Dinner

VEGETABLES | PASTA

Soup: Chef’s Daily Creation | 10

Tuscan Kale and Arugula Salad:
Avocado, Crispy Chickpeas, Currants, Cara Cara Poppy Seed Dressing | 15

Roasted Local Carrots:
Macadamia, Coconut, Pineapple | 16

Porcini Ricotta Gnocchi:
Peas, Parmesan, Black Garlic Broth | 17

FISH

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

Jumbo Lump Crab Salad: Edamame,
Pickled Mushroom, Old Bay Sushi Rice | 17

Fishers Island Oyster:
Black Pepper Champagne Mignonette | 18

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

Larger

Line Caught Swordfish: Squid Ink Risotto,
Sesame-Snow Pea Salad, Ginger Beurre Blanc | 29

Grilled Organic Salmon: Fregola Sarda,
Swiss Chard, Pearl Onions, Sorrel,
Mustard Seed Caviar | 35

Pan Roasted Day-Boat Jersey Monkfish:
Lobster Hash, Brown Butter Sauce | 33

CHEESES

Three Cheese Board:
Cracked Wheat Crostini, Garnishes | 17

Mimolette
Cow, Normandy, France

Fromage D’Affinois
Cow, Rhóne-Alpes, France

Shropshire Blue
Cow, Leicestershire, UK

SIDES

Almond Cauliflower Puree | 9

Baked Macaroni and Aged Gouda | 9

Sweet Potato Fries | 8

Sautéed Spinach with Miso and Sesame | 8

Hand Cut Truffle Fries | 9

Grilled Asparagus with Pickled Mustard Seeds | 9

Crispy Brussel Sprouts, Chimichurri,
Puffed Farro | 9

CHARCUTERIE & OFF CUTS

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

Lamb’s Tongue “Gyro” Feta, Escarole, Massa de Pimentao, Pita | 15

Crispy Pig’s Trotters: Slow Cooked Egg, Charred Gem Lettuce, “Caesar” | 15

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

Farmhouse Style Terrine:  Pickled Mushrooms, Chicharrón, Dijon Gastrique | 14

MEAT

Stout Braised Short Ribs: Smoked Cipollini Onion, Jalapeño Cornbread | 17

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

Moroccan Spiced Braised Rabbit: Lentils du Puy, Preserved Lemon, Ras el Hanout | 22

Balsamic Marinated Hanger Steak
Sunchoke Puree, Haricot Vert, Green Peppercorn
Cognac Sauce| 22

Larger

Griggstown Chicken Roulade: Bacon,
Crispy Gold Potato, Greens, Roasted Garlic,
Grain Mustard | 28

Pepper Crusted Wagyu Skirt Steak:
Cannellini Bean Ragout with Mushrooms, Rosemary and Sweet Peppers, Salsa Verde | 39

Pan Seared Long Island Duck Breast:
Fennel, Pickled Almond, Cherries,
Spicy Cocoa Jus | 44

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CHEF’S MENUS

Enjoy a tasting menu curated by our chefs

3 Courses | 49 | Wine Pairing + 27

5 Courses | 75 | 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

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Lunch | Dinner | Bar | DessertWine | Pre-Theater | Large Group Dinners