Lunch Menu

Starter, Fish or Meat
Starter, Fish and Meat
6-course Tasting Menu
$44
$56
$78
(Menu items may be purchased A la Carte)
Starters
Salad of Tender Greens with Berries, Almond, Goat Cheese and Lavender Tart
Tartare of Salmon with English Peas, Egg and Espelette Lavosh
Burrata with Ham, Minted Tomato, Mizuna and Olive Oil
Summer Squash Gazpacho, Crab, Tomato and Basil
Golden Saffron Risotto with Ragout of Shellfish, Market Tomatoes and
Zucchini
Medallion of Foie Gras with Kumquat, Turnip and Verjus
(supplement $7)
Fish
Norwegian Cod with Fava Beans, Chanterelles, Bacon and Vin Jaune Hollandaise
Striped Bass with Vegetables à la Grecque, Brandade, Confit Potato and
Cipollini
Dover Sole with Artichoke Ragoût, Lemon, and Asparagus Jus
Meat
Tarragon Poached Young Hen with Thumbelina Carrots and Wild Mushroom Ragoût
Filet of Prime Beef with Marrow Peas, Minted New Potato and Red Wine Jus
Braised Pork Belly with Mussels, Clams, Barigoule and Ramps
Prime Beef Burger with Comte, Bacon Marmalade, Caramelized Onions and Red
Wine Aioli
6 Course Tasting Menu - Summer 2016
(all guests at table must participate)
Supplement $50 for wine pairing
Burrata with Ham, Minted Tomato, Mizuna and Olive Oil
Domaine Hatzidakis, Santorini, Greece 2015 (Assyrtiko)
Summer Squash Gazpacho, Crab, Tomato and Basil
Kiralyudvar Estate, Tokaji Sec, Hungary 2015 (Furmint)
Dover Sole with Artichoke Ragoût, Lemon, and Asparagus Jus
Domaine Huet, Vouvray Sec « Le Haut Lieu », Loire, France 2014 (Chenin Blanc)
Filet of Prime Beef with Marrow Peas, Minted New Potato and Red Wine Jus
Domaine Perrot Minot, Vieilles-Vignes, Bourgogne, France 2013 (Pinot Noir)
Domestic & Imported Cheese with Black Fig Compote and Frisee
Domaine Zind-Humbrecht, « Calcaire », Alsace, France 2013 (Pinot Gris)
Gianduja with Hazelnut Dacquoise, Gianduja Mousse, Sour Cherry Sorbet and
Praline Crunch
Château Coutet, Sauternes – Grand Cru Classé, Graves, France 2006 (White Bordeaux Blend)
Executive Chef Thomas Lents