DINNER MENU 2019

 TO START

CRISPY OCTOPUS    18
garlic, lemon verbena, caper aioli, candied lemon

SALT ROASTED BEETS   16
pickled cabbage, toasted rye crumble, buttermilk horseradish

CAESAR SALAD   13
anchovy, garlic crouton, parmesan

FOIE GRAS FRENCH TOAST   25
roasted apple, amaretto, sherry syrup

BLUE CRAB AND CITRUS SALAD  18
yuzu, madndarin, lime, italian chicory, persimmons

WARM ONION TART  16
goat cheese mousse, candied hazelnuts, endive

ENTRÉES

AU POIVRE FILET   42
potato confit, foraged mushrooms, madeira jus, charred onion

LONG ISLAND DUCK   32
pickled blueberries, roasted beets, chanterelle mushrooms, duck jus

VIKING VILLAGE SCALLOPS   34
cauliflower, potato emulsion, sauce americaine, tarragon

WILD HALIBUT   36
black eyed peas, jamon broth, heriloom spinach, quince

BUTTERNUT SQUASH AGNOLOTTI   28
sage beurre fondue, pumpkin seeds, brussel leaves, mascarpone

40 DAY DRY-AGED RIBEYE 60
hickory mushroom and roasted shallot fricassee

Reserve Your Table Now

A gratuity of 20% will be added to checks of parties of 6 or more persons.

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