DINNER

Thursday – Saturday
5:00pm – 9:00pm

STARTERS

Hamachi Sashimi $15
radishes, citrus cariations

Parsnip Veloute $15
bartlett pear compote, brioche, seared foie gras

Salad Of Heirloom Melons $14
speck, aged balsamic

Heirloom Tomato Tartlet $14
whipped house ricotta, basil seed “caviar”

Hudson Valley Foie Gras Terrine $19
poached mission figs, pickled mustard seeds, pistachio brioche

Maine Crab Tagliatelle $17
uni, basil, garlic bread crumbs

MAIN COURSES

Guinea Hen $40
savoy cabbage, chestnuts, sauce périgueux

Porcelet Confit $26
celeriac, green apple, brussels sprouts

NY Strip $39
bone marrow-oxtail pain perdu, pearl onions, maitake, sauce bordelaise

Butter Poached Lobster $40
butternut squash, baby kale, sea urchin sauce

Black Cod $35
braised radishes, matsutake, miso-sudachi emulsion

Arctic Char $28
granny smith apples, braised red cabbage, cider nage, pickled mustard

*******

CHEF’S TASTING MENU $95

$50 beverage pairings

** all menu items are subject to change**
based on availability and seasonality

*consuming raw or undercooked meats, poultry, seafood, shellfish,
or eggs may increase your risk of food borne illness