Main Menu
First Course
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Maine Lobster Salad$13organic “fried” egg, parsley, crème fraîche and caviar cream
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Goat Milk Gnocchi$11maitake mushrooms, crispy pork belly and quail egg
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Roasted Palmetto Squab$12whipped sorghum, fuyu persimmons, spaghetti squash and hibiscus
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Veal Sweetbreads$12sherry vinaigrette, fingerling potatoes and chanterelle mushrooms
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Hudson Valley Foie Gras$17concord grapes and funnel cake
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Nantucket Bay Scallops$10fennel puree, clementine and sesame miso aioli
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Grilled Octopus$10fried brussels sprouts, red cabbage and mirin
Second Course
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lobster galette, roe and sea salt-oyster foam
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Orchids House Salad$9greens, cucumbers, radishes, potato crisps and local honey vinaigrette
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Duck Confit Salad$9tart greens, crisp chicken skin, pomegranate-hazelnut vinaigrette and coach farm goat cheese
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Blue Cheese Beignets$8spiced honey gastrique, tart greens, asian pears and almond tuile
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Marinated Vegetable Antipasto$11mozzarella balloon, artichokes, roasted peppers and olives
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Chorizo Panzanella Salad$9ciabatta, shishito peppers, arugula, dates and sherry vinaigrette
Entrees
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Roasted Elysian Fields Lamb Loin En Crepinette$38parsnip puree, maitake mushrooms, pearl onions and mustard sauce
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Atlantic Cod$33brandade, sevruga caviar, sunchokes, fennel and olive oil emulsion
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Roasted Duck Breast$33candied ginger-carrot puree, foie gras, oyster mushrooms and spiced churro
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Sea Bream$26golden chanterelles, chive potato mousseline, haricot vert and chicken jus
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Roasted Chicken$27rosemary gnocchi, shiitake mushrooms, swiss chard and mustard jus
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Red Snapper “en Papillote”$29madras curry vinaigrette, vidalia onions and tart apple tzatziki
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“prime” Rib Eye$41twice baked yukon potato, burgundy truffles, salsify and perigourdine sauce
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Roasted Cervena Vension$33braised chestnuts, melrose apples, fall squash and spices
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Chateaubriand For Two$55potato mousseline, portobella mushrooms, asparagus and duet of sauces
