Menu

Appetizer

River Café Oysters

$ 0.00
Warm lemon glazed Beau Soleil oysters, caramelized sweet onion, Speck ham, Pacific sturgeon caviar

Hot Foie Gras

$ 0.00
Sautéed duck foie gras, Sauternes poached quince, pistachio pain perdu, confit Vidalia onion

Foie Gras Terrine

$ 0.00
Hudson Valley duck foie gras, warm griddled toast batons, duck prosciutto, shallot jam, spiced maple cider reduction

Wild Shrimp

$ 0.00
Pacific blue shrimp, Alaskan King Crab, leek fondue, whipped corn hominy, smoked shrimp jus

Chilled Shellfish

$ 0.00
Nantucket Bay scallop ceviche, mango and lime, Australian abalone with citrus ponzu sauce, Skookum oysters on the half shell, cucumber Champagne mignonette

Pork Belly Scallop Duet

$ 0.00
Slow cooked Heritage pork belly, seared Maine sea scallop, pink pineapple, toasted macadamia, smoky pork jus

Rabbit

$ 0.00
Pancetta wrapped roasted rabbit loin, artichoke and rabbit lasagna, oven dried tomato pesto, rabbit jus

Pear Salad

$ 0.00
D’Anjou pear carpaccio, white balsamic vinaigrette, baby gem lettuce, red endive, golden croutons, warm goat cheese fondue

Gnocchi

$ 0.00
Sautéed ricotta gnocchi, slow cooked Porcini mushroom Bolognese, mushroom chips, Parmigiano Reggiano

Agnolotti

$ 0.00
Handmade pasta, roasted local honeynut squash, sage and stracciatella filling, toasted pepitas, white truffle butter fondue

Wagyu Steak Tartare

$ 0.00
Hand cut Kobe style beef with quail egg, Cognac gelée, traditional garnish, toast points

Octopus

$ 0.00
Portuguese octopus seared a la plancha, heirloom fingerling potato, arugula leaves, classic Romesco sauce

Caviar Service

$ 180.00
Served with traditional garniture, toast points, tiny corn pancakes
Siberian Sturgeon, Acipenser Baerii (Germany)
95,00 $

Main Course

Lamb

$ 0.00
Roasted Colorado rack of lamb, merguez sausage, “stuffed” baby eggplant, English pea purée, natural lamb reduction

Beef

$ 0.00
Char grilled Niman Ranch strip steak, red wine braised prime beef short rib and marrow, smoked shallot Béarnaise

Venison

$ 0.00
Pan roasted venison loin, caramelized root vegetables, braised red cabbage, chestnut spaetzle, young pinecone infused venison jus

Duck

$ 0.00
Crispy duck breast, spiced cider crust, wild huckleberry reduction, foie gras sauce, Garnet yam, Arrowhead cabbage and duck confit roll

Bronzino

$ 0.00
Mediterranean Sea Bass, Wild shrimp crust, stuffed artichoke, Taproot broccoli, artichoke and olive oil sauce

Lobster

$ 0.00
Poached Nova Scotia lobster tail, baked lobster Thermidor gratin, Tuscan kale, crisp salsify, fondant potato, Meyer lemon sauce

Dover Sole

$ 0.00
Sautéed fillet, sunchoke, lemon brown butter, crispy squash blossom with roasted cauliflower and toasted almond

Black Sea Bass

$ 0.00
American sea bass fillet, lobster bouillabaisse broth, Rhode Island clam and poached lobster with baby spinach

Vegetarian Option

Vegetarian Menu available on request

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Dessert

Mascarpone Cheesecake Tartlet

$ 0.00
Pecan crust, tangerine marmalade, tangerine chiffon, blackberry sorbet

Chocolate Brooklyn Bridge

$ 0.00
Dark chocolate Marquise, passion fruit ice cream, banana macadamia ganache, banana spuma

Hazelnut Soufflé

$ 0.00
Hazelnut praline, hazelnut cranberry shortbread, cranberry sorbet, hazelnut streusel

Artisanal Cheeses

$ 25.00
Five American cheeses and seasonal accompaniments

Blandy’s Madeira Dessert Flight

$ 24.00
5 Year Verdelho * 10 Year Bual * 5 Year Malmsey – each paired with petite sweets

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