Manhatta

Hand-cut prime beef, capers, cornichons, shallots, and a quail egg, served with toasted sourdough.

Classic lobster thermidor with a modern twist, featuring a creamy cognac sauce, wild mushrooms, and a crispy herb crust.

Slow-cooked duck leg confit, served with a cherry reduction, parsnip puree, and braised Swiss chard.

Thick-cut, bone-in pork chop, brined and roasted to perfection, accompanied by apple mostarda and heritage polenta.

Pan-seared jumbo scallops atop creamy saffron risotto, finished with snap peas and a lemon-butter emulsion.

Fresh pappardelle pasta tossed with an assortment of wild mushrooms, black truffle shavings, and a light Parmesan cream sauce.

Flaky pan-seared halibut, served with roasted asparagus, fingerling potatoes, and a vibrant green goddess sauce.