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

WHEY SOURDOUGH / 6
Apricot • Ricotta • Date Butter

BABY GEM LETTUCE / 12
Cherry Tomato • Cured Olive • Sweet Pepper • Pecorino

WHITE ASPARAGUS SOUP / 12
Rhubarb • Spelt • Spring Onion

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

TUNA TARTAR* / 15
Pickled Beet • Spigarello • Horseradish • Cucumber Vinaigrette

BABY BOK CHOY / 14
Shiitake • Spruce Tips • Ramps • Beer

SALT MEADOW FARM LAMB BELLY / 16
Carrots • Maple • Cashew • Tarragon Pistou

CORZETTI / 18
Octopus • Beef Summer Sausage • Shishito Pepper

PRIME BEEF TARTAR* / 17
Pickle Assortment • Yolk Jam • Capers

HALF DOZEN OYSTERS* / 21
Broiled East Coast vs. Raw West Coast
Ramps • Green Strawberry • Kelp

CAVIAR* / SEE ADDITIONAL LIST
Traditional Accoutrements

MAIN COURSE

BLUEFIN TUNA* / 32
Heirloom Tomatoes • Bacon Fritters • Arugula • Anchovy Caramel

STRIPED BASS / 38
Corn Raviolo • Chanterelle Mushroom • Lovage Butter

GNOCCHI / 29
Nettle Pesto • Fava Beans • Pine Nuts • Mozzarella

CHICKEN + LOBSTER / 36
Green Asparagus • Spring Onion • Gooseberry • Foie Gras Jus

LONG-ISLAND DUCK* / 32
Beet Spätzle • Cucumber • Swiss Chard • Strawberry Mostarda

AMERICAN WAGYU SIRLOIN CAP* / 42
White Asparagus • Parmesan Panisse • Grilled Lettuce • Caesar Hollandaise

BONE-IN PRIME BEEF RIBEYE* / 49
Duchess Potato • Maitake Mushroom • Black Garlic Butter

CHEESE

KUNIK* / 12
New York • Triple Crème
Raspberry • Brioche • Mint Blossom • Honeycomb

FOGGY MORNING* / 12
California • Fromage Blanc
Pea • Mint • Za’atar • Olive Oil

BASQUE EXTRAORDINARE* / 13
France • Semi Firm
Red Pepper • Asparagus • Flatbread

SUMMER OF LOBSTER

CHILLED LOBSTER + HEIRLOOM TOMATOES / 16
Melon • Hot Pepper • Lemon Balm

LOBSTER PAPPERADELLE / 22 Half / 40 Full
Summer Squash • Corn • Arugula Agresto

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