Chef Robert Ritchie

Baby greens salad with baby gem lettuce, shredded Brussels sprouts, heirloom tomatoes, fresh basil, and baked goat cheese

Main lobster bisque with sherry, cognac, light cream, fresh snipped chives and claw meat

Seared tenderloin carpaccio, mustard seed aïoli, caper crisps, pumpernickel toast

10 hour sous-vide warm leek salad with crumbled goat cheese lemon chive vinaigrette and toasted walnuts

Burrata salad with arugula, apple mostarda, heirloom tomato, roasted corn, basil vinaigrette

Grilled seafood skewer with scallop, shrimp, mushrooms, zucchini and tomatoes over a summer greens salad with a smoked onion vinaigrette

Classic French Onion Soup with a brioche crouton, caramelized Gruyere and Emmental cheese

Citrus and white anchovy Caesar salad made tableside, with organic red romaine and endive, roasted garlic, romano parmesan and focaccia croutons

Fresh Fettuccine with porcini mushroom cream, black pepper, pecorino romano cheese and tarragon

Assorted Roman Goccettis - Smoked salmon with robiola cream and parsley, tuna tartar with capers and anchovy, spicy eggplant caponata on bruschetta

Caviar Osetra - traditional service, egg, red onion, crème fraîche, chives, toast points ($55.00 upcharge)

Rare black sesame crusted blackfin tuna - stir-fried baby bok choy and enoki mushroom salad

Braised short ribs in barolo red wine and beef stock over whipped potatoes with roasted broccolini and eggplant

12 hour sous vide boneless leg of lamb with a red wine garlic and rosemary reduction, saffron potatoes and sauteed asparagus and mixed french bean salad

Pan seared thick-cut New Zealand dry aged lamb chops - on roasted shallot potato puree with sautéed oyster mushroom Demi-glace and ginger carrots

10 oz filet mignon with bordelaise sauce, roasted forest mushrooms and shallots, grilled butter beets and zucchini with charred poblano potato puree

Pan-seared sustainable Norwegien King salmon, caper parsley butter and wild rice with almonds carrots, and edamame

Angus prime rib roast (for 2 or more) served medium to rare with a chive horseradish creme, stuffed baked chive potato - trio of sautéed vegetables

Sautéed sole meunière - Dover sole dredged in flour and pan seared with lemon white wine butter, capers, parsley and steamed parley potatoes,

Bell and Evans slow roasted buttermilk organic free range chicken with rosemary, lemon and oregano - chunky red bliss potatoes and wok seared ginger spinach

Rainbow Trout Amandine - sautéed north American rainbow or brown trout almandine style with preserved lemon, french green beans, nutty brown rice pilaf

Twin bone 5" thick Berkshire pork chop brined in brown sugar, clove and anise - pan roasted and served over whipped parsnip potatoes with apple golden raisin compote

Bone-in dry aged ribeye steak - chili pepper butter, roasted poblano mashed potatoes - lemon asparagus

Pan seared black sea bass on potato cakes with a miso soy mushroom broth, seared baby boy choy and pea shoots

Veal osso buco Roman style - slow braised until fork tender over creamy polenta with bitter greens and fava beans

Pan seared wild caught Canadian king salmon served over saffron rice with marinated grilled vegetables and champagne chive butter

Strawberry shortcake with golden raspberries whipped cream and fresh mint

Organic local strawberries, blueberries, raspberries and blackberries with vanilla ice cream, caramel sauce and cookies

Dark Chocolate Mousse with caramel swirls and dark chocolate bites, whipped cream and fresh mint

Authentic espresso and chocolate tiramisu with fresh raspberries, whipped cream and mint

New York style vanilla bean cheesecake with fresh strawberries and jam

Trio chocolate Sundae - warm baked chocolate chip cookie with chocolate gelato and chocolate sauce

Anchovy Caesar salad with organic red romaine and endive, hearts of palm, roasted garlic, romano parmesan and focaccia croutons

Antipasti plate with grilled eggplant, red bell peppers, grilled prawns, radicchio, heirloom tomato, burrata, prosciutto, olives, figs,

Fresh spaghetti al fresco with crushed heirloom tomatoes, Kalamata olives, garlic, grilled eggplant, NY state basil and pecorino romano

Affettati Misti Chef's selection meats and cheese, roasted peppers, artichoke alla romana and kalamata olives

Arancini Pomodoro - crispy Carnaroli rice balls, crushed San Marzano tomato, basil, mozzarella di bufalo

Fettuccine Carbonara - sauteed shallots, guanciale, organic egg yolk and grated 24 month aged Pecorino Romano

Arcadian field greens salad with mache, arugula and Bibb lettuce, heirloom tomatoes, cucumbers and 360 balsamic vinaigrette

Baby kale and arugula salad with roasted beets, goat cheese and curried sunflower seeds

Assorted Goccettis - Smoked salmon with robiola cream and parsley, tuna tartar with capers and anchovy, spicy eggplant caponata on bruschetta

Fettuccine Al Salmone fresh fettuccine sauteed with salmon wild mushrooms, garlic and herbs in a light tomato cream sauce

Chicken breast scaloppini with capers, parsley, vermouth and lemon butter, roasted fingerling potatoes and roasted broccolini

Bershire County pork - brown sugar cured Porterhouse loin chop, pan roasted and served over whipped yukon gold potatoes with sauteed fiddlehead fern and carrots

Fettuccini Bolognese - traditional ground veal and pork ragů, DOP San Marzano tomato sauce, 24-month aged Parmigiano-Reggiano

Fettuccini con funghi - northern style dried porcini mushrooms braised in cream, cognac and vegetable stock, fresh pasta, aged 24 month Pecorino romano cheese, fresh chives

Crisp lemon and oregano organic free range roast chicken with grilled baby onions, French bean salad, and roasted forest mushroom faro

Jumbo prawns Provençal - baked shrimp in casserole with white wine, black garlic, chopped tomato and black olives over homemade linguini

Florentine style grilled lamb chops with roast fennel and broccoli - saffron rice

Pan seared sirloin steak, sliced and served with roasted Brussels sprouts, mushrooms and carrots, baked potato and shallot brown butter sauce

8 oz filet mignon with bordelaise sauce, roasted forest mushrooms and shallots, grilled butter beets and zucchini with charred poblano potato puree

Atlantic wild caught salmon - white wine, caper, dill lemon butter - farro risotto with baby heirloom ginger carrots

Peach and blueberry crumble with premium vanilla bean ice cream and dulce du leche

5 layer chocolate cake served warm with vanilla ice cream and berries

Assorted house made cookies and apricot rugalach platter with fresh picked raspberries, strawberries, blackberries and mint

Italian cookies with citrus gelato and fresh berries

Deluxe creamy vanilla cheese cake with homemade strawberry jam and toasted pecan

Assorted fresh oysters - pacific / Atlantic and Canadian with shallot red wine mignonette, lemon horseradish and homemade wheat crackers

Caviar Pie made with sturgeon caviar, chopped hard boiled egg, creme fraiche, chives, and house made Bellinis

Wild ramp and New York State morel mushroom tart - goat cheese custard, flaky pastry, local honey and microgreens

Antipasti plate with grilled eggplant, red bell peppers, grilled prawns, radicchio, heirloom tomato, burrata, prosciutto, olives, figs,

Chilled seafood plate with king crab, maine lobster, prawns and oysters with shallot mignonette, horseradish sauce, roast baby beets, and house gluten free crackers

Baked vegetable tarte in phyllo with heirloom tomatoes, goat cheese, french leeks, basil, tarragon and grilled eggplant

Arancini Pomodoro - crispy Carnaroli rice balls, crushed San Marzano tomato, basil, mozzarella d' bufala

Seared grade A duck liver foie gras over fresh hand made raviolini with roasted forest mushrooms and brown butter sauce

Union Sq Market greens salad with baby gem lettuce, shaved brussels sprouts, bibb, heirloom tomatoes, fresh basil, and crispy pan fried goat cheese coins

Lobster Roll with Maine lobster salad, celery, top split brioche bun

Authentic prime beef steak tartar with toasted brioche points, traditional garnishes

Burrata Caesar salad - red romaine, citrus anchovy parmesan dressing, and grilled bruschetta

Assorted Roman Goccettis - smoked salmon with robiola cream and parsley, tuna tartar with capers and anchovy, spicy eggplant caponata on bruschetta

Classic fresh jumbo lump Maryland crab cake with spicy dill sauce

Spring pea and mint bisque - a smooth velvety blend of garden spring peas, fresh mint, lemon zest, coconut 'bacon' and nasturtium edible flowers

Soft shell blue crab au meunière with caper, lemon, parsley, enoki mushrooms and butter

Spaghetti carbonara, peas, guanciale, aged pecorino, black trumpet mushrooms

Agnolotti half moon shaped fresh pasta with crushed tomatoes, black olives, roasted garlic, basil, white wine and fresh herbs

Cacio y’ Pepe - fresh spaghetti noodles with creamy parmesan and black pepper sauce

Fettuccini pomodoro - fresh spinach fettuccini with ricotta, heirloom tomatoes, fresh basil and pecorino Romano

Butternut squash ravioli – hand made butternut squash ravioli in a light lobster cream with chive

Lobster ravioli with lobster sauce, fresh steamed Maine lobster and caviar butter

10 oz pan roast NY Strip steak with stir-fried vegetables - truffle butter and roasted potatoes

Atlantic Black Cod - pan roasted, served over parmesan white polenta, organic roasted brussels sprouts and tomato butter sauce

Beef Wellington - pastry wrapped filet mignon with a black truffle mushroom duxelle. served with a port wine reduction, roasted parsnips and baby heirloom carrots

New England Cioppino (Sicilian style fisherman's stew) a rich tomato seafood broth with halibut, cod, salmon and shellfish, braised tender and finished with saffron, white wine, chili pepper and crusty baked bread

Atlantic wild caught salmon - white wine, caper, dill lemon butter - porcini mushroom risotto with baby heirloom ginger carrots

Chicken scaloppini piçatta style with capers, parsley, vermouth and lemon butter, fresh shelled pea farro with sautéed asparagus

Costoletta alla parmigiana - bone-in grass fed veal chop - parmesan, marinara, mozzarella d' bufalo, pecorino romano cheese

Aged ribeye steak, pan roasted, charred chili lime butter, ginger heirloom carrots, truffled pomme frites potatoes

Holland Dover sole meunière style with steamed parsley potatoes, ginger carrots and sauteed baby zucchini and pattypan squash

1.5 lb steamed Maine lobster with drawn butter with Asian stir-fried vegetables and potatoes

Bell and Evans slow roasted buttermilk organic free range chicken with rosemary, lemon and oregano - roasted cauliflower and asparagus

Farmers market peak of season vegetarian platter with crispy tofu, cous cous, green lentils, swiss chard and roasted kale

Black sea bass - pan roasted with preserved lemon, capers, parsley and butter, saffron potatoes, roasted eggplant with portobello mushrooms and asparagus

Soft shell crabs (seasonal) lightly dusted, sautéed with lemon parsley, white wine, butter, capers and morel mushrooms

Apple and raisin crepes Suzette with whipped cream, cinnamon and caramel sauce

Apple and blueberry crumble with premium vanilla bean ice cream and dulce du leche

Hepburn House Dark Chocolate warm souffles with crème Anglaise sauce

Five layer chocolate cake served warm with vanilla ice cream and berries

Peach and blueberry crumble with premium vanilla bean ice cream and dulce du leche

Brown sugar baked warm bananas foster with caramel and vanilla ice cream

Cheese Board – assorted perfectly ripened soft and semi soft cheeses, buckwheat baguette ($12.00 pp upcharge)

Authentic Chinese steamed shrimp and pork dumplings sesame ginger ponzu sauce (can do chicken and watercress or vegetarian)

Japanese style chicken or pork lettuce wraps - wok seared ground pork or chicken served warm with crispy wontons, toasted peanuts, scallions, blistered peppers, napa cabbage and iceberg lettuce wraps

18 assorted fresh oysters - pacific / atlantic and canadian with shallot red wine mignonette, lemon horseradish and homemade wheat crackers

Assorted hand rolled sushi platter with selected items (smoked salmon / tuna / salmon / crab / uni)

Mussels - east coast plump mussels braised in white wine, shallots, fresh herbs, chopped tomato and crusty French baguette

Seared sesame tuna loin, sliced with blistered shiso peppers and seaweed salad - ponzu dipping sauce

Black sesame crusted black fin tuna loin, sliced and served rare with ponzu dipping sauce and crispy wonton tortillas with guacamole

Tuna tartar with avocado, scallions, jalapeno and ginger soy sesame glaze, on crispy wonton strips

Hibachi mirin soy marinated chicken wings - crispy fried and served with toasted sesame glaze

Vegetarian Gyoza dumplings - steamed and pan seared, served with a chili dipping sauce

Panko crusted blue fin crab cakes, spicy ginger soy remoulade sauce and micro greens salad

Skewered Asian beef flank steak and mushroom skewers - grilled 'hibachi style' with orange chili and sesame soy ginger glaze over ginger rice cakes

Slow braised beef short ribs - over vegetable stir-fried rice cake - wok fried baby bok choy and asparagus

10 oz filet mignon with Double XX sauce, roasted forest mushrooms and shallots, grilled zucchini with charred poblano potato puree

2 lb Maine lobster with drawn butter with stir-fried vegetables and potatoes

Surf and Turf - grill tenderloin steak and baked cold water lobster - house special sauce, crispy potato cakes and steamed broccolini

Pork Tonkatsu - thin pork cutlets, panko crusted, crispy pan fried - plum sauce - ramen noodles and stir-fried vegetables

Tempura shrimp and vegetables - jumbo prawns tempura style with stir-fried baby bok choy, carrot, broccoli and snow peas, steamed ginger rice

Tan Tan Ramen - ground pork, ginger beef, peanuts, bok choy and ramen noodles served with a flavorful hot pork broth (fried egg optional)

Roast Chinese pork shoulder - broccoli stir-fry with baby carrots, peppers, snap peas, ginger fried rice - crispy egg rolls

14 oz prime ribeye steak, pan roasted, charred soy lime butter, ginger heirloom carrots, truffled pomme frites potatoes

Chili and soy glazed organic salmon steak, grilled and served with roasted Japanese eggplant, steamed ginger rice

Black sesame chicken - chicken strips, dredged in sesame seed corn starch and served extra crispy with stir-fried pea shoots, broccolini, peppers, carrots and bok choy - steamed jasmine rice

Peach and blueberry crumble with premium vanilla bean ice cream and dulce du leche

Apple crepes Suzette with whipped cream, cinnamon and Grand Marnier caramel sauce

6 layer dark chocolate layer cake with fresh raspberries and mint

Berry tart with French vanilla ice cream and chocolate sauce

Authentic espresso and chocolate tiramisu with dark chocolate fresh raspberries, whipped cream and mint

Assorted house made cookies and apricot rugalach platter with fresh picked raspberries, strawberries, blackberries and mint

Authentic Chinese steamed shrimp and pork dumplings with sesame ginger ponzu sauce (can do chicken and watercress or vegetarian)

Japanese-style chicken or pork lettuce wraps – wok-seared ground pork or chicken served warm with crispy wontons, toasted peanuts, scallions, blistered peppers, napa cabbage, and iceberg lettuce wraps

18 assorted fresh oysters (Pacific/Atlantic and Canadian) with shallot red wine mignonette, lemon horseradish, and homemade wheat crackers

Assorted hand-rolled sushi platter with selected items (smoked salmon/tuna/salmon/crab/uni)

Mussels – East Coast plump mussels braised in white wine, shallots, fresh herbs, chopped tomato, and crusty French baguette

Seared sesame tuna loin, sliced with blistered shiso peppers and seaweed salad – ponzu dipping sauce

Black sesame-crusted black fin tuna loin, sliced and served rare with ponzu dipping sauce and crispy wonton tortillas with guacamole

Tuna tartare with avocado, scallions, jalapeño, and ginger soy sesame glaze, served on crispy wonton strips

Hibachi mirin soy-marinated chicken wings – crispy fried and served with toasted sesame glaze

Vegetarian gyoza dumplings – steamed and pan-seared, served with a chili dipping sauce

Panko-crusted blue fin crab cakes with spicy ginger soy remoulade sauce and microgreens salad

Asian beef flank steak and mushroom skewers – grilled hibachi-style with orange chili and sesame soy ginger glaze over ginger rice cakes

Slow-braised beef short ribs over vegetable stir-fried rice cake – wok-fried baby bok choy and asparagus

10 oz filet mignon with Double XX sauce, roasted forest mushrooms and shallots, grilled zucchini with charred poblano potato purée

2 lb Maine lobster with drawn butter, stir-fried vegetables, and potatoes

Surf and Turf – grilled tenderloin steak and baked cold-water lobster with house special sauce, crispy potato cakes, and steamed broccolini

Pork tonkatsu – thin pork cutlets, panko-crusted, crispy pan-fried, served with plum sauce, ramen noodles, and stir-fried vegetables

Tempura shrimp and vegetables – jumbo prawns tempura-style with stir-fried baby bok choy, carrot, broccoli, and snow peas, served with steamed ginger rice

Tan Tan Ramen – ground pork, ginger beef, peanuts, bok choy, and ramen noodles served with flavorful hot pork broth (fried egg optional)

Roast Chinese pork shoulder – broccoli stir-fry with baby carrots, peppers, snap peas, ginger fried rice, and crispy egg rolls

14 oz prime ribeye steak, pan-roasted with charred soy lime butter, ginger heirloom carrots, and truffled pomme frites potatoes

Chili and soy-glazed organic salmon steak, grilled and served with roasted Japanese eggplant and steamed ginger rice

Black sesame chicken – chicken strips dredged in sesame seed corn starch and served extra crispy with stir-fried pea shoots, broccolini, peppers, carrots, and bok choy, alongside steamed jasmine rice

Peach and blueberry crumble with premium vanilla bean ice cream and dulce de leche

Apple crepes Suzette with whipped cream, cinnamon, and Grand Marnier caramel sauce

6-layer dark chocolate cake with fresh raspberries and mint

Berry tart with French vanilla ice cream and chocolate sauce

Authentic espresso and chocolate tiramisu with dark chocolate, fresh raspberries, whipped cream, and mint

Assorted house-made cookies and apricot rugelach platter with fresh-picked raspberries, strawberries, blackberries, and mint