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Signature Mains

Masterfully composed entrées celebrating classical French technique with a bold New York sensibility and globally inspired ingredients.

Pan-Seared Dry-Aged Duck Breast

Pan-Seared Dry-Aged Duck Breast

$58.00

28-day dry-aged Moulard duck breast with cherry gastrique, pommes dauphine, roasted radicchio, and a black pepper jus.

Atlantic Halibut en Papillote

Atlantic Halibut en Papillote

$62.00

Wild-caught Atlantic halibut baked in parchment with lemon-herb butter, baby artichokes, cherry tomatoes, Castelvetrano olives, and saffron fumet.

Prime Beef Tenderloin Wellington

Prime Beef Tenderloin Wellington

$89.00

Center-cut 8oz beef tenderloin wrapped in mushroom duxelles and golden puff pastry, served with truffle pomme purée, haricots verts, and a Périgueux sauce.

Roasted Rack of Colorado Lamb

Roasted Rack of Colorado Lamb

$75.00

Herb-crusted rack of lamb with Provençal ratatouille, flageolet bean ragout, rosemary jus, and a Dijon-herb crust.

Saffron Lobster Risotto

Saffron Lobster Risotto

$68.00

Carnaroli risotto with butter-poached Maine lobster tail, saffron bisque, pea tendrils, Parmigiano-Reggiano, and crispy lobster claw.