OYSTERS ~ MP

Spiny Creek - ME Wellfleet - MA Pebble Beach - WA Nootka - BC

HOUSE MADE BREAD & BUTTER ~ 5 FIRST COURSES

Beets Roasted & Pickled ~ 11 Textures of Soil, Horseradish, Puffed Grains, Late Summer Cherries Consomme ~ 14 Pheasant Broth, Micro Mirepoix, Liquid Black Truffle Tortellinis Smoked Hamachi ~ 15 Musk Melon, Yuzu, Trout Roe, Hearts of Palm, Micro Basil 22-Month Smoked Benton Ham ~ 14 Whole Wheat Cavatelli, Rappe, Spicy Parmesan Froth Portugese Octopus ~ 16 Flavors of Binchotan Coals, Grilled Sourdough Salad, Bagna Cauda Sauce Hudson Valley Foie Gras Terrine ~ 19 New York State Apples in 3 Forms, Micro Green Shiso

MAIN COURSES
Sweet Corn and Ricotta Agnolotti ~ 18 Brooklyn Grange Swiss Chard, Hen of the Woods Mushrooms, Toatsed Pine Nut Cream Atlantic Halibut ~ 29 Butter Poached Cabbage, Green Grapes, White Meyer Lemon Pure Long Island Black Bass ~ 26 Bouillabaisse Shaved Fennel, Parmesan Salad, Sauce Rouille 14-Day Dry Aged Rohan Duck ~ 28 Toasted Red Quinoa, Salt Roasted Onions, Preserved Currants, Mission Figs, Aged Jus Milk-Fed Veal & Its Cheek ~ 31 Roasted Sirloin, Glazed Cheek, Chanterlles, Yams, Green Onion Butter

SIDES
Root Vegetables 8 Candied Brussel Sprouts 8 Whole Roasted Cauliflower 12 Roasted Marble Potatoes 8

PROSPECT CHEFS TASTING MENU FIVE COURSE TASTING ~ 80 WITH WINE PAIRING~ 125

Additional Vegetarian Options Available Upon Request EXECUTIVE CHEF: Kyle McClelland CHEF DE CUISINE: Vinson Petrillo CONSUMING RAW OR UNCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.