The River Café

Pecan crust, tangerine marmalade, tangerine chiffon, blackberry sorbet

Warm lemon glazed Beau Soleil oysters, caramelized sweet onion, Speck ham, Pacific sturgeon caviar

Handmade pasta, roasted local honeynut squash, sage and stracciatella filling, toasted pepitas, white truffle butter fondue

Hand cut Kobe style beef with quail egg, Cognac gelée, traditional garnish, toast points

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

Sautéed fillet, sunchoke, lemon brown butter, crispy squash blossom with roasted cauliflower and toasted almond

Pan roasted venison loin, caramelized root vegetables, braised red cabbage, chestnut spaetzle, young pinecone infused venison jus

Hudson Valley duck foie gras, warm griddled toast batons, duck prosciutto, shallot jam, spiced maple cider reduction

Portuguese octopus seared a la plancha, heirloom fingerling potato, arugula leaves, classic Romesco sauce

Five American cheeses and seasonal accompaniments

Poached Nova Scotia lobster tail, baked lobster Thermidor gratin, Tuscan kale, crisp salsify, fondant potato, Meyer lemon sauce