Our Menus
Our menus are changed frequently to reflect Chef Petrillo’s inspiration from the freshest available ingredients. Please call us with dietary restrictions prior to making reservations. We invite you to take a look to get a taste for our innovative dishes, but we promise you, tasting, not reading, is believing.
Menu Options
- Chef's Tasting Menu $135 per Person Seasonal Offerings Prepared by Chef Petrillo and Team, Includes Beverage Pairings
- 3-Course Gaillard Menu $59 per Person Choice of First, Second, and Dessert
Chef's Tasting Menu
- “SNACKS”
- LIGHTLY COOKED SEA SCALLOP Various Presentations, Truffle, Yuzu, Curry
- BURNT WHEAT CAVATELLI Chanterelle Mushroom, Pinenut Emulsion, Serrano Ham
- LOBSTER GRILLED AND GLAZED IN YUZU & CHILI Various Textures of Rutabaga and Celery Root
- JOYCE FARMS GRASS-FED RIBEYE Crispy Maitake, BBQ Kombu, Beef Fat Bearnaise, "A2" Sauce
- TRES LECHES Young Coconut, Honeycomb
3-Course Gaillard Menu
- - FIRST -
- LIGHTLY COOKED SEA SCALLOP Various Presentations, Truffle, Yuzu, Curry
- BURNT WHEAT CAVATELLI Chanterelle Mushroom, Pinenut Emulsion, Serrano Ham
- ROASTED BEETS Horseradish, Multigrain, Watercress
- - SECOND -
- WAHOO GRILLED AND GLAZED IN YUZU & CHILI Various Textures of Rutabaga and Celery Root
- “BEEF WELLINGTON” $15 Supplement Foie Gras, Caramelized Onion, Wild Mushrooms, Aerated Potato
- JOYCE FARMS GRASS-FED RIBEYE Crispy Maitake, BBQ Kombu, Beef Fat Bearnaise, "A2" Sauce
- - DESSERT -
- TRES LECHES Young Coconut, Honeycomb
- ARTISANAL CHEESES Seasonal Accoutrement
*consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness
Craft Cocktails
- APPLES TO APPLES 14 Diplomatico Rum | Lairds Apple Brandy | Giffard's Banana | Stewed Apples
- SPACE INVADER 15 Tito's Vodka | Passion Fruit Puree | Habanero Simple | Mint | Lime
- ALTER EGO 14 Hendrink's Gin | Lavender | Lime | Habanero Citrus Foam (Egg White) | Burlesque Bitters
- MACHU PICCHU 15 Peruvian Pisco | Smoked Egg Whites | Port Wine | Angostura
- EAU DE VIE 14 Pierre Ferrand Cognac | Benedictine | Angostura Amaro | Clement Creole Shrub
- OAXACAN FATHER 15 Mezcal | Velvet Falernum | Appleton Rum | Angostura
- SLOE AND STEADY 15 Plymouth Sloe Gin | Batavi Arrack | Honey | Peychaud's Bitters
- THE SNUGGIE 18 Siphon-Infused Hot Toddy | Rittenhouse Rye | Allspice Dram | Calvados
- THE RED SCARE 13 Agavales Tequila | PAMA | Jack Rudy Grenadine | Habanero Simple Cilantro | Lemon | Lime
- HEAVENS TO BETSY 16 Revival Sorghum Whiskey | Southern Amaro | Corriander | Chamomile Tea
- BARREL-AGED BESPOKE MANHATTAN 17 Michter's Rye | Carpano Antica Vermouth | Angostura Bitters
- RESERVE OLD FASHIONED 20 Nikka Coffee Grain Whiskey | Angostura Bitters | Demerara Sugar
- PUMPKIN SPICED LATTE 13 Larceny Bourbon | Rishi Chai | Cold Brew | Bailey's
Beer
- Westbrook Gose 7
- Revelry "Lefty Loosey" IPA 8
- Ommegang Kriek 10
- Estrella Damm Inedit Wit 10
- Coast Kolsch 7
*consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness
Sparkling
- Thibaut-Janisson | Blanc de Chardonnay Brut | Charlottesville, VA 80
- Kiralyudvar | 2012 | Tokaj, Hungary 23 / 92
- Col Vetorez | Valdobbiadene Prosecco Superiore | Veneto, Italy 15 / 58
- Castellroig | Brut Rosat | Penedes, Spain 12 / 48
- Veuve Cliquot | Reims, France 95
- Krug Grand Cuvee | Champagne, France 280
White
- Josi Leitz “Eins Zwei Dry” | Riesling 13 / 52 2016 | Rheinhgau, Germany
- Schloss Gobelsburg | Gruner Veltliner 18 / 80 2016 | Kamptal, Austria
- Aphros | Loureiro 15 / 60 2015 | Vinho Verde, Portugal
- Bruna Grimaldi | Arneis 80 2017 | Langhe, Italy
- Cloudy Bay 19 / 78 2017 | Marlborough, New Zealand
- Matthiasson "Michael Mara Vineyard" | Chardonnay 135 2013 | Napa Valley, California
- Avinyo "Vi D' Agulla" (Petillant) | Muscat and Macabeu 12 / 48 2016 | Peñedes, Spain
- Thevenet et Fils | Chardonnay 14 / 56 2016 | Burgundy, France
- Chateau de Fosse-Seche | Chenin Blanc 88 2014 | Samur, France
Rose & Orange
- Clement & Florian Bethier | Pinot Noir 18 / 75 2016 | Sancerre, France
- Nervi | Nebbiolo 14 / 56 2017 | Piedmont, Italy
- Scribe | Chardonnay (500 mL) 72 2016 | Carneros, California
- Paleokerisio | Dubina 13 / 40 2016 | Ioannina, Greece
- Arnot - Roberts | Rose of Touriga Nacional 75 2017 | Sonoma, California
Red
- El Coto "Coto de Imaz" | Tempranillo 15 / 64 2011 | Rioja, Spain
- Yann Chave | Syrah 17 / 68 2015 | Crozes-Hermitage, France
- Ochota Barrels | I Am The Owl | Syrah 108 2017 | Adelaide Hills, Australia
- Justin | Isosceles | Cabernet Sauvignon Blend 145 2014 | Paso Robles, California
- HALL | Cabernet Sauvignon 22 / 88 2014 | Napa Valley, California
- Continuum | Proprietary Blend 325 2014 | Napa Valley, California
- Domain Skouras | St. George Nema | Agiorgitiko 12 / 48 2014 | Peloponnese, Greece
- Albert Bichot "Vieilles Vignes" | Pinot Noir 14 / 64 2015 | Burgundy, France
- Poderi Aldo Conterno | Freisa 19 / 80 2013 | Langhe, Italy
- Kivelstadt Cellars | Old Wyves Tale | Carignane 18 / 80 2016 | Sonoma, California
- Domaine SEROL | Eclat de Granite | Gamay 12 / 48 2016 | Cote Roannaise, Loire Valley, France
*consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness
THANKSGIVING DAY 2018 - CLOSED
CHRISTMAS EVE 2018 - CLOSED
CHRISTMAS DAY 2018 - CLOSED
NEW YEAR'S EVE 2018
- Zero George Annual New Year's Eve 250 per guest
- Book via OpenTable
*consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness
Available at the Bar or in the Lounges
- Cheese Board + 2 Glasses of Wine $25 Available Every Day, 5 PM - 6 PM
"Bar Snacks"
- The Royale with Cheese $23 Wagyu Beef, Mushrooms, Onions, Kraft Singles fondue, shaved truffles
*consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness