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Dinner
July 28th, 2012
Saturday
1. Heirloom
tomato salad, market greens, spring onion, sunflower $7
2. Roasted beet, day pickle, greens, salad $6
3. Scallop ceviche - white currants, salmon caviar $9
4. Radish and dill salad, yogurt $6
5. Eel, ginger cucumber salad $9
6. Crabcake salad, kiwi puree $11
7. Steamed clams, garlic butter $15
8. Arctic Char - zucchini, beets, lemon $21
9. Diver Sea Scallops - oyster mushroom, cherry tomato $23
10. Duck breast - apples, plums $25
11. Ribeye Steak - prime, boneless, pepper crust $42
12. Perciatelli pasta, ricotta, vermont cheddar, tomato $18
13. Cheese plate: Hudson Valley Caumembert, Brebirousse
d'Argental, Grayson Meadow Creek, Selles sur Cher, Fourme d'Ambert,
strawberry, buckwheat honey, blackberry puree, freshly baked bread
Dessert
Chocolate
Mousse $8
Cheese Plate $12
Enjoy!
- Executive Chef Natasha Pogrebinsky
To ensure that our food is the freshest our Executive
Chef Natasha Pogrebinsky personally buys all the fish,
meats, vegetables, and fruits that day at various
markets in the city and composes a new menu each day to
guarantee freshness and top quality.
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