Greek Sheep's Milk Cheese with local Slide Ridge Honey and Toasted Almonds — 13.
Chicken Liver Paté
with Wild Huckleberry Sauce and Grilled French Bread — 15.
French Snails with Garlic-Roquefort Butter and Puff Pastry — 14.
Montauk Point Calamari
with Sweet Chile Sauce and Candied Cashews — 18.
Sautéed Forest Mushrooms and Brie
with Garlic Butter, Sherry, Parsley and Toast Points — 18.
Ahi Tuna Tartare
Avocado, Ginger and Ponzu Sauce — 18.
Jumbo Lump Crab Cake
with Sweet Corn Cream — 18.
Half Dozen Iced Kusshi Oysters
House made Horseradish Cocktail Sauce and Pickled Ginger Mignonette — 16.
Wild Caught Shrimp Sautéed in Garlic-Tabasco Butter and Toast Points — 16.
Seared Hudson Valley Foie Gras
with Sautéed Anjou Pear, Port Wine Reduction and Frizzled Leeks — 24.
Salad and Soup
Manhattan House Salad
Field Greens, Granny Smith Apple, Goat Cheese, Walnuts and Sherry Vinaigrette — 11.
Crab Wedge Salad
Louie Dressing, Red Onion, Cherry Tomatoes, Buttermilk Blue Cheese and Lump Crab — 16.
Sourdough Croutons, Parmesan and Anchovies — 12.
Seafood Chopped Salad
Jumbo Shrimp, Maine Lobster, Bay Shrimp, Radicchio, Provolone, Olives, Cherry Peppers, Iceberg Lettuce and Louie Dressing — 16.
Heirloom Tomatoes, Burrata and Basil Pesto
Sweet Corn-Crab Bisque
Sweet Corn and Maryland Blue Crab — 12.
Onion Soup Gratinée
Croutons, Aged Swiss and Parmesan — 10.
Mediterranean Mussels and Fries
with Yellow Thai Curry, Grape Tomatoes and Cilantro — 24.
Fettucine with Forest Mushrooms and Chestnuts
Mixed Forest Mushrooms and Spanish Chestnuts Sautéed with Garlic, Olive Oil and White Wine topped with Parmesan Cheese — 26.
Rigatoni with Tuscan Wild Boar Bolognese
Parmesan Cheese — 26.
Crispy Duck Confit
½ Long Island Duck Slow Roasted in Duck Fat with Huckleberry Sauce — 38.
Rustic Fisherman’s Stew
Shrimp, Scallops, Clams, Mussels, Crab, Calamari & Spicy Tomato-Harissa Broth — 38.
Scottish Salmon Filet
with Potato Crust, Steamed Spinach and Curry Butter Sauce — 39.
Braised Sonoma Rabbit
Braised in White Wine with Caper berries, Olives, Garlic and Steamed Spinach — 42.
Pepper Seared Elk Chop
with Wild Rice, Cucumber-Dill Salad and Lingonberries — 42.
Colorado Lamb Chops
Marinated in Lemon and Garlic with Farmer's Market Vegetables and Mint Pesto — 44.
Sautéed Veal Chop
Pennsylvania Amish Raised served with Roasted Tomato Sauce, Argugula and Parmensan — 53.
Angus Beef Steaks
Stockyards Angus Filet Mignon
served with Crushed Fingerling Potatoes Choice of Sautéed Forest Mushrooms or Gorgonzola-Panko crust Demi-Glace Sauce — 53.
Grilled Prime Angus New York Steak
Au Gratin Potatoes, Farmer’s Market Vegetables, Sauce Bordelaise — 53.
Double RR Ranch Signature Porterhouse Steak for Two 36 oz.
Executive Chef/Partner, Will Pliler • Sous Chef/Andrew Roll *Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork,
poultry or shellfish reduces the risk of foodborne illness. 6/14
*Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork,