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sample menu

appetizers
Wild American Malossol Caviar toasted brioche, crème fraiche & shallots
Hackleback			(1/2oz) 31	(1oz) 62
Paddlefish			(1/2oz) 29	(1oz) 58
Salad of Local red, golden, Candy Cane Beets & Organic Greens fromage blanc, candied orange & a hazelnut tuile				14
Yellowfin Tuna L’occidental flashed with beurre noisette & crispy shallots				16
Butterhead Lettuce With Applewood Smoked Bacon black river blue cheese & a charred onion- apple vinaigrette				14
Confit Trumpet Royale Mushrooms on a buckwheat- Pecan Sablée leek marmalade & orange- tarragon vinaigrette				16
entrees
Roasted Long Island Duck Breast With Truffled Potato Purée maple glazed brussels sprouts & roasted acorn squash				36
Butternut Squash Risotto With Parmesan Foam grilled chanterelle mushrooms & roasted kabocha squash				29
Monkfish Dusted With Porcini & Black Trumpet Powder swiss chard steamed with espalette pepper & soy glazed salsify				32
Roasted Halibut With Candied Alfonso Olives truffle glazed leeks, kohlrabi & hon shimeji mushrooms with spaghetti squash				34
Roasted Sea Scallops in a mussel- Saffron Cream baby spinach, grilled fennel & celery root hash				36

sample prix fixe $68

A Six-course Chef's Menu Is Available For $95. French Perigord Truffles May Be Added to Any Dish Marked For a $20 Supplement

Roasted Chestnut Soup With Cured Duck Leg toasted pumpkin seeds & pumpkin seed oil
Chilled Lobster Salad on Toasted Brioche with hackleback caviar cream fingerling potato chips & green sorrel
Monkfish Dusted with porcini & black trumpet powder swiss chard steamed with espalette pepper & soy glazed salsify
Roasted Halibut With Candied Alfonso Olives truffle glazed leeks, kohlrabi & hon shimeji mushrooms with spaghetti squash
House- Made Pork & Sauerkraut Sausages quince puree, cider braised cabbage & glazed baby turnips
Truffle Poached Chicken With a Butternut Squash Purée brown butter roasted broccoli & glazed parsnip

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