Featuring seasonal ingredients and artisanal preparations
Available through March • Chef's Selection
Velvety butternut squash soup enriched with coconut cream, finished with toasted pumpkin seeds and a drizzle of truffle oil
Slow-braised beef short ribs in red wine reduction, served with roasted root vegetables and creamy polenta
Arborio rice with seasonal wild mushrooms, aged parmesan, and fresh herbs, finished with white truffle oil
Artfully crafted beginnings
Pan-seared Hudson Valley foie gras with caramelized pear, brioche toast, and port wine reduction
Fresh Pacific oysters baked with spinach, herbs, and Pernod, topped with hollandaise and crispy pancetta
Sashimi-grade tuna with avocado mousse, citrus vinaigrette, microgreens, and sesame tuile
Creamy burrata from Puglia with heirloom tomatoes, fresh basil, aged balsamic, and extra virgin olive oil
Fresh and nourishing selections
Traditional French onion soup with caramelized onions, rich beef broth, gruyère cheese, and herb croutons
Silky lobster bisque with chunks of fresh Maine lobster, finished with cream and a touch of cognac
Classic Caesar prepared tableside with romaine hearts, aged parmesan, anchovies, and house-made dressing
Rainbow beets with whipped goat cheese, candied walnuts, baby arugula, and pomegranate vinaigrette
Signature dishes crafted with passion
28-day dry-aged ribeye with bone marrow butter, roasted vegetables, and pommes Anna
Muscovy duck breast with cherry gastrique, confit leg croquette, braised endive, and potato purée
Pan-seared dayboat scallops with cauliflower purée, crispy pancetta, and brown butter sauce
Sustainably caught halibut with lemon beurre blanc, seasonal vegetables, and Ossetra caviar
New Zealand lamb with Dijon-herb crust, ratatouille, rosemary jus, and mint chimichurri
Whole Maine lobster with cognac cream sauce, gruyère cheese, and seasonal accompaniments
Artisanal desserts crafted by our pastry chef
Warm chocolate soufflé made with premium Valrhona chocolate, served with vanilla bean ice cream
Classic vanilla bean custard with caramelized sugar crust, accompanied by fresh seasonal berries
Silky Meyer lemon curd in a buttery pastry shell, topped with Italian meringue and raspberry coulis
Curated selection of domestic and imported cheeses with quince paste, honeycomb, and artisanal crackers