Roasted Porcini
pecan porridge, topped with miso-mascarpone cheese
13

Mizuna Salad
pickled fennel, aged goat cheese and agra dolce vinaigrette
11

Seared Hudson Valley Foie Gras
French toast, Port-poached pears
19

Spanish Octopus
roasted kabocha squash, Chinese sausage, wild chives
14

Fresh Ecuadorian Shrimp
fingerling potatoes, piquillo pepper sauce
14

Parsnip Soup
melted leeks, puffed black rice, baccala
10

Organic Field Greens
roasted beets, Idiziabal cheese, red wine vinaigrette
11


MID-COURSE

Pumpkin Gnocchi
wild mushrooms, Picholine olives
11/19

Linguine
Manila clams, chorizo sausage,
tomato confit
11/19

Pappardelle
wild boar “Bolognese” sauce
11/19

Risotto
Espresso infused, braised oxtail,
dried cranberries
12/20

Ravioli
filled with duck confit and autumn fruit,
Swiss chard foie gras foam
11/19

Orichette
sweet sausage, roasted peppers, rapini
11/19


TASTING MENU

Parsnip Soup
melted leeks, puffed black rice, baccala

~~~

Ravioli
filled with duck confit and autumn fruit,
Swiss chard foie gras foam

~~~

Spanish Octopus
roasted kabocha squash, Chinese sausage, wild chives

~~~

Pumpkin Gnocchi
wild mushrooms, Picholine olives

~~~

Chatham Cod
chamomile cous cous, Asian pears,
hen of the woods mushrooms, endive cream

~~~

Cervena Farms Venison
Chestnut coussoulet, gooseberry gremolata, baby bok-choy

~~~

Dessert and Cookies
We kindly request the participation of the entire table
for the tasting menu.


SECOND COURSE

FISH

Australian Barramundi
stewed lentils, mélange of carrots,
cardamom infused carrot consommé
24

Atlantic Salmon
miso cured and seared,
marinated romaine lettuce,
lotus root, hibiscus tea veloute
22

Chatham Cod
chamomile cous cous,
Asian pears, hen of the woods mushrooms,
endive cream
24

Cape May Sea Scallops
smoked sweet plantain,
bean ragout,
soy butter sauce
24

MEAT

Cervena Farms Venison
chestnut coussoulet, gooseberry gremolata,
baby bok-choy
26

Berkshire Pork Belly
shredded Brussels sprouts, spatzle,
quince marmalade
24

Giannone Chicken Breast
bay leaf potato puree, chicken pate,
sweet onion emulsion
25

Crescent Farms Duck Breast
peanut puree, celery-duck confit salad,
golden raisin-mustard sauce
25

Short Rib of Beef
celery root puree, Swiss chard,
pomegranate molasses
26


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