Soup: Chef’s Daily Creation | 8

Kohlrabi and Grains Salad: Golden Delicious Apple, Fermented Turnip, Black Cumin, Lime Yogurt | 12

Theresa’s Organic Romaine: Sundried Tomato
and Sunflower Seed Pesto, Provolone, Croutons,
White Anchovies | 13

Asian Pear “Wedge” Salad: Bacon, Oasis Farms
Blue Cheese, Dried Cranberries, Buttermilk Dressing | 13

Jersey Corn Salad: Lima Beans, Cubanelle  Pepper,
Dry Jack, Lime Nutmeg Crema | 13

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

Griddled Shibumi Farm Mushrooms: Shishito
Peppers, Egg, Black Garlic, Sherry Gastrique | 16

Cacio e Pepe: Fresh Cut Spaghetti,
Pecorino Romano | 19



Steamed Littleneck Clams: Serrano Chili,
Pancetta, Butternut Squash Broth, Olive Oil | 14

House Smoked Salmon: Truffled Egg Salad,
Cornichons, Pumpernickel, Mustard Oil | 15

Day Boat Scallops: Almonds, Sweet Potato,
Green Peppercorn Vinaigrette | 17

Cured Tuna Sashimi: Cucumber, Tobiko,
Lemongrass Broth | 17

Half Shell Oysters: Red Wine Mignonette Granita | 18

Moroccan-Spiced Octopus: Preserved Lemon,
White Beans, Chermoula, Flatbread | 19

Chilled 1 Pound Lobster: Caramelized Baby Fennel,           Catalina Mayonnaise, Gaufrette Potato | 24

Line Caught Swordfish: Saffron Chickpea Puree,
Marinated Heirloom Peppers, Za’atar | 25

Black Sea Bass: Cracker Crust, Braised Savoy Cabbage,
Pickled Beet Emulsion | 37


Almond Cauliflower Puree | 8

Baked Macaroni and Aged Gouda | 9

Sweet Potato Fries | 8

Sautéed Spinach with Miso and Sesame | 8

Hand Cut Truffle Fries | 9

Charred Romano Beans with Bacon | 9

Roasted Marble Potatoes | 8


Chicken Liver Pâté: Pickled Vegetables, Dijon,
Whole Wheat Toast | 9

Spicy Pork Rillons: Pea Greens, Cornichons,
Apple Thyme Dressing | 9

Crispy Sweetbreads: White Wine Tempura,
Sunchoke Puree, Caper Raisin Emulsion | 13

House Made Weisswurst: Arugula,
Beer Mustard, Soft Pretzel | 15

Crispy Pig’s Ears: 7 Minute Egg, Kale, Lentils,
Rosemary Caper Vinaigrette, Hot Sauce | 14

Roasted Bone Marrow: Herb Salad,
Cured Egg Yolk, Sauce Vierge | 24

Seared Hudson Valley Foie Gras: Ginger Biscuit, Mango Puree, Tandoori Spice  | 27


Three Cheese Board | 15
Walnut and Date Bread, Garnishes

Murrays Maasdam
Cow, Netherlands

Bianco Sardo
Sheep, Italy

Goat, Spain



Duck Bolognese: Tartufo Pecorino, Herbs,
Garlic Crostini | 14

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

Spanish Rabbit in Gose Beer: Egg Noodles, Carrots, Pancetta, Sofrito | 17

Iberico Pork Loin: Massa de Pimentao,
Sauteed Greens, Black Mission Figs | 18

Balsamic Marinated Hanger Steak:
Warm Radicchio and Oyster Mushroom Salad,
Salsa Verde, F&P Steak Sauce | 18

Griggstown Chicken Breast: Roasted Marble Potatoes, Green Olive Relish, Buttermilk Truffle Vinaigrette | 26

9 oz. Grass Fed NY Strip Steak:
Pumpkin Caponata, Roasted Garlic Butter | 33