HEIRLOOM TOMATO GAZPACHO

15
Sherry Vinegar, Croutons, Mint

LOBSTER CONSOMMÉ 16
Shellfish Mousseline

RUSSIAN SALAD 17
SMIP Ranch Beets and Carrots, Soft-Boiled Egg

CAESAR SALAD 16
Creamy Anchovy Dressing, Croutons

DINNER | SUMMER 2019 CLASSIC WEDGE SALAD 15

Iceberg Lettuce, Bacon, Tomato, Egg, Blue Cheese

LETTUCE AND HERB SALAD 14

Butter Lettuce, Chicories, Honey Vinaigrette

CHILLED JUMBO PRAWNS 19

Cocktail Sauce

YELLOWFIN TUNA TARTARE 26

Shio Koji Vinaigrette, Toast

CARPACCIO CIPRIANI 22
Meyer Lemon, Extra-Virgin Olive Oil, Aged Parmesan

SWEETBREAD PICCATA 24
Capers, Lemon, Brown Butter

THREE-MILK ROBIOLA RAVIOLI 19

Butter, Black Pepper

KELUGA CAVIAR 75
Cured Hokkaido Scallop
RATATOUILLE PITHIVIER 34
Heirloom Tomatoes, Zucchini, Sweet Peppers
OLIVE OIL-POACHED WILD KING SALMON 38
Yellow Corn, Cherry Tomato Confit
ALASKAN HALIBUT 41
Red Vermouth Butter
GRILLED WHOLE LOBSTER AQ
Heirloom Tomatoes, Sauce Vierge
COUNTRY CAPTAIN CHICKEN 34
Madras Curry, Forbidden Rice
BRAISED RABBIT VOL-AU-VENT 41
Sweet Peas and Carrots, Sauce Allemande
DRY-AGED ROAST CROWN of DUCK for TWO 98
Empress Plum, 25-Year Balsamic Vinegar
VEAL CHOP MARSALA 58
Morel Mushrooms, Shallots Confit
SELBY’S BURGER 21
Comté Cheese, Special Sauce, Seeded Bun
BLACK LABEL BURGER 50
Époisses, Australian Black Truffle
D R Y-AG E D P R I M E B E E F
BUTCHER’S CUT, 8 oz 31
PETIT FILET MIGNON, 5 oz 36
FILET MIGNON, 10 oz 64
NEW YORK STRIP, 12 oz 55
RIB-EYE, 14 oz 62
DELMONICO, 24 oz 110
40/40 PORTERHOUSE 165
Sauces
Maître d’ Butter / Béarnaise / Bordelaise / Salsa Verde
FOR THE TABLE
TOKYO TURNIPS and TURNIP GREENS 15
Meyer Lemon Butter
SAVOY SPINACH 15
Sesame and Shallot Furikake
ROBUCHON’S POTATOES 17
Ratte Potatoes, Artisanal Butter
POTATO GRATIN SAVOYARD 18
Comté Cheese, Thyme
SHOE STRING FRIES 14
Aioli
SAFFRON RISOTTO 18
Carnaroli Rice, Parmesan, Mascarpone
WILD MUSHROOMS en PAPILLOTE 21
Shallots, Garlic, Sherry