Pular para o conteúdo principal
“French Kiss” Oysters from New Brunswick, Chardonnay Vinegar Sorbet, Cucumber, Finger Lime and Shiso 17 

Italian Strozzapreti “Twisted Noodles” and Manila Clams, 
Golden Chanterelles, Brussels Sprouts, Tarragon and Crisp Shallots 14 

Organic Carnaroli Risotto and “Porcelet de Lait” with Luxury Pumpkins, 
Braised Cardoons and Parmesan Reggiano 18 


Hudson Valley Foie Gras with a “Tarte Tatin” of Pineapple Quince and Poached Cranberries, 
Armenian Preserved Walnuts, Minus 8 Ice Vinegar and Licorice Root 27 


Harvested Scallops from Barnegat Light and La Quercia Prosciutto Scented with Vanilla, Citrus and Spices, 
Anjou Pear, Caramelized Belgian Endive and Mint 21 

Three Sisters Garden Cauliflower Soup, Burgundy Snails, Wild Mushroom “Tartare” and Chickpea Croutons 12 


A Simple Salad of Beautiful Hoop House Greens, Fuyu Persimmon and Pomegranate, 
Hazelnuts, Roquefort AOC and Port Syrup 14 

greencity market Beets and Hot Smoked Rainbow Trout, Cracked “Fattoush”, Honey Crisp Apples, 
Easter Egg Radishes, Tahini Emulsion, Bee Pollen and Apple Cider Vinaigrette 17 

 Mediterranean “Greek Salad” of Mt. Vikos Feta, Cucumbers, Roma Tomatoes, 
Red Onions and Kalamata Olives with “Our Mom’s” Warm Feta Cheese Boereg 16 

Yukon Potato Gnocchi, Braised Oxtails and Chorizo, “Melted” Sofia Goats' Milk Cheese, 
Thin Neck Eggplant, Fire Roasted Peppers and Quail Egg 15 
Italian “Burrata” Cows’ Milk Mozzarella from Puglia and Kurobuta Pork Belly, 
Hearts of Romaine, Medjool Date Puree, Marina di Chiogga Squash and Pistachio 21 

ENTREES 

Nantucket Bay Scallops and Potato Mousseline, Apple Cider Cream, Spaghetti Squash, Salsify, Chestnuts Chips and Sage 42 

Rhode Island Wild Striped Bass and Maine Lobster, Fregola Sarda, Frost Kissed Spinach, 
Shaved Fennel and Pea Tendrils, Grain Mustard and Candied Black Olives 44 

Pan Seared Skate Wing and Butter Poached Blue Crab and Celery Root, Beluga Lentils, 
Black Trumpet Mushrooms, Fava Beans and Pickled Lemon Beurre Noisette 41 

Braised Short Ribs of Beef and a Cannelloni of Swiss Chard and Mascarpone, 
Cipollini Onions, Delicata Squash, Rutabaga and Black Tuscan Kale 39 

“Start of the Season” New Zealand Ranch Venison with Flavors of Juniper and Pecan, 
Spinced Parsnips, Slow Cooked Bacon, Red Wheat Berries and Argan Oil 47 

A Farm Plate of Roast Quail, Veal Sweetbreads, “Coddled” Duck Egg and Cockscomb 
with Hen of the Woods Mushrooms, Sunchokes, Soft Corn Grits and Sauce Arabica 38 

Lacquered Aged Moulard Duck Breast, Young Carrots and Hakeuri Turnips, 
Buttered Wheat Berries, Broccoli Rabe, “Churned” Seashore Honey and Savory 43 

Wild Shot Scottish Wood Pigeon, Foie Gras and Beauregard Sweet Potato, Hand Cultivated Wild Rice and Orzo, 
Savoy Cabbage, Pearl Onions and Sorghum 45 

Wood Grilled Painted Hills “Natural” Ribeye of Beef, “Fondant” of Russian Fingerling Potatoes, 
Spigarello and Bone Marrow, Oxtail Red Wine Sauce and Murray River “Apricot” Salt 54 

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