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


Vegetable Spring Rolls:
Green Papaya-Peanut Salad,
Soy Mustard Sauce | 21

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



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

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

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

Fishers Island Oysters: Green Apple and
Vodka Mignonette | 18


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

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

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



Three Cheese Board:
Cracked Wheat Crostini, Garnishes | 17

Monte Enebro
Goat, Spain

Raw Cow, Spain 

Sheep, Spain


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 Brussels Sprouts, Chimichurri,
Puffed Farro | 9

Chicken Liver Pâté: Pickled Vegetables, Dijon, Whole Wheat Toast | 1

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



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

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:
Sunchoke Puree, Haricot Vert, Green Peppercorn Cognac Sauce| 22


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 | 48

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





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