SPARKLING WINES STARTERS SOUP + SALADS STEAK ENTRÉES€¦ · 12/20/2020  · shallot,...

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FOUR-COURSE PRIX FIXE $125 PER PERSON

STARTERSsmoked hamachi crudoblood orange ponzu, serrano, orange segment, avocado mousse, sesame tuille

wild mexican abalone +25butter, preserved lemon, maitake mushrooms

steak tartare snake river farms flat iron, garlic, shallot, caperberries, dijon aioli, chive oil, sourdough toast

pacific oysters on the half shell (6) cocktail + mignonette – ask for today’s selection +21

SOUP + SALADSlobster bisque

limousine salad butter leaf, roquefort bleu cheese, spiced cashews, crispy shallots, garlic croutons, roquefort vinaigrette

caesar salad organic romaine, anchovy caesar dressing, parmesan cheese crouton, white anchovy

wild mushroom soup

beet salad barley, watercress, arugula, whipped boursin cheese, pickled red onion, orange poppy seed dressing

burrata salad ancho chile + honey dressed persimmons, arugula, candied pistachios, crisp prosciutto, lemon

day boat scallops pan-seared, tru�ed potato cakes, shiitake mushrooms, citrus beurre blanc

seasonal fresh catch ask your server to describe the chef’s seasonal creation

MORE ENTRÉEScauliflower steakmarinated + roasted, charred broccolini, red pepper coulis, citrus dressed arugula

maine lobsterbroiled, asparagus, hollandaise, pommes frites

butterscotch crème brûlée classic burnt cream, caramelized sugar

banana cream piefrench cream filling, vanilla wa�e crust, banana marshmallows, sliced banana

DESSERTfromage blanc cheesecakegoat cheese, vanilla, graham cracker crust, wild honey

german chocolate bombcoconut pecan frosting, chocolate mirror glaze

cowboy cutaged, bone-in, center-cut ribeye – best served medium rare to medium

japanese wagyu filet5 oz +75, 10 oz +150

STEAK ENTRÉESserved with charred broccolini with red pepper coulis + au gratin potatoes

filet mignon 10 oz

usda prime rib eye steak

del monaco cut

american wagyu filet +35

OVER THE TOPoscar style – alaskan king crab meat, sauce béarnaise, asparagus +27

a’la rossini – hudson valley foie gras, morel mushrooms, port reduction +37

le bleu - topped with genuine roquefort cheese additional + 8

á moelle - bone marrow flan, morel mushrooms, marrow demi-glace + 9

Please inform your server of any allergies and or dietary restrictions. While our culinary team can prepare dishes without particular ingredients, cross-contact with allergens can occur in our kitchen and we cannot guarantee that any menu item

can be completely free of allergens.

We are a non-smoking restaurant. A non-obligatory 20% gratuity will be added for parties of 6 or more. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illnesses.

Consult with a physician for more information.

SPARKLING WINESmontefresco, prosecco, veneto, it 9 | 40

domaine chandon, brut classic, ca (187ml) 15

schramsberg, mirabelle, brut rose, ca 15 | 60

veuve cliquot, brut, champagne, fr 25 | 125

dom perignon ’08 415