Our Summer Menu
David C. Felton, Executive Chef

RAW
bluefin tuna crudo, anise-olive oil sorbet, smoked sea salt, capers & lemon

seared American "Kobe," hollandaise sauce, tarragon tapioca & poached egg

lime-cured salmon, watermelon "kimchi," quail eggs & brioche

Kumamoto oysters on the half shell, lychee, cucumber & rice vinegar

chilled Chef’s select oysters on the half shell, osetra caviar

plat de mer - Chef's assortment of raw & cooked shellfish


VEGETABLE
Pluckemin Salad: Chef’s daily combination of the freshest ingredients

arugula treviso, Oregon blue cheese, rosemary scented cherries, hazelnuts & balsamic

English pea soup, battered Pacific morels & creme fraiche

pappardelle porcini mushrooms, French wild asparagus, artichokes, pecorino & lemon

SHELLFISH
butter-braised Maine lobster, Serrano ham, heirloom tomatoes & Tuscan melon

roasted diver scallops, Scottish langoustine, gingered beet & pistachio couscous

lemongrass-steamed shrimp with kaffir & coconut en cocette


FISH
Maine halibut, corn potatoes & pickled chanterelles

crispy Tai snapper, somen noodles, baby bok choy & carrot lobster emulsion

poached Atlantic swordfish, zucchini, pistachio, nicoise olives. argon oil & raw tomato sauce

wild Tasmanian salmon, gnocchi a la Roman, caponata, cocoa powder & Zinfandel

POULTRY & MEAT
roasted black feather chicken, Russian bananas, chanterelles, mustard greens & petite fennel

Hudson Valley foie gras two ways:  seared & poached; peach melba flavors & raspberry sauce

roasted squab confit, corn arepa, Swiss chard, mole & chayote

wild boar rib chop, corn, quinoa & apricots two ways

roasted Colorado lamb, fava beans, morels & "white gazpacho"

Cote de boeuf, panisse, peppernata and black olives

SIMPLY PREPARED
caramelized veal chop, tomato confit, Manni olive oil potatoes, summer truffle

prime, dry-aged NY strip steak, confit fingerling potatoes & merlot reduction

32 oz. rib-eye for two, seasonal wild mushrooms, potato galette & shallot marmalade