Duck Breast
Steak
DINNER
To Begin
Prestige Osetra Caviar
Traditional Accoutrements ~ 145 per oz
Pearl Onions, Curried Walnuts, Green Grapes, Citrus Tarragon Glace ~ 41
Lobster Gnocchi Fricassée
Snappy ½ Lobster, Handmade Potato Gnocchi, Wild Mushrooms
Pearl Onions, Curried Walnuts, Green Grapes, Citrus Tarragon Glace ~ 41
Pickled Fennel Salad, Crispy Maitake Mushrooms, Parmesan Chips, Anchovy Aioli ~ 31
Duet of Prime Beef*
Peppercorn Crusted Wagyu Carpaccio & Prime New York Sirloin Tartare, Cured Egg Yolk
Pickled Fennel Salad, Crispy Maitake Mushrooms, Parmesan Chips, Anchovy Aioli ~ 31
Cashew Purée, Marinated Wild Mushrooms ~ 27
Crispy Duck Confit
Plum & Peach Agrodulce, Frisée and Watercress Salad
Cashew Purée, Marinated Wild Mushrooms ~ 27
Seassonal Accoutrements ~ 23
Duck Liver Pâté*
Toasted Sourdough Baguette
Seassonal Accoutrements ~ 23
Charred Tomatillo Salsa, Fresno Chili, Old Bay Tuile ~ 31
Jumbo Lump Crab Salad
Chilled Kaffir Lime Corn Soup, Avocado Mousse
Charred Tomatillo Salsa, Fresno Chili, Old Bay Tuile ~ 31
Mint Aioli, Pickled Watermelon Rind, Melon Gel ~ 27
Melon & Prosciutto
Burratini, Heirloom Melon, Spring Onion Gel, Prosciutto Roses
Mint Aioli, Pickled Watermelon Rind, Melon Gel ~ 27
Raspberry, Pecorino, Lemon Balm Vinaigrette ~ 24
Summer Salad
Lola Rossa Greens, Candied Sunflower Seeds, Nectarine
Raspberry, Pecorino, Lemon Balm Vinaigrette ~ 24
Toasted Oats, Macerated Blueberries ~ 41
Seared Hudson Valley Foie Gras
Spiced Scone, Black Pepper Sweetened Ricotta, Pear and Blueberry Purée
Toasted Oats, Macerated Blueberries ~ 41
Sautéed Castelvetrano Olives, Espelette Pepper, Lavender Oil ~ 27
Calamars à la Provençale
Sungold Provençal Sauce, Arugula, Caper Marinated Calamari
Sautéed Castelvetrano Olives, Espelette Pepper, Lavender Oil ~ 27
Main Course
Fresh Gooseberry Salad, Almond Butter, Sauce Robert ~ 57
Spiced Rohan Duck Breast*
Basil Gnocchi, Mushroom Mix, Blackberry Purée
Fresh Gooseberry Salad, Almond Butter, Sauce Robert ~ 57
Crispy Polenta, Guanciale, Confit Cherry Tomatoes ~ 47
Seared Dayboat Sea Scallops*
Native Corn, Sea Beans, Piquillo Peppers
Crispy Polenta, Guanciale, Confit Cherry Tomatoes ~ 47
Charred Shishito Spinach Salad, Jimmy Nardello Pepper Gel ~ 74
Cast Iron Seared New York Strip*
Duck Fat Potatoes, Shishito Lemon Fage, Spiced Feta
Charred Shishito Spinach Salad, Jimmy Nardello Pepper Gel ~ 74
Cauliflower Rice, Tuscan Kale, Hen of the Woods, Fig Chicken Jus ~ 41
Crispy-Skinned Giannone Organic Chicken
Smoked Chicken Kale Sausage, Romanesco Puree
Cauliflower Rice, Tuscan Kale, Hen of the Woods, Fig Chicken Jus ~ 41
Prince Edward Island Mussels, Manila Clams, Fennel ~ 46
Herb-Crusted Halibut
Heirloom Tomato Lobster Bisque, Romano Beans, Potato Cubes
Prince Edward Island Mussels, Manila Clams, Fennel ~ 46
Portobello Mushrooms, Basil Zucchini Purée, Pine Nut Gremolata ~ 38
Roasted Eggplant & Zucchini Tortellini
Melted Baby Tomato Sauce, Patty Pan Squash
Portobello Mushrooms, Basil Zucchini Purée, Pine Nut Gremolata ~ 38
Tagliatelle Bolognese
House-Made Pasta, Veal, Beef & Pancetta, Creamy Tomato Sauce, Fresh Mozzarella, Basil ~ 39
For the Table
French Fries “Au Canard” with Herbs & Parmesan ~ 15
Snap Peas with Calabrian Chili Oil & Sunflower Dukkah ~ 15
Wild Mushrooms with Parmesan Black Truffle Aioli ~ 24
Foie Gras Supplement ~ 41
/
Wine Pairing ~ 95
/
Luxury Wine Pairing ~ 155
/
Non-Alcoholic Pairing ~ 65
Seasonal 5-Course Chef’s Tasting Menu ~ 165
* Full Table Participation Required*
Foie Gras Supplement ~ 41
/
Wine Pairing ~ 95
/
Luxury Wine Pairing ~ 155
/
Non-Alcoholic Pairing ~ 65
A kitchen appreciation charge of 3% of your food purchase is added to every bill.
This is voluntary and may be removed upon request.
All parties of six and up have 20% gratuity automatically applied.
*These items contain raw or undercooked meats, poultry, seafood, shellfish or eggs. Consuming these items may increase your risk of food borne illness. Please alert your server to any and all possible food allergies.
Dessert
Rhubarb Consommé, Shiso Ice Cream
Strawberry Mousse ~ 19
Coconut & Strawberry Granola
Rhubarb Consommé, Shiso Ice Cream
Candied Hazelnuts, Green Apple Sorbet
Calvados Crème Brûlée ~ 20
Sautéed Apples, Nutmeg & Cardamom Chantilly
Candied Hazelnuts, Green Apple Sorbet
Ginger Snap Cookie, Fresh Nectarine & Buttermilk Ice Cream
Nectarine Tatin Cake ~ 19
Lemon Verbena Cream, Nectarine & Ginger Sauce
Ginger Snap Cookie, Fresh Nectarine & Buttermilk Ice Cream
Sour Cherry Compote, Bourbon Infused Cake, Cherry Sorbet
Parfait Au Chocolat ~ 21
Chocolate Mousse, Pecan Florentine
Sour Cherry Compote, Bourbon Infused Cake, Cherry Sorbet
Chef’s Selection of Artisanal Cheeses ~ Three for 20 or Five for 31
Served with Herbed Sourdough Crisps, Honey, Seasonal Jam & Chutney, Candied Nuts
Cocktails
Charred Peach Demerara, Bitters
Duck Fashioned ~ 25
Duck Fat Washed Bourbon, Oloroso
Charred Peach Demerara, Bitters
Campari, Sugar & Salt Air
Japanese Garibaldi ~ 25
Heiwa Chinzo Tsuru-Ume Orange
Campari, Sugar & Salt Air
Grenadine, Habanero
Playa Picante Punch ~ 22
Clarified Tequila, Campari, Grapefruit
Grenadine, Habanero
The Fox ~ 18
Pineapple Rum, Lime, Absinthe
G.E. Massenez Cherry Eu de Vie
Rosé Rêverie (Rose Daydream) ~ 19
Lillet Rose, Cocchi Rosa, Pierre Sparr Cremant d'Alsace
G.E. Massenez Cherry Eu de Vie
Yzaguirre Dry Vermouth
The Deuxave Martini ~ 39
Procera Blue Dot Gin
Yzaguirre Dry Vermouth
Cucumber Gimlet (Non-Alcoholic) ~ 14
DHos Alcohol-Free Gin, Cucumber Syrup, Lime
Phony Negroni (Non-Alcoholic) ~ 11
St. Agrestis Brooklyn, NY
