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
28
CHILLED LOBSTER
gem lettuce, lime aioli
24
HOKKAIDO SEA SCALLOP
grapefruit, mint, pickled jalapeño
24
SALMON CRUDO
charred poblano, lemon
26
HAMACHI CEVICHE
crème fraîche , pear. cucumber
34
ALOBAR WEDGE SALAD
bacon, maytag blue cheese
26
CAESAR SALAD
white anchovy, lardon
18
ASPARAGUS SALAD
Burrata, hazelnut, arugula
24
PAIN AU LAIT
12


RICOTTA MEZZELUNE
spring pea purée, lemon, fava bean
42
CAVATELLI
ramp, wild mushroom, piave cheese
40
CONFIT DUCK PAPPARDELLE
black kale, garlic-chili oil
44
GRILLED SEA BREAM
piquillo pepper, pistachio, basil
48
DOVER SOLE
butter, parsley, lemon
85
BRAISED SHORT RIB
watercress, potato purée, wild onion
58
BONE-IN USDA RIBEYE 24 OZ
cremini mushroom, jus
115
BROCCOLINI
pickled chili, garlic
16
FRENCH FRIES
lemon aioli
12

MILLE-FEUILLE
raspberry chantilly
20
CHEESECAKE
cherry compote
18
CHOCOLATE TART
hazelnut & fudge ice cream
18