menu
Usually, dinner begins with a cocktail -- say, an arctic-cold martini or one original to the bar -- while guests select raw dishes for the table. Then it’s onto chops accompanied by steakhouse sides and vegetables. Throughout, of course, there’s wine: a selection of benchmarks from familiar regions and best-in-class choices from lesser-known areas. To conclude, there are desserts of a substantial nature.
EAST COAST OYSTERS
citrus, tabasco
26
CHILLED LOBSTER
gem lettuce, lime aioli
40
HOKKAIDO SEA SCALLOP
grapefruit, mint, pickled jalapeño
24
SALMON CRUDO
charred poblano, lemon
26
SEA BREAM CEVICHE
cilantro, cucumber
26
ALOBAR WEDGE SALAD
bacon, maytag blue cheese
26
CAESAR SALAD
white anchovy, lardon
18
BEET SALAD
candied pecan, blood orange
20
PAIN AU LAIT
12


RICOTTA MEZZELUNE
smoked gouda, pine nut
42
CAVATELLI
pancetta, spinach, oyster mushroom
42
CONFIT DUCK PAPPARDELLE
black kale, garlic-chili oil
44
GRILLED HALIBUT
shellfish beurre, tarragon
64
DOVER SOLE
butter, parsley, lemon
80
BRAISED SHORT RIB
red wine jus, watercress, shallot
56
BONE-IN USDA RIBEYE 24 OZ
cremini mushroom, jus
110
RAPINI
picked chili, garlic
16
FRENCH FRIES
lemon aioli
12

MILLE-FEUILLE
raspberry chantilly
18
CHEESECAKE
cherry compote
16
CHOCOLATE TART
hazelnut & fudge ice cream
16