à la carte

3 course prix fixe  50  ·  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

Heirloom Tomatoes

Salty Sea Feta, focaccia crisps, peach condiment, radish, garden herbs

Soft Cooked Hen Egg

flint corn polenta, ratatouille vegetables, delicate herbs, grana padano

Local Market Crudo

cucumber, cilantro, red fresno chilies, sesame lime vinaigrette

Hudson Valley Foie Gras

Pan di spagna, preserved blueberries, toasted almond, lemon curd

Wood Grilled Spanish Octopus

smoked eggplant, sherry braised onions, fennel, shishito peppers, black olive

Russet Potato Gnocchi

sweet corn, bacon, wild and cultivated mushrooms, provolone picante

Crispy Veal Sweetbreads

broccoli, cherry tomatoes, chanterelle mushrooms, pepper aigre doux

Artisan Cheese

Chef’s selections with seasonal accoutrement
2nd course

Gracie’s Rigatoni Campanaro

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

Crescent Farms Duck

toasted farro, fairy tale eggplant, broccoli rabe, blackberry jus

Tasting of Late Summer Vegetables

Chef’s preparation, inspired by the Summer season

Local Market Fish

cherry tomato, heirloom beans, smoked potato mousseline, green olive

Bomster Sea Scallop

native sweet corn, Peconic escargot, chanterelle mushrooms, rare-ripes

Black Sea Bass

bok choy, mussels, young carrots, Thai basil, green curry-coconut broth

Smoked Berkshire Pork Loin

ricotta fritters, zucchini, roasted cipollini, pickled cherry, mustard seed jus

Dry Aged Ribeye

spicy tomato preserve, maitake mushroom, fingerling potato, Bordelaise
3rd course

Mascarpone Cheesecake Tart

chestnut shortbread, grape, puffed farro, milk chocolate ice cream

Semolina Apple Cake

whipped yogurt, plum, chamomile ice cream

Gracie’s Crème Brulée

Madagascar vanilla bean, spritz cookie

Trio of Ice Creams

Inspired daily with seasonal accoutrements

Artisan Cheese

Chef’s selections 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

Heirloom Tomatoes

Salty Sea Feta, focaccia crisps, peach condiment, radish, garden herbs

Russet Potato Gnocchi

sweet corn, bacon, wild and cultivated mushrooms, provolone picante

2nd Course:

Gracie’s Rigatoni Campanaro

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

Crescent Farms Duck

toasted farro, fairy tale eggplant, broccoli rabe, blackberry jus

Local Market Fish

cherry tomato, heirloom beans, smoked potato mousseline, green olive

Tasting of Late Summer Vegetables

Chef’s preparation, inspired by the Summer season

3rd Course:

Mascarpone Cheesecake Tart

chestnut shortbread, grape, puffed farro, milk chocolate ice cream

Semolina Apple Cake

whipped yogurt, plum, chamomile ice cream

Gracie’s Crème Brulée

Madagascar vanilla bean, Spritz cookie

beverage selections