MENUS
SPRING LUNCH
Join us for our lunch prix fixe menu - two courses $78
STARTERS (CHOICE OF)
WHIPPED BURRATA, MARINATED STRAWBERRIES, ENGLISH PEAS, PISTACHIO GRANOLA, WHITE BALSAMIC
Cauliflower Veloute, smoked trout, celery, green apple
BABY GEM LETTUCE, HERBED YOGURT DRESSING, PERSIAN CUCUMBER, RADISHES
$35 FOR CAVIAR
ROASTED LEEK & ASPARAGUS, SAUCE GRIBICHE, BRIOCHE CROUTONS, EGG, +
$35 FOR CAVIAR
YELLOWFIN TUNA, Sweet potato & coconut, tangerine, nigella seeds
GRILLED SPANISH OCTOPUS, FAVA BEANS, MINT YOGURT, SUMAC
Roasted Maine Scallops, Broccoli Textures, caRa caRa orange, Pickled Hawaiian Ginger
ENTRÉES (choice of)
CAROLINA GOLD RICE RISOTTO, STINGING NETTLES, ARTICHOKES, SNOW PEAS
YUKON GOLD POTATO GNOCCHI, Watercress, parmigiano crème fraiche, pickled green garlic
RICOTTA AGNOLOTTI, snap peas, saffron butter, mint emulsion
GRILLED RED SNAPPER, fava leaves, white asparagus, beurre blanc
Hudson valley steelhead trout, Asparagus, meyer lemon, hollandaise, smoked roe
$15
POACHED MAINE LOBSTER, Creamy polenta, coral bisque +
$15
GUINEA HEN PARMENTIER, Roasted mushrooms, english peas, madeira, comté cheese
DESSERT
RHUBARB TART, Pandan chiffon, strawberry ice cream 22
PETIT CAFÉ, soft caramel, milk chocolate mousse 22
VALRHONA GUANAJA DARK CHOCOLATE CRÉMEUX, SALTY CARAMEL SABAYON 22
LE JARDINIER PLANT BASED ICE CREAM DARK CHOCOLATE- PISTACHIO-COFFEE (Vegan, DF, GF) 22
SPRING DINNER
Enjoy our fresh, homemade bread selection - made daily by our pastry team
3 course menu (choice of appetizer, mid course or entrée, and dessert) 126
4 course menu (choice of appetizer, mid-course, entrée, and dessert) 148
STARTERS
WHIPPED BURRATA, MARINATED STRAWBERRIES, ENGLISH PEAS, PISTACHIO GRANOLA, WHITE BALSAMIC 38
Cured Hiramasa, Ruby Red Grapefruit, Avocado Mousse, Bay leaf Oil 38
BABY GEM LETTUCE, HERBED YOGURT DRESSING, PERSIAN CUCUMBER, RADISHES 28
HEIRLOOM BEETS, KUMQUAT CONFIT, HEART OF PALM, CHARRED AVOCADO 32
FRENCH WHITE ASPARAGUS, ORANGE REDUCTION, KUMQUAT COULIS, CRISPY QUINOA 38
ROASTED LEEK & ASPARAGUS, SAUCE GRIBICHE, BRIOCHE CROUTONS, EGG 30
STEAK TARTARE, SPICY AIOLI, CAPERS, CRISPY ROOT VEGETABLES 36
MID-COURSE
Roasted Maine Scallops, CARA CARA ORANGE, Broccoli Textures, Pickled Hawaiian Ginger 42
CAROLINA GOLD RICE RISOTTO, STINGING NETTLES, ARTICHOKES, SNOW PEAS 42
RICOTTA AGNOLOTTI, SNAP PEAS, SAFFRON BUTTER, MINT EMULSION 42
GRILLED SPANISH OCTOPUS, FAVA BEANS, MINT YOGURT, SUMAC 38
ENTRÉES
MAINE POACHED LOBSTER +15, Snow peas, coral bisque, basil 75
ATLANTIC HALIBUT, Spring vegetables, English pea & lemon verbena emulsion, mint 58
HUDSON VALLEY STEELHEAD TROUT, Asparagus, meyer lemon hollandaise, smoked roe 56
GRILLED DOVER SOLE (FOR TWO) +50, Fava leaves, white asparagus, buerre blanc 145
GUINEA HEN, Purple cauliflower, morilles farci, sauce périgueux 56
EARL GREY SPICED HUDSON VALLEY DUCK, Orange, Kyoto carrots, kumquat confit 72
AMERICAN WAGYU BAVETTE, Onion soubise, black garlic, rabe, wasabi vinaigrette 76
DESSERTS
VALRHONA GUANAJA DARK CHOCOLATE CRÉMEUX, SALTY CARAMEL SABAYON 22
THE BUTTERFLY, YUZU MOUSSE, RASPBERRY COMPOTE, PISTACHIO SABLÉ 22
Strawberry Dream, Matcha Cremeux and Wafer Crumbles 22
Pure Pineapple, Vegan Milk Chocolate Mousse, Lime Cream 22
L'ORANGE Chocolate genoise, Grand Marnier orange cream, mandarin compote 22
LE JARDINIER PLANT BASED ICE CREAMS (Vegan, DF, GF) 22
DARK CHOCOLATE – PISTACHIO – COFFEE
ARTISANAL CHEESE PLATE, WALNUT RAISIN BREAD 38
CORPORATE PASTRY CHEF SALVATORE MARTONE
EXECUTIVE CHEF ANDREW AYALA
SEASONAL EXPRESSION MENU
Enjoy our fresh, homemade bread selection - made daily by our pastry team
FIVE COURSE 215
CURED HIRAMASA Ruby red grapefruit, avocado mousse, Royal Kaluga Caviar
FRENCH WHITE ASPARAGUS, Orange reduction, kumquat coulis, crispy quinoa
YUKON GOLD GNOCCHI, WATERCRESS, PICKLED GREEN GARLIC, ROMAINE, UNI
ROASTED SQUAB, SPICED YORKSHIRE RHUBARB, GINGER, PISTACHIO MOUSSE
Strawberry Dream, Matcha Cremeux and Wafer Crumbles
WINE PAIRINGS
FIVE-COURSE WINE PAIRING 95
FIVE-COURSE PRESTIGE WINE PAIRING 195
NON-ALCOHOLIC PAIRING 75
EXECUTIVE PASTRY CHEF SALVATORE MARTONE
EXECUTIVE CHEF ANDREW AYALA
BAR MENU
AVOCADO MOUSSE everything spice, chips 22
POMME PAILLASSON garlic aioli 12
DEVILED EGGS smoked trout roe 14
MINI LOBSTER ROLLS toasted brioche 18
SMOKED FISH DIP trout roe, lavash 14
ARTISANAL CHEESE PLATE raisin walnut toast 30
*Served at the downstairs Bar
DESSERTS
VALRHONA GUANAJA DARK CHOCOLATE CRÉMEUX, SALTY CARAMEL SABAYON 22
THE BUTTERFLY, YUZU MOUSSE, RASPBERRY COMPOTE, PISTACHIO SABLÉ 22
Strawberry Dream, Matcha Cremeux and Wafer Crumbles 22
Pure Pineapple, Vegan Milk Chocolate Mousse, Lime Cream 22
L'Orange, Chocolate Genoise, Grand Marnier Orange Cream, Mandarin Compote 22
LE JARDINIER PLANT BASED ICE CREAMS 22
DARK CHOCOLATE – PISTACHIO – COFFEE
ARTISANAL CHEESE PLATE, WALNUT RAISIN BREAD 38
*Desserts are available for dinner
BEVERAGES
APERITIF COCKTAILS
The Aviation, The Botanist Gin, Creme de Violet, Lemon, Lavender Syrup 22
Negroni au Cacao, Campari, Sweet Vermouth, Frangelico, Chocolate Bitters 20
Sazerac, Sazerac Rye, Demerara, Peychaud's Bitter 20
Antarctic Martini, -40° Beluga Vodka, Olive Oil, Olives, 28
SIGNATURE COCKTAILS
Garibaldi in Love, Aspen Vodka, Campari, Yerba Mate, Lemon, Grapefruit 20
Royal Sidecar, Branson Cognac, Cointreau, Lemon, Orange 22
The Golden Nectar, Toki Whiskey, Honey, Thyme, Yuzu, Fever-Tree Club Soda 20
The Rising Sun, Fogo Novo Cachaça, Tequila Blanco, Meyer Lemon, Orange 22
Le Jardin Vert, Nikka Coffey Gin, Lemon, Green Chartreuse, Mint, Peas, Egg White 24
MOCKTAILS
A-Zero Spritz, Italian Spritz, French Bloom Blanc de Blanc, Orange 18
Ever Fall, Everleaf Florets, pear puree, lemon, chamomile syrup 18
Mont Rose, Everleaf Mountain, Orange cordial, yuzu, rose water 18
FRESH JUICES
Golden Spice, Carrots, Orange Juice, Ginger, Turmeric 13
Green Juice, Cucumber, Green Apples, Kale or Spinach, Limes 13
NON-ALCOHOLIC WINES
NON-1 Chamomile & Raspberry 16
FRE Cabernet-Sauvingnon 16
WOLFFER ESTATE ”Spring in a Bottle” 16
FRENCH BLOOM BY TATTINGER Rosé (Brut) 25
WINES BY THE GLASS
CHAMPAGNE & SPARKLING
Cremant de Bourgogne - Val de Mer Burgundy, FR 17
Champagne Brut - Frerejean Freres 'Premier Cru' Champagne, FR 30
Rosé Champagne - Laurent-Perrier ‘Cuveé Rose’ Champagne, FR 38
WHITE
Sancerre - Sauvignon Blanc - J. de Villebois Loire Valley, FR 22
Vouvray - Chenin Blanc - Pichot ‘Le Peu Moriette’ Loire Valley, FR 17
Chablis 1er Cru - Chardonnay - C. Patrice ‘Beauroy’ Burgundy, FR 25
Chardonnay - Flowers Sonoma Coast, CA 22
ROSÉ
Peyrassol ‘Cuvee de Commandeurs’ Côtes de Provence, FR 17
Chateau d' Esclans 'Rock Angel’ Côtes de Provence, FR 18
RED
Pinot Noir - RouteStock Sonoma Coast, CA 18
Auxey-Duresses - Pinot Noir - Matrot Burgundy, FR 32
Crozes-Hermitage - Syrah - Maison Alexandrins Rhone Valley, FR 22
Saint-Emilion - Merlot-Cabernet - Dame de Gaffeliere Bordeaux, FR 27
Cabernet-Merlot - Miner Napa Valley, CA 29
Gamay - Chateau du Moulin-a-Vent ‘Couvent des Thorins’ Beaujolais, FR 21
RESERVE WINES BY THE GLASS
Prestige Champagne- Krug ‘169th Edition’ Champagne, FR 125
Chardonnay- Meursault- Thierry & Pascale Matrot Burgundy, FR 60
Saint-Julien- Cabernet-Merlot- Chateau Langoa Barton Bordeaux, FR 70
EASTER
Celebrate Easter Sunday from 12 - 8 PM with a special 3 ($145) or 4 course menu ($175)
FIRST COURSE (choice of)
ENGLISH PEA VELOUTE, LEMON VERBENA, SPRING ONION ROYALE
BABY LETTUCE, PERSIAN CUCUMBER, EASTER EGG RADISHES, GREEK YOGURT DRESSING
BURATTA, MARINATED STRAWBERRIES, ENGLISH PEAS, WHITE BALSAMIC, PISTACHIO, MINT
YELLOWFIN TUNA, GREEN ALMOND, POPPY SEEDS, NECTARINE, BASIL
MID COURSE (choice of)
MAINE SCALLOPS, GREEN CHICKPEAS, PICKLED CARROTS, KAFFIR ESSENCE
FRENCH WHITE ASPARAGUS, BLOOD ORANGE REDUCTION, CRISPY QUINOA
RICOTTA AGNOLOTTI, SAFFRON BUTTER, ENGLISH PEAS, MINT, PARSLEY EMULSION
AMERICAN WAGYU STEAK TARTARE, SPICY AIOLI, CAPERS, CRISPY POTATO
ENTRÉE (choice of)
CAROLINA GOLD RICE RISOTTO, STINGING NETTLES, ARTICHOKES, WILD MUSHROOMS
HUDSON VALLEY STEELHEAD TROUT, BROCCOLINI, CALAMANSI BUTTER, SMOKED ROE
AUSTRALIAN LAMB LOIN, SPICED CARROT MOUSSE, SNAP PEAS, CIPPOLINI ONION
AMERICAN WAGYU BAVETTE, TURNIP & WASABI MOUSSE, ASPARAGUS, BLACK GARLIC
DESSERT (choice of)
PANDAN CARROT CAKE
SALTED CARAMEL SABAYON, WHITE CHOCOLATE ICE CREAM
PINEAPPLE & LIME COMPOTE, MILK CHOCOLATE CREMEUX, CRUNCHY SABLE
SPRING DINNER EVENT AT SEREINE
Embrace spring as Culinary Director Chef Alain Verzeroli shares springtime cooking techniques and hosts a special seasonal 4-course community style dinner ($225 per guest) at Sereine, in collaboration with Executive Chef Andrew Ayala
“Flavors in Bloom”
$225 per guest
4-course menu |
$225 per guest
$225 per guest
Wine Pairing |
$225 per guest
CANAPÉS
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POACHED WHITE ASPARAGUS, CHERRIES, CITRUS AND KUMQUAT CONFIT
MAINE LOBSTER WITH PEAS, VEGETAL MINT EMULSION AND RAMP
STRIPLOIN WAGYU BEEF, ARTICHOKES AND ROMESCO SAUCE, CRISPY POTATOES
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PARROT MANGO BLISS WITH PASSION FRUIT CRÉMEUX AND COCONUT SHERBET