“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
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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