Dinner

Soup and Salads

Soup
Chef’s creation of the evening | 9

Theresa’s Organic Greens Salad
Aged Goat Cheese, Kumquat, Marigold, Thyme Vinaigrette | 12

Charred Chiogga Beets
Marcona Almond, Tangerine, Arugula,
White Anchovy, Sherry Beurre Blanc| 12

Local Hothouse Tomato Salad
Burrata, Burnt Tortilla Crumble, Cilantro,
Tomatillo Salsa | 12

Chilled Steamed Asparagus
Warm Goat Cheese, Pickled Ramps,
Brioche Breadcrumbs, Carrot Coulis| 13

Appetizers

Half Shell Oysters
Red Wine Mignonette Granita | 18

Black Truffle Ricotta Gnocchi
Broccoli Pistachio Pesto, Parmigiano-Reggiano| 15

Le Québécois Veal Tartare
Burgundy Truffle, Quail Egg, Lardo,
Pickled Mustard Seeds, Toast | 17

F&P House Smoked Salmon
Sunchoke Tartare, Caperberry, Crème Fraiche,
Pumpernickel | 16
With American Paddlefish Caviar $15 supplement

Cured Tuna Sashimi
Cucumber, Tobiko, Lemongrass Broth | 18

House Made Weisswurst
Pea Greens, Beer Mustard,
Pretzel Epi | 16

Roasted Bone Marrow
Roast Beef and Herb Salad, Crispy Onions,
Horseradish Vinaigrette | 24

 

 

 

Entrees

Cacio e Pepe
Fresh Cut Spaghetti, Pecorino Romano,
Black Pepper | 21

Steamed Ōra King Salmon
English Peas, Morel Mushrooms, Green Garlic,
Sorrel, Pinot Noir Sauce | 32

Pt. Pleasant Dorade
Jerk Spice, Stewed and Crispy Plantains, Jamaican-Style Sofrito, Mango Purée | 24

Saffron Fregola Sarda
Sepia, Littleneck Clams, Wild Shrimp,
Peas, Aïoli | 26

Pan Roasted Griggstown Chicken
Truffled Matzo Balls, Parsnip Dill Puree,
Baby Spring Vegetables, Chicken Consommé | 28

Poached Long Island Duck Breast
Cured Leg Croqueta, Fava Beans,Fiddlehead Ferns,
Ancho Chili Romesco | 33

Spinach Crusted Lamb Loin
Crushed New Potato, Spring Onion, Amaranth,
Black Olive Vinaigrette | 33

Grilled Hanger Steak | 27

12oz. Bone-In Beef Tenderloin | 53

Chive Dauphin Potato, Braised Escarole,
Horseradish Bèarnaise                               

 

 

 

Sides

Sautéed Spinach with Miso and Sesame •Mashed New Potatoes with Spring Onion• Sweet Potato Fries •  Almond Cauliflower Puree • Baked Macaroni and Aged Gouda •
Charred Romano Beans with Bacon • Truffle Fries • Grilled Asparagus with Mustard

8. each