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

COCOA SOURDOUGH / 8
Molasses Butter • Mushroom Conserva

MILK BREAD / 8
Whipped Matcha Butter • Shichimi Togarashi

CARROT SOUP / 14
Falafel • Mint • Sherry • Dukkah

BLACK BASS CRUDO* / 19
Ginger • Lime • Pistachio • Urfa

BROCCOLI / 16
Squash • Citrus • Peanut • Mint • Egg

OYSTERS ON THE HALF SHELL* / 20
Cucumber • Apple • Lime

PRIME BEEF TATARE* / 16
Pepper • Potato • Bagna Cauda

ENDIVE SALAD / 14
Pear • Avocado • Cheddar • Pumpkin Seed

GLAZED BEETS / 15
Apple • Yogurt • Coffee

JONAH CRAB SALAD / 18
Crispy Sunchoke • Kumquat • Dill

TUNA TARTARE / 22
Bone Marrow • Citrus • Onion • Sesame
Caviar Supplement: Market Price

CAVIAR* / SEE ADDITIONAL LIST
Traditional Accouterments

MAIN COURSE

ROTOLO / 18
Honeynut Squash • Sage • Tallegio • Cranberry • Leek • Pumpkin Seed

POTATO GNOCCHI / 36
Truffle • Lion’s Mane Mushroom • Lemon

RICOTTA CAVATELLI / 22
Poached Egg • Miso • Black Pepper • Mushrooms

SWEET POTATO TORTELLINI / 19
Raisin • Pine Nut • Brown Butter

TROUT / 32
Cabbage • Celery Root • Buttermilk • Roe

HALIBUT / 36
Cauliflower • Onion • Truffle Jus

LONG ISLAND DUCK* / 38
Cardamom • Date • Kumquat • Parsley Root

WAGYU COULOTTE* / 40
Potato • Tardivo • Anchovy • Beef Jus

NEW ZEALAND VENISON* / 36
Farro • Tobacco • Parsnip • Carrot

CHEESE

BIERKAAS FONDUE / 12
Holland • Cow’s Milk
Scallion • Heirloom Apple • Pretzel

DOUBLE CREME BRIE EN CROUTE / 13
France • Cow’s Milk
Rosemary • Thyme • Brown Butter • Roasted Broccoli • Hazelnut

GORGONZOLA DOLCE / 14
Italy • Cow’s Milk
Sherry • Sangiovese Pear • Olive Foccaccia

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