First Course
Curried Cauliflower Bisque, Coconut, Cilantro, Crab, Toasted Almonds 15
Mixed Green Salad, Honeycrisp Apples, Cherry Tomatoes, Walnuts, Crumbled Blue Cheese, Oregano Aioli 14
Roasted Beet Salad, Wild Arugula, Toasted Almonds, Goat Cheese, Buttermilk Peppercorn Dressing 16
Seared Hudson Valley Foie Gras, Grilled Brioche, Seasonal Compote 26
Market Oysters, Champagne Ice, Paddlefish Caviar 29
Salmon Tartare, Avocado, Mango, Cucumber, Wasabi Aioli, Micro Cilantro 15
PSI Cheese Board, Honey Roasted Nuts, Toast Points, Seasonal Fruit & Compote 22
Second Course
Fusilli, Duck Confit, Wild Mushrooms, Peas, Shaved Truffles 23
Orecchiette, Lump Crab, Apple Smoked Bacon, Spinach, Basil Cream, Grana Padano 24
Radiatore, Cippolini Onions, Wild Mushrooms, Venison Meatballs, Sauce Bourguignon 19
Potato Gnocchi, Prosciutto, Haricot Verts, Escargot, Truffle Cream 22
Third Course
Pan Roasted Halibut, Swiss Chard, Gnocchi, Wild Mushrooms, Truffle Aioli 38
Hoisin Glazed Scottish Salmon, Stir Fry Rice, Bok Choy, Sesame, Hoisin Barbecue 33
Seared Australian Sea Bass, Melted Leeks, Pancetta, Fingerlings, Lobster Soubise 36
Braised Rabbit Campanelle, Wild Mushrooms, Caramelized Cippolinis, Sweet Sausage, Spinach, Toasted Pancetta Breadcrumbs, Mascarpone Mushroom Cream, Young Parmesan 37
Grilled Pork Chop, Wild Mushroom Risotto, Asparagus, Red Wine 36
Coffee Rubbed Muscovy Duck Breast, Root Vegetables, Parsnip Purée, Farro, Arugula, Apple Mostarda 42
“The Steak,” Broccolini, Roasted Baby Carrots, Potato Puree, Bordelaise
Dry Aged 18oz
KC Strip Steak 69 | 10 oz Teres Major 36 | 14 oz Wagyu Rib Eye 125
Executive Chef Carl Messick
Sous
Chef Jeremy Palumbo