BAR & LOUNGE MENU
Served Exclusively at the Bar & Lounge

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Pretzel Cheese Bread | 18

Dijon Mustard

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Escargot | 25

Garlic Herb Butter, Sour Dough Toast Points

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Tuna Crudo | 26

Cucumber Chutney, Ponzu-Chive Vinaigrette, Pickled Ginger, White Sturgeon Caviar

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Tempura Squash Blossom | 28

Crab and Scallop Stuffed, Meyer Lemon Labneh, Citrus Salsa

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Gazpacho, vg | 23

Tomato, Honeydew, Strawberries, Watermelon Radish, Cucumber, Mango

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Hudson Valley Foie Gras Torchon | 30

Cranberry Cognac Gel, Gherkin Relish, Brioche

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Tarte de Boeuf | 26

Bone Marrow Butter, Quail Egg, Chive Gel, Fried Caperberries, Crostin

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Grilled Octopus | 25

Roasted Cherry Tomato Vinaigrette, Shaved Fennel, Cherry and Habanero Marmalade

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Agnolotti | 25

Ricotta, Mozzarella, Parmesan, Lemon Zest, Sun-Dried Tomato Pesto

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Roasted Branzino | 48

Roasted Artichokes, Caperberries, Rutabaga Pave, White Sturgeon Caviar, Beurre Blanc

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Seared Scallops | 52

Osetra, Potatoes Tourne, Tri-Colored Cauliflower Florets, Mussels, Cream of Cauliflower

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Hickory-Smoked Red Snapper | 50

Citrus Saffron Burré Blanc, Orzo, Snap Peas

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Canard aux Airelle | 58

Hudson Valley Duck Breast, Forbidden Rice, Lingonberry Duck Jus Reduction, Lardon Brussel Sprouts

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16oz 28 Day Dry-Aged NY Strip | 90

Peppercorn Crusted Dry-Aged NY Strip, fondant Potato, White Asparagus, Red Au Poivre Sauce

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Beef Wellington | 85

Haricot Verts, Pommes Pureé, Green Pea Pureé, Bordelaise Glace

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Pistachio-Crusted Rack of Lamb 65

Roasted Zucchini, Heriloom Carrots, Gratin de Pommes de Terre, Lamb Au Jus, Dijon

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Veal Ragu | 45

Bucatini, Spinach, Ricotta-Salata

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Chermoula Grilled Cauliflower Steak, vg | 40

Cannellini Purreé, Micro Greens, Chermoula Sauce

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The consuming of raw or undercooked meats, poultry,seafood, shellfish or eggs may increase
Your risk of foodborne illness.  If you have a food allergy or special dietaryrequirement.
please inform your server or the manager.

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