Menu

Prospect

  • Breakfast from 7-11AM

  • Lunch from 11:30AM-5:00PM

  • Dinner from 5:30-10PM

Starters + Shareables

Shishito Peppers

  • korean chili aioli
  • 24

Calabrian Focaccia Panzanella

  • heirloom tomato, little gem lettuce, robiola mousse, crispy prosciutto
  • 28

Spanish Octopus

  • marcona almond romesco, saffron preserved golden raisins, marble potato, chorizo
  • 32

Thai Snapper Crudo

  • calabrian chile and citrus, shaved carrots, sprouts
  • 28

Roasted Bone Marrow

  • bacon-onion jam, pickled mustard seeds, red onion, arugula, sourdough
  • 32

Mains

Spring Pappardelle

  • braised morels, spring peas, favas, local asparagus, fiddlehead ferns, tomato vinaigrette
  • 38

Cauliflower "Steak"

  • calabrian chile, roasted cauliflower, minted yogurt, marcona almonds
  • 45

Lobster/Mascarpone Cappalletti

  • parsnip-uni cream, orange-glazed fennel, guanciale, beets
  • 46

Ras-Al-Hanout Ora King Salmon

  • crispy skin, artichokes, brown butter bordelaise, roe
  • 46

Guinea Fowl

  • oyster-chorizo bread pudding, heirloom carrots, charred rapini, almond grape verjus
  • 56

Spring Lamb Loin

  • minted pea emulsion, lemon, lavender blossom, spiced jus
  • 95

16 oz Black Angus Ribeye

  • morels, cippolini onion "caramel", oxtail jus
  • 85

Chef's Daily Family-Style Meal

  • MP

Sides

Brussels Sprout Caesar

  • aged parmesan
  • 25

Roasted Corn "Elote"

  • grilled corn, lime aioli, pecorino, corn shoots, espelette | gf
  • 27

Jumbo Hasselback Potato

  • king crab, brown butter bĂ©arnaise "oscar"
  • 32

Sweets

Chocolate and Cherry Tart

  • dark chocolate ganache, confit cherry puree, cherry sorbet
  • 18

Inverted Carrot Cake

  • triple cheese mousse, rum and orange raisin compote, cinnamon ice cream
  • 20

Trio of Sorbet

  • gluten-free tuile, fresh berries
  • 18

22% service charge added to final bill