Trio An American Bistro

chefs selection of pacific oysters with champagne mignonette

grade A hudson Valley Foie Gras, grilled pears, toasted brioche, watercress and apricot coulis

stone crab claws, garlic, butter, lemon and roasted chile aioli

parsnip puree, purple watercress and wild mushroom sugo

belgian endive, red pear, candied pecans, Winter winds farms teton tomme cheese and carmelized shallot vinaigrette

Alaskan king crab, avocado, basil and pea panna cotta and citrus dressed huidecooper ranch micro greens

butter braised leeks, foie gras and fennel stuffing and fig jus

baby black kale, crispy prosciutto, parmigianno reggiano and Caesar dressing

champagne crème fraiche and butter poached lobster

5oz seared rare ahi, yukon potato and chive puree, chanterelle mushrooms and red wine gastrique

lava lake lamb, parmesan sage polenta, charred fennel, and natural jus

pan seared wisconsin pheasant breast, winter vegetable hash and white wine caper pan jus

6oz pan seared montana buffalo, swiss chard, duck fat potatoes, and chimichurri

6 oz porcini encrusted block cut steak, crispy wild mushroom risotto cake, swiss chard and red wine demi glace. Add Sauteed King Crab $15

roasted wild Mushrooms, parmigiana reggiano and crispy leeks. Add shaved black truffle $15

made to order and served with apple caramel sauce and vanilla ice cream

chambord cream and Chocolate-Cinnamon almond bark

focaccia, basil infused olive oil, seasonal spread

hudson valley foie gras, duck fat, pink peppercorns, strawberry coulis, champagne pickled mustard seeds, buttered brioche, parsley

horseradish chive crème fraiche, fines herbs, smoked sea salt

sautéed prince edward island mussels, white wine, garlic, heirloom cherry tomatoes, lemon, thyme, parsley

whipped chevre, asparagus, fried hen egg, scallions, cornbread croutons

bleu cheese fondue, scallions, fresh ground pepper

huidekoper ranch greens, snap peas, pickled corn, marinated tomatoes, ricotta salata and herb roasted garlic vinaigrette

baby kale, watercress, house dressing, parmigiano reggiano, focaccia croutons, prosciutto

baby arugula, parmigiano reggiano, extra virgin olive oil, lemon

bacon infused tomato soup, arugula pesto, bacon lardons, garlic croutons

chef's daily creation, ask your server for tonight's offering

peas, parmesan broth, pecorino romano, pea tendrils

house ground italian sausage, seasonal vegetables, fettuccini, crème fraiche, fines herbs, parmigiano reggiano

sweet carrot puree, fried fingerlings, grilled broccolini, balsamic reduction

baby kale, fingerling potatoes, tomato vinaigrette, roasted garlic glaze, herbed butter

snake river farms pork, stewed heirloom beans, collard greens, charred rhubarb glaze

house ground lockhart cattle co. beef, aioli, arugula, 460 brioche bun and waffle fries

garlic oil, prosciutto di parma, mozzarella, arugula, parmesan

corn puree, house ground sausage, marinated tomatoes, mozzarella and basil

marinara sauce, baby kale, fresh mozzarella, parsley, basil, balsamic reduction and toasted pine nuts

kale pine nut pesto, tomato vinaigrette, burrata, honey roasted onions, pecorino romano

chefs selection of pacific oysters with champagne mignonette

grade A hudson Valley Foie Gras, grilled pears, toasted brioche, watercress and apricot coulis

stone crab claws, garlic, butter, lemon and roasted chile aioli

parsnip puree, purple watercress and wild mushroom sugo

belgian endive, red pear, candied pecans, Winter winds farms teton tomme cheese and carmelized shallot vinaigrette

Alaskan king crab, avocado, basil and pea panna cotta and citrus dressed huidecooper ranch micro greens

butter braised leeks, foie gras and fennel stuffing and fig jus

baby black kale, crispy prosciutto, parmigianno reggiano and Caesar dressing

champagne crème fraiche and butter poached lobster

5oz seared rare ahi, yukon potato and chive puree, chanterelle mushrooms and red wine gastrique

lava lake lamb, parmesan sage polenta, charred fennel, and natural jus

pan seared wisconsin pheasant breast, winter vegetable hash and white wine caper pan jus

6oz pan seared montana buffalo, swiss chard, duck fat potatoes, and chimichurri

6 oz porcini encrusted block cut steak, crispy wild mushroom risotto cake, swiss chard and red wine demi glace. Add Sauteed King Crab $15

roasted wild Mushrooms, parmigiana reggiano and crispy leeks. Add shaved black truffle $15

made to order and served with apple caramel sauce and vanilla ice cream

chambord cream and Chocolate-Cinnamon almond bark

focaccia, basil infused olive oil, seasonal spread

hudson valley foie gras, duck fat, pink peppercorns, strawberry coulis, champagne pickled mustard seeds, buttered brioche, parsley

horseradish chive crème fraiche, fines herbs, smoked sea salt

sautéed prince edward island mussels, white wine, garlic, heirloom cherry tomatoes, lemon, thyme, parsley

whipped chevre, asparagus, fried hen egg, scallions, cornbread croutons

bleu cheese fondue, scallions, fresh ground pepper

huidekoper ranch greens, snap peas, pickled corn, marinated tomatoes, ricotta salata and herb roasted garlic vinaigrette

baby kale, watercress, house dressing, parmigiano reggiano, focaccia croutons, prosciutto

baby arugula, parmigiano reggiano, extra virgin olive oil, lemon

bacon infused tomato soup, arugula pesto, bacon lardons, garlic croutons

chef's daily creation, ask your server for tonight's offering

peas, parmesan broth, pecorino romano, pea tendrils

house ground italian sausage, seasonal vegetables, fettuccini, crème fraiche, fines herbs, parmigiano reggiano

sweet carrot puree, fried fingerlings, grilled broccolini, balsamic reduction

baby kale, fingerling potatoes, tomato vinaigrette, roasted garlic glaze, herbed butter

snake river farms pork, stewed heirloom beans, collard greens, charred rhubarb glaze

house ground lockhart cattle co. beef, aioli, arugula, 460 brioche bun and waffle fries

garlic oil, prosciutto di parma, mozzarella, arugula, parmesan

corn puree, house ground sausage, marinated tomatoes, mozzarella and basil

marinara sauce, baby kale, fresh mozzarella, parsley, basil, balsamic reduction and toasted pine nuts

kale pine nut pesto, tomato vinaigrette, burrata, honey roasted onions, pecorino romano

chefs selection of pacific oysters with champagne mignonette

grade A hudson Valley Foie Gras, grilled pears, toasted brioche, watercress and apricot coulis

stone crab claws, garlic, butter, lemon and roasted chile aioli

parsnip puree, purple watercress and wild mushroom sugo

belgian endive, red pear, candied pecans, Winter winds farms teton tomme cheese and carmelized shallot vinaigrette

Alaskan king crab, avocado, basil and pea panna cotta and citrus dressed huidecooper ranch micro greens

butter braised leeks, foie gras and fennel stuffing and fig jus

baby black kale, crispy prosciutto, parmigianno reggiano and Caesar dressing

champagne crème fraiche and butter poached lobster

5oz seared rare ahi, yukon potato and chive puree, chanterelle mushrooms and red wine gastrique

lava lake lamb, parmesan sage polenta, charred fennel, and natural jus

pan seared wisconsin pheasant breast, winter vegetable hash and white wine caper pan jus

6oz pan seared montana buffalo, swiss chard, duck fat potatoes, and chimichurri

6 oz porcini encrusted block cut steak, crispy wild mushroom risotto cake, swiss chard and red wine demi glace. Add Sauteed King Crab $15

roasted wild Mushrooms, parmigiana reggiano and crispy leeks. Add shaved black truffle $15

made to order and served with apple caramel sauce and vanilla ice cream

chambord cream and Chocolate-Cinnamon almond bark