APPETIZERS
DAY BOAT SEA SCALLOPS 15.
garden arugula, pine nuts, French breakfast radish, balsamic reduction, basil emulsion
SEARED HUDSON VALLEY FOIE GRAS 23.
house made granola, green tea yogurt, roasted peaches, szechuan peppercorn
HAMACHI SASHIMI 17.
sesame-dusted cucumber, watermelon, spicy tomato vinaigrette, shiso, red grapes
A DUO OF BEEF CARPACCIO 15.
grain-fed & grass-fed beef, extra virgin olive oil, baby arugula, herb-tomato gelée
BRAISED PORK BELLY 15.
English peas, parmesan gnocchi, orange mint, pea tendril & pickled red onion salad
SOUPS
ROASTED CORN CHOWDER 10.
grape tomatoes, chanterelle mushrooms, lemon thyme
SPICY TOMATO GAZPACHO 18.
Alaskan king crab, avocado mousse, lemon oil, cilantro
LOBSTER BISQUE 11.
SALADS
MIXED ORGANIC BABY GREENS 11. garden herbs, pine nuts, fresh apricots,Manchego cheese, lavender honey & sherry vinaigrette
SUMMER BEAT SALAD 12.
candy stiped beets, frisée, radish, dill & buttermilk vinaigrette
BUTTER LETTUCE 12.
Sullivan Harbor Farm smoked salmon, crispy bacon, lemon tarragon vinaigrette
ENTRÉES
GRAIN-FED VEAL CHOP 44.
ricotta & herb gnocchi, royal trumpet mushrooms, spinach, crispy prosciutto,
lemon thyme jus
TWENTY-EIGHT DAY DRY AGED SIRLOIN 48.
caramelized onion, creamed spinach, potato purée, parsley butter
ROASTED RACK OF LAMB 44.
tomato, goat cheese & summer squash tart tatin, swiss chard, black olive oil
SURF & TURF 48.
petit filet mignon, half-pound lobster, fava beans oyster mushrooms, pommes frites
GRIGGSTOWN FARM CHICKEN 28.
white polenta, sweet corn, roasted peppers, sherry vinegar & thyme jus
CRISPY NORTH ATLANTIC HALIBUT 34.
artichoke purée, lavender glazed carrots, arugula pesto, chanterelle mushrooms
NEW ZEALAND KING SALMON "CANNELONI" 36.
ratatouille, orzo salad, lemon verbena, smoked tomato vinaigrette
SOY-MARINATED AHI TUNA 36.
crispy eggplant, fennel confit, red pepper marmalade, oregano oil
BLACK SEA BASS 36.
wilted romaine, lemon confit, crab-stuffed squash blossom, cucumber, mustard & dill vin blanc
TASTING MENU - $ 85.
wine selection # 1 - $ 135.
wine selection # 2 - $ 185.
EXECUTIVE CHEF : COREY W. HEYER
WINE DIRECTOR : MS. TERRI A. BALDWIN
A gratuity of 18% will be added to the check of a party of 8 or more persons.
