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

Stuzzichino
Tartufato: brioche with black truffle butter

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

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

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

Dolci
Baked Alaska with vanilla cake, orange ice cream, and toasted meringue
~or~
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.