Three-Course Prix Fixe | $195 Per Person
Five-Course Prix Fixe | $235 Per Person
Optional Wine Pairing | $195 Per Person
ROYAL OSSETRA
50g Supplement $385
GOLDEN IMPERIAL OSSETRA
50g Supplement $485
PENNSYLVANIA DUCK "GALANTINE"
Foie Gras, Michigan Cherry, Pistachio
Daikon, Brioche Feuilltée
ATLANTIC RED MULLET
“Escabeche-Style”, Anise Hyssop, Green Tomato Beignet
Aged Banuyls Vinegar Emulsion
"CHAUD-FROID" MAINE LOBSTER
Yellow Peaches, Lemon Verbena
Gem Lettuce, Spruce Tips
CASTROVILLE ARTICHOKE “QUADRO RAVIOLIS”
Basil, Sunflower, “Barigoule” Consommé
Parmesan Tuile
EAST COAST CRAB DUO
Soft Shell Tempura, Local Yellow Corn, Tomatillos
Jonah Crab “Fricassée”, “Bisque de Crabe”
SPANISH PRAWN CARABINEROS
Zucchini ‘‘Palets’’, Savory ‘‘Gremolata’’
Iceplant Tempura, Sauce "Matelote"
KAMPACHI
Pink Peppercorn, Cumin, Braised Carrot, Nettles Subric
"Sauce Angevine"
CAROLINA SWORDFISH
Grilled, Eggplant “Niçoise”, Pearl Couscous
Tahini-Mint Emulsion
ALASKAN KING SALMON
Slow Cooked, Cucumber, Wild Rice “Fricassée”
Tarragon, Sauce “Babeurre”
SUMMER SPECIAL
LA BOUILLABAISSE | Starting June 11
Saffron-Infused Mediterranean Seafood Stew with Rouille
$295 supplement | For two guests
Available in addition to our Prix-Fixe or Tasting menu
Reservations are recommended due to limited availability by contacting
our General Manager Brian Willoughby or calling (212) 288-0033
PENNSYLVANIA SQUAB "FARCI"
Spring Venere Rice, Wilted Swiss Chard
“Sauce Madras”
SCHARBAUER RANCH WAGYU BEEF STRIPLOIN*
Binchotan Charred, Crepe “Florentine”, Baby White Turnip
Black Garlic Bordelaise Sauce
VEAL TENDERLOIN "CHOISY"
Sweetbreads, Chanterelles, “Zucca” Pasta
Crystal Lettuce, Sauce “Forestière”