크리스토퍼스 앳 리그리 맨션

Mixed Melody of Marinated Warm Olives

3 per order | House Smoked Scottish Salmon, Bacon, Lettuce, Tomato, Brioche

Parsley-Garlic Butter, Bone Marrow Bread Crumbs

Seared Day Boat Scallop, Vanilla Powder

3 per order | Westholme Wagyu, Roasted Fresno Crema, Radish

Hudson Valley Foie Gras Torchon, Brioche, Mixed Greens, Pedro Ximenez Reduction

Moroccan Lamb Sausage served with Roasted Red Pepper Couscous

3 per order | Beef Sliders, Caramelized Onion, Melted Taleggio, Taleggio Bun (GF)

Homemade Jam, Honeycomb, Crostini

Miyazaki A5 Wagyu, "Béarnaise"

Kaluga Caviar, Semillon Verjus

Plankton, Lobster- Cognac Sauce

Wild Mushrooms, Reduced Port

Celery Root, Sherry Gastrique

Miyazaki A5 Wagyu, "Béarnaise"

Mixed Greens, Sherry Vinaigrette

Whipped Creme Fraiche

Parnassienne Chocolate, Fresh Berries

Makrut Lime infused Gin, balanced with citrus notes from Lemon and Lime Juice, and house made Elderflower Cordial to round out this play on a classic Gimlet. | The Gimlet was promoted and drunk by British officers back in the 19th Century. Citrus juice was a gift to sailors, to help with vitamin C deficiencies.

Mount Gay Black Barrel Rum was washed with the fat renderings from our ABC Foie Terrine. The silky texture from this process compliments the Aged Lavender Syrup and Bitters to mimic an Old Fashioned cocktail. | We couldn't bare to see the foie fat wasted., s we came up with this recipe using the early 1800's guidelines of spirits, bitters, water, and sugar.

House made Grenadine, from our distilled Orange Blossom Water and pomegranate molasses is one spike in this rollercoaster of flavors. American Brandy, Smith and Cross Rum and the French Bonal Quinquina give this ride it's twist and turn while some Citrus Oleo Saccharum and juices takes you to its a punch-y ending. | Served like a communal punch table side, this brings us back to 17th Century when punch emerged as a way of taming the more aggressive flavors of rum.

Cep, or Porcini, Mushrooms are infused into local Del Bac Whiskey mixed with Blanc Vermouth, Mushroom Broth and a splash of French Amer Picon finish this Manhattan style cocktail off on just the right notes. | One of the earliest records of the Manhattan cocktail can be found in William Schmidts “The Flowing Bowl” which was published in 1891.

This cocktail introduces salt on the rim of a margarita a little differently here with a Caper Berry Brine mixed into a refreshingly balanced mixture of Blanco Tequila, Cointreau, Lime Juice and Agave. | Known by all and loved by many, the Margarita invention isn't so clear but there is no debate on how delicious and refreshing this cocktail is on a hot summer day- origins of this rendition come from Paris.

A slowly dirty m,artini with Jean Marc XO Vodka, France or Monkey 47 Gin, Germany with dry vermouth and a spritz of Pernod Pastis. Inspired by the first Martini Chef Christopher actually enjoyed and has been trying to replicate at The Hemingway Bar in Paris.

Non-Alcoholic Apertif, Citrus Cheong, Soda

Grapefruit, Herbs Black Pepper

Miyazaki A5 Wagyu, "Béarnaise"

Kaluga Caviar, Semillon Verjus

Plankton, Lobster- Cognac Sauce

Wild Mushrooms, Reduced Port

Celery Root, Sherry Gastrique

Miyazaki A5 Wagyu, "Béarnaise"

Mixed Greens, Sherry Vinaigrette

Whipped Creme Fraiche

Parnassienne Chocolate, Fresh Berries

ASC Certified Scottish Salmon, Field Greens, Lemon Vinaigrette, Creme Fraiche Christophers Classic since 1985.

Red Bel Peppers, Garlic, Mushroom Powder First appeared in Bon Appetit Magazine in 1982

Black Brioche, Banyuls Vinaigrette, Pedro Ximenez Appeared in Micheal Ginor's book "Foie Gras a Passion" created by Gross with luminary Chef Jean Louis Paladin and Alain Ducasse "to name a few."

Field Greens, Champagne Vinaigrette, Whole Grain Mustard, Griled Country Bread

Parmesan Crusted Goat Cheese, Sherry Vinaigrette, Lardons | Parmesan Crusted Goat Cheese, Sherry Vinaigrette, Lardons

Asparagus, Sauce Meunière | Influenced by l'Orangerie Beverly Hils 1980.

Freekeh, Carrots, Sauce Au Poivre | First seen on "Julia's Kitchen with a Master Chef" PBS 1997.

Pan Seared Breast and Confit Leg, Turnips | A favorite from Christopher's and Christopher's Bistro 1990.

Half Chicken, Cippolini Onion, Chicken Jus

Braised Leeks, Pancetta, Sauce Demoisele | A Favorite from Chez Albert, Paris.

Honey Champagne Sauce, Vanila Ice Cream | First created at Christopher's in 1993.

Cognac Sauce, Feuile de Brick, Creme Fraiche, Confit Vanila, Vanila Ice Cream | Made for Louis XIII de Remy Martin dinner in 2023.

For those with a savory tooth over sweet

Chocolate or Grand Marnier | Not Chef's favorite, but it's everyone else's.

"Parnassienne" Chocolate Mousse, Espresso | Appears in Chocolatier Magazine and James Beard magazine first in 1982.

Raspberry Sauce, Merigue

Mixed Melody of Marinated Warm Olives

3 per order | House Smoked Scottish Salmon, Bacon, Lettuce, Tomato, Brioche

Parsley-Garlic Butter, Bone Marrow Bread Crumbs

Seared Day Boat Scallop, Vanilla Powder

3 per order | Westholme Wagyu, Roasted Fresno Crema, Radish

Hudson Valley Foie Gras Torchon, Brioche, Mixed Greens, Pedro Ximenez Reduction

Moroccan Lamb Sausage served with Roasted Red Pepper Couscous

3 per order | Beef Sliders, Caramelized Onion, Melted Taleggio, Taleggio Bun (GF)

Homemade Jam, Honeycomb, Crostini

Makrut Lime infused Gin, balanced with citrus notes from Lemon and Lime Juice, and house made Elderflower Cordial to round out this play on a classic Gimlet. | The Gimlet was promoted and drunk by British officers back in the 19th Century. Citrus juice was a gift to sailors, to help with vitamin C deficiencies.

Mount Gay Black Barrel Rum was washed with the fat renderings from our ABC Foie Terrine. The silky texture from this process compliments the Aged Lavender Syrup and Bitters to mimic an Old Fashioned cocktail. | We couldn't bare to see the foie fat wasted., s we came up with this recipe using the early 1800's guidelines of spirits, bitters, water, and sugar.

House made Grenadine, from our distilled Orange Blossom Water and pomegranate molasses is one spike in this rollercoaster of flavors. American Brandy, Smith and Cross Rum and the French Bonal Quinquina give this ride it's twist and turn while some Citrus Oleo Saccharum and juices takes you to its a punch-y ending. | Served like a communal punch table side, this brings us back to 17th Century when punch emerged as a way of taming the more aggressive flavors of rum.

Cep, or Porcini, Mushrooms are infused into local Del Bac Whiskey mixed with Blanc Vermouth, Mushroom Broth and a splash of French Amer Picon finish this Manhattan style cocktail off on just the right notes. | One of the earliest records of the Manhattan cocktail can be found in William Schmidts “The Flowing Bowl” which was published in 1891.

This cocktail introduces salt on the rim of a margarita a little differently here with a Caper Berry Brine mixed into a refreshingly balanced mixture of Blanco Tequila, Cointreau, Lime Juice and Agave. | Known by all and loved by many, the Margarita invention isn't so clear but there is no debate on how delicious and refreshing this cocktail is on a hot summer day- origins of this rendition come from Paris.

A slowly dirty m,artini with Jean Marc XO Vodka, France or Monkey 47 Gin, Germany with dry vermouth and a spritz of Pernod Pastis. Inspired by the first Martini Chef Christopher actually enjoyed and has been trying to replicate at The Hemingway Bar in Paris.

Non-Alcoholic Apertif, Citrus Cheong, Soda

Grapefruit, Herbs Black Pepper