DINNER MENU
Nightly 5:30 pm – 10:00 pm

APPETIZERS

Cauliflower Soup – Lobster raviolini, chervil 18

Hudson Valley Foie Gras – Warm apple pancake, calvados sauce 26

Seasonal Greens –Shaved pears, candied walnuts, blue cheese fritter 15

American Style Kobe Tartare – Arugula, quail egg, sourdough croutons 25

Butter Poached Maine Lobster – Parsnip puree, black truffles, mascarpone tortellini 26

Dungeness Crab Ravioli – Lemon emulsion 23

Herb-Crusted Day Boat Scallops – Duck confit and butternut squash risotto

Ahi Tuna Carpaccio – Crab parfait, citrus essence 23

Chilled Shellfish – Maine lobster, gulf prawns, select oysters 45

Caviar Service – Warm blini, traditional garnish AQ

ENTREES

Potato Crusted Dover Sole – Crab and cauliflower brandade, mustard sauce 44

Organic Roasted Chicken – Celery root, chanterelles, black truffles 38

Crispy Skin Tai Snapper – Braised short ribs, turnips, arugula 39

Caramelized Duck Breast – Savory cabbage, braised bacon apples 42

Roasted Colorado Rack of Lamb – Butternut squash soufflé, fontina crepe 47

Prosciutto Wrapped Monkfish – Saffron linguini, manila clams 40

Pear and Blue Cheese Stuffed Veal Chop – Crispy sweetbreads, fall vegetables 48

Filet of Prime Tenderloin – Hudson valley foie gras, potato purée, wild mushrooms 49

CHEF’S TASTING
Nightly 5:30 pm – 10:00 pm

Golden Osetra Caviar
Warm Johnny cake, poached egg

Tasting of Foie Gras
Carrot financier, golden raisins

Day Boat Scallop
Cauliflower and crab brandade, mustard sauce

Crispy Skin Tai Snapper
Braised short ribs, turnips

Prime Filet of Beef
Polenta ravioli, wild mushrooms

Roasted Pear and Ricotta
Aged balsamic

Selection of Desserts

115

CHEF’S VEGETARIAN TASTING

Shaved Apple Salad
Endive, pecans, pomegranates

Organic Carrot Soup
Chervil

Potato Gnocchi
Chanterelles, fennel

Butternut Squash Ravioli
Citrus reduction

Wild Mushroom Tart
Black truffles, fontina

Roasted Pear and Ricotta
Aged balsamic

Selection of Desserts

85

BRUNCH
Saturday & Sunday 8:00 am – 2:30 pm

Tableau Breakfast 25
Two eggs “just like home”, smoked bacon, tableau potatoes, coffee, orange juice and pastries
Omelette — Portabellas, caramelized onions, goat cheese 16
Apple and Walnut Ricotta Pancakes — Cinnamon butter 14
Kobe Short Ribs and Eggs – Scrambled eggs, potato cakes, béarnaise sauce 19
Banana and Nutella French Toast — Brioche 14
House Smoked Salmon - Marscapone cheese, traditional garnish 16
Seasonal Greens — Shaved pears, candied walnuts, blue cheese fritter 11
Maine Lobster Salad — Roasted fennel, chanterelles, lemon vinaigrette 20
Organic Carrot Ginger Soup — Lobster raviolini, chervil 13
Dungeness Crab Cakes — Clam chowder sauce, caper aioli 16
Dungeness Crab Club — Smoked bacon, grilled sourdough, old bay fries 20
Kobe Burger — Aged cheddar, sesame roll, old bay fries 24
Balsamic Hanger Steak “Cobb” Salad — Wild mushrooms, Nueske bacon, blue cheese 24
Warm Organic Chicken — Chive spaetzel, wild mushroom and herb salad 22
Dayboat Scallops — Butternut squash ravioli, citrus and sage brown butter 25

SIDES
Mini pastries selection 6 Warm beignets 6 Cream of wheat 9
Tableau potatoes 6 Nueske Bacon 6 Irish steel cut oatmeal 9
Chicken and apple sausage 6 Old bay fries 6 Almond granola 12

Fresh baked breads selection 5

FRESH SQUEEZED JUICES
Orange juice 6
Carrot juice 6
Grapefruit juice 6
Seasonal fruit smoothie 7