Professional Documents
Culture Documents
E W
Y O R K
C I T
rt ers a t s
fresh fall greens
kale, swiss chard, brussels leaves, frise, harvest fruits and vegetables horseradish-buttermilk dressing, candied walnuts
R T E N s E
housemade cavatelli
sweet potato pure, grilled eggplant, fava bean, ricotta salata
13
20
14
23
18
roasted trout
steamed broccolini, toasted almonds, castelvetrano olives, pomegranate-tomato vinaigrette
26
roasted oysters
four montauk pearls, creamed dinosaur kale, grana padano
15
27
15
29
14
28
curried goat
braised, jasmine rice, spiced cauliflower & brussels sprout, chili-ginger oil
28
11
13
23
crispy alligator
red bell pepper, chili aioli, fine herbs
13
30
grilled squab
house cured bacon, oyster mushroom, crispy chicken liver
18
26
s i d e S
broccolini
grilled baby broccoli, aged asiago
If you have any food allergies, please speak to your server or the manager.
vConsuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.