Appetizers
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Sweet Potato and Leek Soup
Spiced Maple Crème Fraîche
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$12 |
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Organic Field Greens Salad
Heirloom Cherry Tomatoes, Red Verjus Vinaigrette
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$14 |
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Skuna Bay Salmon Belly with Siberian Baerii Sturgeon Caviar
Crème Fraîche, Brioche Toast
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$17 |
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Hudson Valley Camembert, Red Leaf, and Endive Salad
Roasted Lady Apple; Toasted, Spiced Walnuts
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$14 |
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Warm Maine Lobster
Baby Beets, Hearts of Palm, Orange, Cress
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$18 |
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Pissaladière
Taleggio, Wild Mushrooms, Caramelized Onions
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$13 |
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Charred Baby Octopus
Chickpea Panisse, Castelvetrano Olives, Marcona Almonds, Urfa-Pepper Vinaigrette
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$15 |
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Blue Point Oysters Three Ways
Cocktail Gelée, Rockefeller, Warm Ocean Froth
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$16 |
| Entrées |
Rare Seared Tuna
Spaghetti Squash, Ginger, Eggplant, Kimchi Butter
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$35 |
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Skuna Bay Salmon á la Plancha
Lightly Smoked Corn Succotash, Roasted Yellow-Pepper Mole
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$34 |
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Pan-Roasted Duck Breast
Confit Leg, Swiss Chard, Parsnip Purée, Pickled Cherries
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$36 |
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Lamb Two Ways—Roasted Loin and Confit Shoulder
Spiced Eggplant Purée, Farro, Tzatziki
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$37 |
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Creek Stone Farms Sirloin Steak
Blue Cheese–Potato Gratin, Tuscan Kale, Bacon, Red Wine Butter
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$39 |
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Egg Farfalle
Gorgonzola, Toasted Walnuts, Shallots, Brown Butter, Sage
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$25 |
| Plancha Specials |
The plancha is a highly polished, mirror-like griddle heated to the perfect temperature for searing fish and shellfish. Using the smallest amount of olive oil, cooking any seafood item this way locks in flavor, freshness, and moisture, making it the perfect healthy cooking technique.
Served with a selection of the chef's signature creations: grilled-peach salsa, curry lime leaf, and piperade.
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Red Snapper
Apalachicola, Florida
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$34 |
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Brook Trout
Idaho
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$33 |
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Ocean Striped Bass
Montauk, New York
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$35 |
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Sea Scallops
New Bedford, Massachusetts
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$37 |
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Arctic Char
Iceland
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$34 |
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| Sides |
Spaghetti Squash with Ginger and Chives
Wild Mushrooms
Pommes Frites with Rosemary Salt
Broccoli Rabe with Toasted Garlic
Market Vegetables with Fine Herbs
Brussels Sprouts with Grainy Mustard
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$8 |
