15 Church menu — United States

A selection of premium caviar served with traditional garnishes such as blinis, crème fraîche, and minced onion.

A small, single serving of chilled caviar served directly on the back of the hand to be eaten in one bite.

Large chilled shrimp served with a creamy, herb-infused Louis sauce and a traditional zesty cocktail sauce.

Freshly shucked oysters served with classic garnishes such as lemon, cocktail sauce, and mignonette.

Thinly sliced raw bluefin tuna served with spicy serrano chili, pungent wasabi, and crunchy wonton crisps in a savory citrus-soy sauce.

Select one of our three signature preparations for your fresh, raw oyster.

Fresh Hokkaido scallops served raw and prepared in your choice of three distinct styles.

Thinly sliced cucumber served with fresh wasabi and a light, citrus-based soy sauce.

Fresh shellfish served with a cherry blossom-infused soy sauce, rice wine vinegar, local beets, and toasted sesame seeds.

Fresh shellfish served with a bright, citrusy yuzu kosho dressing, sweetened with mirin and grated apple, and finished with crisp cilantro stems.

This selection includes three oysters of your choice, one Hokkaido scallop, and one jumbo shrimp.

Handmade sorpresine pasta tossed with tender rabbit, local mushrooms, and crispy pancetta in a creamy Madeira wine sauce finished with Pecorino cheese.

Handmade pasta filled with fresh Maine lobster, Ibérico ham, and winter squash, served in a brown butter sauce and topped with creamy stracciatella cheese.

Crispy tofu tossed in a savory-sweet sauce, served with peanuts, bok choy, shiitake mushrooms, mandarin oranges, and sticky rice.

• Half$21
• Full$42

These plant-based dumplings are served with a black vinegar ponzu sauce, toasted sesame, and a fresh scallion salad.

• Half$21
• Full$42

Seasoned spiral-cut potatoes served with ketchup and a signature house sauce.

These are ultra-smooth, rich mashed potatoes prepared with a high ratio of butter for a creamy, decadent texture.

This dish features creamed spinach and parsley in a rich Gruyère cheese sauce, topped with a buttery croissant crust.

Sautéed local mushrooms finished with a nutty brown butter sauce, a splash of sherry, and a hint of lemon.

Roasted heirloom carrots drizzled with thyme-infused honey and topped with candied black sesame seeds.

Soft ricotta dumplings served in a rich meat sauce, finished with a drizzle of olive oil and a generous dusting of Parmesan cheese.

• Half$26
• Full$52

Savory duck meatballs served on a sweet corn johnny cake with a rich foie gras sauce and melted smoked mozzarella.

Crispy fried oysters served over creamy sweet corn polenta with roasted poblano peppers and a savory bacon and bone marrow jam.

Finely chopped raw Wagyu beef served with savory bone marrow emulsion, topped with premium caviar and accompanied by crispy potato chips.

Roasted Wagyu bone marrow served with shrimp toast, a tangy pickled pepper chimichurri, candied black sesame seeds, and a fresh parsley salad.

A crisp wedge of baby gem lettuce topped with bacon, pickled red onions, roasted tomatoes, crispy onions, and a creamy dill blue cheese dressing.

This salad features crisp endive, creamy imported burrata, and crunchy focaccia croutons, finished with a savory dressing of Mimolette cheese and blonde miso.

This miso-marinated sea bass is served with bok choy, shiitake mushrooms, shallots, crispy wonton strips, and a touch of wasabi.

This pan-seared salmon is crusted in milk bread and served with littleneck clams, wilted leeks, potato pearls, and Kaluga caviar in a classic butter sauce.

This 12-ounce Australian Wagyu strip steak features a high level of marbling and is served with whipped garlic confit, potatoes, and your choice of sauce.

A 22-ounce USDA Prime ribeye steak served with whipped garlic confit, potatoes, and your choice of sauce.

A tender USDA Prime beef tenderloin served with sautéed garlic spinach, gorgonzola butter, red onion marmalade, a savory demi-glace sauce, and crispy onions.

• 8 oz$89
• 12 oz$120

A pan-seared local Hudson Valley chicken breast served with a savory sherry sauce, chestnut mushrooms, lemon, and sautéed Brussels sprout leaves.

Roasted duck served with an orange reduction, mandarin segments, parsnip purée, cranberries, sage, and a crisp black pepper wafer.

This tender Spanish pork is served with cheesy egg noodles, sautéed Swiss chard, and a savory apple cider reduction.

A rich, concentrated brown sauce made from reduced veal stock, used to add depth and flavor to meat dishes.

A classic French sauce made with crushed peppercorns, typically finished with cream or cognac.

A rich, savory sauce made from the decadent liver of a duck or goose.