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