Smoked Atlantic Salmon
new potato pancake, spicy arugula, black olive vinaigrette
$16

Littleneck Clam and Winter Vegetable Soup
stewed leeks, lima beans, and cabbage
$14

California Estate Osetra Caviar
with traditional garnish
$78

Main Course
Tarragon Butter Basted Root Vegetables
Granny Smith apple risotto and gelee
$23

Whole Roasted Skate with Red Wine Brown Butter
Jerusalem artichokes and thyme scented porcini
$25

Horseradish Crusted Atlantic Salmon
ricotta gnocchi, and smoked salmon 'ribbons'
$25

Roulade of Lemon Sole 'a la Vapeur'
Maine crabmeat, winter squashes, and tangerine vinaigrette
$27

Grilled 'Kobe Style' Beef Skirt Steak
rock shrimp tempura, forest mushroom saute
$34

Ginger Poached Maine Lobster
Toasted Israeli couscous, 'passion fruit shot'
$32

SIMPLE GRILLS OVER OAK CHARCOAL
Marinated Portobello Mushrooms
or
Atlantic Salmon
or
Tuna Steak
or
Chicken Breast Paillard
or
Pork Tenderloin

served with herb grilled vegetables and crisp potato tart
$23