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.
TURMERIC SOURDOUGH / 6
Yogurt • Hempseed Mahammara
GILFEATHER TURNIP SOUP /14
Apple • Black Walnut • Guanciale
BAY SCALLOP CRUDO* / 19
Grapefruit • Vanilla • Pear • Fresno
BROCCOLI / 16
Citrus • Peanut • Mint • Egg
OYSTERS ON THE HALF SHELL* / 20
Yuzu Kosho Mignionette
PRIME BEEF TATARE* / 16
Onion Dip • Salt +Vinegar Chip • Bay Leaf • Ale
CHICORY / 15
Straciatella Cheese • Sourdough Flatbread • Nigella • Pepperoncini
BRUSSEL SPROUTS + GRAPE / 16
Blue Cheese • Cashews • Celery Root
CAVIAR* / SEE ADDITIONAL LIST
Traditional Accouterments
ROTOLO / 18
Honeynut Squash • Sage • Tallegio • Cranberry • Leek • Pumpkin Seed
POTATO GNOCCHI / 36
Matsutake Mushroom • Truffle • Lemon Oil • Parmesan
POLLOCK / 32
Eggplant • Crispy Lentil • Green Harissa
FLUKE / 36
Smoked Scallop • Mussel • Sunchoke • Spinach
LONG_ISLAND DUCK* / 38
Cardamom • Date • Kumquat • Parsley Root
GRASS FED HANGER STEAK* / 40
Sweet Potato • Brown Butter Veal Jus • King Oyster Mushroom
CLOTHBOUND / 12
Vermont • Cow’s Milk
Mace • Lard Cracker • Seasonal Mostarda
MONT ST. FRANCIS / 13
Indiana • Goat’s Milk
Waffle • Gala Apple • Cotton Candy Grape • Candied Nuts
GORGONZOLA DOLCE / 14
Italy • Cow’s Milk
Sherry • Sangiovese Pear • Olive Foccaccia