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

WHEY SOURDOUGH / 6
Apricot • Ricotta • Date Butter

BABY GEM LETTUCE / 12
Cherry Tomato • Cured Olive • Sweet Pepper • Pecorino

WINTER SQUASH SOUP / 14
Blue Cheese • Candied Pecan • Pequin Peppers

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

LIGHTLY SMOKED SALMON CRUDO* / 16
Beets • Cream Cheese • Egg Yolk

SALAD OF SUMMER SQUASH + CUCUMBER / 14
Capers • Melon • Yogurt • Dill Chermoula

CORZETTI / 18
Octopus • Beef Summer Sausage • Shishito Pepper

BEEF TARTAR* / 17
Basil Crouton • Summer Truffle • Parmesan

CAVIAR* / SEE ADDITIONAL LIST
Traditional Accoutrements

MAIN COURSE

SALMON* / 31
Phyllo • Cauliflower • Spinach • Carrot Fregola • Fig Leaf

BONE-IN BLACK COD / 35
Tomato Broth • Heirloom Polenta • Broccolini • Preserved Lemon

FETTUCCINI ALLA CHITARRA / 29
Wild Mushroom • Honeynut Squash • Walnut • Truffle Caciocavello

PORK PORTERHOUSE + CRISPY OYSTERS / 36
Apple Slaw • Sweet Potato • Fennel

LONG-ISLAND DUCK* / 34
Potato + Green Onion Rösti • Cabbage • Red Plum Jus

AMERICAN WAGYU SIRLOIN CAP* / 42
Runner Beans • Parmesan Panisse • Grilled Lettuce • Caesar Hollandaise

BONE-IN PRIME BEEF RIBEYE* / MP
Duchess Potato • Maitake Mushroom • Black Garlic Butter

CHEESE

CAVEMAN BLUE / 13
Oregon • Blue
Tomato • Corn • Basil • Pain de Mie

JULIANNA / 12
Indiana • Goat Cheese
Peach Mostarda • Leek Tart

VERANO* / 12
Vermont • Semi Firm
Walnut Pesto • Eggplant Hummus • Naan

WITH HELP FROM OUR FRIENDS AT TAMARACK FARMS

CRISPY LAMB BELLY / 18
Harissa • Squash • Yellow Eye Bean • Saffron Jelly • Cured Black Olive

LAMB CAPPALETTI IN BRODO / 26
Roasted Pepper • Nepitella • Almond • Calcagno Sheep Cheese

Download the DINNER MENU here