Chef Robert Ritchie

Roasted winter artichoke – toasted herb butter garlic breadcrumb – saffron aioli dipping sauce

Pancetta di maiale Arancini – sous vide spicy pork belly – arborio rice fritters – marinara sauce

Union Sq Market kale Caesar salad with baby kale and romaine lettuce, brioche croutons, anchovy garlic Caesar dressing – fresh lime and pecorino Romano cheese

Funghi and Taleggio – egg fettuccine in a creamy porcini mushroom ragout with fresh parsley, black pepper, and taleggio cheese – Roman style

Winter crudité with grilled eggplant, red bell peppers, radicchio, heirloom tomato, burrata, 24 month aged prosciutto, olives, figs, salted anchovies - grilled bruschetta

Bluefin crab crab cakes served with a remoulade sauce – roasted beet salad and goat cheese crumbles

Caserta Zucchini e' Malanzane– layers of grilled zucchini, eggplant, artichoke, house marinara, ricotta, mozzarella and shredded Taleggio

Sicilian style antipasti platter with fresh shucked oysters, Italian cheeses, roasted eggplant, red bell peppers, jumbo prawns, radicchio and endive, tomato, olives, figs

Colossal Florida stone crabs with horseradish salad and mustard sauce and (market price)

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

Sicilian polpette (meatballs), with pinenuts and raisins, pan roasted stewed until fork tender, and served with spicy marinara, Sicilian oregano grilled bruschetta

Organic red romaine Caesar salad made tableside with white anchovy, aged Pecorino Romano cheese, brioche croutons and Sicilian lemon

Maine lobster tail served warm over French green beans salad with butter beans and sun-dried tomato vinaigrette

Fettucine pomodoro with torn basil, homemade ricotta cheese, crushed san Marzano plum tomatoes and aged parmesan cheese

Linguini Vongole – fresh manilla clams, garlic, Italian red Peperoncino, fresh parsley, extra virgin olive oil, grated pecorino romano – black pepper

Spaghetti al Pomodoro e Basilico – DOP San Marzano crushed tomatoes, garlic, red pepper flakes, extra virgin olive oil, butter, basil

Spaghetti with saffron, fresh Meyer lemon, aged parmesan Reggiano, toasted garlic breadcrumbs and torn opal basil v

Penne Boscaiola - fresh penne rigatoni pasta, sweet Italian sausage, roasted mushrooms, white wine, stewed tomatoes, light cream and pecorino Romano cheese

Lasagna with grilled eggplant, spinach, kale, butternut squash, and maitake mushrooms with a tomato sauce ** (Vegan option)

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

Tagliatelle Bolognese - Chefs ground meat made with 100% organic grass fed pasture beef and pork, fresh pasta and 24 month DOP aged Reggiano parmesan

Florentine style grassfed bone in ribeye – pink Himalayan salt – roasted fingerlings, grilled zucchini

Scaloppini di Vitello - Veal scaloppine in Marsala wine with porcini mushroom sauce or piccata style with citrus white wine butter over sauteed spinach and kale

U10 garlic butter shrimp scampi over fresh linguini pasta - spicy arabiata sauce

Whole roasted branzino – Sicilian lemon, bay leaf, oregano, cold pressed virgin olive oil, asparagus, black garlic

Via Carota – grassfed sliced New York strip steak with sauteed shallot and mushrooms with port demi glace, roasted Yukon gold potatoes – burnt brussels sprouts

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

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

Costoletta alla parmigiana - bone-in grassfed veal chop - parmesan, marinara, mozz, pecorino

Hepburn House Dark Chocolate warm souffles with crème Anglaise sauce

Four layer dark chocolate cake with French vanilla ice cream and sliced strawberries

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

Key lime pie with whipped cream and strawberries

Homemade cinnamon apple tarte with fresh whipped cream, caramel sauce and vanilla ice cream

Jumbo warm triple chocolate pecan tollhouse cookie Sundae with gelato and warm chocolate sauce

Trio of Sorbets with Italian cookies

Fresh berry and fruit tartlets with pastry cream and fresh mint

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

Roasted spring artichoke – toasted herb butter garlic breadcrumb – saffron aioli dipping sauce

Pancetta di maiale Arancini – sous vide spicy pork belly – arborio rice fritters – marinara sauce

Union Sq Market kale salad with baby kale and romaine lettuce, brioche croutons, anchovy garlic Caesar dressing – fresh lime and pecorino Romano cheese

Funghi and Taleggio – egg fettuccine in a porcini mushroom ragout with fresh parsley, black pepper, and taleggio cheese – Roman style

Spring crudité with grilled eggplant, red bell peppers, radicchio, heirloom tomato, burrata, 24 month aged prosciutto, olives, figs, salted anchovies - grilled bruschetta

Bluefin crab crab cakes served with a remoulade sauce – roasted beet salad and goat cheese crumbles

Caserta Zucchini e' Malanzane– layers of grilled zucchini, eggplant, artichoke, house marinara, ricotta, mozzarella and shredded Taleggio

Sicilian style antipasti platter with fresh shucked oysters, Italian cheeses, roasted eggplant, red bell peppers, jumbo prawns, radicchio and endive, tomato, olives, figs

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

Sicilian polpette (meatballs), with pinenuts and raisins, pan roasted stewed until fork tender, and served with spicy marinara, Sicilian oregano grilled bruschetta

Organic red romaine Caesar salad made tableside with white anchovy, aged Pecorino Romano cheese, brioche croutons and Sicilian lemon

Maine lobster tail served warm over French green beans salad with butter beans and sun-dried tomato vinaigrette

Fettucine pomodoro with torn basil, homemade ricotta cheese, crushed san Marzano plum tomatoes and aged parmesan cheese

Linguini Vongole – fresh manilla clams, garlic, Italian red Peperoncino, fresh parsley, extra virgin olive oil, grated pecorino romano – black pepper

Spaghetti al Pomodoro e Basilico – DOP San Marzano crushed tomatoes, garlic, red pepper flakes, extra virgin olive oil, butter, basil

Spaghetti with saffron, fresh Meyer lemon, aged parmesan Reggiano, toasted garlic breadcrumbs and torn opal basil v

Penne Boscaiola - fresh penne rigatoni pasta, sweet Italian sausage, roasted mushrooms, white wine, stewed tomatoes, light cream and pecorino Romano cheese

Lasagna with grilled eggplant, spinach, kale, butternut squash, and maitake mushrooms with a tomato sauce ** (Vegan option)

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

Tagliatelle Bolognese - Chefs ground meat made with 100% organic grass fed pasture beef and pork, fresh pasta and 24 month DOP aged Reggiano parmesan

Florentine style grassfed bone in ribeye – pink Himalayan salt – roasted fingerlings, grilled zucchini

Scaloppini di Vitello - Veal scaloppine in Marsala wine with porcini mushroom sauce or piccata style with citrus white wine butter over sauteed spinach and kale

U10 garlic butter shrimp scampi over fresh linguini pasta - spicy arabiata sauce

Whole roasted branzino – Sicilian lemon, bay leaf, oregano, cold pressed virgin olive oil, asparagus, black garlic

Via Carota – grassfed sliced New York strip steak with sauteed shallot and mushrooms with port demi glace, roasted Yukon gold potatoes – burnt brussels sprouts

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

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

Costoletta alla parmigiana - bone-in grassfed veal chop - parmesan, marinara, mozz, pecorino

Hepburn House Dark Chocolate warm souffles with crème Anglaise sauce

Four layer dark chocolate cake with French vanilla ice cream and sliced strawberries

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

Key lime pie with whipped cream and strawberries

Homemade cinnamon apple tarte with fresh whipped cream, caramel sauce and vanilla ice cream

Jumbo warm triple chocolate pecan tollhouse cookie Sundae with gelato and warm chocolate sauce

Trio of Sorbets with Italian cookies

Fresh berry and fruit tartlets with pastry cream and fresh mint

Roasted spring vegetable tarte tartin – toasted herb breadcrumb – saffron aioli

Pancetta di maiale Arancini – sous vide pork belly – arborio rice fritters – marinara sauce

Union Sq Market kale salad with baby kale and romaine lettuce, brioche croutons, anchovy garlic Caesar dressing – fresh lime and pecorino Romano cheese

Funghi and Taleggio – egg fettuccine in a porcini mushroom ragout with fresh parsley, black pepper, and taleggio cheese – Roman style

Spring crudité with grilled eggplant, red bell peppers, radicchio, heirloom tomato, burrata, 24 month aged prosciutto, olives, figs, salted anchovies - grilled bruschetta

Bluefin crab crab cakes served with a remoulade sauce – roasted beet salad and goat cheese crumbles

Caserta Zucchini e' Malanzane– layers of grilled zucchini, eggplant, artichoke, house marinara, ricotta, mozzarella and shredded Taleggio

Sicilian style antipasti platter with fresh shucked oysters, Italian cheeses, roasted eggplant, red bell peppers, jumbo prawns, radicchio and endive, tomato, olives, figs

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

Sicilian polpette (meatballs), with pinenuts and raisins, pan roasted stewed until fork tender, and served with spicy marinara, Sicilian oregano grilled bruschetta

Organic red romaine Caesar salad made tableside with white anchovy, aged Pecorino Romano cheese, brioche croutons and Sicilian lemon

Maine lobster tail served warm over French green beans salad with butter beans and sun-dried tomato vinaigrette

Fettucine pomodoro with torn basil, homemade ricotta cheese, crushed san Marzano plum tomatoes and aged parmesan cheese

Linguini Vongole – fresh manilla clams, garlic, Italian red Peperoncino, fresh parsley, extra virgin olive oil, grated pecorino romano – black pepper

Spaghetti al Pomodoro e Basilico – DOP San Marzano crushed tomatoes, garlic, red pepper flakes, extra virgin olive oil, butter, basil

Spaghetti with saffron, fresh Meyer lemon, aged parmesan Reggiano, toasted garlic breadcrumbs and torn opal basil v

Penne Boscaiola - fresh penne rigatoni pasta, sweet Italian sausage, roasted mushrooms, white wine, stewed tomatoes, light cream and pecorino Romano cheese

Lasagna with grilled eggplant, spinach, kale, butternut squash, and maitake mushrooms with a tomato sauce ** (Vegan option)

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

Tagliatelle Bolognese - Chefs ground meat made with 100% organic grass fed pasture beef and pork, fresh pasta and 24 month DOP aged Reggiano parmesan

Florentine style grassfed bone in ribeye – pink Himalayan salt – roasted fingerlings, grilled zucchini

Scaloppini di Vitello - Veal scaloppine in Marsala wine with porcini mushroom sauce or piccata style with citrus white wine butter over sauteed spinach and kale

U10 garlic butter shrimp scampi over fresh linguini pasta - spicy arabiata sauce

Whole roasted branzino – Sicilian lemon, bay leaf, oregano, cold pressed virgin olive oil, asparagus, black garlic

Via Carota – grassfed sliced New York strip steak with sauteed shallot and mushrooms with port demi glace, roasted Yukon gold potatoes – burnt brussels sprouts

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

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

Costoletta alla parmigiana - bone-in grassfed veal chop - parmesan, marinara, mozz, pecorino

Hepburn House Dark Chocolate warm souffles with crème Anglaise sauce

Four layer dark chocolate cake with French vanilla ice cream and sliced strawberries

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

Key lime pie with whipped cream and strawberries

Homemade cinnamon apple tarte with fresh whipped cream, caramel sauce and vanilla ice cream

Jumbo warm triple chocolate pecan tollhouse cookie Sundae with gelato and warm chocolate sauce

Trio of Sorbets with Italian cookies

Fresh berry and fruit tartlets with pastry cream and fresh mint

Caprese Salad with heirloom yellow, red and green tomatoes, creamy burrata, opal basil - truffle tapenade - balsamic glaze and grilled bruschetta

East Coast Oysters – East Beach Blond | Rhode Island / Big Rock | Massachusetts / Little Shemogue | New Brunswick – Served with cucumber mignonette and lemon

Mezza plate with house made hummus, grilled eggplant, red bell peppers, artichoke, heirloom tomatoes, truffle burrata, prosciutto, olives, and fig preserves

Insalata al ‘ Fresco – farm chicory, sliced avocado, peak season vine ripened yellow and red cherry tomatoes, string beans, buffalo mozzarella and roman olives

Hepburn House famous Maryland blue fin crab cakes with a spicy creole mayonnaise and a remoulade salad

Prosciutto y’ Burrata - 24-month aged Dok Dall'ava San Daniele prosciutto, local burrata, olio novello – roman style warm focaccia

Warm Maine lobster with roasted beets, haricot verts salad, caviar butter and champagne

Beef Carpaccio - thinly sliced filet mignon, Taggiasche olives, capers, wild arugula, 24-month aged Parmigiano-Reggiano

Crispy calamari with a spicy chili sauce - tender marinated calamari in a tempura batter and deep fried extra crispy

Shrimp scampi – roasted sweet shrimp basted in garlic butter, roasted garlic, pinot grigio oregano, grilled black olive bruschetta

Union Square Market Salad – with roasted artichokes, arugula, hearts of palm, shaved 24-month aged parmigiano – Reggiano – sour dough croutons, champagne mustard vinaigrette

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

Assorted sushi rolls and nigriri - salmon, tuna, snapper and California with wasabi and soy ginger dipping sauce

Linguini Vongole – fresh manilla clams, garlic, Italian red Peperoncino, fresh parsley, extra virgin olive oil, grated pecorino romano – black pepper

Spaghetti al Pomodoro e Basilico – DOP San Marzano crushed tomatoes, garlic, red pepper flakes, extra virgin olive oil, butter, basil

Spaghettini Cacio e Pepe - Pecorino Romano, freshly ground Tellicherry black pepper

Spaghetti with saffron, fresh Meyer lemon, aged parmesan Reggiano, toasted garlic breadcrumbs and torn opal basil

Fettuccini con Funghi - northern style dried porcini mushrooms braised in vegetable stock, cognac and a light cream – fresh pasta, aged sheep’s milk pecorino

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

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

Blackened Ribeye - Calabrian chili butter steamed haricot verts, smashed fingerling potatoes

14 oz Grilled New York sirloin, truffle butter, glazed lemon ginger carrots and asparagus, roasted fingerling potatoes

Veal Cutlet Milanese – thin pounded veal chop, breaded, pan fried, wild arugula salad, gazpacho vinaigrette

Steak au Poivre – with green peppercorn sauce Hanger Steak / Filet Mignon or New York Strip Steak – baked potato bar and asparagus

Roasted organic free-range citrus and rosemary salmon roasted brussels sprouts, steamed asparagus, whipped garlic potatoes, roasted carrots, and turnips

Grilled garlic crusted rack of Colorado lamb, roasted Yukon gold potatoes, garlic sesame and soy broccoli rabe, mustard sauce

Seared scallops’ linguini, black garlic, broccoli rabe and beurre blanc, chives over fresh linguini pasta with flat parsley and garlic toast

Atlantic Swordfish – pistachio crusted, pan roasted over polenta with lemon and arugula butter

Mediterranean Branzino - lemon, herb and seasoning roasted – ginger lemon carrots, wild rice

Steakhouse sirloin and brisket burger with melted Havarti, on a Kaiser roll, special sauce, tempura onion rings and smoked bacon, lettuce, tomato and pickled jalapenos

Farmers market peak of season vegetarian platter with crispy tofu, cous-cous, green lentils, roasted green beans, shaved fennel, toasted breadcrumbs, miso goat cheese dressing

Holland Dover Sole – lightly dredged in flour, pan sauteed meunière style with caper butter, parsley, white wine, and shallots

Steamed whole Maine lobster with drawn butter, lemon parsley French green beans, ginger butter carrots and homemade garlic biscuits

Steamed North Atlantic Cod – miso, ginger and soy marinated steamed codfish, flakey delicate and delicious served with steamed stir-fried rice and edamame – baby vegetables

Chicken Milanese – a panko crusted thin cutlet of chicken, crispy fried and topped with fresh arugula, radicchio and Mache – gazpacho vinaigrette

Grilled rare tuna steak, roasted maitake and oysters mushrooms and tomato butter

6 - Layer dark chocolate cake, French vanilla ice cream and sliced strawberries

House made cookies and apricot rugalach platter, fresh picked raspberries, strawberries, blackberries and mint

Pear and blueberry crumble, premium vanilla bean ice cream and dulce du leche

Homemade cinnamon apple Galette, fresh whipped cream, caramel sauce and vanilla ice cream

Brown sugar flambéed warm bananas foster, caramel and vanilla ice cream

Italian Ricotta cheesecake with fresh strawberries

Warm Tollhouse chocolate cookie sundae, chocolate gelato and warm chocolate sauce

Fresh raspberry tarte with vanilla creme center on short crust