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 Squash & Apple Salad

whipped ricotta, caramelized onion, maple, sherry vinegar, soft herbs

Sunnyside Hen Egg

crispy bacon, Hen-of-the-wood, celery root, chicory salad

Nantucket Bay Scallop Crudo

Kishu mandarin, bronze fennel, red onion, black olive

Hudson Valley Foie Gras

spiced fig jam, black garlic, brioche, sunflower seeds & sprouts

Charred Spanish Octopus

young carrot and turnip, harissa, chickpeas, smoked yogurt, cilantro

Russet Potato Gnocchi

lamb shoulder, Swiss chard, shiitake mushroom, provolone piccante

Crispy Veal Sweetbreads

cauliflower, Marcona almond, apple butter, pancetta, persillade

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

braised red cabbage, winter squash, salsify, toasted seed granola, cider jus

Tasting of Winter Vegetables

Chef’s preparation, inspired by the season

Herb Marinated Swordfish

legumes, caramelized roots, shaved fennel, Meyer lemon beurre blanc

Bomster Sea Scallop

celery root, toasted hazelnut, Anjou pear, watercress, maple vinaigrette

Roasted Cod Loin

chouriço, white bean,Tuscan kale, potato & smoked onion broth

Smoked Berkshire Pork Loin & Belly

Brussels sprouts, sweet potato, roasted honeycrisp, pickled cranberry

Dry Aged Ribeye

potato croquettes, charred pearl onion, king trumpet mushroom, Bordelaise
3rd course

Banana Pain Perdu

candied kumquat, cocoa peanuts, coffee vanilla ice cream

Pistachio Chocolate Mousse

candied sour cherries, candied Buddha’s hand, hibiscus rose ice cream

Corn Crema Cake

mango, mezcal candied popcorn, kaffir lime frozen yogurt

Gracie’s Crème Brulée

Madagascar vanilla bean, spritz cookie

Sweet Potato Cheesecake Tart

bourbon caramel, candied pecan, orange, brown sugar ice cream

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

lamb shoulder, Swiss chard, shiitake mushrooms, provolone piccante

Roasted Squash & Apple Salad

whipped ricotta, caramelized onion, maple, sherry vinegar, soft herbs

2nd Course:

Gracie’s Rigatoni Campanaro

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

Crescent Farms Duck

braised red cabbage, winter squash, salsify, toasted seed granola, cider jus

Herb Marinated Swordfish

legumes, caramelized roots, shaved fennel, Meyer lemon beurre blanc

Tasting of Winter Vegetables

Chef’s preparation, inspired by the season

3rd Course:

Banana Pain Perdu

candied kumquat, cocoa peanuts, coffee vanilla ice cream

Pistachio Chocolate Mousse

candied sour cherries, candied Buddha’s hand, hibiscus rose ice cream

Corn Crema Cake

mango, mezcal candied popcorn, kaffir lime frozen yogurt

Sweet Potato Cheesecake Tart

bourbon caramel, candied pecan, orange, brown sugar ice cream

Gracie’s Crème Brulée

Madagascar vanilla bean, Spritz cookie

beverage selections