DINNER
To Begin
Prestige Osetra Caviar
Traditional Accoutrements ~ 139 per oz
Pearl Onions, Curried Walnuts, Cotton Candy Grapes, Citrus Tarragon Glace ~ 39
Lobster Gnocchi Fricassée
Snappy ½ Lobster, Handmade Potato Gnocchi, Wild Mushrooms
Pearl Onions, Curried Walnuts, Cotton Candy Grapes, Citrus Tarragon Glace ~ 39
Quail Egg Yolk, Chanterelle Escabèche, Potato Gaufrettes, Cornichons, Rosemary-Mustard Aioli ~ 29
Duet of Prime Beef*
Herb Encrusted Wagyu Carpaccio & Prime New York Sirloin Beef Tartare
Quail Egg Yolk, Chanterelle Escabèche, Potato Gaufrettes, Cornichons, Rosemary-Mustard Aioli ~ 29
Braised Cabbage Purée ~ 25
Crispy Duck Confit
Red & Napa Cabbage Slaw, Citrus Mélange, Peanut Praline
Braised Cabbage Purée ~ 25
Seassonal Accoutrements ~ 21
Duck Liver Pâté*
Toasted Sourdough Baguette
Seassonal Accoutrements ~ 21
Comté Cheese ~ 26
9 Hour French Onion Soup
Slow Cooked Beef Broth, Bone Marrow Crouton
Comté Cheese ~ 26
Red Frilly Mustard Greens, Gooseberry-Beet Purée ~ 26
Roasted Baby Beet Salad
Laura Channel Goat Cheese, Fig & Pear Vinaigrette, Spiced Walnuts
Red Frilly Mustard Greens, Gooseberry-Beet Purée ~ 26
Roasted Mushrooms, Truffle Vinaigrette ~ 23
Truffle Salad
Potato Basket Cornucopia, Bacon, Red Endive, Native Mesclun Mix
Roasted Mushrooms, Truffle Vinaigrette ~ 23
Mandarin Aleppo Gel, Candied Macadamia Nuts ~ 38
Seared Hudson Valley Foie Gras
Chocolate Macadamia Tart, Cocoa Agrodolce
Mandarin Aleppo Gel, Candied Macadamia Nuts ~ 38
Chorizo Castelvetrano Olive Tapenade, Green Harissa Purée ~ 25
Braised Spanish Octopus
Plantain Parisienne Gnocchi, Skordalia
Chorizo Castelvetrano Olive Tapenade, Green Harissa Purée ~ 25
Main Course
Seared Baby Brussel Sprouts, Brown Butter Sweet Potato Pearls, Maitake Mushrooms, Sauce Robert ~ 54
Spiced Long Island Duck Breast*
Ginger-Spiced Sweet Potato Purée, Apple Butter, Apple Pecan Gremolata
Seared Baby Brussel Sprouts, Brown Butter Sweet Potato Pearls, Maitake Mushrooms, Sauce Robert ~ 54
Purple Cauliflower Velouté, Curry Brown Butter, Spiced Hazelnut ~ 49
Pan-Seared Scallops*
Toasted Fregola, Fennel, Arugula, Pickled Meyer Lemon
Purple Cauliflower Velouté, Curry Brown Butter, Spiced Hazelnut ~ 49
Marinated King Trumpet Mushrooms, Bordelaise ~ 69
Cast Iron Seared New York Strip*
Parsnip Purée, Root Vegetable Pave, Broccolini
Marinated King Trumpet Mushrooms, Bordelaise ~ 69
Celery Root Purée, Chicken Jus ~ 39
Crispy-Skinned Giannone Organic Chicken
Fontina Potato Croquettes, Chicken Sausage, Seared Lollipop Kale
Celery Root Purée, Chicken Jus ~ 39
Lemon Crème Fraîche, Sourdough Crumble ~ 41
Canard Cavatelli
Roasted Mushroom Mix, Soft Boiled Duck Egg, Spigarello Kale
Lemon Crème Fraîche, Sourdough Crumble ~ 41
Tagliatelle Bolognese
House-Made Pasta, Veal, Beef & Pancetta, Creamy Tomato Sauce, Fresh Mozzarella, Basil ~ 37
Marinated PEI Mussels, Mustard Greens ~ 44
Herb-Crusted Halibut
Braised Flageolet Beans, Sunchoke Purée, Chanterelle Mushrooms
Marinated PEI Mussels, Mustard Greens ~ 44
Foie Gras Supplement ~ 25
/
Wine Pairing ~ 95
/
Luxury Wine Pairing ~ 155
Seasonal 5-Course Chef’s Tasting Menu ~ 159
* Full Table Participation Required*
Foie Gras Supplement ~ 25
/
Wine Pairing ~ 95
/
Luxury Wine Pairing ~ 155
For the Table
French Fries “Au Canard” with Herbs & Parmesan ~ 14
Seared Brussel Sprouts with Bacon Vinaigrette & Black Garlic Aioli ~ 19
Wild Mushrooms with Parmesan Black Truffle Aioli ~ 23
Our skilled, hard-working kitchen team is equally important to the quality of our dining experience. A kitchen appreciation charge of 3% of your food purchase is added to every bill. This allows our kitchen staff, who under MA law are restricted from participating in gratuities, to share in the success of the restaurant without us increasing pricing. This is voluntary and if you wish to have this removed, just ask.
*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
Coffee Ganache, Vanilla Chantilly, Almond Mousseline
Chocolate Tart ~ 19
Salted Caramel, Espresso Glass
Coffee Ganache, Vanilla Chantilly, Almond Mousseline
Candied Walnuts, Persimmon Pearls, Walnut Rum Ice Cream
Crème Brulée ~ 19
Cardamom Cake, Dulce De Leche
Candied Walnuts, Persimmon Pearls, Walnut Rum Ice Cream
Candied Macadamia Nuts, Passion Fruit Sorbet
Passion Fruit Mousse ~ 18
Coconut Macaroon, Hibiscus Gel, Coconut Craquelin
Candied Macadamia Nuts, Passion Fruit Sorbet
Chocolate Soufflé ~ 19
Pistachio Ice Cream, Toasted Marshmallow Anglaise
Shiso Ganache, Pear Sorbet
Yuzu Cheesecake ~ 19
Shiso Chiffon Cake, Compressed Pears
Shiso Ganache, Pear Sorbet
Chef’s Selection of Artisanal Cheeses ~ Three for 19 or Five for 30
Served with Herbed Sourdough Crisps, Honey, Seasonal Jam & Chutney, Candied Nuts
Cocktails
Marlborough Street ~ 22
Avua Amburana Cachaça, Fernet Branca, Angostura
Yellow Chartreuse, Lemon
The Ode ~ 21
Tequila, Mezcal, Sage
Yellow Chartreuse, Lemon
Chocolate Bitters
Aramis ~ 18
Bourbon, Short Path Amaro
Chocolate Bitters
Pineapple Juice, Milk
10-Speed ~ 20
Rum 44, White Chocolate, Midori
Pineapple Juice, Milk
Tyrrenhean Sea ~ 18
Hendrick's Cabaret Gin, Pink Gin, Rosemary, Sparkling Rosé
Yzaguirre Dry Vermouth, Kapriol
The Deuxave Martini ~ 45
Procera Blue Dot Gin
Yzaguirre Dry Vermouth, Kapriol
Cucumber Gimlet (Non-Alcoholic) ~ 14
DHos Alcohol-Free Gin, Cucumber Syrup, Lime
Phony Negroni (Non-Alcoholic) ~ 11
St. Agrestis Brooklyn, NY