dinner

raw
Wild Fire Island Oysters green apple mignonette, radishes			9	18
Spanish Mackerel spiced yogurt, pickled cucumber, dill oil			8.50	17
Kona Kampachi grapefruit beads, pickled fennel, mint			9	18
Diver Scallops pink peppercorn, blood orange, frisée			8	16
Char Tartar yuzu gelee, soy - mirin, ginger, sesame crispied capers			9	18
appetizers
Vialone Nano Risotto baby shrimp, english peas, peas shoots, mint				16
French Onion Salad arugula, spring onions, gruyere, beef broth vinaigrette				15
Charred Octopus pickled eggplant, warm potato salad, fried capers				15
Foie Gras Terrine rhubarb, golden raisins, almond butter, pepper brioche				15
Diver Scallops israeli couscous, lemon confit, cauliflower capers				19
entrees
Fresh Tagliatelle braised rabbit, thumbelina carrots, house made ricotta				24
Roasted Striped Bass caramelized fennel, artichokes, preserved tomato				28
Seared Duck Breast leg confit, wild rice, brandied cherries, hazelnuts				28
Prosciutto-wrapped Veal Loin sweet breads, brussels sprouts, gratín				29
Cioppino of Day Boat Halibut great south bay clams, seafood sausage				29
Beef Ribeye morels, asparagus, white pearl onions, potato purée				36
Roasted Farm - Raised Chicken For Two spaëtzle stuffing, roasted carrots				58
sides
Jerusalem Artichokes & Bacon				10
Potato Purée				8
Wilted Mustard Greens				7
Maple Glazed Brussels Sprouts				7
Citrus Glazed Carrots				7
desserts
Pineapple Upside - Down Cake almonds, amaretto semifreddo, caramel				12
Chocolate - Coconut Cremeux thai coffee sorbet, caramelized bananas, passion fruit				12
Lightened Lemon Cream burnt vanilla meringue, rhubarb sorbet, thyme ganache				12
Chocolate - Peanut Butter Tart whole milk sorbet, whiskey-vanilla milkshake				12
Sweet Cream French Toast maple ice cream, bacon caramel, apples compote				12
Chef's Selection of Sorbet passion-yogurt, kiwi-lime, buttermilk, lavender-lemonade, grapefruit-rosemary				10
spring 2009 tasting menu $82
Wine Pairing $50
Diver Scallop Crudo pink peppercorn, blood orange
Wine pairing: Jean Louis Denois Brut Blanc de Blancs limoux, France Nv
Charred Octopus warm potato salad, pickled eggplant, fried capers
Wine pairing: Castro Lobarzan Godello & treixadura, Galicia 2007
Foie Gras Terrine rhubarb, almond butter, pepper brioche				supp 5
Wine pairing: Castello di porcia, Traminer aromatico, Friuli Venizia Guilia 2007
Roasted Striped Bass caramelized fennel, preserved tomato, artichoke
Wine pairing: Domaine Cassagnoles Reserve Selection Gros mangseng, Gascony 2007
Seared Duck Breast confit of leg, wild rice, brandied cherries, hazelnuts
Wine pairing: Saint-joseph Pierre Gaillard malleval, Rhône 2006
Chef’s Selection of Cheeses with accoutrements				supp 12
Wine pairing: Muscat de Beaumes de venise, Domaine fenouille, Rhone 2007				supp 7
Lightened Lemon Cream burnt meringue, rhubarb, thyme ganache
Wine pairing: Moscato "volpara" Bruno verdi, Oltrepo Pavese 2007

brunch

Sausage, Egg & Cheese on a crème fraiche biscuit				12
3 Hen or 2 Duck Eggs bacon & sausage, potato rosti				12
Goat Cheese onion, honshimeji omelet, bacon & sausage				15
House Cured Gravlax dill crème fraîche, toast points				14
Brioche French Toast apples and walnuts, sour cream				15
Banana Stuffed Pancakes bacon				14
Beef Ribeye Steak potato lyonnaise, pickled red peppers, hen eggs				15
Corn Beef Hash duck eggs, potatoes				15
Duck Confit frisée, radishes, chives, fried shallots				14
Hot Smoked Arctic Char potato galette, horseradish purée				17
Cubano roast pork shoulder, swiss cheese, pickles, fries				14
Reuben pickles, green salad				14
Burger irish cheddar, tomato relish, bacon, brioche				15
fixed price brunch $22
One Item From Above one brunch cocktail and coffee or tea
sides
Applewood Smoked Bacon				6
French Fries				5
Pork Sausage				6
Potato Lyonnaise				5
Potato Rosti				5
coffee & tea
Cappuccino				5
Americano				3
Espresso				4
Tea				5