DINNER
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To Begin
Holland Platinum 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
Chili Lime Vinaigrette ~ 25
Crispy Duck Confit
Jicama Salad, Champagne Mango Coulis, Blood Orange Gel
Chili Lime Vinaigrette ~ 25
Kumquat Chutney, Pickled Strawberry, Vanilla Poached Pears ~ 21
Duck Liver Pâté*
Toasted Sourdough Baguette
Kumquat Chutney, Pickled Strawberry, Vanilla Poached Pears ~ 21
Comté Cheese ~ 24
9 Hour French Onion Soup
Slow Cooked Beef Broth, Bone Marrow Crouton
Comté Cheese ~ 24
Baby Red Mizuna, Watermelon Radish, Asian Pear, Spiced Walnuts ~ 23
Heirloom Beet Salad
Baby Heirloom Beets, Burrata, 8-Brix Vinaigrette
Baby Red Mizuna, Watermelon Radish, Asian Pear, Spiced Walnuts ~ 23
Baby Radishes, Ham & Cheese En Croute ~ 25
Spring Salad
Baby Gem Lettuce, Shaved Spring Vegetables, Green Goddess Aioli
Baby Radishes, Ham & Cheese En Croute ~ 25
Seared Hudson Valley Foie Gras
Juniper Beignet, Pink Muscat Grape Jelly, Gin-Infused Dulce de Leche, Oroblanco Grapefruit, Pink Peppercorn Tuile ~ 38
Amaro Chestnut Caramel ~ 26
Papaya Glazed Pork Belly
Napa Cabbage Slaw, Fresh Maradol Papaya, Fennel Aleppo Vinaigrette
Amaro Chestnut Caramel ~ 26
Main Course
Black Trumpet Labneh, Sauteed Wild Rapini ~ 54
Spiced Long Island Duck Breast*
Spinach Gnocchi, Wild Mushrooms, Compressed Rhubarb
Black Trumpet Labneh, Sauteed Wild Rapini ~ 54
Spiced Creme Fraiche, Watercress Salad ~ 43
Pan-Seared Scallops
Soupe de Cresson, Cattle Beans, Purple Cauliflower, Sprouting Kalettes
Spiced Creme Fraiche, Watercress Salad ~ 43
Cast Iron Seared New York Strip*
Fingerling Coins, Fiddleheads, Spring Onion Soubise, Pickled Green Garlic ~ 69
Broccoli Pistou, Chicken Jus ~ 39
Crispy-Skinned Giannone Organic Chicken
Chickpea Panisse, Scotch Egg
Broccoli Pistou, Chicken Jus ~ 39
Crème Fraîche, Pecorino ~ 39
Housemade Ricotta Cavatelli*
Morel Mushrooms, English Peas, 2 Hour Egg
Crème Fraîche, Pecorino ~ 39
Tagliatelle “Bolognaise”
House-Made Pasta, Veal, Beef & Pancetta, Creamy Tomato Sauce, Fresh Mozzarella, Basil ~ 37
Pimenton-Crusted Halibut
Piquillo Pepper Spaetzle, Spigarello Kale, Asparagus, Charred Yellow Bell Pepper, Tangerine Puree, Pomegranate Chimichurri ~ 44
Foie Gras Supplement ~ 20 Wine Pairing ~ 95
Seasonal 5-Course Chef’s Tasting Menu ~ 149
*Available Sunday - Thursday. Full Table Participation Required*
Foie Gras Supplement ~ 20 Wine Pairing ~ 95
For the Table
French Fries “Au Canard” with Herbs & Parmesan ~ 14
Sauteed Snap Peas with Cashew Hummus, Rose Harissa, Sunflower Seed Crumble ~ 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
Burnt Marshmallow Ice Cream
Chocolate Soufflé ~ 20
Graham Cracker Anglaise
Burnt Marshmallow Ice Cream
Matcha Cremeux ~ 19
Poached Rhubarb, Confit Meyer Lemon, Rhubarb Sorbet
Burnt Honey Ice Cream
Chocolate & Banana Mousse ~ 18
Citrus Caramel, Honeycomb
Burnt Honey Ice Cream
Goat Cheese & Espresso Cheesecake ~ 19
White Espresso Ice Cream, Poached Redcurrants, Hazelnut Brittle
Pistachio Macadamia Tart ~ 18
Roasted Pineapple, Pistachio Ice Cream
Coconut Crème Brûlee ~ 19
Coconut Dulce de Leche, Grapefruit & Orange Compote, Coconut Sorbet
Mango Panna Cotta ~ 19
Basil Chantilly, Ginger Meringue, Mango Basil Ice Cream
Served with Herbed Sourdough Crisps, Honey, Seasonal Jam & Chutney, Candied Nuts
Chef’s Selection of Three Artisanal Cheeses ~ 19
Chef’s Selection of Five Artisanal Cheeses ~ 30
Served with Herbed Sourdough Crisps, Honey, Seasonal Jam & Chutney, Candied Nuts
Cocktails
Grand Marnier, Absinthe, Grenadine, Lemon
La Vie en Rhubarbe ~ 18
Rhubarb-Infused Mezcal
Grand Marnier, Absinthe, Grenadine, Lemon
Cocchi Rosa, Passionfruit, Lime Juice
Maracujà ~ 18
Blend of Rums, Dry Curaçao,
Cocchi Rosa, Passionfruit, Lime Juice
Short Path Amaro, Bitters
Barrel Aged Flora Borealis ~ 22
Mad River Rye, Wild Moon Sumac
Short Path Amaro, Bitters
Pomegranate, Sparkling Rosé
Sanguinni ~ 18
Vodka, Blood Orange, Vanilla
Pomegranate, Sparkling Rosé
Sage & Meyer Lemon Liqueur. Lemon
Flying Laboratory ~ 18
Hendricks Cabernet Gin, Plum
Sage & Meyer Lemon Liqueur. Lemon
Grapefruit, Lemon Juice, Grapefruit Bitters
Lomond at Dawn ~ 18
Islay Scotch, Italian Bitter, Ginger Liqueur
Grapefruit, Lemon Juice, Grapefruit Bitters
Yzaguirre Dry Vermouth, Kapriol
The Deuxave Martini ~ 45
Procera Blue Dot Gin
Yzaguirre Dry Vermouth, Kapriol
Ginger Ale
SpagliaNA (Non-Alcoholic) - 14
Botanicals, Bitters
Ginger Ale
Citrus, Grenadine
Feelin’ Peachy (Non-Alcoholic) - 14
White Peach Jasmine Soda
Citrus, Grenadine
Ginger Beer
Tropical Mule (Non-Alcoholic) - 14
Mango, Pineapple, Passionfruit
Ginger Beer