Starters
|
| Butternut squash soup |
8 |
| Pumpkin seed oil |
|
|
|
| Sea scallops |
14 |
| Candied grapes, verjus dressing |
|
|
|
| Leeks vinaigrette |
9 |
| Surry Farm ham, Parmesan |
|
| |
|
| Cornish cross chicken terrine |
10 |
| Violet mustard, black radishes |
|
| |
|
| Bayley Hazen Blue |
9 |
| Babu romaine, walnuts, pickled pear |
|
| |
|
| Fried duck egg |
9 |
| Chanterelles, Parmesan, grilled sourdough |
|
| |
|
| Gravlax |
8 |
| Pickled cucumbers, mustard dressing |
|
|
Main Courses
|
| Long Island fluke |
24 |
| Mokum carrotts, parsley, Yukon gold mash |
|
| |
|
| Dry-aged rib-eye |
30 |
| Cavalo nero, parsnips, red wine sauce |
|
| |
|
| Chatham cod |
23 |
| Braised savoy cabbage, bacon |
|
| |
|
| Moulard duck breast |
26 |
| Buttered heirloom radished, duck jus |
|
| |
|
| Wild striped bass |
|
| Artichokes, parsley root, South Bay clams |
26 |
| |
|
| Sage gnocchi |
16 |
| Parmesan, kabocha squash |
|
| |
|
| Berkshire pork chop |
25 |
| Spiced red cabbage, apple compote |
|
| |
|
| Grilled fish of the day |
24 |
| Wilted greens, lemon, olive oil |
|
| |
|
| Veal chop |
|
| Sunchoke puree, mustard greens |
50 / 2ppl |
| |
|
| Pot roasted Guinea hen |
44 / 2ppl |
| Brussels sprouts, chestnuts, cipollini onions |
|
|
