Foie Gras Torchon

Silky Hudson Valley foie gras with brioche toast, Sauternes gelée, pickled golden raisins, and a dusting of smoked Maldon salt

$38.00

Burrata & Heirloom Tomato

Hand-pulled burrata with Greenmarket heirloom tomatoes, aged balsamic reduction, basil oil, and toasted pine nuts

$24.00

Lobster Bisque

Velvety Maine lobster bisque with cognac cream, tarragon oil, a petite lobster claw, and house-baked sourdough croutons

$22.00

Tuna Tartare

Sushi-grade yellowfin tuna with avocado mousse, black sesame, pickled cucumber ribbons, and yuzu-soy vinaigrette, served with wonton crisps

$26.00

Oysters Rockefeller

Six East Coast oysters baked with wilted spinach, Pernod cream, and a crispy breadcrumb crust, finished with micro herbs and lemon zest

$28.00

Dry-Aged Prime Ribeye

28-day dry-aged 16 oz prime ribeye with truffle pomme purée, roasted bone marrow, crispy shallots, and a Bordelaise reduction

$78.00

Pan-Seared Halibut

Atlantic halibut with saffron beurre blanc, spring pea risotto, shaved radish, and dill oil

$58.00

Duck Breast à l'Orange

Roasted Moulard duck breast with blood orange gastrique, whipped celery root, charred radicchio, and toasted hazelnuts

$54.00

Wagyu Beef Tenderloin

A5 Japanese Wagyu medallion with black truffle butter, dauphinoise potato gratin, asparagus, and a port wine jus

$120.00

Wild Mushroom Risotto

Carnaroli rice with porcini, chanterelle, and king oyster mushrooms, aged Parmigiano-Reggiano, chive oil, and shaved summer truffle

$42.00

Chocolate Fondant

Warm Valrhona dark chocolate lava cake with Tahitian vanilla bean ice cream, salted caramel tuile, and gold leaf

$18.00

Lemon Tart

Silky Meyer lemon curd in a buttery pâte sucrée shell with Italian meringue, raspberry coulis, and freeze-dried raspberry powder

$16.00

Crème Brûlée

Classic vanilla bean custard with a caramelized sugar crust, fresh seasonal berries, and a garnish of spun sugar

$16.00

Cheese Selection

Curated board of three artisan cheeses—aged Comté, Époisses, and Humboldt Fog—served with honeycomb, Marcona almonds, and house-made fig jam

$24.00

Caviar Service

One ounce of Ossetra caviar served with blinis, crème fraîche, chives, and shallots—available as a course supplement

$85.00

White Truffle Supplement

Fresh Alba white truffle shaved tableside over your chosen pasta or risotto dish (seasonal availability)

$65.00

Sommelier Wine Pairing

Curated four-glass wine pairing selected by our sommelier to complement each course of your dining experience

$95.00