Menu

 

"We cook seasonally, source locally and organically as much as possible"
- Chef Mark Grosz

Last Update: 11-12-18

Plats Froid

 

 Iranian Pearl Asetra  Caviar

1oz. w/Traditional Garnishes 90

Chilled Prince Edward Island Pink Moon Oysters (6)

Jalapeno-Red Onion Salsa Seaweed  Salad   21 OR Rainbow Trout Caviar Lemon Creme Fraiche   24

Chicken Liver Mousse

"Pickles"  Madeira Glelee  Quail Egg  Manchego  Poilane Toast & Brioche Toast 16

Lightly Smoked Salmon

Radishes Cucumber Horseradish Creme Fraiche Casa Nostra Toast   17

Plats Chaud

Wild Japanese Day Boat Scallops

Cilantro White Boy Kimchi Lobster-Soy Broth 22 / 44

Roasted Prince Edward Island Pink Moon Oysters (6)

Broccolini   Elote    Saffron 21

Hudson Valley Foie Gras

Pineapple-Apple Chutney   Broccolini  Caramelized Pineapple   26
2015 Chateau Haut Sarthes Haut-Montravel 16

Butternut Squash Ravioli

Fennel   Prosciutto   Crispy Sage   Walnuts 16

 


Salades et Potage

 

Wild Maine Lobster & Bufala Mozzarella   Belgian Endive

  Caviar       Avocado 23

Calamari Shrimp

Daikon Radish Candied Lemon & Ginger Sake 16

Golden Beets   Warm Goat Cheese

  Pecans    Belgian Endive    Watercress   16

 Corn -Leek Soup

Maine Lobster      Orange Cauliflower          Brunoise    18

 

 Wild Alaskan Halibut

     Creminis     Eggplant     Bacon     Tarragon   48

Organic Norwegian Fjord Ocean Trout

    Elote   Butternut Squash   Asparagus    Turmeric   Poblano  45

Wild Maine Swordfish

   Fennel        Broccolini    Orange Cauliflower   Porto     47

Bouillabaisse Oceanique   Saffron Aioli

   Lobster      Trout    Halibut    Swordfish    Shrimp    Scallop     Squid   43

Wild Maine Lobster

Golden Beets      Basil Potato  Yuzu-Saffron   48

  

 Prime Nebraska Sirloin of Beef

Escargot Yukon Golds    Watercress    Creminis  49

Australian Rack of Lamb    Harissa 

   Eggplant     Fennel    Baby Sweet Peppers    Mint      48

 

Eggplant   Heirloom Carrots     Creminis

    Asparagus     Fennel      Orange Cauliflower      Leek-Basil Broth  26

Patisserie

Seasonal Fruit Plate w/Litchi Sorbet

Raspberry    Blackberry    Pineapple   Blueberry     Dragonfruit

Day & Night Cake

Layers of Chocolate Mousse, Whipped Cream Chantilly, Chocolate Cake w/Chocolate Ice Cream

Napolean

Three Tiers of Puff Pastry filled w/Vanilla Mousseline & Berries Valhrona Chocolate Sauce

Warm Three Nut Tarte

Hazelnuts, Walnuts, Pecans & Coconut w/Green Tea Ice Cream

Valrhona Chocolate-Caramel Pot de Creme

Butterscotch  Candied Hazelnuts

Warm Peach Cobbler

Blueberry Ice Cream

 

 

Paco Jet Ice Cream & Sorbet

Ice Creams:      Tahitian Vanilla   Chocolate   Matcha Green Tea
Michigan Peach   Blueberry   Aronia Berry
 
Sorbets: Litchi,    Pineapple-Berry    Passion Fruit  Granny Smith Apple    Michigan Strawberry
 


"Fish to taste right, must swim three times: in water, in butter, and in wine"
- Polish proverb

Please, no separate checks - only three forms of payment per table - Turn cellular phones off or to vibrate

*Do not be disappointed if a fish is not available; we maintain the highest level of freshness for our guests by cooking seasonally, sourcing locally & organically as much as possible

18% gratuity added to parties of 5 or more