SNACKS

tenpenny chips toasts
6. for all three flavors

SHARE
CHEESE fruit bread & fig jam

spring pea & pecorino / salvatore ricotta & balsamic goat cheese & grape aioli 10. for all three lemon aioli, hickory-smoked trout roe potato flake, applejack sauce 6. 7.

sottocenere
(piemonte)

black truffle & ash rind

crispy artichokes

tete du moine

pork belly croquettes

(jura bernois)

gerry’s toasted almonds brown sugar, cayenne & star anise 4.

elegant, nutty

‘barely buzzed’

APPETIZERS
baby lettuces onion soup beef tartare
pistachio puree & white balsamic 9. 11. caramelized cipollini, fontina, applejack, crouton black truffle, watercress, quail egg, toasts 16.

(utah)

coffee-lavender rub smooth, butterscotch-y 1 for 6. / 3 for 16.

AMERICAN CHARCUTERIE
grain mustard & flatbread

crispy duck torchon
THE BIG SALAD

shiso leaf and earl grey-stewed prunes 15.

cacciatorini
(alps provisions, NY)

‘hunter’s sausage’; black pepper

seared salmon, curly endive & bibb lettuces granny smith apples, almonds, green goddess dressing 15.

smoked country ham
(benton’s, TN)

traditional

SANDWICHES

14.

served with ‘tenpenny slaw’ & gus’ sour pickles

finocchiona
(boccalone, CA)

fennel-spiked salume 1 for 6. / 3 for 16.

duck confit chicory, grape aioli, cranberry-walnut bread porchetta ‘banh-mi’ fried egg, basil, pickled fennel, spicy tomato mayo truffled steak the B•L•T
melted onions, raclette, black olive bread

OYSTERS

benton’s bacon, baby greens, tomato, green goddess dressing

minus 8 vinegar mignonette
west & east coast market price, daily selection

roasted spring vegetables tomato, fontina cheese, grilled rustic bread

THE BURGER*

‘afternoon medicine’
an appropriately-portioned grey goose or tanqueray martini for both those still with work to do or those looking to put a zip in their step.
8.

thin-griddled signature blend patty topped with sharp provolone, butterhead lettuce pepperoncino mayo served on a warm potato bun
the single 13. the double 17.

MADISON AVE LUNCH

soup or salad choice of sandwich tenpenny slaw petit-fours
21.

‘the bloody’
hangar one (a very delicious vodka) paired with our blend of tomato, morrocan spices, horseradish, worcestershire, olive, and other secret things
10.

chef/partner CHRISTOPHER CIPOLLONE *the burger’s blend contains traces of pork.

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