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

WHEY SOURDOUGH / 6
Apricot • Ricotta • Date Butter

SNAPPER CRUDO* / 16
Grapefruit • Pine Nut • Salsify

CRISPY SUNCHOKES / 12
Winter Citrus • Chicory • Stracciatella

PORCELET PORCHETTA / 15
Smoked Oyster Mayo• Rhubarb
• Baby Turnips

HALF DOZEN OYSTERS* / 20
Broiled East Coast vs. Raw West Coast
Ramps • Green Strawberry • Kelp

TROUT PASTRAMI / 14
Pumpernickel Blini • Beets • Cabbage • Gribiche Sauce

BEEF TARTAR* / 19
Pickle Assortment • Yolk Jam • Capers

ESCARGOT + SWEETBREADS / 18
Wood Ear Mushrooms • Hazelnut
• Puff Pastry

CAVIAR* / SEE ADDITIONAL LIST
Traditional Accoutrements

SOUP + SALAD

WHITE ASPARAGUS SOUP / 12
Rhubarb • Spelt
• Spring Onion

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

KALE + BRUSSELS SPROUTS / 11
Grapes • Radish • Bacon • Blue Cheese
• Poppy Seeds

PASTA

FARFALLE / 26
Mussels • Lamb Nduja
• Fava Beans

GNOCCHI / 19
Nettle Pesto • Artichokes
• Pine Nuts • Mozzarella

TAJARIN / 23
Carrot • Spinach • Rabbit
• Saffron Bone Broth

LAND + SEA

COD / 27
Celery Root Polenta • Meyer Lemon
• Cuttlefish • Olives

DUCK* / 32
Rye Spätzle • Kohlrabi • Mustard Greens
• Pear

SALT MEADOW FARM LAMB* / 41
Roast • Confit • Garlic Sausage
• Flageolet Beans • Parsnip • Rosemary

SAUSAGE ON BRIOCHE / 18
Red Cabbage • Caraway • Dill

AMERICAN WAGYU SIRLOIN CAP* / 42
White Asparagus • Parmesan Panisse • Grilled Lettuce • Caesar Hollandaise

BONE-IN PRIME BEEF RIBEYE* / 49
Duchess Potato • Maitake Mushroom
• Black Garlic Butter

SEA TROUT* / 32
Maine Crab • Rye Crepe
• Red Beets • Watercress

CHEESE

DUTCHESS SARA AGED GOUDA / 12
Holland • Firm
Apple • Mustard • Pretzel Cracker

BAYLEY HAZEN* / 12
Vermont • Blue
Pear • Honey • Crostini

NANCY’S CAMEMBERT* / 13
New York • Bloomy Rind
Mushroom Conserva • Black Walnut • Toast

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