top of page
DinnerExecutive Chef: Harrison Axelrod
to share
mille fleurs deviled eggs
piperade, micro greens
Vegetarian
chef's selection oysters
champagne cucumber mignonette
classic escargots
garlic & herb butter
osetra caviar tin
crème fraîche, chives, buckwheat blinis, potato gaufrettes
to start
roasted bell pepper soup
caramelized onions, confit garlic
Vegetarian
lobster bisque
chives, crème fraîche, oloroso sherry
garnet yam gnocchi
brown butter, fried sage, toasted pepitas, grana padano
Vegetarian
chino's farms heirloom tomato salad
crushed garlic, evoo, crispy shallots, balsamic vinegar pearls
cabernet poached pear
belgian endive, shropshire crumble, spiced candied walnuts, roquefort dressing
sage hill farms multicolored beet salad
goat cheese, arugula, horseradish emulsion
Vegetarian
mille fleurs lobster salad
mangos, grapefruits, avocado, lemon emulsion
main course
traditional duck confit
baby rainbow carrots, polenta cake, sugar snap peas, lingonberry
almond crusted seabass
local farm ratatouille, tomato beurre blanc
line-caught alaskan halibut
lavain crusted, kabocha squash, ancient grains, saffron velouté
atlantic dover sole
sea asparagus, lemon caper beurre noisette
lumina lamb osso buco
cabernet reduction, parisien gnocchi, rainbow chard
prime angus "steak frites"
french fries, sauce au poivre
mille fleurs wienerschnitzel
veal loin, potatoes sarladaises, lemon caper sauce
pan seared venison medallions
caramelized cauliflower puree, long beans almondine, blackberry gastrique
"1855" prime filet
sauce bordelaise, pommes robuchon, asparagus
vegetarian carnaroli risotto
creamy tomato, english peas, grana padano
Vegetarian
sides
truffled french fries
smoked bell pepper aioli
Vegetarian
local baby brussel sprouts
aged balsamic, parmesan
Vegetarian
schaner farms squash
beurre blanc
Vegetarian
bottom of page