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

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