à la carte

3 Course Prix Fixe 55  ·  wine pairings  30

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

Autumn Squash & Apple Salad

queso fresco, pickled onion, mole, cilantro, toasted seeds

Zephyr Farm Hen Egg

pommes puree, brioche, black truffle, short rib jus, celery leaf

Artisan Cheese

Chef’s selections with seasonal accoutrement

Hudson Valley Foie Gras

concord grape, poached apple, celeriac, gingerbread, duck jus

Charred Spanish Octopus

smoked eggplant, onion, shishitos, marinated tomato, soft herbs

Russet Potato Gnocchi

bacon, maitake mushroom, leek, sauerkraut, Gruyère

Crispy Veal Sweetbreads

cauliflower, toasted almond, apple butter, guanciale, persillade
2nd course

Gracie’s Rigatoni Campanaro

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

Crescent Farms Duck

black barley, glazed sweet potato, smoked kale, spiced fig jus

Atlantic Cod Loin

shell beans, maitake mushroom, turnip, spicy greens, ham hock dashi

Tasting of Autumn Vegetables

Chef’s preparation, inspired by the season

Bomster Sea Scallop

la ratte potato, pearl onion, romesco, preserved lemon, parsley salad

Rhode Island Monkfish

braised red cabbage, butternut squash, pomegranate, sage brown butter

Blackbird Farms Pork

Brussels sprouts, autumn squash, roasted apple, pickled cranberry, savory jus

Dry Aged Creekstone Ribeye

cippolini, broccoli, Parmesan butter, bone marrow, black garlic Bordelaise
3rd course

Chocolate

hazelnut chocolate tart, concord grape, banana, mascarpone ice cream

Sweet Potato

horchata sweet potato cake, pepita, chili chocolate, sweet potato ice cream

Pear

brie cheesecake, quince, walnut, pear sherbet

Apple

cardamom pudding cake, rosemary beet toffee, yogurt, apple wood ice cream

Vanilla

Madagascar vanilla bean crème brûlée, Spritz cookie

Ice Cream

daily inspired sundae

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

bacon, maitake mushroom, leek, sauerkraut, Gruyère

Autumn Squash & Apple Salad

queso fresco, pickled onion, mole, cilantro, toasted seeds

2nd Course:

Gracie’s Rigatoni Campanaro

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

Crescent Farms Duck

black barley, glazed sweet potato, smoked kale, spiced fig jus

Tasting of Autumn Vegetables

Chef’s preparation, inspired by the season

Rhode Island Monkfish

braised red cabbage, butternut squash, pomegranate, sage brown butter

3rd Course:

Chocolate

hazelnut chocolate tart, concord grape, banana, mascarpone ice cream

Sweet Potato

horchata sweet potato cake, pepita, chili chocolate, sweet potato ice cream

Vanilla

Madagascar vanilla bean crème brûlée, Spritz cookie

Apple

cardamom pudding cake, rosemary beet toffee, yogurt, apple wood ice cream

Pear

brie cheesecake, quince, walnut, pear sherbet

beverage selections