Menu
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— Menu —
Modern dishes that capture the flavors of the season
— Escargot de Bourgogne —
Garlic Bone Marrow Compound Butter, Noble Bread, Shallots
$22
— Hamachi Yellowtail Crudo —
Champagne & Beet Consommé, Rice Crisp, Squid Ink Tuile
$24
Appetizers
— Linz Beef Tartare —
Beef Chicharrón,Cured Egg Yolk
$22
— House Smoked Salmon —
Pommes Paillasson, Onion Ash Crème Fraiche, Salmon Roe
$16
— Shrimp Cocktail —
gulf shrimp, classic cocktail sauce, Smoked Avocado Mousse
$24
— Truffle Deviled Eggs —
Prosciutto, Frisée
$12
— Hudson Valley Foie Gras —
Olive Oil Poached Winter Citrus with Moringa Leaf Puff Pastry, Cactus Barrel Marmalade, Bee Pollen, Bordelaise Sauce
$24
— House Cheeseboard —
Artisan Cheeses, House-Made Pickles, Marcona Almonds, PickledGrapes,NobleBread
$24
Salads
— Gem Lettuce —
apples, feta, golden raisins, poppy seed apple cider vinaigrette
$12
— Arugula —
crispy shallot, strawberry, goat cheese, mission figs, sesame balsamic
$12
— House Wedge —
bleu cheese, candied bacon, tomatoes, truffle deviled egg
$14
— Roasted Beet Burrata GF —
frisée, arugula, herb oil, sherry vinaigrette
$14
Linz fillet mignon
Main Dishes
— Ora King Salmon —
Purple Yam Gnocchi, Swiss Chard, Brown Butter Apples
$48
— Chilean Sea Bass —
Israeli Couscous, Yakitori Leeks, Pancetta, Roasted Sunchoke Purée
$56
— Iberico Pork Pluma —
Black Garlic Molasses, King Oyster Mushrooms, Fennel Jam
$48
— Airline Chicken Breast —
Foie Creamed Kale, Sauté Trumpet Mushrooms, Chicken Jus Reduction
$36
— Wild Mushroom Risotto —
Blueberry and Meyer Lemon Reduction, Mushroom “Bacon”
$32
— King Crab Legs —
1 LB, Drawn Butter
$140
28 Day Dry Aged Steaks
— Linz Ribeye —
Duck Fat Polenta, Bone Marrow Chimichurri
$68
— Linz Fillet Mignon —
Roasted Eggplant Truffle Raviolo, Mushroom Butterscotch, Bordelaise, Pomegranate
$58
— House Burger —
Arugula, Grilled Pickled Onions, Garlic Aoili, Noble Brioche
$24
— Surf & Turf —
Ribeye and Crab Legs
$135
— in addition, Dungeness Lump Crab Oscar Style —
add $26
— in addition, Hudson Valley Foie Gras —
add $20
Sides
— House Mac & Cheese —
Vermont white cheddar, pecorino
$12
— House Fries —
Truffle Oil, Celery Salt, Parmesan Cheese
$8
— Heirloom Baby Carrots —
carrot butter
$12
— Duckfat Polenta —
Mushroom Au Poivre
$12
— Crispy Brussel Sprouts —
Smoked Date Vinaigrette, Szechuan Peppercorn
$14
— Dessert —
Handmade daily, exclusively in-house
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