Cru

The 4,000-bottle wine list arrives in two weighty leather-bound volumes. Sommelier Robert Bohr recommends a Burgundy, specifically the 2000 Morey St. Dennis "Clos De La Bussiere" from G. Roumier ($70).

Consider ordering the prix-fixe, with three courses for $74, or the chef's tasting menu, which starts at $135. The restaurant requests that everyone at a table either order off the regular menu or order the same special menu.

Restaurant Information

Notable Chef

• Shea Gallante

Hours

• Mon-Sat 5:30pm-11pm

Dress Code

• Dressy

Cuisines

• American (New)
• French
• Mediterranean

Payment Types

• MasterCard
• Visa
• American Express

Meal Price

• $$$$

Amenities

• Prix Fixe Menus
• Notable Wine List
• Romantic Dining
• Notable Chef
  
  
  
  Cru Menu
  
  
  

  Three Course Prix Fixe $78 First Courses Tasting Of Japanese Kanpachi tartare and crudo with soy, micro celery and pickled cucumber Yellow Basinga Tomato Gazpacho marinated langoustine, avocado and wasabi creme fraiche sturgeon, caviar  25.00 Foie Gras Torchon roasted peach nectar, crispy bread, tomatillo and summer blooms  8.00 Chilled Lobster Salad vanilla gelee, sour cherry, endive, brown butter, vinaigrette  6.00 Soft Poached Farm Egg courgette tempura, summer truffle, bean salad and parmigiano reggiano Orecchiette rabbit sausage, fava beans, fennel pollen and baked ricotta salata Pappardelle sauteed rock shrimp, maine lobster, zucchini, and a saffron sauce Spring Pea Tortellini whipped sheep's milk ricotta cheese, cocoa and a parmesan emulsion Main Courses Columbia River Sturgeon barigoule artichokes and green asparagus with a horseradish emulsion prosciutto vinaigrette Filet Of Atlantic Halibut haricots verts, glazed leeks, brussels sprouts and smoked burgundy snails crispy lavender crust Brook Trout Pave baby heirloom tomatoes, gooseberries, lump crab and sweet corn pudding coconut creme Roasted Black Sea Bass ragout of english peas grilled shitake mushrooms and pea tender salad ginger savory sauce Wagyu Beef Filet Mignon & Smoked Shirt Rib cipolline onion tartine with bone marrow and honey braised tokyo turnips spiced red wine beef jus  45.00 Roasted Peking Duck Breast summer currant-black olive tapenade, fava beans and pickled fennel bulb black currant-tarragon jus Cuts Of Porcelet Pig chanterelles, poached golden raisins and a tomato & crispy spring vegetable salad sherry gastrique Fresh Perigord Truffles Are Available For A $45 Supplement. Chef's Tasting Menus Are Available Upon Request Summer Tasting Menu Marinated Madai passion-apple, cucumber and benitade de meric sous bois brut mv Shima Aji Crudo micro shiso, caviar, muscat grapes and sea urchin sauce riesling federspiel vom steim 2001 nikolaihof Maine Diver Scallops leek carpaccio, roasted pineapple and a barberry vinaigrette vdp collines rhodaniennes viognier 2006 Villard Orecchiette rabbit sausage, speck, fennel pollen and spring garlic chianti classico riserva 'rancia'2004 felsina Peppered Lamb Loin marinated strawberry, smoked maitake and greek feta rioja gran reserve prado enea 2000 bodegas muga Blueberry Mille Feuille blueberry custard, pecan praline fromage blanc sorbet tokaji 5 puttonyos 1999 chateau pajzos $175 , wine pairing $125 - Dessert Valrhona Chocolate Tasting chocolate raisin cake, dark chocolate croquette stracciatella ice cream and passion fruit coulis Honeycrisp Apple "Strudel" tahitian vanilla ice cream, streusel crumbs dulce de leche sauce Pistachio & White Chocolate Tasting macaroon with raspberry ice cream, aged balsamic white hot chocolate Tangerine Semifreddo muscovado sugar cake, pumpkin seeds butternut squash ganache & crispy coconut tuille Bartlett Pear & Banana Gratinèe vanilla anglaise, toasted almond crisp chocolate-coconut ice milk Bavarian Cheesecake baked mousse of quark cheese malaga-prune ice cream and kumquat confit Warm Spiced Molasses Cake young ginger caramel, poached golden pineapple nutmeg ice cream Ice Cream And Sorbet  Chef's Selection Of 3 Cheeses  Chef's Selection Of 5 Cheeses  supp 6.00 Bar Menu Kinme Dai, Suzuki, Shima Aji shiso & ginger, yuzu and cured beets, apple & frisee  21.00 Mixed Field Greens Salad toasted pistachio, grape tomatoes, baby beets and micro herbs  15.00 Tartare Of Madai radish, celery, yuzu, pickled ginger and a sesame vinaigrette  15.00 Duck Meatballs white polenta, red wine poached figs and parmigiano fonduta  15.00 Loup De Mer hon-shimeji mushroom, braised fennel and a saffron-herbs sauce  15.00 Ricotta Cavatelli buffalo mozzarella, butternut squash and black perigord truffle supp 45.00 Pappardelle duck bolognese, leeks, ricotta salata  23.00 Whipped Burrata Ravioli poached golden raisins, smoked bacon & toasted pignoli garnish  23.00 Local Wild Striped Bass garlic-braised swiss chard and roasted shiitake mushroom saffron-herb sauce  37.00 Breast Of Poularde spätzle with smoked bacon, hubbard squash and maitake mushrooms madeira-chicken sauce  37.00 Confit Short Rib Of Beef glazed green asparagus, parsnip puree and brussels sprouts red wine-natural jus  37.00 Fresh Perigord Truffles May Be Added To Any Dish For A Forty Five Dollar Supplement