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Lee Hefter Chef de Cuisine - Ari Rosenson

Salads and Starters…
Kobe Steak Sashimi, Spicy Radishes
Prime Sirloin “Steak Tartare”, Herb Aioli, Mustard
Bone Marrow Flan, Mushroom Marmalade, Parsley Salad
Roasted Baby Beets, French Feta, Pistachio, Citrus, Micro Basil, Mint
Prime Filet Mignon “Carpaccio”, Celery Hearts, White Truffles from Alba, Italy
Black Mission Figs, Fresh Buratta, Prosciutto Di Parma, Tuscan Olive Oil
Warm Veal Tongue, Marinated Artichokes, Autumn Shelling Beans, “Salsa Verde”
Maple Glazed Pork Belly, Asian Spices, Sesame–Orange Dressing, Bartlett Pear Compote
Pink Lady & Fuji Apple Salad, Fennel, Red Endive, Medjool Dates, Marcona Almonds, Parmesan
Maryland Blue Crab & Maine Lobster “Louis” Cocktail, Spicy Tomato-Horseradish
Butter Lettuce, Avocado, Point Reyes Blue Cheese, Champagne-Herb Vinaigrette
Austrian Oxtail Bouillon, Chive Blossoms, Chervil, Bone Marrow Dumplings
Blue Fin “Toro” Tuna Tartare, Wasabi Aioli, Ginger, Togarashi Crisps, Tosa Soy
Warm Organic Asparagus, Poached Egg, Warm Bacon Vinaigrette

Grilled Over Hard Wood & Charcoal then finished under a 1200 Degree Broiler…

U.S.D.A. PRIME, Illinois Corn Fed, Aged 21 Days
Porterhouse 34 Oz (For Two) Per Person
Bone In New York Sirloin 20 Oz
Bone In Rib Eye Steak 20 Oz
Bone In Filet Mignon 16 Oz
Petit Cut Filet Mignon 8 Oz

U.S.D.A. PRIME, Nebraska Corn Fed, Dry Aged 35 Days
Rib Eye Steak 16 OZ
New York Sirloin 14 Oz
Petit Cut New York 10 Oz

American Wagyu / Angus “Kobe Style” Beef From Snake River Farms, Idaho
Porterhouse 34 Oz (For Two)
Filet Mignon 6 Oz
New York Sirloin 8 Oz

True Japanese 100% Wagyu Beef from Kagoshima Prefecture, Kyushu, Japan
New York 6 Oz
Filet Mignon 6 Oz
Rib Eye Steak 8 Oz

Double Thick Kurobuta Pork Chop, Empire Apple-Quince “Moustarda Di Fruitta”
Colorado Lamb Chops, Cucumber-Mint Raita
Organic Poussin Cooked On The Rotisserie
Sashimi Quality Big Eye Tuna Steak

Slow Simmered and Pan Roasted…
Kobe Beef Short Ribs “Indian Spiced”, Curried Cauliflower Puree, Slowly Cooked For Eight Hours
Roasted Maine Lobster, Truffle Sabayon 2lb / 3lb Pan Roasted French Sea Bass, Moroccan Charmoula
Sautéed Dover Sole “A La Meunière”, Preserved Lemon, Parsley, Shallots

The Thing We Do For Two…
Wild French Turbot, “French Riviera” Style, Per Person
Rotisserie Duckling With Lavender & Thyme Honey Gastrique, Per Person

The Sauces
Whole Grain Mustard
House Made Steak Sauce
Wasabi-Yuzu Kocho Butter
Argentinean Chimichurri
Shallot-Red Wine Bordelaise
Creamy Horseradish
Armagnac & Green Peppercorn
Béarnaise

Add to the Cuts
Wild Field Mushrooms
Caramelized Onions
Point Reyes Blue Cheese
Fried Organic Egg
Bone Marrow
Italian White Truffles

On the Side
French Fries with Herbs
Yukon Gold Potato Puree
Tempura Onion Rings
Soft Polenta with Parmesan
Creamed Spinach with Fried Organic Egg
Brussels Sprouts, Bacon, Pearl Onions
Sautéed Autumn Greens, Garlic
Butternut Squash, Parsnip, Medjool Dates
Cauliflower, Golden Raisins, Toasted Almond
Red Jewel Sweet Potato Puree
Roasted Baby Carrots & Jerusalem Artichokes
Sautéed Romano Beans, Chanterelles
Autumn Shelling Beans, Porcini Mushrooms
Matsutake Mushrooms
Potato Tarte Tatin

ALL PRICES AND MENUS ARE SUBJECT TO CHANGE

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