Taylor Bay Scallop Ceviche

chilled on the half shell with sea beans, tomato and coriander

Wagyu Steak Tartare

hand cut kobe style beef prepared tableside with quail egg yolk, cognac gelee, traditional garnish and toast points

Foie Gras Two Ways

classic pressed terrine with caramelized fig and banyuls wine poached roulade with coffee, date and almond crust paired with a tasting of 2003 maison nicolas reserve sauternes

Sauteed Hudson Valley Foie Gras

roasted apple - brioche french toast zeiglers' orchard cider reduction, candied pistachio

Wild Rock Lobster

two roasted tails, mango, fennel, lemon and olive oil

Pear Salad

warm roasted anjou pear, curly frisee and arugula, smokey bacon, goat cheese fondue, toasted walnuts, cider vinaigrette

River Cafe Oysters

fisher's island oysters glazed with lemon ~ pepper hollandaise, caramelized onions, smokey bacon and wild sturgeon caviar

Rabbit And Dumplings

braised rabbit in natural juices, pan fried rabbit loin, garden pea sauce, homemade brooklyn ricotta cheese dumplings

Crab And Coconut Bisque

creamless aromatic soup with poached maine peekytoe crab meat coconut milk, lemongrass and thai basil

Yellowfin Tuna

seared rare with foie gras stuffing, burgundy black truffle vinaigrette, italian bacon, sweet roasted onion froth

Rainbow Trout

lightly brined and smoked, fresh horseradish, sunburst farms trout caviar and creme fraiche timbale, warm corn blinis

Caviar Service

royal white sturgeon $ 85.00 per ounce traditional garniture, toast points, tiny corn pancakes

Organic Chicken Breast

pan roasted amish chicken with american prosciutto, corn bread and confit giblet stuffing, sauteed spinach leaves and madeira wine reduction

Crisp Duck Breast

white truffle honey and fennel pollen glaze, duck leg and potato croquette, organic carrots, julienne bok choy

New York Cut Sirloin

dry aged - one pound - charcoal grilled, red wine mushroom marmalade, russet and sweet potato gratin with blue cheese fondue

Colorado Rack Of Lamb

house cured lamb merguez sausage, golden fondant potatoes, mint and mustard seed glaze, lamb jus

Scottish Salmon

wild hen of the woods mushroom vinaigrette, port wine and shallot reduction, baby romanesco cauliflower

Grilled Dorade Fillet

artichoke puree, poached artichoke hearts tomato, lemon, and verjus vinaigrette

Chilean Turbot Fillet

crisp crabmeat and zucchini fritter, patti - pan squash, yuzu citrus ~ ginger vinaigrette

Maine Lobster Specia

prepared with savory seasonal favorites

Vegetarian

spinach and soft egg ravioli, exotic mushrooms, parmigiano reggiano trio of vegetables: cauliflower ~ artichoke ~ carrots

Branzino Fillet

mediterranean sea bass, chorizo sausage and shrimp 'stuffing', smoked tiny vine tomatoes, petite zucchini, charred lemon confit

Caramelized Apple - Almond Tart

thinly sliced apples over a layer of frangipane and puff pastry, vanilla ice cream, green apple sorbet

Coconut Bavarian

blackberry - lime sorbet, lime syrup, blackberry compote

Goat Cheese Cheesecake

passion fruit gelee, meringue, passion fruit ice cream

Chocolate Marquise Brooklyn Bridge

handmade chocolate with a terrine of toasted hazelnut and tahitian vanilla ice cream

Coffee Caramel Parfait

salted caramel chantilly, espresso caramel sauce

Madeira Tasting

5 year old verdelho 10 year old bual 10 year old malmsey each paired with petite sweets

Chocolate Sticky Toffee Cake

pistachio ice cream sandwiched between dark chocolate cookies, butterscotch sauce, ronnybrook farm whipped cream

Sorbet Plate

pineapple sorbet, orange sorbet, buttermilk sorbet, pineapple ~ mint salad, grains of paradise tuile

Cheese Plate

italy la tur (goat, sheep, and cows milk)(goats milk), united states pleasant ridge extra aged reserve (cows milk), united states rogue river blue (cows milk), france epoisses (cows milk)

Gift Box Of Handmade Chocolates