Dinner Menu

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APPETIZERS

Hot & Sour Soup
tofu, egg, lily bud, wood ear mushroom, bamboo shoot 8

Hudson Valley Foie Gras Terrine
black mission fig-apricot, cornichon, rustic country bread 14

Poached Shrimp Summer Rolls
thai basil, mint, mizuna, pickled vegetables, ponzu dipping 11

Cast Iron Seared Diver Scallops
kabocha squash gnocchi, chestnut crema 13

Jumbo Lump Crab Cake
gala apple slaw, blue crab bisque-vinaigrette 14

Wild Mushroom Rillette
haricot vert, garlic chip, herbed goat cheese crostini, warm sherry vinaigrette 9

Seafood Quesadilla
lobster, crab, jarlsberg cheese, avocado emulsion, cilantro 13

Ginger-Garlic Braised Short Ribs
bok choy, citrus-soy gastrique 11

Deconstructed ‘Buffalo Chicken’ Roulade
chevre cooling sauce & sriracha 9

Tuna Tartare & Sashimi Wrapped Crab Roll
sesame crisp, pickled ginger-cucumber, wasabi drizzle 13

Crispy Pan-Asian Vegan Sampler
root vegetable spring roll & dahl curry puff 8

SALADS

Bitter-Sweet Greens Salad
baby arugula, radicchio, walnuts, grana padano, grilled pancetta, balsamic vinaigrette 9

Roasted Local Beet Salad
lolla rossa, pecans, goat cheese, banyuls vinaigrette 8

Caesar Salad
endive, grana padano, white anchovy, black pepper crouton 8

PIZZA

Napolitano 12

CLASSIC (with tomato sauce)

Margherita – san marzano tomatoes, fresh mozzarella, basil
Pepperoni – spicy pepperoni, tomatoes, mozzarella

BIANCA (white pizza)

Prosciutto – parma prosciutto, arugula, mozzarella, cherry tomato, parmesan
Quattro Formaggi – caramelized onions, mozzarella, fontina, provolone, parmesan

12 WEST DRY AGED STEAKS, CHOPS & PRIME CUTS

Seared Filet Mignon Medallions
kabocha squash-goat cheese brulee, cauliflower, porcini demi-glace 28

Grilled Hanger Steak
whipped potatoes, honey-thyme roasted carrots, chimichurri 20

Char Broiled Prime Rib Eye (dry aged 30 days)
heirloom potatoes, haricot vert, cabernet & caramelized shallot sauce (market price)

Lamb T-Bone Chops
herb-juice risotto, balsamic-fig drizzle 28

CHEF’S SELECTIONS

Ginger-Soy Lacquered Chilean Sea Bass
lobster tortellini, kombu mushroom consommé 27

Lemon-Thyme Roasted Half Chicken
brown butter-polenta, shiitake mushroom natural jus 18

Cast Iron Seared Long Island Duck Breast
winter root vegetables-spinach, blackberry-madeira sauce 25

Paccheri Bolognese
wide tube pasta, veal, beef, prosciutto, red wine, tomato 18

Pad Thai Noodle
pulled chicken, tofu, egg, bean sprouts, tamarind, peanuts, paprika, lime 17

Simply Grilled Diver Scallops & Prawns
heirloom potatoes, honey-thyme roasted carrots, dijon-yuzu vinaigrette 24

Black & White Sesame Crusted Big Eye Tuna
bok choy, turmeric rice, white soy emulsion, wasabi drizzle 26

Grilled Atlantic Salmon
almond cous cous, stone fruit-endive, charred miso-peach emulsion 19

VEGETARIAN SELECTIONS

Porcini Risotto
english peas, pine nuts, parmesan, black truffle butter 17

Caponata Cassoulet
japanese eggplant, cauliflower, heirloom beans 16

Simply Grilled Marinated Vegetable Plate
zucchini, portabella, red onion, peppers, eggplant, spinach 18

Executive Chef – Shawn Paul Dalziel