à la carte
3 course prix fixe  45  ·  wine pairings  28

Chef’s Tasting Menus

5 course tasting  90  ·  paired with wine  135
7 course tasting  110  ·  paired with wine  165
9 course tasting  125  ·  paired with wine  190
alcohol free pairings 20  ·   25  ·   30

3 course dessert tasting  ·   25
Supplement to prix fixe or tasting  ·   15

1st course

Baby Greens Salad

blue cheese, red onion, potato crisp, soy sherry vinaigrette

Roasted Beet & Cucumber

green goddess, marcona almond, salty sea feta, endive, soft herbs

Soft Cooked Duck Egg

morel mushroom, sourdough, asparagus, cured duck breast, pea greens

Rock Crab & Asparagus Salad

sweet peas, wild leek, labneh, radish, dill, sea salt, olive oil

Wood Grilled Spanish Octopus

white asparagus, green garlic, bitter greens, littleneck clam, potato

Hudson Valley Foie Gras

rhubarb frangipane, hazelnut, toasted oat, lemon balm

Russet Potato Gnocchi Carbonara

pancetta, English peas, wild mushrooms, provolone picante

Crispy Veal Sweetbreads

smoked onion soubise, mustard greens, cauliflower, fried garlic, vadouvan

Artisan Cheese

Chef’s selection of Artisan cheese with seasonal accoutrement
2nd course

Gracie’s Rigatoni Campanaro

sweet & spicy sausage, plum tomato, green onion, ricotta salata

Crescent Farms Duck

bok choy, sweet potato, shiitake mushroom, green garlic, ginger

Tasting of Spring Vegetables

Chef’s preparation, inspired by the season

Arctic Char

toasted freekeh, rhubarb, fiddlehead fern, preserved lemon butter, mizuna

Georges Bank Sea Scallops

sweet peas, bacon, morel mushrooms, wild leeks, cream, sorrel

Atlantic Halibut

carrot fumet, pickled mussels, spinach, spring onion, delicate herbs

Pat’s Pastured Chicken & Sausage

artichokes, broccoli rabe, new potatoes, black garlic puree, savory jus

Hopkins Farm Lamb Leg

fava bean bigilla, baby turnips, creamed nettles, mint & spruce

Dry Aged Ribeye

chanterelle mushroom, asparagus, fontina beignets, black pepper bordelaise
3rd course

Lemon Cream Tart

lemon curd, whipped buttermilk, amaranth graham, candied green strawberries, pea green ice cream

Dark Chocolate Cheesecake

chicory dacquoise, sunflower seed biscotti, golden raisin jam, spent grain ice cream

Ricotta Pound Cake

rhubarb jam, maple Dulcey cremeux, sesame candy, lemon juniper ice cream

Gracie’s Crème Brulée

Madagascar vanilla bean, Spritz cookie

Trio of Frozen Desserts

Inspired daily with seasonal accoutrements

Artisan Cheese

Chef’s selection of Artisan cheese with seasonal accoutrement

Mignardises

assortment of cookies and confections
3 course prix fixe

1st Course:

Baby Greens Salad

blue cheese, red onion, potato crisp, soy sherry vinaigrette

Roasted Beets & Cucumbers

green goddess, marcona almond, salty sea feta, endive, soft herbs

Russet Potato Gnocchi Carbonara

pancetta, English peas, wild mushrooms, provolone picante

2nd Course:

Gracie’s Rigatoni Campanaro

sweet & spicy sausage, plum tomato, green onion, ricotta salata

Crescent Farms Duck

bok choy, sweet potato, shiitake mushroom, green garlic, ginger

Tasting of Spring Vegetables

Chef’s preparation, inspired by the season

Arctic Char

toasted freekeh, rhubarb, fiddlehead ferns, preserved lemon butter, mizuna

3rd Course:

Lemon Cream Tart

lemon curd, whipped buttermilk, amaranth graham, candied green strawberries, pea green ice cream

Ricotta Pound Cake

rhubarb jam, maple Dulcey cremeux, sesame candy, lemon juniper ice cream

Dark Chocolate Cheesecake

chicory dacquoise, sunflower seed biscotti, golden raisin jam, spent grain ice cream

Gracie’s Crème Brulée

Madagascar vanilla bean, Spritz cookie

beverage selections