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The goal of our staff is to offer each guest a unique and remarkable dining experience. The Immigrant Restaurant Chef works to combine the freshest ingredients with unique preparation and superb presentation.
Caviar
Osetra Caviar
1/2 ounce - $60
1 ounce - $110
Sevruga Caviar
1/2 ounce - $55
1 ounce - $100
American Sturgeon Caviar
1/2 ounce - $25
1 ounce - $45
Caviar presentation is served with toasted pain de mie, clarified butter, lemon and chives.
First Course Selections
Black Truffle and Wild Mushroom Risotto
Shaved Black Truffle, Sarvecchio Parmesan Cheese
and Mushroom Cream
$16
Pan-Seared George's Bank Scallop
Chickpea Purée, Merguez Sausage, Organic Watercress,
Toasted Almonds, Harissa Cream
$14
Asian Bento Box
Spicy Ahi Tuna and Mango Spring Roll, House Sushi,
Coconut Seafood Ceviche Noodles, Ahi Tuna Tartare with Wasabi Cream
$21
Truffle Honey-Lacquered Quail Breast
French Bean and Shallot Salad, Black Truffle Vinaigrette
$18
Duet of Hudson Valley
Foie Gras-Pan Seared and Sea Salt Cured
Toasted Hazelnut Waffle and Fuji Apple Butter, Honey Crisp Apple
and Mache Salad, Cinnamon-Vanilla Vinaigrette
$18
Mid Course Selections
New England Lobster and Shrimp Bisque
Lobster Claw and Shrimp
$11
Roast Duck and Lemon Grass Soup
Braised Oxtail and Kim Chee Dumpling
$10
Garden Mixed Greens, Heirloom Radishes and Sprouts
House-Made Mozzarella, Baby Tomatoes, Balsamic Gelée, Basil Vinaigrette
$13
New England Lobster and Pea Salad
Frisée, Heirloom Carrots, Citrus Vanilla Vinaigrette
$17
Heirloom Baby Tomatoes and Arugula Salad
House-Made Bacon Lardons, Whole-Grain Crouton,
Buttermilk and Bacon Dressing
$12
Entrées
Fish and Crustaceans
Hazelnut-Crusted Skate Wing Chops
Potato Dauphine, Spring Pea Coulis and Mint Pesto
$30
Pan-Roasted Dover Sole and New England Lobster
Garden Vegetable Pearls, Garlic Spinach, Caviar, Champagne Sabayon
$65
Pan-Seared Spotted Sea Trout
Saffron Fingerling Potatoes, Manila Clams, Rock Shrimp,
Fennel and Olive Salad, Smoked Tomato Vinaigrette
$35
Grilled Atlantic Halibut
Toasted Onion Risotto Cake, Asparagus,
Wild Mushrooms, Bacon-Vermouth Sauce
$42
Sauté Spot Prawns and Rolled Shellfish Saffron Pasta
Vegetable Threads, Spicy Carrot Broth
$36
Meats, Poultry, and Game
28-Day Dry Aged Wagyu Strip Loin
and Wisconsin Wild Mushrooms
Crispy Soba Noodles, Edamame, Caramelized Onion and Star Anise Sauce
$45
Grilled Prime-Aged Tenderloin and Seared Foie Gras
Rösti Potatoes, Garlic Spinach, Black Truffle Sauce
$45
Assiette of Colorado Lamb Tenderloin, Shank, and Sausage
Pesto Couscous, Artichokes, White Bean Purée, Sweet Garlic Cream
$44
Pan-Roasted Guinea Hen with Confit Ravioli
Hen of the Woods Mushrooms, Asparagus, Tarragon Reduction
$32
Grilled Wild Boar Chop
Yellow Lentils, Swiss Chard, Curry Cauliflower, Spiced Tomato Sauce
$36
Seasonal Feature
Chesapeake Bay Soft Shell Blue Crab
It is time to enjoy savory soft-shelled crab from Maryland. The shedding cycle of the Chesapeake Bay blue crab runs from late May through September and produces the delicious soft shell crab. Considered a true delicacy, renowned the world over, the soft blue crab is prized by those who are first to sample the season's catch. Enjoy savory soft crabs from Maryland! This is the time of the year to enjoy their delicate taste and have fun preparing this unique treat from the Chesapeake Bay.
Soft-shell crabs are really blue crabs that have recently molted and are in the process of growing their new shells. This allows the crustacean to be eaten whole, shell and all.
-Executive Sous Chef Ryan Anderson
Soft Shell Blue Crab and Frisée Salad
Avocado Coulis, Citrus Jalapeño Vinaigrette
$18
Wisconsin Artisan Cheese Flights
Farmstead Cheeses
Gran Canaria
Pleasant Ridge
Fresh Chevre Natural
$10
Aged Cheddars
5-Year Aged Cheddar
7-Year Aged Cheddar
10-Year Aged Cheddar
$10
Wisconsin Blues
Creamy Gorgonzola
Buttermilk Blue
Vergin Pine Native Blue
$10
Alpine Style Cheese
Grand Surchoix Gruyere
Grand Cru Râclette
Vintage Van Gough
$10
Dessert Service
Chocolate Ancho and Baharat Chile Tart
Pistachio Butter Crust, Saffron Ice Cream,
Balsamic Vinegar Reduction
$12
Lemon Crème Brûlée
Lemon Almond Financier Cake, Lemon Curd Frappe
$13
Cashew, Caramel and Maldon Sea Salt Petit Fours Sec
Hazelnut and Peanut Butter Mousse Feuillette
$13
Flourless Chocolate Cake Tower
Chocolate Parisian Cream, Cream Cheese Ice Cream,
Blackberry Brandy Sauce
$14
Orange Mascarpone Cheese Sablée Tart
Assam Tea Sorbet with Coconut Tuile, Tamarind Sauce
$10
Menu subject to change due to market availability of certain dishes or ingredients.
All prices shown in US dollars.
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