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

Roasted Beets & Cucumber Salad

herb labneh, breakfast radish, Marcona almond, togarashi

Zephyr Farm Hen Egg

ramp top tagliolini, salty ham, pea shoots, sourdough, Parmesan

Marinated Maine Mussels

asparagus, poached leeks, ossetra caviar, pimenton, sorrel

Hudson Valley Foie Gras

carrot cake, spiced walnut, golden raisin, rhubarb

Grilled Spanish Octopus

gem lettuce, preserved lemon, poached garlic, new potato, black olive

Russet Potato Gnocchi

English peas, bacon, cultivated mushrooms, aged provolone

Crispy Veal Sweetbreads

fava bean hummus, wild leeks, buttered radish, black truffle jus

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

green wheat, hakurei turnip, young carrot, spring onion, rhubarb hoisin

Arctic Char

spring vegetables a la grecque, couscous, basil, Meyer lemon

Tasting of Spring Vegetables

Chef’s preparation, inspired by the season

Bomster Sea Scallop

English peas, favas, creamed leeks, pork belly croutons, mint salsa verde

Rhode Island Fluke

Maine mussels, carrot fumet, pearl onion, spinach, smoked chili oil

Hopkins Farm Lamb Duo

bok choy, green garlic panisse, beech mushrooms, ginger & star anise

Pat’s Chicken & Sausage

asparagus, morel mushroom, smoked potato, cipollini, savory-vermouth jus

Dry Aged Creekstone Ribeye

artichoke, broccoli rabe, charred potatoes, black garlic Bordelaise
3rd course

Strawberry

lemon tea cake, chamomile, olive oil, pea green ice cream

Red Currant

red currant crémeux, chocolate, hazelnut, lavender ice cream

Rhubarb

semolina frangipane tart, ricotta, marzipan rooibos ice cream

Honey

honey pudding cake, sunflower seed, blackberry, flowering herb ice cream

Vanilla

Madagascar vanilla bean crème brûlée, Spritz cookie

Ice Cream

trio of daily inspired flavors

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

Russet Potato Gnocchi

English peas, bacon, cultivated mushrooms, aged provolone

Roasted Beets & Cucumber Salad

herb labneh, breakfast radish, Marcona almond, togarashi

2nd Course:

Gracie’s Rigatoni Campanaro

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

Crescent Farms Duck

green wheat, hakurei turnip, young carrot, spring onion, rhubarb hoisin

Tasting of Spring Vegetables

Chef’s preparation, inspired by the season

Arctic Char

spring vegetables a la grecque, couscous, basil, Meyer lemon

3rd Course:

Strawberry

lemon tea cake, chamomile, olive oil, pea green ice cream

Red Currant

red currant crémeux, chocolate, hazelnut, lavender ice cream

Rhubarb

semolina frangipane tart, ricotta, marzipan rooibos ice cream

Honey

honey pudding cake, sunflower seed, blackberry, flowering herb ice cream

Vanilla

Madagascar vanilla bean crème brûlée, Spritz cookie

beverage selections