DINNER

Every dish we prepare we hope to evoke a precious memory or to create one for our guest. Our food is very personal to us and as our guests we hope you understand the purpose of each dish and of course desire to have it again. But yet feel confident in our strengths and techniques to always be willing to try something new as we are relentless about what is served in our dining room. Our love for cheese showcased in distinct preparations that we find best paired with the nuances of the Fromage. The final course of supper is served thoughtfully and meticulously. We strive for momentousness, for importance, and for solidity in our cooking. The food we serve is our whole purpose as chefs paying homage to grand chefs who preceded us and paved the way for us in our kitchen today. 

TO BEGIN

RYE SOURDOUGH / 6
Pepita Oil • Smoked Ricotta • Everything Butter

KALE + FARRO SALAD / 14
Cranberry • Pumpkin Seed • Celery Root • Orange Vinaigrette

WINTER SQUASH SOUP / 14
Blue Cheese • Candied Pecan • Pequin Peppers

CLAM + PORK CHOWDER / 10
Littleneck Clams • Pork Belly • Chips

GRILLED BEETS / 15
Carrot Yogurt • Almond • Brown Butter • Dill

VENISON CARPACCIO* / 17
Lentils • Salsify • Autumn Olive • Cocoa

OYSTERS + SUNCHOKE / 21
Blanquette • Cloud Mushroom • Pearl Onion • Pink Lemon

OCTOPUS / 18
Corzetti Pasta • Beef Sausage • Shishito Pepper

LIGHTLY SMOKED SALMON CRUDO* / 16
Beets • Cream Cheese • Egg Yolk

LAMB CAPPALETTI / 19
Roasted Pepper • Almond • Calcagno Cheese

CAVIAR* / SEE ADDITIONAL LIST
Traditional Accoutrements

MAIN COURSE

SALMON* / 31
Phyllo • Cauliflower • Spinach • Carrot Fregola • Fig Leaf

BONE-IN BLACK COD / 35
Tomato Broth • Heirloom Polenta • Broccolini • Preserved Lemon

14oz PORK PORTERHOUSE + CRISPY OYSTERS / 36
Apple Slaw • Sweet Potato • Fennel

LONG-ISLAND DUCK* / 36
Potato + Green Onion Rösti • Cabbage • Red Plum Jus

8oz BEEF TENDERLOIN* / 44
Creamed Greens • Hash Brown • Tamarind Steak Sauce

16oz BONE-IN PRIME BEEF RIBEYE* / MP
Duchess Potato • Maitake Mushroom • Black Garlic Butter

FETTUCCINI ALLA CHITARRA / 29
Mushrooms • Squash • Walnut • Truffle Caciocavello

CHEESE

VERRANO* / 12
Vermont • Semi Firm
Walnut Pesto • Hummus • Naan Bread

JULIANNA / 12
Indiana • Goat Cheese
Apple Mostarda • Leek Tart

HARBISON / 13
Vermont • Soft
Seeded Danish • Quince • Whipped Honey

WITH HELP FROM OUR FRIENDS AT TAMARACK FARMS

CRISPY LAMB BELLY / 18
Harissa • Squash • Yellow Eye Bean • Saffron Jelly • Cured Black Olive

LAMB CAPPALETTI IN BRODO / 26
Roasted Pepper • Nepitella • Almond • Calcagno Sheep Cheese

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