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

FOCCACIA / 6
Anchovy • Parsley • Hazelnut

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

CRISPY ARTICHOKE / 15
Duck Egg • Spring Alliums • Mint • Bread Crumb

OCTOPUS / 18
Peanut Romesco • Shiitake Mushrooms • Celtuce

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

SNAPPER CRUDO* / 19
Avocado • Cucumber • Jalapeno • Lime

OYSTERS* / 20
Green Strawberry • Rhubarb • Borage

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

FARMERS LETTUCE / 15
Corn • Milk Cap Mushrooms • Manchego • Gooseberry

CAULIFLOWER + HUMMUS / 14
Fresh Garbanzo • Lemon Thyme • Crouton

CAVIAR* / SEE ADDITIONAL LIST
Traditional Accouterments

MAIN COURSE

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

LOBSTER GARGANELLI / 34
Corn • Marscapone • Nduja • XO Sauce

COD / 29
Sunchokes • Leek • Guanciale • Bagna Cauda

HALIBUT / 38
White Asparagus • Morels • Verjus

LONG_ISLAND DUCK* / 38
Foie Gras • Quinoa • Almonds • Peppercorn

PRIME NY SIRLOIN* / 44
Crispy Potato • Mushroom • Roasted Turnip • Balsamic

BONE-IN PRIME BEEF RIBEYE* / 50
Tomato • Little Gem • Gorgonzola Dolce • Bacon

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

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