DINNER
To Begin
Prestige Osetra Caviar
Traditional Accoutrements ~ 149 per oz
Pearl Onions, Curried Walnuts, Green Grapes, Citrus Tarragon Glace ~ 43
Lobster Gnocchi Fricassée
Snappy ½ Lobster, Handmade Potato Gnocchi, Wild Mushrooms
Pearl Onions, Curried Walnuts, Green Grapes, Citrus Tarragon Glace ~ 43
Pickled Fennel Salad, Crispy Maitake Mushrooms, Parmesan Chips, Anchovy Aioli ~ 33
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 ~ 33
Kaffir Lime, Fresno Chiles ~ 28
Crispy Duck Confit
Papaya & Heart of Palm, Spiced Plantain Purée
Kaffir Lime, Fresno Chiles ~ 28
Seassonal Accoutrements ~ 24
Duck Liver Pâté*
Toasted Sourdough Baguette
Seassonal Accoutrements ~ 24
Comté Cheese ~ 29
9-Hour French Onion Soup
Slow Cooked Beef Broth, Bone Marrow Crouton
Comté Cheese ~ 29
8-Brix Vinaigrette, Mizuna Mustard Greens ~ 28
Beets & Brie
Pumpkin Butter, Warren Pears, Pomegranate Gastrique
8-Brix Vinaigrette, Mizuna Mustard Greens ~ 28
Pickled Red Cabbage, Smoked Pork Farce, Malted Granola ~ 25
Little Gem Salad
Semolina Bread Cornucopia, Whole Grain Mustard Vinaigrette
Pickled Red Cabbage, Smoked Pork Farce, Malted Granola ~ 25
Quince Jelly, Tangerine Supremes ~ 43
Seared Hudson Valley Foie Gras
Quince Ginger Consommé, Poached Quince, Ginger Molasses Cookie
Quince Jelly, Tangerine Supremes ~ 43
Charred Blood Orange Purée ~ 27
Pork Belly Confit
Chorizo Polenta, Citrus Jicama Herb Salad
Charred Blood Orange Purée ~ 27
Main Course
Black Pepper Crusted Purple Molly Potatoes, Sauce Robert ~ 59
Lavender Rohan Duck Breast*
Medjool Date & Madeira Reduction, Glacéd Baby Turnips
Black Pepper Crusted Purple Molly Potatoes, Sauce Robert ~ 59
Tuscan Kale, Toasted Coconut Dukkah, Chili Oil ~ 52
U-10 Hokkaido Scallops*
Vadouvan Pumpkin Purée, Sweet Potato, Wild Mushroom Mix
Tuscan Kale, Toasted Coconut Dukkah, Chili Oil ~ 52
Black Winter Truffles, Parsley Emulsion, Bordelaise ~ 74
Cast Iron Seared New York Strip*
Sunchoke & Confit Garlic Purée, Brown Butter Crosne
Black Winter Truffles, Parsley Emulsion, Bordelaise ~ 74
Carrot Purée, Black Garlic Jus ~ 43
Crispy-Skinned Giannone Organic Chicken
Parisian Carrot Choux, Celeriac Fondants, Braised Leeks
Carrot Purée, Black Garlic Jus ~ 43
Compressed Lemon, Croquettes, Horseradish & Salsify Purée ~ 48
Wild Caught Halibut
French Navy Beans, Pancetta, Kalettes
Compressed Lemon, Croquettes, Horseradish & Salsify Purée ~ 48
Capalletti
Caramelized Parsnip, Artichoke, Beach Mushroom, Arugula ~ 39
Tagliatelle Bolognese
House-Made Pasta, Veal, Beef & Pancetta, Creamy Tomato Sauce, Fresh Mozzarella, Basil ~ 41
For the Table
French Fries “Au Canard” with Herbs & Parmesan ~ 16
Seared Caulilini with Roasted Fennel Hummus
Citrton Chimichurri & Calendula Honey ~ 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
Dulce de Leche Ice Cream
Chocolate Profiterole ~ 23
Cinnamon Craquelin, Crème Fraiche Mousse Pecans, Bergamot Curd
Dulce de Leche Ice Cream
Roasted Carrot Ice Cream
Carrot Cake Crème Brûlée ~ 22
Walnut Cake, Ginger Ganache
Roasted Carrot Ice Cream
Grand Marnier Ice Cream
Chocolate Soufflé ~ 25
Sauce Au Chocolat
Grand Marnier Ice Cream
Mélange of Citrus, Cara Cara Sorbet
Citron Bavarois ~ 22
Timut Pepper Breton, Vanilla Bavarian Crème
Mélange of Citrus, Cara Cara 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
Soda, Orange Blossom Air
Not This Time ~ 22
Ocho Plata, Calvados, Apple & Marigold Cordial
Soda, Orange Blossom Air
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
Apricot, Lemon, Cabernet Foam
Wine Not ~ 22
Milk Clarified Old Overholt Rye
Apricot, Lemon, Cabernet Foam
Chartreuse 1605 Liqueur d'Elixir, Lime
Since 1605 ~ 21
Rum 44, Falernum
Chartreuse 1605 Liqueur d'Elixir, Lime
No. 10 ~ 19
Banana Pepper infused Chopin Vodka, Basil Eau de Vie, Vermouth, Olive Brine, Basil Oil
Yzaguirre Dry Vermouth
The Deuxave Martini ~ 39/49
Choice of Procera Blue Dot Gin or Chopin Reserve Vodka
Yzaguirre Dry Vermouth
Hibiscus Sour (Non-Alcoholic) ~ 14
DHos Alcohol-Free Gin, Hibiscus Syrup, Lemon
Pamplemousse Spritz (Non-Alcoholic) ~ 14
Mionetto N/A Apertivo, Salted Grapefruit Cordial, Sparkling Rosé
Mezcal Phony Negroni (Non-Alcoholic) ~ 11
St. Agrestis Brooklyn, NY
