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

ZA’ATAR PARKER HOUSE ROLL / 6
White Bean • Artichoke • Herb Oil

SCALLOP CRUDO* / 17
Carrot • Ginger • Mint

BEEF TATARE* / 16
Egg Yolk • Cremini • Black Garlic Aoili • Milk Stout Gel

OYSTERS* / 18
Broiled East Coast • Raw West Coast • Cranberry • Tarragon • Shallot

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

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

BROCCOLI SOUP / 15
Smoked Hake • Soft Cultured Cream • Trout Roe

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

RICOTTA + LEMON SACCHETTI PASTA / 19
Hazelnut • Bergamot • Shimiji Mushroom • Beef Broth

OCTOPUS / 18
Potato • Cured Olive • Lemon • Calabrian Chili

CAVIAR* / SEE ADDITIONAL LIST
Traditional Accouterments

MAIN COURSE

COD / 27
Sunchokes • Leek • Guanciale • Bagna Cauda

SEA TROUT / 32
Cauliflower • Capers • Hollandaise • Purple Potatoes

ROASTED HALF CHICKEN / 28
Breast + Ballotine
Lentils • Herb Yogurt • Rutabaga

LONG-ISLAND DUCK* / 36
Sweet Potato • Pear Mostarda • Greens

PRIME BEEF BRISKET* / 38
Whipped Potato • Beets • Brussel Sprouts Sauerkraut • Rye

16oz BONE-IN PRIME BEEF RIBEYE* / 50
Parsnip • Peekytoe Crab Butter • Mustard Greens • Bordelaise

TRUFFLE RISOTTO
To Begin / 24
Main / 40
Parmesan Reggiano • Maitake Mushroom • Black Truffle

CHEESE

MURCIA AL VINO / 11
Spain • Goat’s Milk
Toasted Marconas • Chive • Butter Crackers

ROGUE RIVER BLUE / 12
Oregon • Blue
Mushroom Conserva • Pear Mostarda • Black Garlic

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

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