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. 

BEGIN

DRIED APRICOT + SUNFLOWER SOURDOUGH / 5
Ricotta • Mint • Peas • Chamomile Butter

PEEKYTOE CRAB / 16
Green Tomato • Radish • Cucumber • Green Garlic Remoulade

BEEF TARTAR * / 15
Mustard Greens • Horseradish • Onion

HALF DOZEN OYSTERS * / MP
Broiled East Coast vs. Raw West Coast • Rhubarb • Radish • Pink Peppercorn

SMOKED BEETS / 13
Spring Onion • Black Sesame • Walnut Yogurt • Chickpea

BASS CRUDO * / 15
Squid • Sea Beans • Fennel • Green Almond

CRISPY QUAIL / 18
Smoked Eggplant • Cherry • Black Olive • Bok Choy

CAVIAR *
Single Tasting / Flight of Four / Half Ounce • Profiterole • Buttermilk

SOUP + SALAD

LITTLE GEM LETTUCE / 11
Dried Strawberry • Stracciatella • Sunflower Seed Pesto

WHITE ASPARAGUS / 18
Caviar* • Pea Greens • Budino • Duck Egg • Meyer Lemon

TUSCAN MELON SOUP / 9
Benton’s Ham • Charred Cucumber • Fresno Chili

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

PASTA

GNOCCHI / 25
Lobster • Veal Sweetbreads • Husk Cherry • Seabeans • Bottarga

ROTOLO / 19
Ricotta Salata • Asparagus • Beets • Preserved Orange

FAZZOLETTI / 24
Escargot • Porcini • Fiddleheads • Pine Nuts

Pasta tasting Menu / 49
Experience four courses of pasta handmade by our chef highlighting both innovative and classic preparations. Available Thursdays.

LAND + SEA

SAUSAGE ON BRIOCHE / 18
Cucumber Salad • Red Onion • Caraway• Dill

SEA SCALLOPS * / 35
Oyster Fritters • Sunchokes • Watercress • Buttermilk

SWORDFISH / 29
Fava Beans • Seafood Andouille • Green Pea Panisse • Saffron

DUCK * / 32
Red Lentils • Beets • Rhubarb • Long Peppercorn

NY SIRLOIN “OSCAR” * / 44
Creamed Nettles • Potato Gratin • Crab • Hollandaise

CHICKEN / 28
New Potatoes • Mushrooms • Swiss Chard • Stonefruit Mostarda

BONE-IN BEEF RIBEYE * / 48
Broccoli • Ramps • Brown Butter • Garlic Scapes

~ ALL our beef is USDA prime

CHEESE

GARROTXA TOMME / 9
Spain • Semi Hard
Puff Pastry • Jam • Nasturtium • Seeds

CREMEUX DE BOURGOGNE / 9
France • Triple Cream
Spring Onion • Pistachio • Apricot • Golden Raisin

MIDDLEBURY BLUE / 9
Vermont • Blue
Cherry • Greens • Kumquat • Nigella • Walnut

Download the DINNER MENU here

Oak + Rowan dinner