| Lunch |
| " Chicken Caesar" chicken confit in a crouton with heirloom romaine, garlic parmesan puree and anchovy vinaigrette | |
| Butter Lettuce Salad roasted grapes, marcona almonds and garlic vinaigrette | |
| Mixed Greens braised vegetables, soft herbs and caraway vinaigrette | |
| Spice Rubbed Quail Salad chickpea salad with figs, lemon, wild arugula and cinnamon | |
| Starters |
| Butter Lettuce Salad candied kumquats, cashews and champagne vinaigrette | |
| Caesar Salad with anchovies, parmigiano-reggiano, bread stick | |
| Spring Pea And Carrot Soup lemon creme fraiche | |
| Deep Fried Scallops orange quat cole slaw, salsify noodles, micro cilantro | |
| Seared Albacore walnut bread, pickled aioli, endive, apples, celery leaves, walnut vinaigrette | |
| Gambas sauteed shrimp with garlic, parsley, chili, olive oil and bread | |
| Entrees |
| Tagliatelle Pasta spring market fresh vegetables | |
| Fricassee Of Guinea Hen flageolets, bacon lardon, brussels sprout leaves, mustard and thyme jus | |
| Cobia little neck clams, spring onion, fava beans, oblique carrots | |
| Grilled Japanese Sawara roasted beets, beet puree, balsamic, caramelized fennel and citrus | |
| Sandwiches |
| The Classic Burger hormone free beef, romaine lettuce, tomates, fried onion ring thousand island and sharp cheddar with fries (turkey available upon request) | |
| The Velvet Burger hormone free beef, cabrales blue and comte cheese, bacon onion | |
| Rib Eye Steak Sandwich braised bacon, nuoc mam, pickled carrots, daikon, jalapeno, butter lettuce on a soft roll | |
| 20% Gratuity Will Be Added to parties of 8 or greater |
| - |
| Starters |
| Butter Lettuce Salad candied orange quats, cashews and champagne vinaigrette | |
| Pea Tendril Salad poached organic egg, escabeche of carrots bacon dust and hazelnut meyer lemon vinaigrette | |
| Crispy Kurobuta Pork belly spiced vinegar sticky rice, braised scallion, korean chili sauce and sesame | |
| Crispy Sweetbreads buttermilk biscuit puree, meyer lemon marmalade, black eyed peas and ham hockbraised kale | |
| Seared Foie Gras apple nashi puree, pickled bunahemeji mushroom and duck confit bread pudding | |
| Hamachi Sashimi pickled aioli, quail egg, bacon chip, tomato confit scallions and arugula | |
| House Ricotta Agnolotti Of The Day | |
| Apple And Endive Salad apples, endive, blue d'Auvergne, hazelnut applesauce and port cranberry compote | |
| Nine Course Spontaneity Tasting Menu | |
| Beverage Pairing tasting menu 19 for entire table served until 9:30pm tuesday - saturday, until 8:30 pm sunday and monday | |
| Entrees |
| Diver Scallops And Razor Clams truffled fava beans, english pea puree, crisp potatoes and frisee piquillo salad | |
| Blow Poached Scottish Salmon oro blanco and texas ruby red grapefruit, navel orange mandarins, spring pea tendrils, pistachios, sesame salmon skin chip and orange tarragon sauce | |
| Crispy Skin Striped Bass black grad and mona bean salad with caraway vinaigrette baby, octopus, tomato diamonds and mint basil pistou | |
| Braised Tofu enoki mushrooms, baby bok choy, udon noodles and cilantro anise broth | |
| Guinea Hen braised bacon, arugula, caper berries, lemon supremes, pont neuf and bacon jus | |
| Rack Of Lamb picholine olive and lemon gnocchi, baby artichokes, spring onion and spiced yogurt | |
| Certified Angus Rib Eye Steak bone marrow stuffed cipollini, white yam puree, pickled daikon wrapped salsify and red wine beef jus | |
| 24 Oz Black Angus Porterhouse garnet yams and potato gratin, fresh market vegetables, bearnaise, beef jus | |
| Desserts & Cheese Course |
| Äpoisses cows milk, washed rind wonderfully pungent france |
| Tomme De Savoie raw cow's milk bright grass and butter - france |
| Grafton Village Cheddar raw milk aged 2 years sharp with a high butterfat for balance-vermont |
| Coach Farm Goat aged with green peppercorn semi soft and tangy-new york |
| Blue D'auvergne soft, mild and salty-france |
| two-cheese plate | |
| three-cheese plate | |
| five-cheese plate | |
| Dessert Course |
| Creme Caramel white wine poached peas and granny smith apple sorbet | |
| Baked Alaska buttermilk cake, raspberry-syrah sorbet and vanilla ice cream baked in meringue | |
| Pb And Malty Chocolate Bar valhrona chocolate sauce, caramelized bananas and banana ice cream | |
| Blackberry Shortcake homemade shortcake, diplomat cream, fresh blackberries and orange sorbet | |
| Market Ice-cream and Sorbet | |
| Dinner |
| Starters |
| Crispy Yogurt spinach almond puree, curried golden raisins, pine nuts and carrot syrup | |
| Fondue Salad contal, cheese fondue, radicchio, roast mushrooms, pears and crispy bread | |
| Hamachi marinated eggplant, honshimeji mushrooms, blood orange and garlic chips | |
| French Green Beans hazelnuts, cauliflower puree, serrano ham and smoked paprika vinaigrette | |
| Seared Foie Gras sweet and spicy tapioca, romaine, pickled ginger puree and opal basil | |
| Sweet Potato Ravioli rock shrimp, tarragon, cherry glaze, and pickled ginger | |
| Butter Lettuces marcona almonds, roasted grapes and garlic vinaigrette | |
| Lamb Sweet Bread ginger, scallions, and shitake mushrooms | |
| Lobster Cassoulet lobster tail, flageolet beans, boudin noir bread pudding fine herbs | |
| Braised Bacon breakfast, black and watermelon radishes, fennel and pear | |
| Entrees |
| Crispy Skin Loup De Mer clams, chickpeas, merguez sausage, lobster and pepper sauce, with saffron aioli | |
| Slow Poached Ocean Trout soft scrambled eggs, smoked yukon gold potatoes, creme fraiche, and dill | |
| Bronzed Monkfish cabbage, baby carrots, chestnuts, cider and mustard glaze | |
| Seared Dayboat Scallops peanuts, baby corn, black rice, pearl onions, and soy reduction | |
| Smoked Tofu with a salad of lentils, ginger, green apples, cherry tomatoes, and hearts of palm | |
| Long Island Duck breast, confit leg and tempura duck liver, endive, pineapple, tatsoi, and pistachio | |
| Free Range Chicken Breast carrot puree, tea smoked prunes, black olive oil marble potatoes, crispy skin | |
| Duo Of Pork crispy belly and braised shank with pork broth, udon noodles and rapini | |
| Colorado Lamb Rack acorn, squash puree, lima beans, hen of the woods mushrooms, and molasses | |
| Lion Of Venison gnocchi, apples, creamed chard, and bacon, onions, puree with violet mustard jus | |
| Filet Mignon beet hash, oxtail, parsnips and horseradish | |
| - |
| Dessert $8 |
| Caramel creme caramel, butterscotch, pudding caramel corn |
| Apple Vol Au Vent thyme glazed apples, in puff pastry saffron and fennel puree, tahini ice cream, and grafton cheddar fondue |
| Beets beet financier cake, goat cheese ice cream, candied beets, golden beet puree and dijon greens |
| Marsala Poached Pears whole grain mustard pastry cream, raz el hanout ice cream |
| Coconut Macaroon tangerine jelly, banana puree, orange tuille, vanilla ice cream |
| White Chocolate Bombe white chocolate mouse, lime curd, candied pistachio and saba |
| Chocolate Roulade chocolate chiffon cake with dark chocolate mousse, milk chocolate panna cotta, maraschino cherry sorbet, sour cherry compote, lemon verbena anglaise |
| Tasting Menu $85 per person |
| Dayboat Scallop braised fennel, grapefruit, sunchoke, micro dijon |
| Bronzed Monkfish saffron, mussels, cabbage, and baby carrots |
| Seared Foie Gras caramelized pink lady apples, miso mustard sauce, fried bread dough |
| Tagliatelle brown butter, balsamic, pumpkinseed oil, and hazelnuts |
| Long Island Duck Breast cauliflower chocolate puree, orange glazed parsnips, bandy jus |
| Duo Of Beef truffle and parmesan pudding, duck fat potatoes, glazed leeks |
| Blood Orange Soup roasted pineapple, candied macadamia and vanilla ice cream |
| Tasting Menu Is For Entire Table |
| Lounge Menu |
| ' Pop Corn Shrimp' sauteed shrimp with popcorn sauce and popcorn shoots | |
| Blue Cheese Beignets with peppered honey gastrique | |
| Brandade Melts brioche with brandade, quail eggs and paddlefish roe | |
| Crispy Pork Bites crispy and tender kurobuta pork in a sweet and sour glaze with cabbage slaw | |
| Beef Tartare royal trumpet mushrooms chips, smoked eel, pickled ginger, black sesame seeds | |
| Curry Marinated Black Cod with black lentils, spicy coconut broth and coriander | |
| Short Rib Dip braised short rib, balsamic onions, cabrales blue cheese and mashed potatoes | |
| Crab Dip warm crab dip with leeks, sherry and fromage blanc | |
| Sliced Meat proscuitto saucisson sec, morcilla, sausage and jamon serrano | |
| Smoked Tofu with apple and ginger relish and eggplant puree | |
| The Blue Velvet Cheese Plate five cheeses with the works | |
