one

Tarte Flambée alsatian thin crust tart with crème fraîche, onion and applewood smoked bacon				14
Modern Liverwurst with four pickled vegetables				11
Mixed Green Salad with coach farm's triple crème goat cheese, toasted pumpkin seeds and apple cider vinegar				15
Smoked Chatham Cod Croquettes with american paddlefish caviar				24
Arctic Char Tartare with basil and trout caviar				15
Upside Down Tuna Tarte with fennel, japanese cucumber and aïoli				17
Fresh Grilled Shrimp with green cabbage and gruyère salad				17
Foie Gras Torchon with muscat gelée and toasted country bread				20
Warm Veal and Goat Cheese Terrine with watercress				14
Steak Tartare with quail egg				16

two

Pumpkin, Couscous and Chestnut Soup with ricotta salata and spiced crème fraîche				15
Wild Mushroom Soup with toasted chorizo ravioli				15
Slow Poached Farm Egg "in a jar" with maine lobster, crosnes and sea urchin froth				18
Sullivan County Foie Gras and Diver Scallop with sunchoke soup and toasted marcona almonds				24
Pancetta-wrapped Baby Squid with black rice cake, rosemary and saffron				20
Roasted Long Island Duck Breast with peppercorn crusted apples and toasted pistachio-truffle dipping sauce				17
Homemade Alsatian Country Sausage with turnip choucroute and whole grain mustard sauce				16
Roasted Garlic Gnocchi with wild mushroom, sage and crispy sweetbreads				17
Baekeoffe of lamb, conch and tripe				14

three

Wild Salmon with horseradish crust, cabbage and riesling				17
Swordfish with eggplant caviar and teardrop tomato salad				18
Loup de Mer with cockles and organic vegetables in its own broth				18
Crispy Yellowfin Tuna with roasted asparagus, greenmarket spring beans, warm tomato vinaigrette and shaved bottarga				18
Poussin with braised hearts of romaine, parmesan and anchovy				15
Gaeta Olive-crusted Quail with chorizo, barley, toasted almonds and pickled pearl onions				17
Beer Braised Pork Belly with sauerkraut and ginger jus				16
Duck Confit with pancetta-braised kale, blood orange, and five spice brown butter				19
28 Day Dry-aged Ribeye with a pickled fig-rogue river blue cheese flan, baby bok choy, and whole grain mustard jus				28
Spice-crusted Colorado Lamb Loin with shank and manchego cheese gratin and pomegranate reduction				20