Rebecca Kirhoffer and Reza Khorshidi and their staff present
Asparagus soup with lobster 18

Kumamoto oysters on the half shell 18

Baby mixed greens with fresh herbs and a Dijon vinaigrette 14

Frisée salad with sautéed wild mushrooms, asparagus tips and warm goat cheese 18

Belgian endive salad with toasted walnuts and Roquefort 15

Arugula salad with hearts of palm, fennel, avocado, Prosciutto di Parma
and a balsamic vinaigrette 16

Roasted golden beet salad with micro greens, Saint André and a ginger vinaigrette 16

Salad of artichoke hearts with haricots verts, celery, mâche with a truffle vinaigrette 18

Salmon gravlax with wild rice blinis and mustard sauce 18

Sashimi of kanpachi with an Asian salad and a wasabi dressing 20

Jumbo lump crabmeat ravioli with a spicy tomato coulis 18

Crispy sweetbreads with a salad of haricots verts 16

Foie gras dumplings in a black truffle broth 26

Seared duck foie gras with Bosc pear and a pomegranate sauce 26

Scrambled eggs in their shell with sevruga caviar 32

Corn blini with sour cream and sevruga caviar
1/2dozen 24 full dozen 48

Caviar served with toast points
Sevruga 95 oz Golden ossetra 155 oz

ENTREES
Handmade fettuccine pasta with preserved Perigord's winter black truffles 85
with an entrée 50

Nantucket bay scallops with saffron couscous and a ragôut of provençal vegetables 47

Lobster with lemon risotto, asparagus tips and green peas 42

Grilled fillet of Dover sole with spinach, wild mushrooms and a lemon sauce 48

Crispy fillet of black sea bass with artichoke heart ravioli and a ginger emulsion 40

Fillet of east coast halibut with jumbo lump crabmeat hash and bouillabaisse sauce 45

Grilled fillet of King salmon with Venetian pepperonata and lemon fettuccine 40

Grilled fillet of tuna with baby bok choy, shoestring fries and a ponzu sauce 42

Roasted breast of free range chicken with carrot puree, potato gratin, edamame succotash
and a Dijon mustard sauce 36

Seared breast of California Muscovy duck with its leg confit, quinoa, green peas
and a pomegranate sauce 40

Roasted California squab with morel mushroom and fava bean risotto 42

Roasted loin of veal with asparagus, potato gnocchi and a morel mushroom sauce 46

Roasted rack of Colorado lamb with a galette of eggplant, zucchini and tomato, with Yukon gold mashed potatoes and a rosemary garlic sauce 45

Braised short ribs of beef with homemade fettuccine, wild mushrooms and tomatoes 40

Grilled New York steak with pommes frites and a green peppercorn sauce 44

Grilled filet mignon with haricots verts, potato gratin and a red bordeaux reduction 46

RK Ateliers

Rebeccas

Rebecca Kirhoffer

Reza Khorshidi

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