Soup: Chef’s Daily Creation | 8

Fromage Blanc Toast: Pickled Cherries,
Cherry Peppers, Nasturtium | 9

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

Fried Green Tomato: Shaved Fennel and Bell Peppers, Avocado, Papalo, Mezcal Emulsion | 13

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

Tempura Squash Blossom: Goat Cheese, Cucumber,
Melon, Hazelnuts, Tarragon | 14

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

Crispy Garlic Noodles: Slow Poached Duck Egg,
Blue Crab, Fresno Hot Sauce | 16

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

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



House Smoked Salmon: Sunchoke Tartare,
Caperberry, Pumpernickel, Crème Fraîche | 15

Seared Day Boat Sea Scallops: Corn Risotto,
Pea Shoots, Brown Butter Sauce | 17

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

Half Shell Oysters: Red Wine Mignonette Granita | 18

Crispy Portuguese Octopus: Jasmine Rice,
Nori, Miso, Teriyaki | 19

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

Grilled Local Monkfish: Saffron Chickpea Puree, Marinated Heirloom Peppers, Za’atar | 25

Whole Roasted Black Sea Bass: Cherry Tomatoes,
Carrots, Sour Orange, Herbs, Olive Oil | 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

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: Roast Beef and Herb Salad,
Crispy Onions, Horseradish Vinaigrette | 24

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


Three Cheese Board | 15
Buckwheat Rosemary Cracker, Walnut and
Date Bread, Garnishes

Kings Kreamey Chèvre
Goat, Pennsylvania

Cherry Gove Farm “Full Nettle Jacket”
Cow, Lawrenceville, New Jersey

Valley Shepherd Creamery Califon Tomme
Raw Sheep, New Jersey



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

Grass Fed NY Strip Steak:
6oz. Wolf Farm, Pa.
Eggplant Caponata, Red Wine Butter | 29