Menu

Starters

SALAD OF PICKLED HAWAIIAN HEARTS OF PALM
Winter Citrus, Marcona Almonds, Romesco Sauce
15

HUDSON VALLEY FOIE GRAS TERRINE
Confit Duck, Quince, Caramelized Onion Gelée
20

MAINE LOBSTER RISOTTO
Black Truffle, Parmesan Mousseline
20

SALAD OF WILD ARUGULA
Roasted Shallot Vinaigrette, Shaved Parmesan
12

TUNA CRUDO
Dashi Gelée, Heirloom Radish, Ginger Gastrique
16

HOUSE SMOKED PORK BELLY
French Green Lentils, Sour Cherries, Pistachio,
Pork Jus
14

SLOW POACHED HEN EGG
Hand Made Tagliatelle, Parmesan Broth,
Fines Herbes
13

WHITE BEANS AND CLAMS
Chorizo, Tomato, Basil
14

Main Dishes

PAN ROASTED STURGEON
Brussels Sprouts, Confit Kumquats, Citrus Beurre Blanc
27

CARAMELIZED SEA SCALLOPS
Black Trumpet Mushrooms, Sunchokes, Brown Butter Vinaigrette
26

PAN ROASTED GRIMAUD FARMS DUCK BREAST
Confit Leg Pressé
Red Wine Poached Apple, Wheat Berries, Spiced Duck Jus
30

HAND-MADE SMOKED CAVATELLI
Foraged Mushrooms, Wild Arugula, Foie Gras Emulsion
20

LAN-ROC FARMS PORK RIB-EYE
Butternut Squash, Gnocchi Parisienne, Black Currants, Red-Eye Gravy
28

DUO OF RABBIT
Bacon Wrapped Loin and Confit Leg, Ajwain-Scented Carrots,
Spaetzle, Maple-Bourbon Sauce
36

GRILLED MISHIMA RANCH “FLAVOR CURVE”
Caramelized Onion Soubise, Garnet Yam, Lacinato Kale,
Bordelaise Vinaigrette
46

Dessert & Cheese

VALRHONA CHOCOLATE DECADENCE
Feuilletine, Candied Walnuts, Banana Ice Cream

CARDAMOM-SCENTED PROFITEROLES
Salted Caramel Ice Cream

POTTED MAPLE CHEESECAKE
Graham Cracker Crust, Apple Compote

PISTACHIO SEMIFREDDO
Macerated Sour Cherries, Chocolate, Pistachio
9

CHEF’S SELECTION OF CHEESE
Served with Seasonal Accompaniments

Single Cheese 6
Plate of Three 15