Valentine’s Day Menu
APPETIZERS
Hudson Valley A+ Foie Gras 22
pan seared, red currant California figs aged balsamic reduction
Baked Oysters Rockafeller 18
Crispy Blue Oyster Mushroom 18
duck fat, goat cheese, heirloom tomato
SALADS
Poached Pear and Valdeon Blue Cheese 13
port and red wine braised pear, Spanish Valdeon blue, arugula
Cuizine Wedge Salad 12
butter bibb organic lettuce, slice of blue cheese, hard boiled eggs, cherry tomato, crumbled bacon, caramelized walnuts, house made blue cheese dressing
SOUP
Baked Onion Soup 8
Lobster Bisque 8
ENTREES
Royal Baked Chilean Sea Bass 43
herb crusted Chilean sea bass, Milanese risotto, champagne saffron reduction
Grilled Black Grouper 40
Italian herbed farro, cauliflower puree, lobster hollandaise
Lobster and Prosciutto Pappardelle 40
Gorgonzola sauce, walnuts, fresh shaved Italian black truffles
Chicken Oscar 34
lightly breaded stuffed chicken breast with lump crab meat and asparagus, supreme sauce
Souse Vide Pittsburgh 14z. Bone-In Pork Chop 40
smashed Manchego cheese arancini, dijonnaise sauce, roasted cipollini onions
Grilled Double-Cut Lamb Chop 38
grilled Australian lamb chops, potato latke, goat cheese demi glace
Cast Iron 14oz. Parmesan Crusted Veal Chop 43
oyster mushroom scallion risotto, veal demi-glace, parmesan crust
Grilled Dry Aged 16oz. Rib Eye 42
French style whipped potato, caramelized organic baby carrots
Wagyu American Kobe Chateubriand 65
domestic Wagyu beef, absolutely delicious (side of Gorgonzola, Bernaise or Bordelaise sauce)