Chef Brad Steelman's classic American menu, complementing the changing seasons.
Fixed price $205 per person — choice of appetizer and main course, classic River Café dessert to follow
warm lemon glazed Beau Soleil oysters, caramelized sweet onion, Speck ham, Siberian sturgeon caviar
sautéed duck foie gras, Pell Farms strawberry and caramelized Vidalia onion crepe, toasted pistachio, strawberry gastrique
Hudson Valley duck foie gras, warm griddled toast batons, duck prosciutto, shallot jam, spiced maple cider reduction
Pacific blue shrimp, Peekytoe crabmeat croquette, whipped white polenta, charred sweet pepper, smoked shrimp jus
Maine sea scallop ceviche, mango and lime, Australian abalone with citrus ponzu, Skookum oyster on the half shell, cucumber Champagne mignonette
crispy buttermilk crab, pickled ramp remoulade sauce, yellow and red watermelon, Finger Lime vinaigrette
pancetta wrapped roasted rabbit loin, artichoke and rabbit lasagna, oven dried tomato pesto, rabbit jus
Zerbinati melon, Palazzo Family burrata, baby gem lettuce, red endive, white balsamic vinaigrette, toasted ciabatta
sautéed ricotta gnocchi, slow cooked porcini mushroom Bolognese, mushroom chips, Parmigiano Reggiano
handmade pasta with corn and stracciatella filling, foraged chanterelle mushrooms, black truffle fondue, fresh Australian black truffles shaved tableside
hand cut Kobe-style beef with quail egg, Cognac gelée, traditional garnish, toast points
Portuguese octopus seared a la plancha, heirloom fingerling potato, arugula leaves, classic Romesco sauce
Caspian Golden Osetra, Acipenser Gueldenstaedtii (Germany) — $180 per ounce
Siberian Sturgeon, Acipenser Baerii (Germany) — $95 per ounce
each served with traditional garniture, toast points, tiny corn pancakes
roasted Colorado rack of lamb, merguez sausage, "stuffed" baby eggplant, English pea purée, natural lamb reduction
char grilled Niman Ranch strip steak, red wine mushroom marmalade, Russet potato and celeriac gratin, purple asparagus
pan roasted venison loin, cracked green peppercorns, toasted caraway potato cake, glazed French carrots, fig natural jus
crispy duck breast, lavender spice crust, duck confit and farro risotto, cherry gastrique, foie gras sauce, Garnet yam
Mediterranean sea bass, wild shrimp crust, stuffed artichoke, taproot broccoli, artichoke and olive oil sauce
poached Nova Scotia lobster tail, baked lobster thermidor gratin, Tuscan kale, crisp salsify, fondant potato, Meyer lemon sauce
sautéed fillet, sunchoke, lemon brown butter, crispy squash blossom with roasted cauliflower and toasted almond
wild black sea bass fillet, lobster bouillabaisse broth, Rhode Island clam and poached lobster with baby spinach
Vegetarian menu available on request
Tuscan melon semifreddo, blackberry curd, melon meringue
dark chocolate marquise, passion fruit ice cream, banana macadamia ganache, banana spuma
'Sweetest Batch' raspberries, vanilla bean ice milk, white chocolate ganache
five American cheeses and seasonal accompaniments
$25 supplement as menu item — $42 as additional course5 Year Verdelho · 10 Year Bual · 5 Year Malmsey, each paired with petite sweets
$25 supplement as menu item — $42 as additional course