Friday, Saturday, Sunday
February 20–March 8, 2026
Prix Fixe Dinner
Reservations 4:30 pm–7:30 pm
All guests, including Members, must have a Garden Glow ticket to dine in 1906 after 4:30 pm.
Cold & Raw
To share
- Oysters on the Half Shell | 24
- Alaskan King Crab | 46
- Golden Ossetra Caviar | 120
- Maine Lobster Cocktail | 55
- Jumbo Shrimp Cocktail | 36
- Wagyu Beef Tartare | 32
Three Course Menu | 95 per person
Four Course Menu | 110 per person
Beginnings
Baby Beets
horseradish, sorrel, pistachio
Winter Citrus
stracciatella, opal basil, piro olive oil
Mushroom Bisque
hen of the woods, shiitake, crispy shallots
Striped Bass Crudo
za’atar, almond veloute, borage
Duck Liver Pate
frutti di mostarda, apple glace, warm brioche
Risotto
caramelized butternut squash, white miso
Ricotta Gnocchi
brown butter, sage, chanterelles
Agnolotti
Maryland crab, preserved lemon
Celery Root Confit
sunchoke, ponzu, puffed rice
Buckwheat Spaetzle
pancetta, orange, brussels salad
fresh shaved black truffles added to any dish | 18
Mains
Tofu Curry
spicy yellow curry, jasmine rice, dragon carrots
Spaghetti Ala Chitarra
Maine lobster, saffron, baby fennel
Seared Ahi Tuna
french green beans, cured egg yolk, olive emulsion
Nduja Stuffed Quail
toasted farro, wild mushroom, dark bone jus
Braised Short Rib
parsnip, pearl onion, thumbelina carrots
Wagyu Beef Filet
supplement | 35
crispy potatoes, broccolini, sauce périgueux
Enhancements
supplement | 10
- smashed marble potatoes
- wild mushrooms
- glazed root vegetables
Desserts
Banana Budino
peanut butter gelato, honey biscuit, blackberry
Yuzu Olive Oil Cake
kumquat, crème fraiche, saffron gelato
Caramelia
chocolate mousse, espresso caramel, cocoa soil
Pistachio Crunch
dark chocolate, tahini, kataifi, raspberry
Triple Cream Brie
pistachio sable, truffle salt, herb grisini