DINNEr MENU FALL 2021

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Island Creek, MA oysters (price is per oyster) served with our mignonette

Grilled Applewood Nueske's butcher bacon slab with sautéed Brussels sprouts

"Moules Frites" Washington state mussels with sake and yuzu served with fries

Provencal style Long Island clams with garlic, shallots, white wine and green onions

Crispy pork belly served with nashi sauce and cabbage slaw

Oven fired escargot de Bourgogne with butter garlic and parsley.

With herb truffled God's butter and toast points

- add Escargot +$10

Caramelized La Belle Farm grade A foie gras seared over vanilla bean waffle with Bulleit bourbon caramel sauce and 5 spice apple slice

Szechuan pepper, ponzu and shaved jalapeño

"Frenched" and fire roasted apple hickory smoked duck drumsticks with hibiscus honey glaze

This sliced prime Pat LaFrieda filet topped with shaved shallots capers, Szechuan pepper and saké citrus yuzu vinaigrette

Two lace fat wrapped, fire roasted Australian lamb porterhouse chops with dehydrated chimichurri finished with a lime salt butter

Grilled portobello mushroom topped with spinach, tomato, house made mozzarella pecorino and black truffle

Romaine heart wedges with traditional black truffle Caesar dressing and served  with Pecorino croutons

Arugula and chopped apples topped with a honey goat cheese croquette, apples  and an apple hot toddy vinaigrette

House made truffled honey burrata with heirloom tomato carpaccio and a citrus herb vinaigrette.

Avocado citrus aioli, claw, knuckle, tail with romaine lettuce, shaved red onion & scallions

8oz prime filet blended with Snake River wagyu burger on a brioche bun with caramalized onions, goat cheese and served with fries

- Add foie gras $20

Pan seared LaBelle farm Duck breast with star anise, blood orange ginger syrup and Pine Island agave onion purée

Iowa raised certified angus beef filet with peppercorn Cognac sauce and served with fries

Tomahawk "Frenched" heritage pork chops served with High West bourbon maple apple glaze

Fire roasted "Frenched" long bone Colorado lamb rack with a rosemary dijon and pistachio crust

Charred snake river  sliced wagyu skirt steak served with chimichurri and tequila lime salt butter

Blackened 12oz Snake River Gold NY strip with a green peppercorn demi glaze 

Prime Pat LaFrieda 18oz Cowboy steak served with Szechuan pepper citrus ponzu

Brick oven slow roasted milk fed veal shank served with port veal jus

Pat LaFrieda Prime 30oz center cut dry aged porterhouse served with God's butter and ponzu

fourteen railroad signature Pat laFrieda prime bone in tomahawk ribeye served with God's butter candle and ponzu

Pan seared  salmon served with charred asparagus and a citrus saké beurre blanc 

Pan seared Montauk scallops, finished with a Sambuca pistachio beurre blanc and topped with fennel pollen

Pan seared Chilean sea bass seared in duck fat with sautéed Madura Farms mushrooms in a Junmai Daiginjo saké and Szechuan broth

Pan seared potato crusted halibut with long stem artichoke hearts and cannelloni beans in a citrus wine broth 

Sesame crusted sustainably grown tuna with a saké Szechuan lime aged whiskey dashi sauce and a ponzu cabbage slaw

 Roasted Brussels sprouts with bacon and a pear port reduction

Charred asparagus with a citrus yuzu beurre blanc

Homemade truffle garlic 

Hand cut French fries 

Roasted Hasselback potatoes with truffle and garlic

Roasted garlic infused spinach

Hand cut French fries with truffle and garlic

Chorizo and potatoes with chimichurri

Madura Farms mushrooms in a Junmai Daiginjo saké and Szechuan broth

Espresso with vanilla ice cream

add liqueur + 6

Star anise sabayon with berry compote.

House made chocolate truffle sampler 

Vanilla bean mint creme brulée

Topped with vanilla ice cream finished with creme anglaise 

Bulleit Bourbon apple cider and rimmed dehydrated honey granules with vanilla ice cream 

* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

Please discuss any food allergies with your server.  Please be aware that our food may contain or come into contact with common allergens, such as dairy, eggs, wheat, soybeans, tree nuts, peanuts, fish, shellfish or wheat.