starters

Sushi Grade Hamachi gingered tomato fondue & condiment of toasted pinenuts, currants & capers				13
Seafood Chowder manila clams, bouchot mussels, peekytoe crab, crispy bacon croutons, fin herbs				14
Spring Salad wild mushrooms, fava beans, crispy garlic chips, frikh, poached egg, english peas, parmigiano reggiano				15
Sweet Pea Soup gingered bacon chip, extra virgin olive oil				11
Yellowfin Tuna Tartar smoked tomato gelée, avocado, pickled red onions, local apples, fennel				15
Duck Confit anson mills organic grits, pickled ramps				14
Seared Hudson Valley Foie Gras poached rhubarb, celery hearts, toasted almonds				17
Terrine of Hudson Valley Foie Gras parma prosciutto, braised artichokes, sicilian pistachios, meyer lemon marmalade				17

entrées

Wild King Salmon grilled asparagus, fingerling potato salad, gribiche, horseradish chantilly				28
Pan Roasted New Zealand Red Snapper curried coconut broth, manila clams, baby bok choy, chickpeas, cilantro & lime				26
Sautéed Wild Striped Bass celery root puree, fingerling potatoes, artichoke hearts, fiddleheads, preserved lemons				27
Caramelized Maine Diver Scallops crushed sweet peas, hen of the woods mushrooms, spicy spanish chorizo, mushroom essence				28
Pan Roasted Dry-aged Ribeye Steak braised short rib, petite vegetables, mashed potatoes, bagna-cauda bone marrow butter				29
Organic California Squab sorrel risotto with chervil, grilled scallion, caramelized baby turnip, red beet				28
Pan Roasted Veal Sweetbreads cumin-scented fingerling potatoes, red lentils, pickled cauliflower, hari chutney				29
Saint Canut Farms Porcelet pan seared chop, braised shoulder, green garlic, chickpeas, spinach, apple salad, grainy mustard				32