Days: Wednesday - Saturday. Hours: 5PM - 8PM
First Course
Kombu Cured Scallop Crudo16,00 $
Mint, Calamansi, Thai Chile, Gooseberry, Squid Ink
Caramelized Onion Veloute14,00 $
Sherry Apple, Comte Cheese, Toasted Bread Shards
Hudson Valley Foie Gras Torchon32,00 $
Hibiscus Apple Jam, Sauerkraut, Black Truffle Shokupan
Second Course
Pork Belly18,00 $
Pomegranate, Togarashi Peanuts, Cilantro, Sweet Potato
Beef Tartare 22,00 $
Pomme Paillasson, Hackleback Caviar, Smoked Oyster Emulsion, Mustard Frills
Duck Fat Roasted Carrots14,00 $
Fulper Ricotta, Za'atar Puffed Rice, Ash Honey
Main Course
Wild Harvested Scallops 44,00 $
Green Yuzu Kosho, Baby Bok Choy, Celeriac, Crispy Garlic Shallot
Jurgielewicz Duck Breast 46,00 $
Parsnip, Rye Berries, Miso Apricot, Tare’
Painted Hills New York Strip 52,00 $
Truffled Winter Radish, Potato Fondant & Croquette, King Trumpet Mushroom, Sauce Bordelaise
Line Caught Atlantic Halibut42,00 $
Fregola, Hearts of Palm, Swiss Chard, Sauce Americaine
Dessert
Honeynut Squash Panna Cotta14,00 $
Miso Streusel, Caramel, Spiced Chantilly
Flourless Chocolate Cake14,00 $
Maple Strawberry, Olive Oil Ice Cream, Fleur de Sel
Valley Shepherd Cheese Plate16,00 $
A Cow.. A Sheep.. And A Goat | Honeycomb, Apple Butter
Executive Chef
Greg Vassos
Chef 6 course Tasting Menu $115++ per person - All menu items subject to 20% gratuity & 6% sales tax