Main Courses
Corn-Fed Beef
Prime New York Strip 18 oz., 28-Day, C.A.B., NE 50.
Prime New York Strip 18 oz., 42-Day, C.A.B., NE 53.
Filet Mignon 8 oz., Brandt Beef, CA 40.
Hanger Steak 12 oz., C.A.B., NE 34.
Ribeye 18 oz., Brandt Beef, CA 52.
Flat Iron 8 oz., Brandt Beef, CA 34.
Prime T-Bone 20 oz., Niman Ranch, CA 64.
Prime Porterhouse for Two 36 oz., Niman Ranch, CA 130.
Grass-Fed Beef
Ribeye 14 oz., Painted Hills, OR 55.
New York Strip 12 oz., Montana Ranch, MT 44.
Wagyu Beef
New York Strip (gold) 12 oz., Strube Ranch, TX 102.
Skirt Steak (gold) 10 oz., Snake River Farm, IA 75.
Entrées
Cod with Saffron Soubise, Chickpeas & Hazelnuts 28.
Atlantic Salmon with Asparagus, Wild Mushrooms
& Crawfish Bisque 30.
Speck-Wrapped Farm Chicken with Black Truffle
& Celery Root 28.
Duroc Pork Chop with Rhubarb Jam & Smoked Pork Jus 32.
Braised Beef Short Rib with Root Vegetables 29.
Vegetables Mushrooms
Snap Peas 8. Oyster 10.
Cauliflower 9. Morels 20.
Tokyo Turnips 8. Chanterelles 16.
California Asparagus 10. Trompette Royal 11.
Sautéed Swiss Chard 8. Hen of the Woods 12.
Texas Onion Rings 8. Baby Shiitake 10.
Spinach Gratin 10. Assorted 16.
Baby Carrots 8.
Fava Bean 9.
Rapini 10.
Potatoes Grains
Fries 8. Grits with Red Wine & Poached Egg 10.
Rösti 8.
Gratin 9.
Gnocchi 11.
Yukon Gold Purée 9.
Fingerlings with Bacon 10.
chef/owner Tom Colicchio
executive chef Damon Wise
chef de cuisine Shane McBride
Thursday, June 18, 2009
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