Begin at the Beginning Down the Rabbit Hole Curious Appetites • Appetizers • • Great to Share • • Entrées • HERB BRIOCHE ROLLS 5 BEEF TENDERLOIN* 50 SHRIMP COCKTAIL 16 Échiré Butter, Maldon Salt Short Rib and Potato Hashbrown, Wild Arugula, Veal Jus Fresno Chili, Avocado Mousse, Lime Air CRISPY OYSTERS ROCKEFELLER* 20 24 OZ. PORTERHOUSE STEAK* 85 WAGYU STEAK TARTARE* 18 Slab Bacon, Spinach, Chartreuse Sourdough Battered Onion Rings, Brandied Peppercorn Sauce Beef Chicharron, Cornichon, Savory Mayonnaise PARISIAN GNOCCHI 22 CEDAR GRILLED OCEAN TROUT 38 WALDORF SALAD 16 Black Truffle, Meyer Lemon, Fennel, Horseradish Pastrami Spice, Romesco Sauce, Grilled Asparagus Gem Lettuce, Walnut Apple Dressing, Verjus Raisins DUCK CONFIT PASTA 20 ROASTED PORK BELLY 32 CRAB LOUIE 25 Spinach, Parmagiano Cream, White Wine Barbecue Carrots, Turnips, Merguez Stuffed Cabbage Crab Cake, Avocado, Roasted Tomato, Asparagus, Mustard Seed “Caviar” Soft Boiled Egg KING CRAB AND UNI* FLATBREAD 26 Smoked Salmon Roe,* Créme Fraiche, Shiso SHRIMP SCAMPI 26 ROASTED SEA SCALLOPS* 27 Black and White Spaghetti, Shellfish Emulsion, Crispy Garlic English Peas, Lemongrass, Earl Grey TAMARIND GLAZED BONE MARROW 30 Sweet and Sour Beef, Grilled Sourdough, Herb Salad ROASTED CHICKEN 28 Charred Broccolini, Cheddar Corn Bread, Fermented Hot Sauce RHODE ISLAND STYLE FRIED SEAFOOD 29 One by One Salsa Verde, Cherry Pepper Puree GINGER GLAZED CHILEAN SEA BASS 42 Heirloom Carrot, Snap Pea, Butterfly Pea Blossom Tea • Order by the piece • SHORT RIB STROGANOFF 24 BACON AND EGG 7 Forest Mushrooms, Semolina Sheet, Short Rib Jus SOLE MEUNIERE 90 Truffle Custard, Smoked Bacon, Bourbon Maple Pan Roasted Dover Sole, Haricot Vert, Almond Brown Butter, Wild Caviar*, “Champagne Grapes” OYSTER ON THE HALF SHELL* 4 ROSE. RABBIT. LIE. SUNDAY SUPPER Mignonette, Lemon Pearls 95 PER PERSON Tonight only, an exclusive experience FOIE GRAS* BEIGNET 8 of individual and shared dishes enjoyed over four courses. Salted Pistachio Puree, Brandied Cherry Please allow two hours Social Feasts • Generous Portions for a Party • CAVIAR TACO 15 SUGGESTED BEVERAGE PAIRING 75 Wild Caviar*, Yukon Gold Potato Shell, Hamachi* WHOLE ROASTED GIANT ALASKAN LOBSTER FRITTER 7 RED KING CRAB 1200 Black Truffle Coulis, Lobster Roe Aioli Lobster Prepared Two Ways: Butter Poached Tail and Newberg, More Than Extraordinary Crab Salad, Black Truffle, Wild Caviar* • Additions • THE BIG ONE 175 ROAST CHICKEN CORDON BLEU 105 1 oz Golden Osetra Caviar* SCHMALTZ MASHED POTATOES 13 Whole Stuffed Jidori Chicken, Rosemary Cured Ham, Warm Brioche, Echire, Whipped Creme Fraiche, Crispy Chicken Skin, Chives Coddled Egg, Potato Chips Triple Crème Brie, Roasted Garlic and Lemon Jus, CIDER BATTERED CAULIFLOWER 12 Schmaltz Mashed Potatoes Sweet and Spicy Sauce, Ginger, Pear BEEF WELLINGTON 275 TRUFFLE MAC AND CHEESE TERRINE 17 Prime Tenderloin*, Puff Pastry Atrium, Seared Hudson Valley Roasted Tomato, Gruyere, Thyme Foie Gras*, Creamed Spinach, Roasted King Trumpets, Black Truffle BRAISED HEIRLOOM KALE 14 Chickpea Fries, Miso Tomato Sauce, Truffle Veil SIGNATURE DISH Chef de Cuisine STEVE GOTHAM *Consuming raw and undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of General Manager ERIC ADAMS food borne illness, especially if you have certain medical conditions. Gluten Free and Vegetarian Menus are available upon request.