The River Café

lamb

roasted colorado rack of lamb, merguez sausage, "stuffed" baby eggplant, english pea purée, natural lamb reduction

beef

char grilled niman ranch strip steak, red wine braised prime beef short rib and marrow, smoked shallot béarnaise

venison

pan roasted venison loin, roasted king trumpet mushrooms, glazed carrots, ramp spaetzle, lingonberry jus

duck

crescent farms duck breast, spiced cider crust, confit risotto cake, pomegranate gastrique, foie gras sauce, baby squash, roasted pearl onion

branzino

mediterranean sea bass fillet, wild shrimp crust, lemon, olive oil and saffron nage, classic romesco sauce, romanesco cauliflower

lobster

poached nova scotia lobster tail, vacherin baked lobster gratin, tuscan kale, crisp salsify, fondant potato, meyer lemon sauce

dover sole

sauteéd fillet, sunchoke purée, brussels sprout leaves, toasted almond, winter black truffle sauce

sea bass

wild bass, lobster brown butter, white asparagus, fennel lobster croquette

organic amish chicken

herb roasted tender breast, marinated leg saucisse, white trumpet mushroom stuffing wrapped in strudel leaves, carrot purée, madeira natural jus

niman ranch strip steak

char-grilled 16 ounce, bone marrow duchess potato, red wine mushroom marmalade

duck breast

crispy lavender and spice crusted skin, tender braised red cabbage, sweet potato spaetzle

black sea bass

sautéed with lobster brown butter, grilled artichoke ravioli and fresh artichoke

king salmon

steamed with meyer lemon, aromatic shiitake mushroom broth, jasmine rice

swordfish

wild atlantic swordfish, green peppercorn au poivre sauce, maitake mushroom, garden pea and pickled baby onion

mushroom wellington

vegetarian roasted mushroom, truffled mushroom duxelles, crisp puff pastry, vegetarian bordelaise

halibut

atlantic halibut, green peppercorn au poivre sauce, maitake mushroom, garden pea and pickled baby onion

river café oysters

warm lemon glazed beau soleil oysters, caramelized sweet onion, speck ham, pacific sturgeon caviar

hot foie gras

sauteed duck foie gras, sauternes poached rhubarb, pistachio pain perdu, rhubarb gastrique, confit onion

foie gras terrine

hudson valley duck foie gras, warm griddled toast batons, duck prosciutto, shallot jam, spiced maple cider reduction

wild shrimp

pacific blue shrimp, alaskan king crab, leek fondue, whipped corn hominy, smoked shrimp jus

chilled shellfish

sea scallop ceviche, mango and lime, australian abalone with citrus ponzu sauce, kumomoto oysters on the half shell, cucumber champagne mignonette

sea scallops

seared new bedford sea scallops, cauliflower purée, uni emulsion, black truffle vinaigrette, scallop tuille

rabbit

california rabbit loin, rabbit and fig sausage, crispy squash blossom, roasted cipollini onion and smoked ricotta filling

composed salad

red endive, castelfranco and fennel, white balsamic vinaigrette, cara cara citrus, crispy artichoke, spanish sheep's milk cheese, toasted pine nuts

gnocchi

handmade brooklyn ricotta gnocchi, chanterelle mushrooms, truffle beurre noisette, fresh perigord black truffles, shaved tableside

wagyu steak tartare

hand cut kobe style beef with quail egg, cognac gelée, traditional garnish, toast points

octopus

portuguese octopus a la plancha, black garlic, basil emulsion, zucchini, crisp potato

soft shell crab

crisp buttermilk maryland crab, pickled ramp remoulade sauce, tomato water vinaigrette

three shells

a variety of chilled shellfish fresh abalone, citrus, soy, lime kumamoto oysters, cucumber champagne mignonette taylor bay scallop ceviche, sea bean, tomato, coriander

scottish salmon

lightly smoked over fruitwood, salmon and yukon gold potato roulade, "fried" hen egg, caraway dressing, wild hackleback caviar toast

oysters

east coast beau soleil and west coast kumamoto oysters, chilled on the half shell with lemon pepper granita

foie gras duet

classic pressed terrine of la belle farms, parfait with hudson valley farm, cider, walnut and warm brioche

crab

sautéed maryland and maine crabcake, uni vinaigrette, sliced avocado, herb salad and basil aioli

roasted rabbit

herb wrapped rabbit loin, 21 layer rabbit bolognese lasagna, brooklyn ricotta, rabbit jus

pear salad

warm roasted anjou pear, crisp goat cheese croustillant, baby red and green gem lettuce, cider vinaigrette, double smoked bacon

sea scallop and foie gras

sautéed maine sea scallop, mango vinaigrette, seared foie gras, sauternes wine natural jus, smoked spring onion confit

caviar service

caspian sea golden osetra (germany) thar imperial osetra (italy) royal white "transmontanus" sturgeon (california) each served with traditional garniture, toast points, tiny corn pancakes

mascarpone cheesecake tartlet

pecan crust, tangerine marmalade, tangerine chiffon, blackberry sorbet

chocolate brooklyn bridge

dark chocolate marquise, passion fruit ice cream, banana-macadamia ganache, banana spuma

grapefruit soufflé

warm grapefruit soufflé, ruby red grapefruit sherbet, pistachio financier, pistachio cream

artisanal cheeses

five american cheeses and seasonal accompaniments

blandy's madeira dessert flight

5 year verdelho 10 year bual 5 year malmsey - each paired with petit sweets

blueberry tartlet

wild blueberry curd | almost crust | toasted meringue | brooklyn ice cream factory vanilla

wedding cake

lemon scented cake | classic cream cheese | lemon zested cream

goat cheese cheesecake

white chocolate ~ mango ganache, hibiscus flower gelée, mango sorbet

key lime soufflé

meringue, graham cracker ice cream

pistachio semifreddo

pistachio dacquoise, pixie tangerine sorbet, pixie tangerine chip

sorbet plate

peach, blueberry and buttermilk sorbets, peach carpaccio, blueberry sauce

madeira tasting

verdelho - bual - malmsey each paired with petit sweets

cheese plate

vermont creamery 'cremont' (pasteurized goat and cow's milk) jasper hill farm 'alpha tolman' (raw cow's milk) cabot creamery 'clothbound cheddar' (pasteurized cow's milk) old chatham sheepherding company 'ewe's blue' (pasteurized sheep's milk) von trapp farmstead 'oma' (raw cow's milk)

tortellini

mozzarella, green asparagus, and roasted ramps filled pasta, morel mushroom fondue

raviolo

egg yolk, creamy spinach, brooklyn ricotta, white truffle butter

cavatelli

caspian sea golden osetra (germany)|tsar imperial ossetra (italy)|royal white "transmontanus" sturgeon (california)

each served with traditional garniture, toast points, tiny corn pancakes

dinner

breakfast

lunch

brunch

chilean sea bass fillet

shaved fennel | asian pear | chili citrus emulsion

colorado rack of lamb

couscous with merguez sausage | garden peas and ginger | lavender honey glaze

prosecco superiore - valdobbiadene - mionetto - secco

champagne - ayala - 'brut majeur' - brut

sparkling rosé - north coast - schramsberg - brut

pinot noir - bourgogne - 'chant des muses' - domaine gachot-monot

montepulciano -colline terramane - 'iskra' - martina cvetić

nebbiolo - barolo - fontanafredda

cabernet sauvignon - obsidian ridge - red hills lake

semillon - sauternes - lions de suduiraut

pinot gris

riesling

sauvignon blanc

chardonnay

rosé wine

soft hen egg raviolo

spinach, swiss chard, parmigiana, black truffle

diver sea scallop

sautéed new bedford sea scallop

rack of lamb

roasted colorado lamb, fresh english peas, soft white herb polenta

individual strawberry rhubarb

toasted almond streusel, brooklyn ice cream factory vanilla ice cream