Executive Chef / Owner

Rick Moonen

“We believe in the importance of buying and serving

seafood that comes from abundant wild populations
which are under sound management.

All fish on our menu are caught or farmed in a way that

is not harmful to the ocean environment and to other
ocean creatures.

We also support local fishing communities and take

responsibility for our role in preserving a lasting and
diverse supply of seafood.”
 CHEF’S TASTING MENU

first
sliced KONA KAMPACHI, micro salad,
sour plum, rhubarb & fig vincotto

second
SPRING GARLIC soup, escargot,
quail egg & brioche

third
medallion of COBIA, piquillo pepper chutney,
sticky rice & sake lees “gazpacho”

fourth
lightly poached BLUE POINT OYSTER, braised bacon
& spicy creamed cabbage

fifth
sautéed ALASKAN HALIBUT, roasted asparagus, pomme
dauphine & grain mustard buerre blanc

sixth
butter-poached MAINE LOBSTER, wild mushroom,
toasted gnocchi, favas & grand marnier monte
($20 supplement)

or
niman ranch NY STRIP, seared foie gras,
buttermilk mashed potato & cabernet reduction

selection of ARTISAN CHEESES

($15 supplement)

seventh
choice of DESSERT

$145 prix fixe

Tasting menu requires entire table participation

 FIRSTS

SHELLFISH PLATEAU
2 pound lobster, 12 oysters, 6 clams, 6 shrimp, mussels,
seasonal crab, seafood salad $120

hawaiian TUNA CEVICHE, seaweed salad, breakfast radish

& soy-lime-ginger marinade $19

day-boat SCALLOPS, thinly sliced prociutto, spring vegetables

& grain mustard vinaigrette $21

salad of raw, shaved GLOBE ARTICHOKE, fennel, asparagus,

parmesan & lemon truffle vinaigrette $22

roasted MAYA PRAWNS, half moon bay squid, spanish chorizo

& warm sherry vinaigrette $24

spicy HAMACHI, grapefruit, avocado

& yuzu dressing $24

pan-seared ABALONE, slow cooked egg, brown butter,

white balsamic & crispy brioche $28

organic MIXED GREENS, maytag blue cheese

& aged balsamic vinegar $14

hudson valley FOIE GRAS, slow roasted cauliflower, marinated kumquats,

20 year old balsamic & grilled flatbread $26

a tasting of sustainable OSETRA CAVIARS with traditional accompaniments

$125
 SECONDS

spice-dusted hawaiian SWORDFISH, steamed bok choy,

black olive tapenade & carrot-ginger emulsion $48

slow roasted ARCTIC CHAR, purple potato puree, crispy cippolini

& tomatillo veloute $44

grilled BRANZINO, warm calamari salad, charred holland leeks &

meyer lemon olive oil emulsion $42

loin of COBIA, piquillo pepper chutney, sticky rice

& sake lees “gazpacho” $52

sautéed ALASKAN HALIBUT, roasted asparagus, pomme

dauphine & grain mustard buerre blanc $48

butter-poached MAINE LOBSTER, basil-licorice risotto,

chorizo infused wax beans & lemon monte $68

california SQUAB, duck confit, caramelized brussel sprouts,

white polenta & pinot noir jus $46

grilled SHORT RIB with taleggio gratinée,

marble potatoes, roasted shallots & ruby port sauce $44

hazelnut-crusted RACK OF LAMB, parmesan braised escarole,

chick pea fries & balsamic reduction $52

14 oz dry aged niman ranch NY STRIP, roasted bone marrow, buttermilk mashed potato,
roasted baby carrots & cabernet reduction $62