Gnocchi black and blue
Jumbo lump crab, Burgundy truffles and Parmesan make a rich second-course choice.
CENTRAL BUSINESS DISTRICT · CONTEMPORARY FRENCH / AMERICAN
What to order at
Restaurant August.
A four-course dinner with a choice in each course, or a separate chef-selected tasting. These picks are alternatives within the four-course menu, rather than dishes priced individually.
Prix fixe with choices
YOUR ORDER, SORTED
The dishes worth considering.
S: Start here. A: Strong picks. B: Consider if it suits your taste. Save the dishes you want in your order.
SStart here
Second-course choice
Dry-aged duck breast
Matsutake, Medjool dates and confit accompany the poultry main.
AStrong picks
Tuna crudo
Mirliton, passion fruit and aji amarillo make a raw-fish opening before the richer courses.
Chocolate marquise
Chicory coffee, cacao nibs and burnt-orange sherbet finish the four-course dinner.
BConsider if
Ballotine of rabbit
Chanterelles, country ham, muscadines and fig-rabbit jus accompany the second course; it also contains pork.
Snapper Pontchartrain
Shrimp, crab, oyster mushrooms and Béarnaise accompany the fish main.
Seared Hudson Valley foie gras
Bartlett-pear pavé and magnolia accompany a richer first-course option than the crudo.
Pear crumble
Vanilla-bean semifreddo, cardamom and hibiscus offer a fruit dessert instead of chocolate.
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