3 ounces Yellowfin tuna with fennel, olives, botarga and a preserved lemon aioli, served with olive oil crackers

16 ounces Norwegian King Crab with remoulade

Petite romaine, white anchovy, and Parmesan crouton.

2 ounces, Grade A5 Wagyu, from Kagoshima Japan

Iceberg, fourme d'ambert cheese, North country bacon, tiny tomato, shallots, blue cheese ranch dressing

Two Jonah Crab cakes with calabrian chili aioli, grilled lemon

Fried calamari, cherry peppers, pickled fennel

Sherry creme fraiche, chives

Mixed greens, cucumber, cherry tomato, kalamata olive, feta, herb vinaigrette

American wagyu steak tartare made with truffle mayonnaise and topped with shaved foie gras torchon

Sweet Onions, comte chesse

Creamy layered potato Dauphinoise topped with creme fraiche, chives and 5 oz of white sturgeon caviar

2 ounces of Hudson Valley Foie Gras, seared and served over toasted focaccia with caramelized onions and melted comte cheese

8 oz. Prime bavette, béarnaise, parmesan and herb french fries.

Spinach, mashed potatoes, burgundy jus

Roasted Heritage Chicken served with chantrelle mushrooms, crispy layered potato and a mustard demi-glace

Honey glazed filet served with a pinenut fregola and salsa verde

Seared sea scallops served with english peas, leeks, chili and creme fraiche

10 oz. filet mignon, choice of meat temperature: rare to well done.

32 oz. Prime Porterhouse served with choice of meat temperature: rare to well done.

14 oz. Prime New York steak, options for meat temperature from rare to well done.

18 oz. 100 day aged prime ribeye, available in rare to well done temperatures.

American Kobe cap steak, 10 oz, with options from rare to well done.

14 oz. dry-aged Prime New York steak, choice of meat temperature: rare to well done.

16 ounces Norwegian King Crab

6 ounce, A5-Grade Wagyu Striploin from Prefecture, Japan

Grilled 9 ounce swordfish steak, seasoned with a Togarashi spice blend

32 oz, 45 day Dry Aged, Bone in Tomahawk Steak

Sesame crusted yellowfin tuna with tangerine, edamame puree and fried leeks

Brandy peppercorn cream.

2 ounces of hudson valley foie gras, seared and served over toasted focaccia with caramelized onions and melted comte cheese

Roasted Asparagus, Lump Crab, Bearnaise

Garlic aioli, Montreal spice

Madeira, roasted garlic and herbs

Pancetta brioche crumbs.

Truffle oil.

Rosemary and garlic

Sour cream and black pepper.

Vermont cheddar & peas.

Vermont cheddar and peas with lobster.

Sea salt and chives.

Carrots tossed in A5 beef drippings, finished with smoked honey and everything spice

Crumbled bacon, sour cream, cheddar cheese sauce, scallions

Garlic, olive oil

Coconut dulce de leche.

Lemon flavored New York Style Cheesecake with a zucchini bread crust and kumquat marmalade

Chocolate cake with malted chocolate sauce, honey marshmallow and espresso caramel