Dinner

 

VEGETABLES, PASTA

Soup: Chef’s Daily Creation | 9

Gem Lettuce and Arugula Salad: Gaeta Olive,
Pignoli, Sun-Dried Tomato, Ricotta Salata,
Dijon Vinaigrette | 13

Salt Roasted Local Beets: Pistachio Cous Cous,
Goat Cheese, Watercress, Pomegranate
Yogurt Dressing | 14

Black Truffle Ricotta Gnocchi:
Hen-of-the-Wood Mushrooms,

Leeks, Pine Nuts, Sage  | 17

Larger

Vegetable Spring Rolls:
Green Papaya-Peanut Salad,

Soy Mustard Sauce | 21

Cacio e Pepe: Fresh Cut Spaghetti,
Pecorino Romano | 22

 

FISH

House Smoked Salmon: Truffled Egg Salad,
Cornichons, Pumpernickel, Mustard Oil | 16

Cured Tuna Sashimi: Cucumber, Tobiko,
Lemongrass Broth | 19

“Kung Pao” Squid Salad: Basmati, Peanuts,
Celery, Szechuan Pepper | 16

Fishers Island Oysters: Green Apple and
Vodka Mignonette | 18

Larger

Grilled Carolina Shrimp: Chili Braised Greens,
Chickpea Polenta, Tasso Ham | 31

Blackenend Line Caught Tuna: Butternut
Squash, Nori, 25 Year Balsamic Vinegar | 27

Steamed Local Bass Sea Bass: Manila Clams,
Sea Beans, Lobster Phờ | 37

 

LOCAL CHEESES

Three Cheese Board:
Cracked Wheat Crostini, Garnishes | 17

Monte Enebro
Goat, Spain

Puigpedrós
Raw Cow, Spain 

Malvarosa
Sheep, Spain

SIDES

Almond Cauliflower Puree | 9

Baked Macaroni and Aged Gouda | 9

Sweet Potato Fries | 8

Herb Roasted Fingerling Potatoes | 8

Sautéed Spinach with Miso and Sesame | 8

Hand Cut Truffle Fries | 9

Grilled Asparagus with Pickled Mustard Seeds | 9

Crispy Brussels Sprouts, Chimichurri,
Puffed Farro | 9
CHARCUTERIE & OFF CUTS

Chicken Liver Pâté: Pickled Vegetables, Dijon,
Whole Wheat Toast | 10

Spicy Pork Rillons: Pea Greens, Cornichons,
Apple Thyme Dressing | 12

Snail Gratin: Onion Marmalade, Gruyere,
Croutons, Fines Herbes | 15

Guinea Hen and Fois Gras Terrine: Port Poached Pear, Frisée, Buttermilk Truffle Emulsion | 19

Crispy Pig’s Ears: 7 Minute Egg, Kale, Lentils,
Rosemary Caper Vinaigrette, Hot Sauce | 15

Roasted Bone Marrow: Barolo Onions, Parsley,
Blue Cheese, Grilled Crostini  | 27

Foie Gras Torchon: Strawberries, Pistachio
Potato Bread, Aged Balsamic Vinegar  | 25

 

MEAT

House Smoked Duck Pastrami: Fava Beans, Brown Mustard-Mint Aioli, Potato Chips | 16

Chili Braised Short Ribs: Texas Toast, Avocado,
Cotija, Papalo | 18

Le Québécois Veal Tartare: Burgundy Truffle,
Quail Egg, Lardo, Pickled Mustard Seeds, Toast | 19

Braised Spanish Rabbit: Brussels Sprouts, Bacon, Maple Roasted Sweet Potatoes, Cavatelli, Dijon Jus | 22

Balsamic Marinated Hanger Steak:Brussels Sprouts Caponata, Herb Roasted Fingerling Potatoes, Red Wine Veal Jus | 21

Larger

Pan Roasted Griggstown Chicken Breast:
Pumpkin Grits, Braised Endive, Sherry-Brown Butter Vinaigrette | 28

Pepper Crusted Kobe Skirt Steak:
Broccoli Rabe, Piquillo Peppers, Bordelaise Sauce | 33

Organic 13oz. Veal Chop: Comté, Wild Mushrooms,
Apple. Potato, Applejack-Cider Sauce

Poached New York State Duck Breast
Horseradish Gremolata, Duck Fat Whipped Potato,
Cider Reduction | 44

 

 

 

CHEF’S MENUS

Enjoy a tasting menu curated by our chefs

3 Courses | 49    Wine Pairing + 27

5 Courses | 73   Wine Pairing + 48

Pre-Theatre 3 Course | 42

Available 5:30-6:30, Sundays 4:30-5:30

Vegetarian and dietary customizations available on all menus