Dinner Menu – Fall into Winter 2015



Roasted Beet Salad   10

mixed greens, walnuts, prosciutto, buttermilk vinaigrette

Vichyssoise   10

rutabaga, celeriac, parsnip

Bone Marrow   11

breakfast radish, arugula, baguette


Pork Belly   14

cranberry mustard, red cabbage, granola


Hake   26

celery root, napa cabbage, sambal


Risotto   18

Primordia Farms mushrooms, truffle


Roasted Chicken   24

sweet potato, escarole, fig jus

Short Rib Ragu  20

gemelli, pickled onions, parmesan

Burger   16

NY pasture beef, cheddar, mayo,

mushroom duxelles, tobacco onions




Brussels Sprouts   8

hazelnuts, parmesan, pickled red onion

Kale   8

chili flakes, orange zest, chicken schmaltz

French Fries   5 / 8


Executive Chef, Sean Underwood

Sous Chef,  Luis Davila


Please inform us of any allergies or dietary restrictions.

Our mayo is made with raw farm eggs.

We include a 20% gratuity for parties of 6 or more.