APPETIZERS
Assorted Caviars (Market Price Addition)
Oysters and Clams traditional accoutrement
Tuna Tartare crème fraîche, caviar, sauce gribiche
Pressed Octopus garbanzo, fermented garlic, Kalamata olive and za’atar vinaigrette
Crab Cake apple, celery, fennel macédoine
Foie Gras Terrine bourbon, vanilla bean, fig marmalade, saffron-anise brioche 

MID-COURSE 
Raviolo ricotta di Bufala, egg yolk, sage, honey roasted butternut squash, brown butter 

MAIN COURSES

Hokaido Sea Scallops cauliflower, dandelion, hazelnuts, orange-brown butter 
Dover Sole asparagus, lemon beurre blanc
Rohan Duck heirloom rice, savoy cabbage, maple-mace jus 
“Speakeasy” Steak Tartare
mesclun greens, truffle vinaigrette, toast points
Center Cut Filet Mignon smashed Yukon Gold potatoes, watercress, beurre maître d’ and red wine jus
Rabbit Saddle North Country bacon, shaved Brussels sprouts, cheddar grits, mustard jus 

SIDE ORDERS
Creamed Spinach ● Cremini Mushrooms ● Grilled Asparagus ● Heirloom Rice ● Olive Oil Whipped Potato ● Cheddar Grits ● French Fries
($12 addition)
Truffle Macaroni and Cheese ● Pommes Soufflées  ($19 addition)


DESSERTS
Apple Pie vanilla anglaise 
New York Cheesecake warm berry compote, Sicilian pistachios 
Crème Brûlée Tasting vanilla bean, mocha, salted caramel
Grand Marnier Soufflé orange crème anglaise

$95 per person for Four Courses
Beverages, taxes and gratuities are not included. 

The majority of our menu is Gluten Free or can be prepared as such. Please inform your Captain of any dietary restrictions or allergies. 

Executive Chef Sylvain Delpique, Maîtres Cuisiniers De France 
Pastry Chef Ikuma Motoki
Back to top