Days: Wednesday - Saturday. Hours: 5PM - 8PM
First Course
Kombu Cured Scallop Crudo16,00 USD
Mint, Calamansi, Thai Chile, Gooseberry, Squid Ink
Caramelized Onion Veloute14,00 USD
Sherry Apple, Comte Cheese, Toasted Bread Shards
Hudson Valley Foie Gras Torchon32,00 USD
Hibiscus Apple Jam, Sauerkraut, Black Truffle Shokupan
Second Course
Pork Belly18,00 USD
Pomegranate, Togarashi Peanuts, Cilantro, Sweet Potato
Beef Tartare 22,00 USD
Pomme Paillasson, Hackleback Caviar, Smoked Oyster Emulsion, Mustard Frills
Duck Fat Roasted Carrots14,00 USD
Fulper Ricotta, Za'atar Puffed Rice, Ash Honey
Main Course
Wild Harvested Scallops 44,00 USD
Green Yuzu Kosho, Baby Bok Choy, Celeriac, Crispy Garlic Shallot
Jurgielewicz Duck Breast 46,00 USD
Parsnip, Rye Berries, Miso Apricot, Tare’
Painted Hills New York Strip 52,00 USD
Truffled Winter Radish, Potato Fondant & Croquette, King Trumpet Mushroom, Sauce Bordelaise
Line Caught Atlantic Halibut42,00 USD
Fregola, Hearts of Palm, Swiss Chard, Sauce Americaine
Dessert
Honeynut Squash Panna Cotta14,00 USD
Miso Streusel, Caramel, Spiced Chantilly
Flourless Chocolate Cake14,00 USD
Maple Strawberry, Olive Oil Ice Cream, Fleur de Sel
Valley Shepherd Cheese Plate16,00 USD
A Cow.. A Sheep.. And A Goat | Honeycomb, Apple Butter
Executive Chef
Greg Vassos
Chef 6 course Tasting Menu $115++ per person - All menu items subject to 20% gratuity & 6% sales tax