Lunch Menu
Specials
Dessert Menu
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
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