Truffles, citrus, foie gras, lobster, venison… Chef Jonah’s menu is classic and luxurious. We’re looking forward to relaxing and celebrating with you!

Tartufato: brioche with black truffle butter

Salad of Fuerte avocado and winter citrus with steelhead caviar and Mendocino kombu
Vellutata of lobster with vanilla-orange crema
Torchon of Hudson Valley foie gras with quince, spiced gougère, and saba

Acquerello Carnaroli risotto with nettles and Perigord truffle
Linguini with smoked trout, lemon, and tarragon

Pan-roasted sturgeon with wild mushrooms, celeriac, and brown butter-roast poultry sugo
Pan-roasted Liberty duck two ways:  breast and dried cherry sausage with parsnip gratinata and Swiss chard
Pancetta-wrapped wild venison loin with spiced Kabocha squash, bulgur wheat, and juniper sugo

Baked Alaska with vanilla cake, orange ice cream, and toasted meringue
Chocolate Pot de Creme in pizzelle nest with caramel hazelnut crunch

First seating: 95 for four-course menu
Second seating: 130 for five-course menu (includes sturgeon)
Prices do not include beverages or tax. An 18% pre-tax Service Charge will be added.