The Continental Prime Rib

The Continental

Have you ever wondered what it would have been like to dine at a grand hotel during the height of mid-20th century fine dining? Wonder no more, because the foyer of The Continental may be a time machine. Chef Sean Brock’s passion for American culinary history melds beautifully with his reverence for the traditional elegance of hotel dining.

Brock’s nouvelle approach to classic American fare harkens back to a time in modern French cooking and fine dining marked by simpler, more delicate dishes and an increased emphasis on presentation. The result is a refined yet inventive menu featuring a number of tableside offerings: Pâté en Croûte, NY Strip Steak au Poivre and Black Winter Truffle. The star of the show, however, is the delectable, melt-in-your-mouth Prime Rib, sliced and served tableside with horseradish cream and natural jus.