A La Carte Main Course

 

BLACK TRUFFLE CRUSTED WILD ATLANTIC COD
with Satur Farms Butternut Squash, Oyster Mushrooms,
Biodynamic Spinach, and Walnut-Truffle Emulsion
39.

CRISPY ATLANTIC BLACK SEA BASS
with Local Salsify, Stephanie Gaylor’s Heirloom Fingerlings, Ira’s Mustard Greens, and Fines Herb Sauce
38.

HANDMADE RICOTTA CAVATELLI
& SATUR FARMS BUTTERNUT SQUASH
with Ira Haspel’s Baby Swiss Chard, Sage, and Brown Butter Hazelnuts
27.

*DUO OF CRESCENT FARMS LONG ISLAND DUCKLING
(cooked to your liking)
with Invincible Summer Farms Rutabaga Purée, Hinona Kabu Turnip, and Biodynamic Mustard Greens
37.

*HOUSEMADE PANCETTA WRAPPED BERKSHIRE PORK TENDERLOIN
with MarGene Farms Fennel, Local Radicchio Treviso, Organic Polenta, Kumquat, and Rosemary Jus
36.

*SLICED STRIPLOIN OF AUSTRALIAN GRASS-FED BEEF
(cooked to your liking)
with Horseradish Whipped Potato, Ira Haspel’s Winter Greens, Invincible Summer Farms Carrots,
and Veal Reduction
40.

Sides

Horseradish Whipped Potato   8.     Creamy Organic Stoneground Polenta  8.
Sautéed Winter Greens   8.     Roasted Sweet Potato & Yukon Potato “Fries”   7.

Three-Course Dinner 67.

*Consuming raw or undercooked meats, fish, shellfish or fresh shell eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.