NEW FALL/WINTER HOURS: Thursday, Friday and Saturday.
Bar opens at 5 pm. Dinner from 6 pm until 11 pm each night.
Cream of crab bisque
Panko fried oysters with a roasted fennel aioli and spinach salad
Roasted beets with bleu cheese dressing and roasted speck
Seared rare tuna with seaweed salad and avocado
Cacio e Pepe with tagliatelle pasta
Seared foie gras with baklava and a blood orange reduction
Lamb chop ( 1 ) with cranberry-lamb jus , parsnip and rutabaga
Scallops with Apple-bacon butter sauce , beluga black lentils and celery root
Petite filet mignon with melted raclette cheese and carmelized shallot
Trout almandine with spinach , lemon and toasted almonds
Braised beef short rib with Yukon gold potatoes and vegetables
Burrata with avocado toast and roasted cherry tomatoes
7 oz. filet mignon or 13 oz. N.Y. Strip or 18 oz. Ribeye steak with mashed Yukon gold potatoes, side vegetable and 100% pure butter