First Course

Soup of the Day 14

Deviled Eggs, Chef’s Daily Preparations 15

PSI Private Label Osteria Caviar, Egg, Crème Fraiche, Chives, Blinis 85

Baby Romaine Caesar Salad, Garlic Dressing, Tourn Croutons, Parmesan 16

Colossal Crab Salad, Wasabi, Green Apples, Pickled Cucumbers, Baby Cilantro 26

Burrata, Prosciutto, Marinated Figs, Arugula, Saba 20

Half Dozen East Coast Oysters, Lemon, Cocktail, Mignonette 25

Second Course

Chilean Sea Bass en’ Papillote, Mirin Braised Leeks, Shiitake Mushrooms, Truffled Fried Rice 58

Autumn Spiced Pork Tenderloin, White Cheddar Grits, Broccolini, Smoked Candied Bacon, Maple-Pork Jus 44

Grilled Venison, Maple Glazed Sweet Potatoes, Caramelized Brussels Sprouts, Port Wine Sauce 52

Blackened Bluefin Tuna, Crab, Gigante Bean Salad, Basil Aioli 57

Chicken, Haricot Vert, Mashed Potatoes, Pan Jus 40

Duck Breast, Butternut Squash Risotto, Butternut Agrodolce, Brussels Sprout Leaves 49

Lobster Risotto, Fava Beans, Salmis, Aged Parmesan 55

8oz Filet Mignon 68 | 12oz NY Strip 72
Mashed Potatoes, Baby Carrots, Bordelaise

Steak Enhancements
La Belle Farms Foie Gras 24 | Butter Poached Lobster 26 | King Crab Imperial 24

Sides

Street Corn 14 | Mashed Potatoes 14 | Grilled Asparagus 14 | Patatas Bravas, Smoked Chili Aioli 14

Executive Chef Keith Mitchell