A loosley scrambled egg topped with whipped cream that has been mixed with lemon juice and vodka. Topped by Transmontantanus caviar

Marking: Teaspoon on plate

Yellowfin tuna served with avocado, shallot, radishes, chile oil (ancho, chipotle, cloves, fennel, star anise, mace, allspice) and ginger marinade (ginger, soy, champagne vinegar, kaffir syrup)

Marking: Regular Fork REgular Knife Soup Spoon

Sea trou sashimi, sea trout eggs, fried sea trout skin, dill puree, horseradish, lemon foam

Marking: Regular Fork Soup Spoon

Black bread, sea urchin, yuzu, jalapeno, salt

Marking: Regular Fork Regular Knife

A salad of iceberg lettuce dressed with a mignonette (champagne vinegar, rice wine vinegar, coriander, cilantro, shallot, ginger, radish). The salad is garnished with avocado, peeled cherry tomatoes, cilantro leaves, and madai sashimi

Marking: Regular Fork Regular Knife

Crab salad (peekytoe crab, celery seed, lemon juice, tobasco, colemans mustard, salt, egg yolks, safflower oil) is stuffed into a squash blossom, coated in tempura batter and fried. The stuffed blossom is garnished with market cherry tomatoes, celery leaves, pickled finger chilies and raspberry vinegar made in house (local raspberries, red wine vinegar)

Marking: Regular Fork Regular Knife

Sea scallops seared a la plancha served with caramelized cauliflower, parlsey, and a sprinkle of nutmeg. Served over the caper-raisin emulsion (capers, raisins, butter, sherry vinegar, nutmeg)

Marking: Fish Fork Regular Knife Flat Spoon

A classic torchon of foie gras slowly roasted strawberries folded in. The torchon is bruleed and served on top of toasted brioche. To the side is the juice from the strawberries and aged balsamic vinegar.

Marking: Regular Fork Regular Knife Flat Spoon

Goat cheese gnocchi (Coach Farms goat cheese, eggs, flour, salt) steamed and served with sliced baby artichokes caramelized in garlic and olive oil. The fish is garnished with parsley, lemon zest, lemon juice, and black pepper.

Marking: Regular Fork Soup Spoon

Lightly steamed asparagus is served with an asparagus jus (asparagus juice, butter, cayenne). Morels are cooked with shallots and cream before being folded in hollandiase and finished with Chateau Chalon wine and chives. The morel and asparagus mixture is spooned over the asparagus tableside.

Marking: Regular Fork Regular Knife Flat Spoon

A bowl of curly cress and chive blossoms with sauteed frog legs on the side. The soup is ladled tableside (garlic, chicken stock, thyme, olive oil)

Marking: Soup Spoon

A bowl of sourdough croutons and aerated parmesan froth (parmesan, heavy cream, thyme) the soup (onion, garlic, olive oil, sweet peas) is poured tableside

Marking: Soup Spoon

Hudson Valley foir gras seared a la plancha and garnished with slivers of fresh lyche, nicoise olives, passion fruit seeds, oregano leaves and a thin rondelle of green Thai chile

Marking: Regular Fork Regular Knife Flat Spoon

Four gulf shrimp are seasoned with thyme and orange zest then wrapped with bacon and seared a la plancha. Served with a fan of avocado, papaya mustard (papaya, honey, plum wine vinegar, lemon juice, colemans mustard, Dijon mustard), then garnished with micro cilantro and olive oil.

Marking: Regular Fork Steak Knife Flat Spoon

Turbot is sauteed in butter and served with brunoised tomato and zucchini. The Chateau Chalon sauce (chicken stock, carrot, celery, onion, lemon juice, chateau chalon wine, butter) is poured table side.

Marking: Fish Fork Fish Knife Flat Spoon

The halibut (wild lime caught 4 oz) is cooked in the c vap. It is served potato puree, cucumber, noodles, and a chili-garlic froth (red bell pepper, carrots, finger chile, orange juice, rice vinegar, garlic, sugar). It is then garnished with diced lime, mint, and dried chile threads

Marking: Fish Fork Fish Knife Flat Spoon

A (4 oz) fillet of artic char seasoned with salt and cayenne is cooked in the c vap. It is served in a bowl lightly dehydrated cherry tomatoes and fried skin from the fish. Table side a broth of freshly squeezed cherry tomato juice (salt, red wine vinegar) is poured in the bowl. On the side is isralie couscous cooked in a broth made form the fish bones and garnished with cockles (white wine, shallot, garlic, thyme, olive oil, lime leaves) and kaffir lime powder.

Marking: Fish Fork Fish Knife Soup Spoon

Sweetbreads (dredged in wondra flour and seasoned with pink peppercorns) are sauteed in clarified butter. They are served with pickled peaches (lychee juice, lime juice, sugar, Thai chilies) and wild arugula.

Marking: Regular Fork Steak Knife Flat Spoon

Black sea bass cooked a la plancha crusted with amond, hazelnut, sesame, coriander, and pepper. Served with a jus (mushroom, banyul, lemon juice, honey, butter, tomato, cherry tomato, edamame, fingerling poatatoes, white pearl onion, red pearl onion)

Marking: Fish Fork Fish Knife Soup Spoon

Dinner: The breast is seasoned and cooked in a cvap, then coated with egg whites and the parmesan crust and crisped in a pan.

Lunch: The leg/thigh are cooked confit and coated with parmesan crust and crisped.

The dish is served with artichokes cooked in lemon butter and garnished with basil chiffonade.

Marking: Regular Fork Steak Knife Flat Spoon

A whole squab is broiled until medium rare. It sits on a bed of summer peas (english, snap, and snow) cooked with shallots in butter. The dish is granished with a peppermint puree (peppermint, salt, grapeseed oil).

Marking: Regular Fork, Steak Knife, Soup Spoon

The duck is cooked in the oven then glazed with honey and blended Jordan almonds, then finished under the salamander. The dish is garnished with frisee, chanterelles, turnips, fingerling potatoes, and seared foie gras. The dish is finished tableside with amaretto jus (red wine, port, amaretto, butter, fennel).

Marking: Regular Fork, Steak Knife, Flat Spoon

A rabbit is rolled with dill, salt, pepper, and saffron and then poached. It is then breaded with panko and fried until crunchy. It is served with fresh garbanzo beans cooked with garlic, rosemary, saffron, shallot, lemongrass, red chili flake and gewurztraminer. The beans and liquid are finished with butter; the rabbit sits on top garnished with dill.

Marking: Regular Fork Steak Knife Soup Spoon

A grilled rack of Colorado lamb (6 oz.) is coated with a glaze(chipotle, ancho, garlic, lemon, orange, lime juice, and fish sauce). It is carved at the table and served with sauteed king oyster mushrooms and broccolini.

Marking: Regular Fork Steak Knife Flat Spoon

Grilled beef tenderloin is served with a smokey tomato compote (plum tomatoes, onion, garlic, chipotle in adobo) as well as sauteed baby spinach with basil. It is garnished with an Idaho potato that is baked and then fried golden and crunchy.

Marking: Regular Fork, Steak Knife, Flat Spoon

Butter Poached Lobster is served over buttered toast with snap peas and pea shoots, finished tableside with a broth (lobster stock, tomato marinated with lemongrass, soy, honey, coriander, sesame, cardamom, fenugreek).

Marking: Fish Fork Steak Knife Soup Spoon

Broiled Squab is dusted with spice powder (cinnamon, curry, cumin, ginger) served with onion compote, preserved lemon confit, baby arugula, sauteed foie gras and corn pancake. Finished table side with spiced dquab jus.

Marking: Regular Fork Steak Knife Flat Spoon

Slowly cooked egg yolk layer between thin slices of brioche with dill. Toasted on the plancha and topped with Transmontanious caviar.

Marking: Regular Fork Regular Knife

Tri Star strawberries drizzled with a strayberry syrup is garnished with feta cheese, wasabi sorbet, olive oil, fleur de sel, and micro basil

Cherry Tasting

Crispy Sour Cherry Tart, Kirsch

Honey-Mascarpone Parfait, Pistachio Cake, Port Sauteed Cherries

Steamed Black Sesame Bun, Cherry-Ginger Filling, Croquant

Frozen Chocolate and Cherry Coupe

Lunch: Tart & Coupe

The base of the tart is puff pastry, there is a light dusting of hazelnut flour and confectionars sugar on top and a few fresh sour cherries. The tart is baked at high temperature, the dough is crisp and the cherries are then glazed with a kirsch. It is served warm

The parfait (a mixture of whipped yolks, mascarpone cheese, whipped cream, and gelatin) is frozen and sits on a thin layer of pistachio cake. There are candied and lightly salted pistachios on the plate. Fresh cherries are sauteed a la minute in a syrup of port wine, balsamic vinegar, and vanilla. They are spooned around th parfait tableside.

The steamed bun is made of toasted black sesame seeds. The bun itself is warm and fluffy, it is filled with a fresh cherry and candied ginger compote. They are steamed to order and served with a black sesame croquant (essentially black sesame cooked in sugar and then crystalized to a sandy texture)

The coupe is served in a frozen glass. The layers starting from the bottom are; devils food cake, cherry foam, fresh cherries, freeze dried cherries, chocolate granite and cherry heering (a cherry liquor from Denmark) whipped cream with strands of chocolate in it. It is to be served with a small spoon directly on the plate.

Strawberry Tasting

Fraise de Boise Cake, alomond butter praline, chocolate glaze

Fromage Blanc Souflee, strawberry-lime compote

Cream cheese sponge, kummel macerated strawberries, creme fraiche

Lemongrass glace, wild strawbery sorbet, lavender crisp