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
Pistachio Crumble ~ 25
Crispy Duck Confit
Spiced Cherry Purée, Fennel & Celtuce Slaw
Pistachio Crumble ~ 25
Seassonal Accoutrements ~ 21
Duck Liver Pâté*
Toasted Sourdough Baguette
Seassonal Accoutrements ~ 21
Persian Cucumbers, Herb Oil ~ 29
Jumbo Lump Crab Salad
Mango Gazpacho, Avocado Mousse, Old Bay Tuile
Persian Cucumbers, Herb Oil ~ 29
Charred Shallot Vinaigrette, Red Frilly Mustard Greens ~ 26
Roasted Baby Beet Salad
Burratini, Trio of Citrus, Maple Walnut Granola
Charred Shallot Vinaigrette, Red Frilly Mustard Greens ~ 26
Ham & Cheese en Croute, Lemon-Dill Vinaigrette ~ 23
Spring Salad
Little Leaf Greens, Green Goddess Aioli, Shaved Carrots & Asparagus
Ham & Cheese en Croute, Lemon-Dill Vinaigrette ~ 23
Chamomile & White Chocolate Mousse, Puffed Barley ~ 38
Seared Hudson Valley Foie Gras
Rhubarb & Strawberry Purée, Rye Cardamom Cake
Chamomile & White Chocolate Mousse, Puffed Barley ~ 38
Sauce Vierge ~ 25
Braised Spanish Octopus
Smokey Romesco Purée, Green Garlic Panisse
Sauce Vierge ~ 25
Main Course
Fresh Apricot Salad, Almond Butter, Sauce Robert ~ 54
Spiced Long Island Duck Breast*
Basil Gnocchi, Mushroom Mix, Blackberry Purée
Fresh Apricot Salad, Almond Butter, Sauce Robert ~ 54
Fava Beans, Roasted Cherry Tomatoes ~ 43
Arctic Char*
Spinach and Artichoke Purée, Saffron Barley
Fava Beans, Roasted Cherry Tomatoes ~ 43
Asparagus, Cipollini Onions, Bordelaise ~ 69
Cast Iron Seared New York Strip*
Polenta, Harissa Romesco, Potato Latke
Asparagus, Cipollini Onions, Bordelaise ~ 69
Roasted Poblano Chimichurri, Pickled Shallots, Chicken Jus ~ 39
Crispy-Skinned Giannone Organic Chicken
Corn Soubise, Potato Cake, Charred Succotash
Roasted Poblano Chimichurri, Pickled Shallots, Chicken Jus ~ 39
Portobello Mushrooms, Basil Zucchini Purée, Pine Nut Gremolata ~ 36
Roasted Eggplant & Zucchini Tortellini
Melted Baby Tomato Sauce, Patty Pan Squash
Portobello Mushrooms, Basil Zucchini Purée, Pine Nut Gremolata ~ 36
Tagliatelle Bolognese
House-Made Pasta, Veal, Beef & Pancetta, Creamy Tomato Sauce, Fresh Mozzarella, Basil ~ 37
Meyer Lemon, Snap Pea Salad ~ 44
Herb-Crusted Halibut
Pea & Mint Purée, Marble Potatoes, Guanciale, Pearl Onions
Meyer Lemon, Snap Pea Salad ~ 44
For the Table
French Fries “Au Canard” with Herbs & Parmesan ~ 14
Snap Peas with Calabrian Chili Oil & Sunflower Dukkah ~ 14
Wild Mushrooms with Parmesan Black Truffle Aioli ~ 23
Foie Gras Supplement ~ 25
/
Wine Pairing ~ 95
/
Luxury Wine Pairing ~ 155
/
Non-Alcoholic Pairing ~ 65
Seasonal 5-Course Chef’s Tasting Menu ~ 159
* Full Table Participation Required*
Foie Gras Supplement ~ 25
/
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
Kiwi Meringue, Mint Gel, Champagne & Mint Sorbet
Champagne Kiwi Cake ~ 18
Champagne Creméux, Dried Key Lime
Kiwi Meringue, Mint Gel, Champagne & Mint Sorbet
Fennel Fronds, Guava Sherbet
Juniper Crème Brûlée ~ 19
Guava Chiffon Cake, Clementine Confit
Fennel Fronds, Guava Sherbet
Candied Macadamia Nuts, Passion Fruit Sorbet
Passion Fruit Mousse ~ 18
Coconut Macaroon, Hibiscus Gel, Coconut Craquelin
Candied Macadamia Nuts, Passion Fruit Sorbet
Cinnamon Ice Cream
Chocolate Torte ~ 20
Cayenne Sauce au Chocolat, Crème Fraîche Chantilly
Cinnamon Ice Cream
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
Campari, Sugar & Salt Air
Japanese Garibaldi ~ 25
Heiwa Chinzo Taurus Ume Orange
Campari, Sugar & Salt Air
Basil, Lemon
Fraise & Basilic ~ 21
Bourbon, Strawberry
Basil, Lemon
The Fox ~ 18
Pineapple Rum, Lime, Absinthe
Citrus, Ginger Beer
The Finish Line ~ 19
Tito's Handmade Vodka, Vanilla
Citrus, Ginger Beer
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
Roasted Beet Salad
Herb-Crusted Halibut