Appetizers Entrees

Warm Carrot Broth 13 Brook Trout a la Plancha 24

Winter Truffle, Greek Yogurt, Curry, Mint Spiced Lentil, Mustard Greens, Apple Mostarda

Salad of Brussels Sprout Leaves 14 Pasture Raised Guinea Hen 26

Market Pear, Berkshire Prosciutto, Balsamic, Halzenut Market Squash, Fall Spiced Seckle Pear, Chard, Honey Vinegar Jus

Nantucket Scallop Tartar 24 Farm Raised Rabbit Fleischnacke 27

American Sturgeon Caviar, Poppy Seed, Argan Oil,Yuzu Chesnut Pasta, Market Apple, Celery Root, Tarragon

Cannelloni of Beets and their Leaves 12 Lobster a la Plancha 32

Sheep's Milk Yogurt, Blood Orange, Pistachio, Ice Wine Vinegar Green Fennel Risotto, Anise, Sauce Americaine

Celery Root and Almond Panna Cotta 18 Grass Fed New York Strip 34
Peekytoe Crab, Grapefruit,Tarragon, Citron Vinegar Buttermilk-Parsnip Puree, Foraged Mushroom, Cippolini, Red Wine Vinaigrette

Market Potato and Farm Egg 15 Long Island Pekin Duck 28

Foraged Mushroom, Fines Herb, Sherry Vinegar Raz el Hanout, Quince, Fregola, Medjool Date

Arctic Char with Smoked Sea Salt 16 Black Cod In Rice Paper 29
Asian Pear Sorbet, Daikon Radish, Trout Roe, Mustard Oil Napa Cabbage, Kholrabi, Ginger, Horseradish Broth

Yellowtail Amberjack Crudo 17 American Black Sea Bass 28

Mung Bean Salad, Tropical Fruit, Crispy Ginger, Kaffir Lime Heirloom Cauliflower, Market Grape, Almond, Caper

Jerusalem Artichoke and Cranberry Bean Soup 13 Lettuce and Root Vegetable Cassoulet 22
Bouchot Mussel, Peppercress, Crispy Garlic Salsify, Rutabaga, Sunchoke, Toasted Bread Crumb

Squab and Slow Roasted Faro Salad 19 Market Squash Gnocchi 21

Apple, Endive, Pomegranate, Pumpkin Seed Vinaigrette Foraged Mushroom, Pine-Nut, Braised Leek, Consommé

Executive Chef Jeremy Bearman

An 18% gratuity will be added for parties of six or more