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lunch

appetizers
Young Rabbit ‘torchon’ scented with fennel pollen, fruit mostarda and fine herbs				24
Heirloom Tomato Terrine with micro basil and spicy tomato sorbet				19
Foie Gras Terrine flavored with juniper marinated raisins, pistachio joconde				30
Seared Sullivan County Foie Gras with medjool date and preserved lemon confit				30
Tartare of Yellowfin Tuna and Diver Scallops seasoned with yellowstone river caviar				33
Pheasant Soup with black truffle gelée and pomegranate				21
Poached Fresh Farm Egg with artichoke purée honshimeji mushrooms and pimento nage				18
Seasonal Greens with goat cheese ravioli, beet carpaccio and truffle vinaigrette				17
Chilled Maine Lobster Salad seasoned with tahitian vanilla, granny smith apple and shiso				38
Red Beet Risotto with flounder carpaccio and gold leaf				22
entrées
Choice of One
Roasted Maine Lobster with chanterelles, hearts of palm, and chamomile blossom nage				47
Olive Oil Poached Halibut with burgundy truffle and quince bouillon				35
Chorizo-crusted Codfish with white coco bean purée and harissa oil				34
Scottish Salmon with zucchini blossom, honeydew melon and spicy tomato broth				31
Gewurztraminer Steamed Loup de Mer with spaghetti squash and caramelized shallot jus				31
Free Range Poussin with wood ear mushroom and linden blossom jus				32
Double Berkshire Pork Chop spiked with smoked tennessee ham, glazed turnips, porcini mushrooms and chicory emulsion				38
Pennsylvania Duck Breast with black trumpet marmalade, "fleischschneke", and banyuls jus				36
Creekstone Beef Tenderloin cooked in horseradish broth "à la ficelle" with heirloom beets, sorrel leaves and horseradish nage				42

lunch prix fixe

Two Courses and Dessert $48 / Three Courses and Dessert $58. Choice of One

Ginger Marinated Mackerel crisp buckwheat crepes
Pumpkin chestnut and farro soup
Halibut With Gaeta Olive Crust lemon foam
Lobster Medallion and Baby Leeks blood orange and mustard sauce
Free-range Chicken chanterelles, spinach and millet cake
Roasted Sweetbreads horseradish flan and cucumber confit
Concord Grape Vacherin with yogurt meringue
Milk Chocolate and Hazelnut Dacquoise with raspberry sorbet

3-course prix fixe dinner $88

Artisanal Cheese Cart $21

appetizers
Choice of One
Young Rabbit ‘torchon’ scented with fennel pollen, fruit mostarda and fine herbs
Heirloom Tomato Terrine with micro basil and spicy tomato sorbet
Foie Gras Terrine flavored with juniper marinated raisins, pistachio joconde
Seared Sullivan County Foie Gras with medjool date and preserved lemon confit
Tartare of Yellowfin Tuna and Diver Scallops seasoned with yellowstone river caviar
Pheasant Soup with black truffle gelée and pomegranate
Poached Fresh Farm Egg with artichoke purée honshimeji mushrooms and pimento nage
Seasonal Greens with goat cheese raviolis, beet carpaccio, and truffle vinaigrette
Chilled Maine Lobster Salad seasoned with tahitian vanilla, granny smith apple and shiso				supp 10
Potato "gateau" with hickory smoked ‘benton’ ham, pearl onions, comté cheese and pumpkin seed oil
Red Beet Risotto with flounder carpaccio and gold leaf
entrées
Choice of One
Roasted Maine Lobster with chanterelles, hearts of palm, and chamomile blossom nage				supp 10
Olive Oil Poached Halibut with burgundy truffle and quince bouillon
Chorizo-crusted Codfish with white coco bean purée and harissa oil
Scottish Salmon with zucchini blossom, honeydew melon and spicy tomato broth
Gewurztraminer Steamed Loup de Mer with spaghetti squash and caramelized shallot jus
Squab and Foie Gras "croustillant" with caramelized ginger jus and farm vegetable
Free Range Poussin with wood ear mushroom and linden blossom jus
Lemon Dusted Veal Sweetbread simmered in "vin jaune" with chestnuts and roasted heirloom cauliflower
Double Berkshire Pork Chop spiked with smoked tennessee ham, glazed turnips, porcini mushrooms and chicory emulsion
Pennsylvania Duck Breast with black trumpet marmalade, "fleischschneke", and banyuls jus
Creekstone Beef Tenderloin cooked in horseradish broth "à la ficelle" with heirloom beets, sorrel leaves and horseradish nage

harvest four course prix fixe menu $65

Choice of One

Ginger Marinated Mackerel crisp buckwheat crepes
Pumpkin chestnut and farro soup
Halibut with gaeta olive crust, lemon foam
Lobster Medallion and Baby Leeks blood orange and mustard sauce
Free-range Chicken chanterelles, spinach and millet cake
Roasted Sweetbreads horseradish flan and cucumber confit
Pineapple ‘chartreuse’ with fresh herb sorbet
Milk Chocolate and Hazelnut Dacquoise with raspberry sorbet
chef tasting menu $125
Foie Gras Terrine flavored with juniper marinated raisins, pistachio joconde
Tartare of Yellowfin Tuna and Diver Scallops seasoned with yellowstone river caviar
Ravioli of Escargot with slow poached quail eggs, escargot caviar and mustard greens
Maine Lobster Cappuccino
Chorizo-crusted Codfish with white coco bean purée and harissa oil
Pennsylvania Duck Breast with black trumpet marmalade, "fleischschneke", and banyuls jus
Pineapple ‘chartreuse’ with fresh herb sorbet
autumn tasting menu $135
Young Leek Terrine with quail eggs and american sturgeon caviar
Diver Scallops and Foie Gras Tartare seasoned with tahitian vanilla and toasted buckwheat
Butternut Squash soufflé "uncooked" with pain d’épices crisp and ginger sauce
East Coast Halibut "gratinée" in a mushroom-celeriac nage
Butter Poached Maine Lobster with glazed baby turnips, fig and date relish and spicy lobster jus
Partridge en "trompe L’oeil de bécasse"
Concord Grape Vacherin with yogurt meringue
dessert
Lunch: Ala Carte $12 / dinner: Dessert Included With Cheese Cart Option
Concord Grape Vacherin with yogurt meringue
Chocolate Tart chocolate "crémeux" and ice cream
Pineapple ‘chartreuse’ with fresh herb sorbet
Milk Chocolate and Hazelnut Dacquoise with raspberry sorbet
Citrus "craquelin" almond mousseline and tangerine sorbet
Warm Fig Tart with balsamic reduction, pine nuts and olive oil ice cream
Baba Grand Marnier roasted mango, vanilla ice cream and lime sabayon
Lemon Napoleon exotique fruit brunoise and "fromage blanc" sorbet
cocktails
The Modern Martini cilantro-infused tanqueray gin & fresh lime juice				14
Girovita aperol, apricot liqueur, pimm’s no. 1, lemon, cucumber & mint				13
Charlatan ketel one citroen vodka, yellow chartreuse, lemon, blackberry				13
Hinny Kick hangar one spiced pear vodka, lime, jalapeño & ginger beer				13
The Cabo Blanco Sour macchu pisco, kalamansi lime, maraschino liqueur & egg white				14
Shot in the Dark cruzan 2yr rum, lemon, allspice dram, ginger & gosling’s black seal rum				12
New Brunswick rittenhouse rye, grapefruit, lillet rouge & grapefruit bitters				12
draught beer $8
Sixpoint Craft Ales - brooklyn, Ny
Paul Saison farmhouse ale brewed with organic ginger
Bengali Tiger india pale ale
Righteous Rye rye ale
Brownstone brown ale
bottled beer
Bavik premium pils, belgium				9
Samuel Smith’s organic lager, england				9
Ayinger oktoberfest, germany				13
Fischer amber ale, alsace				8
The Bruery saison de lente, farmhouse ale, california				28
Ommegang hennepin farmhouse ale, new york				9
Green Flash west coast i.p.a, california				9
Ithaca Beer Co cascazilla red ale, new york				8
Orval trappist ale, belgium				16
Duvel strong golden ale, belgium				12
Achel trappist blond ale, belgium				18
G. Schneider aventinus, germany				12
Troubadour obscura stout, belgium				13
Etienne Dupont cidre bouché brut, france				19
non-alcoholic
Modern Punch				7
Lychee Juice & Soda				6
Reed’s, Ginger Beer				5
Fever Tree bitter lemon soda				6
Boylan root beer				5
Q Tonic				6
Einbecker beer na				5
Duché de Longueville sparkling apple cider				6

Monday Through Friday Until 6:30

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