Starters

 

Fried Brussel Sprouts + House Chips/ 11

pecorino romano/ parmigiano reggiano

Hudson Valley Foire Gras/ 25

Parsnip purée, pear, leek, kumquat

Chilled Fennel Custard/ 15

pernod gelée, sea urchin, roe crème fraîche, oyster flowers

Beets/ 13

chèvre, fennel marmalade, oyster mushrooms pancetta, sherry vinaigrette, watercress

Carrot Salad/ 12

sheep feta, roasted carrot gelée, pumpkin seeds, crispy shallots

“Chips-n-Dip”/ 11

seasonal assorted root chips and “cheese dip”, yogurt, farmers, chèvre and goat feta

Cured Salmon /15

beet reduction, crème fraîche, fennel, cracker, capers

Entrees

 

Halibut/ 38

fiddlehead fern, arborio rice, white anchovy aioli, hedgehogs, asparagus,

preserved meyer lemon

Scallop/ 36

charred spring onion, flowering rapini, cauliflower, sunchokes, onion flowers

Pheasant/ 36

rabbit polenta, parsnips, caper purée, beach mushrooms, foie gras/ crimini duxelle

Ribeye/ 39

baby potatoes, balsamic shallots, radicchio/ black garlic, purple broccolini, maitaki, dandelion greens, demi

Desserts

 

Cynar Panna Cotta/ 10

hazelnuts, candied artichokes

 

Chocolate & Cherries/12

chocolate torte, gold dust

By George Buncom Bloom/ 10

grapes,pear, candied chestnuts, Rouge Creamery blue heaven