DINNER
To Begin
Prestige Osetra Caviar ~ 149 oz | Grandeur Osetra Caviar ~ 249 oz
Traditional Accoutrements
Pearl Onions, Curried Walnuts, Green Grapes, Citrus Tarragon Glace ~ 44
Lobster Gnocchi Fricassée
Snappy ½ Lobster, Handmade Potato Gnocchi, Wild Mushrooms
Pearl Onions, Curried Walnuts, Green Grapes, Citrus Tarragon Glace ~ 44
Toasted Sourdough Baguette ~ 25
Duck Liver Paté*
Seasonal Accoutrements
Toasted Sourdough Baguette ~ 25
Mushroom Escabèche, Black Garlic Aioli, Gaufrettes, Shaved Burgundy Black Truffles ~ 35
Duet of Prime Beef*
Peppercorn Crusted Wagyu Carpaccio & Prime New York Sirloin Tartare, Quail Egg
Mushroom Escabèche, Black Garlic Aioli, Gaufrettes, Shaved Burgundy Black Truffles ~ 35
Calvados Vinaigrette, Apple Walnut Bread, Cider Duck Jus ~ 29
Crispy Duck Confit
Chicory & Cabbage Salad, Apple Butter, Brie
Calvados Vinaigrette, Apple Walnut Bread, Cider Duck Jus ~ 29
Carrots, Pumpkin Bread Croutons, Warren Pear Vinaigrette ~ 25
Fall Salad
Baby Kale, Chestnuts, Pickled Pumpkin
Carrots, Pumpkin Bread Croutons, Warren Pear Vinaigrette ~ 25
Red Grapes, Candied Pecans, Sherry Maple Vinaigrette ~ 27
Beets & Quince
Cranberry Spiced Goat Cheese
Red Grapes, Candied Pecans, Sherry Maple Vinaigrette ~ 27
Seared Hudson Valley Foie Gras
Carrot Cake, Raisin & Pine Purée, Glazed Baby Carrots ~ 43
Main Course
Roasted Honeynut Squash, Sauce Robert ~ 59
Spiced Rohan Duck Breast*
Huckleberry, Farro, Swiss Chard, Duck Rillettes
Roasted Honeynut Squash, Sauce Robert ~ 59
Brussel Sprouts, Pepita Chimichurri, Bordelaise ~ 76
New York Strip*
Sweet Potato Polenta, Apple Parsnip Cake
Brussel Sprouts, Pepita Chimichurri, Bordelaise ~ 76
Salsify, Kale, Chicken Jus ~ 43
Crispy-Skinned Giannone Organic Chicken
Mushroom Soubise, House-Made Chicken Sausage, Fig Jam
Salsify, Kale, Chicken Jus ~ 43
Roasted Parsnips, Mustard Greens ~ 48
Potato-Crusted Halibut
Lobster Pumpkin Nage, Wild Mushrooms
Roasted Parsnips, Mustard Greens ~ 48
Mint Pomegranate Molasses ~ 57
Pan Seared Scallops
Celeriac, Kalettes, Zatar Cauliflower
Mint Pomegranate Molasses ~ 57
Roasted Kabocha Squash Ravioli
Brussel Sprouts, Brown Butter Squash, Wild Mushrooms ~ 40
Fresh Mozzarella, Basil ~ 42
Tagliatelle Bolognese
House-Made Pasta, Veal, Beef & Pancetta, Creamy Tomato Sauce
Fresh Mozzarella, Basil ~ 42
For the Table
French Fries “Au Canard” with Herbs & Parmesan ~ 16
Honey Glazed Baby Carrots with Piquillo Pepper Fage & Spiced Hazelnut Crumble ~ 17
Wild Mushrooms with Parmesan Black Truffle Aioli ~ 25
Foie Gras Supplement ~ 43
/
Wine Pairing ~ 99
/
Luxury Wine Pairing ~ 159 Non-Alcoholic Pairing ~ 69
Seasonal 5-Course Chef’s Tasting Menu ~ 175
* Full Table Participation Required *
Foie Gras Supplement ~ 43
/
Wine Pairing ~ 99
/
Luxury Wine Pairing ~ 159 Non-Alcoholic Pairing ~ 69
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
Roasted Plums, Amber Honey, Plum Sorbet
Chocolate Mousse ~ 23
Vanilla Meringue, Tempered Chocolate
Roasted Plums, Amber Honey, Plum Sorbet
Olive Oil Cake, Cranberry Sorbet, Mixed Seed Brittle
Sage Crème Brûlée ~ 22
Maple Honeynut Squash
Olive Oil Cake, Cranberry Sorbet, Mixed Seed Brittle
Earl Grey Ice Cream
White Chocolate Soufflé ~ 25
Lavender Crumble
Earl Grey Ice Cream
Gâteau au Fromage ~ 22
Miso Candied Peanuts, Concord Grape, Caramelized White Chocolate Ice Cream
Tatin Apple ~ 20
Brown Butter Tuile, Ginger Hibiscus Foam, Tonka Bean Ice Cream
Chef’s Selection of Artisanal Cheeses ~ Three for 22 or Five for 33
Served with Herbed Sourdough Crisps, Honey, Seasonal Jam & Chutney, Candied Nuts
Cocktails
Juliette Peach Liqueur, Cherry Bark Vanilla Bitters, Cherrywood smoke
Feu de Pêche ~ 26
Brown Butter Washed Sazerac Rye, Cotton & Reed Allspice Dram
Juliette Peach Liqueur, Cherry Bark Vanilla Bitters, Cherrywood smoke
Warren Pear, Lemon, Sparkling Wine
Le Verger ~ 20
Koval Cranberry Gin, St. George Spiced Pear Liqueur
Warren Pear, Lemon, Sparkling Wine
Fig Leaf Infused Cognac, Punt e Mes, Peychaud's
Captain Kidd ~ 22
Privateer Navy Cross Rum, Pedro Ximenez, Benedictine
Fig Leaf Infused Cognac, Punt e Mes, Peychaud's
Ginger, Lemon, Seasonal Bitters
The Cidercar ~ 23
Pierre Ferrand Cognac, Mad River Mad Apple Brandy
Ginger, Lemon, Seasonal Bitters
St. Germain, Lemon, Grapefruit & Thyme Cordial
Le Printemps ~ 21
Citadelle Gin, Yellow Chartreuse
St. Germain, Lemon, Grapefruit & Thyme Cordial
Fresh Fig Cordial, Luxardo Bitter Bianco, Lime, Chilled Soda Water
Fig-uratively Speaking ~ 19
Rosemary Zumbador Tequila
Fresh Fig Cordial, Luxardo Bitter Bianco, Lime, Chilled Soda Water
Beet Coriander Shrub, Ginger, Lemon
Rouge et Fumé ~ 21
Mezcal, Aveze Gentian Liqueur
Beet Coriander Shrub, Ginger, Lemon
Yzaguirre Dry Vermouth
The Deuxave Martini ~ 39/49
Choice of Procera Blue Dot Gin or Chopin Reserve Vodka
Yzaguirre Dry Vermouth
Prima Pave Sparkling N
/
A Rosé
Pamplemousse Spritz (Non-Alcoholic) ~ 14
Mionetto N/A Apertivo, Salted Grapefruit Cordial
Prima Pave Sparkling N
/
A Rosé
Strawberry & Basil Shrub, Lime
Lacewing Sour (Non-Alcoholic) ~ 14
Tilden Lacewing
Strawberry & Basil Shrub, Lime
Mezcal Phony Negroni (Non-Alcoholic) ~ 11
St. Agrestis Brooklyn, NY
