Dinner
OYSTERS / CLAMS +
East Beach Blonde RI 4
Oysterponds NY 4
Wellfleet MA 4
Hood Canal WA 4.5
Littleneck Clams 2
APPETIZERS
Tuna Tartare + 22 pickled mushrooms, cippolini onion, bottarga
Scallop Crudo + 21 celeriac, kohlrabi, apple
Salmon Tartare Toast + 16 pickled cherry bomb oil, anchovy tonnato, sourdough
Octopus 28 pork belly, apple mostarda
Crab Cakes 24 mango salsa, old bay aioli, arugula
Chilled Corn Soup 18 corn salad, roasted pablano, shrimp
Mixed Greens 16 vegetables, lemon dressing
Baby Romaine Salad + 19 caesar style, house-cured anchovies
Roasted Beets 23 tofu, burnt orange, hazelnut, beet greens
PASTA
Mushroom Carbonara 24/28
black pepper linguini, pecorino, breadcrumbs
King Crab Tagliatelle 30/40
lemon butter, garlic, bottarga
Lobster Scampi 38/48
lobster roe spaghetti, tarragon oil
Barley and Wheat Berry Risotto 24/28
squash, chevre, herb oil, pumpkin
MAIN COURSE
Seared Scallops + 44
zucchini, basil, lemon
Pan Roasted Monkfish + 35
braised cabbage, mustard, prosciutto
Scottish Salmon + 38
toasted fregola, fennel, shellfish broth
Filet Mignon + 59 mushroom puree, pickled trumpet mushroom, kale, fondant potato
Catskill, NY Chicken 38 roasted carrots, cippolini, apple grain, thyme
Squash Lasagna 28 squash, mushroom, sage ricotta, apple balsamic
SIDES
Roasted Carrots 14
smoked yogurt, curry spice
Creamed Spinach 14
roasted garlic, lemon
Delicata Squash 14
bacon, brown butter
French Fries 10
THREE COURSE CHEF'S MENU
$55 per person
Choice of: appetizer or pasta, main course, dessert
*A supplemental fee of $10 will be applied to both the King Crab Tagliatelle and Filet Mignon selections*
+ Per The NYC Department of Health, consuming raw or under cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.
