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 and 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 vinaigrette 20

Jumbo lump crabmeat ravioli with a spicy tomato coulis 16

Scrambled eggs in their shell with sevruga caviar 32

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

Caviar served with toast points
Sevruga 95 oz Caspian golden ossetra 155 oz

ENTREES

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

Lobster salad in an avocado nest with a supreme of grapefruit 42

Nantucket bay scallops with couscous and a ragôut of provençal vegetables 42

Lobster with lemon risotto, asparagus tips and green peas 40

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

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

Fillet of North Sea turbot with jumbo lump crabmeat hash and lobster 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 and its leg, quinoa, green peas
and a pomegranate sauce 40

Roasted California squab with morel mushroom and fava bean risotto 46

Roasted rack of Colorado lamb with a galette of eggplant, zucchini, tomato and thyme 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 prime filet mignon with haricots verts, potato gratin and a red Bordeaux reduction 46

RK Ateliers

Rebeccas

Rebecca Kirhoffer

Reza Khorshidi

In The Press

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Dinner Menu

Wine

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