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 Golden Beets

ricotta,  fennel, rosemary marmalade, seed granola, black olive

Soft Cooked Hen Egg

wild mushrooms, brioche croutons, celeriac, beef shank, pea greens

Raw Yellowfin Tuna

radish, avocado, kumquat, crispy quinoa, sea salt, olive oil

Wood Grilled Spanish Octopus

chouriço, white bean, cavolo nero, smoked potato & onion broth

Hudson Valley Foie Gras

Anadama, prune butter, walnut, carrot tops, clementine

Russet Potato Gnocchi

braised pork shank, sweet potato, Brussels sprout, pine nut,  provolone

Crispy Veal Sweetbreads

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

Artisan Cheese Plate

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

polenta, black ledge blue, broccoli rabe, fig mostarda, winter savory jus

Tasting of Late Winter Vegetables

Chef’s preparation, inspired by the season

Carolina Brook Trout

sauerkraut, dijonnaise, creamery potatoes, pickled shallot vinaigrette, dill

Georges Bank Sea Scallops

chestnut velouté, farro, parsnip, grape must, pancetta, watercress

Pan Roasted Cod

sweet potato, sherry braised onion, flowering brassicas, pickled raisin

Blackbird Pork Loin Chop

roasted apple, caramelized rutabaga, toasted hazelnut, endives, maple cider jus

Hopkins Farm Lamb

young carrots and turnips, freekeh, labneh, almond dukkah, sauce romesco

Dry Aged Ribeye

king oyster mushrooms, pickled greens, potato mille-feuille, Banyuls bordelaise
3rd course

Goat Cheese Soufflé Tart

poppy seed shortbread, prune jam, orange curd, honey cardamom ice cream

Brown Butter Corn Cake

pineapple jam, lemon coconut mousse, kaffir candied pecans, buttermilk ice cream

Butterscotch Pot de Crème

rose marshmallow, sesame nib nougatine, candied cherries, wild rice tuile, dark chocolate ice cream

Chocolate Fig Torte

coffee crémeux, candied kumquats, toasted oat streusel, mango sherbet

Gracie’s Crème Brulée

Madagascar vanilla bean, Spritz cookie

Trio of Frozen Desserts

Inspired daily with seasonal accoutrements

Artisan Cheese Plate

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 Golden Beets

ricotta,  fennel, rosemary marmalade, seed granola, black olive

Russet Potato Gnocchi

braised pork shank, sweet potato, Brussels sprout, pine nut, provolone

2nd Course:

Gracie’s Rigatoni Campanaro

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

Crescent Farms Duck

polenta, black ledge blue, broccoli rabe, fig mostarda, winter savory jus

Tasting of Late Winter Vegetables

Chef’s preparation, inspired by the season

Carolina Brook Trout

sauerkraut, dijonnaise, creamery potatoes, pickled shallot vinaigrette, dill

3rd Course:

Goat Cheese Soufflé Tart

poppy seed shortbread, prune jam, orange curd, honey cardamom ice cream

Brown Butter Corn Cake

pineapple jam, lemon coconut mousse, kaffir candied pecans, buttermilk ice cream

Butterscotch Pot de Crème

rose marshmallow, sesame nib nougatine, candied cherries, wild rice tuile, dark chocolate ice cream

Chocolate Fig Torte

coffee cremeux, candied kumquats, toasted oat streusel, mango sherbet

Gracie’s Crème Brulée

Madagascar vanilla bean, Spritz cookie

beverage selections