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

Sherry Roasted Beets Salad

stracciatella, preserved kumquat, radish, toasted hazelnut, chervil

Slow Poached Zephyr Farm Hen Egg

Pommes Aligot, pork belly croutons, black truffle jus, celery leaf salad

Wild Pink Shrimp

orange, fennel, red onion, dehydrated black olive, Calabrian chili oil

Hudson Valley Foie Gras

polenta fritters, pear mostarda, Marcona almonds, black pepper, mizuna

Charred Spanish Octopus

sweet potato, winter radish, pickled mushroom, toasted sesame, cilantro

Russet Potato Gnocchi

braised oxtail, celery root, shiitake mushroom, Parmesan frico

Crispy Veal Sweetbreads

parsnip mousseline, leeks, warm spinach, prosciutto, sage brown butter

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

rye spätzle, Swiss chard, roasted rutabaga, sour cherry reduction

Tasting of Winter Vegetables

Chef’s preparation, inspired by the season

Maine Haddock

Nicola potato, creamed leek, winter spinach, celery, delicate herbs

Bomster Sea Scallop

black garlic, sunchoke, pickled mustards, shimeji mushroom, sunflower sprouts

Roasted Cod Loin

French green lentils, smokey bacon, caramelized scallion jam

Rabbit Cassoulet

garlic sausage, Tarbais beans, pearl onion, wilted greens, herb crumb

Dry Aged Ribeye

buttered carrots and baby turnips, blue cheese potato croquettes, sauce Bordelaise
3rd course

Toasted Pavlova

ras el hanout, lime mousse, gingersnaps, coconut caramel ice cream

Chocolate Buckwheat Torte

candied hazelnuts, Dulcey ganache, chocolate apricot sorbet

Spiced Carrot Cake

Cloumage cheesecake, walnut fudge, golden raisin, ginger ice cream

Yuzu Lemon Tart

sesame sponge cake, plum jam, vanilla cream, cherry blossom ice cream

Gracie’s Crème Brûlée

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

Russet Potato Gnocchi

braised oxtail, celery root, shiitake mushroom, Parmesan frico

Sherry Roasted Beets Salad

stracciatella, preserved kumquat, radish, toasted hazelnut, chervil

2nd Course:

Gracie’s Rigatoni Campanaro

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

Crescent Farms Duck

rye spätzle, Swiss chard, roasted rutabaga, sour cherry reduction

Main Haddock

Nicola potato, creamed leek, winter spinach, celery, delicate herbs

Tasting of Winter Vegetables

Chef’s preparation, inspired by the season

3rd Course:

Chocolate Buckwheat Torte

candied hazelnuts, Dulcey ganache, chocolate apricot sorbet

Toasted Pavlova

ras el hanout, lime mousse, gingersnaps, coconut caramel ice cream

Spiced Carrot Cake

Cloumage cheesecake, walnut fudge, golden raisin, ginger ice cream

Yuzu Lemon Tart

sesame sponge cake, plum jam, vanilla cream, cherry blossom ice cream

Gracie’s Crème Brulée

Madagascar vanilla bean, Spritz cookie

beverage selections