Soup and Salads

Chef’s creation of the evening | 9

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

Phillips Farm Red Beet Napoleon
Blue Brie, Walnuts, Mâche,Truffle
Honey-Mustard Vinaigrette| 13

Warm Shibumi Farms Mushroom Salad
Slow Cooked Egg, Fermented Green Tomatoes,
Black Garlic Habanero Purée | 15


Half Shell Fishers Island Oysters
Red Wine Mignonette Granita | 19

Black Truffle Ricotta Gnocchi
Brussels Sprouts, Sage, Fennel, Grana Padano | 16

Le Québécois Veal Tartare
Burgundy Truffle, Quail Egg, Lardo,
Pickled Mustard Seeds, Toast | 18

F&P House Smoked Salmon
Truffled Egg Salad, Cornichons,
Mustard Oil, Pumpernickel | 17

Cured Tuna Sashimi
Cucumber, Tobiko, Lemongrass Broth | 18

Duck and Foie Gras Terrine
Cranberry Pear Compote, Port Reduction,
Black Bread l 18

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




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

Local Skate Wing
Crayfish and Scallop Sausage, Sauce Vierge | 28

Steamed Madai Snapper
Sticky Rice, Avocado, Macadamia, Crosnes,
Pineapple Nage | 36

Grilled Wild Gulf Shrimp
Wild Rice, Red Beans, House Smoked Tasso,
Herbsaint Lobster Broth | 27

Pan Roasted Griggstown Chicken
Rye Spätzle, Speck, Savoy Cabbage, Grain Mustard
Chicken Jus | 29

Long Island Duck Breast
Cassoulet Bean Ragout, Garlic Pork Sausage, Breadcrumbs | 35

Guinness Braised Merino Lamb Shank
Brussels Sprouts Gratin, Chanterelle and
Royal Trumpet Mushroom Salad,
Sherry-Marjoram Vinaigrette | 38

Grilled Hanger Steak | 28

12oz. Bone-In Beef Tenderloin | 56

Chive Dauphin Potato, Braised Escarole,
Horseradish Bèarnaise                               





Sautéed Spinach with Garlic • Whipped Potatoes • Sweet Potato Fries •  Almond Cauliflower Puree • Baked Macaroni and Aged Gouda •
Charred Romano Beans with Bacon • Broccoli Rabe with Peperoncino • Truffle Fries

9. each