Dinner
Menu

Appetizers

Sonoma Goat Cheese Ravioli

with Sautéed Wild Mushrooms, Garlic and Butter — 15.

Montauk Point Calamari

with Sweet Chile Sauce and Candied Cashews — 16.

Sautéed Forest Mushrooms and Brie

with Garlic Butter, Sherry, Parsley and Toast Points — 16.

Ahi Tuna Tartare

Avocado, Ginger and Ponzu Sauce — 18.

Jumbo Lump Crab Cake

with Sweet Corn Cream — 18.

Half Dozen Iced Kusshi Oysters

House made Horseradish Cocktail Sauce and Pickled Ginger Mignonette — 16.

Creminelli’s locally produced Prosciutto and Burrata

— 16.

Shrimp Sauté

Wild Caught Shrimp Sautéed in Garlic-Tabasco Butter and Toast Points — 16.

Chicken Liver Paté

with Wild Huckleberry Sauce and Grilled French Bread — 15.

Seared Hudson Valley Foie Gras

Seasonal Fruit, Port Wine Reduction and Frizzled Leeks — 24.

Salad and Soup

Manhattan House Salad

Field Greens, Granny Smith Apple, Goat Cheese, Walnuts and Sherry Vinaigrette — 11.

Crab Wedge Salad

Louie Dressing, Red Onion, Cherry Tomatoes, Buttermilk Blue Cheese and Lump Crab — 12.

Classic Caesar

Sourdough Croutons, Parmesan and Anchovies — 10.

Seafood Chopped Salad

Jumbo Shrimp, Maine Lobster, Bay Shrimp, Radicchio, Provolone, Olives, Cherry Peppers, Iceberg Lettuce and Louie Dressing — 12.

Heirloom Tomatoes, Burrata and Basil Pesto

— 12.

Sweet Corn-Crab Bisque

Sweet Corn and Maryland Blue Crab — 10.

Onion Soup Gratinée

Croutons, Aged Swiss and Parmesan — 10.

Entrees

Braised Sonoma Rabbit

Braised in White Wine with Caperberries, Olives, Garlic and Steamed Spinach — 42.

Wild Caught Alaskan Salmon

Sticky Rice, Baby Bok Choy, Shiitake Mushrooms & Pickled Ginger Butter Sauce — 39.

Rustic Fisherman’s Stew

Shrimp, Scallops, Clams, Mussels, Crab, Calamari & Spicy Tomato-Harissa Broth — 38.

Mediterranean Mussels and Fries

with Yellow Thai Curry, Grape Tomatoes and Cilantro — 24.

Rigatoni with Tuscan Wild Boar Bolognese

Parmesan Cheese — 24.

Crispy Duck Confit

½ Long Island Duck Slow Roasted in Duck Fat with Huckleberry Sauce — 34.

Pepper Seared Elk Chop

with Wild Rice, Cucumber-Dill Salad and Lingonberries — 42.

Colorado Lamb Porterhouse Steaks

Farmer’s Market Vegetables, Shoestring Potatoes & Chimichurri Sauce — 42.

Angus Beef Steaks

Stockyards Angus Filet Mignon

served with Crushed Fingerling Potatoes
Choice of Sautéed Forest Mushrooms or Gorgonzola-Panko crust Demi-Glace Sauce — 53.

Grilled Prime Angus New York Steak

Au Gratin Potatoes, Farmer’s Market Vegetables, Sauce Bordelaise — 53.

Double RR Ranch Signature Porterhouse Steak for Two 36 oz.

— 89.

Executive Chef/Partner, Will Pliler • Sous Chef/Andrew Roll

_{*Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork,
poultry or shellfish reduces the risk of food borne illness. 10.11.2016}