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

TURMERIC SOURDOUGH / 6
Yogurt • Mint • Hempseed

CORNBREAD / 9
Caviar Butter • Parsley • Tarragon

HEIRLOOM TOMATOES / 17
Mozzarella • Toasted Oats • Herbs • Tomato Vinaigrette

BRUSSEL SPROUTS / 15
Grapes• Great Hill Blue • Cashews • Celery Root

OCTOPUS / 18
Almond• Ginger •Raisins

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

KAMPACHI CRUDO* / 19
Avocado • Tomato •Sesame• Husk Cherry

OYSTERS ON THE HALF SHELL* / 20
Yuzu Mignionette

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

FARMERS LETTUCE / 15
Corn • Lobster Mushrooms • Manchego

CAVIAR* / SEE ADDITIONAL LIST
Traditional Accouterments

MAIN COURSE

FARFALLE / 20
Chantrelle Mushrooms • Squash Blossoms • Roomano Beans • Parmesan

SPAGHETTI ALLA CHITARRA / 32
Maine Lobster • Mascarpone • Nduja • Corn

POTATO GNOCCHI + TRUFFLES / 29
Matsutake Mushroom• Parmesan• Evoo• Lemon

HALIBUT / 38
Asparagus • Lobster Mushrooms • Verjus

SWORDFISH / 34
Peppers •Chickpea Pannise • Dukka • Zucchini

LONG_ISLAND DUCK* / 38
Cardamom • Dates • Kumquat • Parsley root

VEAL STRIP LOIN* / 40
Chantrelle Jus • Leek • Cippolini Onion • Fregola

GRASS FED HANGER STEAK* / 40
Smoked Potato • Escargot • Romanesco

CHEESE

BRIAR SUMMIT / 12
New York • Cow, Sheep + Goat’s Milk
Red Pepper • Chive • Moscatel

EWE’S BLUE / 13
New York • Sheep’s Milk
Herb Salad • Crouton

LA NOIX D’ARGENTAL / 14
France • Cow’s Milk
Walnut • Tomato • Saffron

Download the  DINNER MENU  here