Zagat

small or large cheese plate available with cured meats, fruit and condiments

roasted eel, hass avocados, hudson valley foie gras, pickled ramp, maraschino jelly

pei mussels, garlic, thyme, sake broth, pomme frites

daikon, ginger, avocado, scallions, bull’s blood salad, yuzu truffle dressing, fried quail egg

house made lemon ricotta cheese, goat’s milk garlic butter, baguette

stir fried french lentils with lardon, scallions, egg

fried tomatoes, remoulade

young rabbit, baby carrots, celery foam, shiso salad

house aioli

maine lobster, fontina, mozzarella, gruyere cheese, truffle oil

summer vegetables, sesame soba salad

half maine lobster shredded cucumbers, japanese mayo, shichimi pepper

poached in duck fat, soft boiled duck egg, sautéed greens, potato pancake, orange supremes, bacon

fried whole bass, fresh faro salad, citrus dressing

honshimeji, maitake ragu, cheesy grits, scallion pesto, crispy parsnip

asian pear chutney, spicy cashews, sour cherries, thai basil salad orange blossom honey

fennel, kimchi, peruvian potato salad, hoisin sauce, cognac mustard

peanuts, cilantro, pickled chilis, dandelion, boston bibb lettue, fish sauce, blue crab

bok choy, stilton blue mash, walnut carrot green pesto

free range beef (cut changes daily), hand cut fries, field greens

grass fed sirloin beef, lettuce, tomato, red onion, shredded carrot, tomato aioli