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Chilled Seafood Platter Oysters, Clams, Shrimp Lobster, Tuna

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Chilled Seafood Platter Oysters, Clams, Shrimp Lobster, Tuna RAW APPETIZERS PIZZAS Chilled Seafood Platter Egg Caviar Mozzarella, Tomato, Basil Oysters, Clams, Shrimp 46 19 Lobster, Tuna Tartare Pepperoni, Tomato, Mozzarella Sweet Pea Soup 39/77 21 Croutons, Parmesan Little Neck Clams 18 Avocado, Jalapeno, Cilantro 5.25 each Lime, Onion Chicken-Coconut Milk Soup Oysters on the Half-Shell 22 4.75 each Galangal, Shiitakes 19 Black Truffle, Fontina Cheese Shrimp Cocktail 29 25 Spiced Vegetable Samosas Cilantro Yogurt “Russ and Daughters” Chilled Maine Lobster 21 Smoked Salmon 30 Dill Mascarpone Chilled Artichoke 26 Osetra Caviar, Warm Blinis Mustard Dipping Sauce 91 per ounce 22 Tuna Tartare *All Pizzas are available Gluten Free Spiced Chicken Samosas Avocado, Spicy Radish Cilantro Yogurt Ginger Marinade 22 27 PASTAS Crispy Calamari Sushi Grade Hamachi Sashimi Lemon Dip Fresh Fettuccine Avocado, Soy-Yuzu Dressing 24 Meyer Lemon 27 Parmesan, Black Pepper Peekytoe Crab Cake Crispy Sushi 22/30 Pink Grapefruit Salmon, Tuna, Hamachi Avocado, Ginger Fresh Angel Hair Asparagus Scallop, Avocado 25 Shiitake Mushrooms, Parmesan 27 23/33 Crispy Octopus Fennel Herb Salad Rigatoni SALADS Potatoes Meatballs, Spicy Tomato Sauce Lemon Caper Emulsion 23/31 Heart of Romaine 25 Caesar Salad Fusilli Mozzarella, Tomato, Basil 23 “Russ and Daughters” 21/29 Steamed Shrimp Salad Norwegian Smoked Salmon Avocado, Enoki Mushrooms Horseradish Condiment Champagne Dressing Grilled Country Bread *Gluten Free Fusilli Pasta available 29 26 Boston Lettuce and Arugula Salad Avocado, Fine Herbs Mustard Vinaigrette 22 Kale Salad Croutons, Serrano Chili Lemon Parmesan Vinaigrette 22 Endive, Sugar Snap Pea Salad Herbs, Parmesan Dressing 24 Nicoise Salad Sicilian Tuna Lemon Confit Vinaigrette 26 Wednesday 05.09.18 SPRING DINNER SPRING 2018 E X E C U T I V E C H E F P I E R R E S C H U T Z C H E F J E A N – G E O R G E S V O N G E R I C H T E N FISH MEAT SIMPLY COOKED Slowly Cooked Salmon Parmesan Crusted Scottish Salmon Mashed Potatoes, Bok Choy Organic Chicken 44 Ginger-Chili Vinaigrette Artichoke 45 Lemon-Basil Butter Maine Diver Scallops 40 44 Grilled Black Sea Bass Braised Fennel, Carrots Grilled Lamb Chops North Atlantic Black Sea Bass Cerignola Olives Smoked Chili Glaze 45 46 Broccoli Rabe Maine Halibut Steamed Maine Halibut 52 46 New Onion Vinaigrette Beef Tenderloin Spring Vegetables, Morels Gingered Shiitakes Maine Lobster Pistachio Asparagus, Soy Caramel 59 47 Infusion Sauce 53 Niman Ranch Beef Tenderloin Roasted Maine Lobster 46 Meyer Lemon Risotto THE MARK Cheeseburger Caramelized Fennel Black Truffle Dressing, Brie Sonoma County Lamb Chops 59 32 51 Lobster Burger Cheeseburger Gruyere Cheese, Yuzu Pickles “Plume De Veau” Veal Chop Pepper Jack Cheese Green Chili Mayonnaise 52 Avocado, Crispy Onions 32 Russian Dressing Organic Free Range 30 Roasted Organic Chicken S I D E S 1 3 Half Veal Milanese 39 Sautéed Spinach Whole Mixed Spring Peas, Mint 75 Roasted Jumbo Asparagus 44 28 Day Aged Ribeye for Two Olive Oil, Black Pepper Bearnaise Sauce, Fries Sautéed Kale 1 4 0 Sautéed Broccoli Rabe Lemon Zest, Olive Oil Roasted Maitake Mushroom Sesame, Lime Chickpea Fries Mashed Potatoes Hand Cut French Fries A gratuity of 20% for parties of 8 or larger is suggested We are committed to serve our guests local, organic and GMO-free products. Monday 05.14.18 SPRING DINNER 86 Cod .
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