Zagat

mild, delicate smoke, slightly firm texture

mild & succulent classic nova at its best. citrus undertones, long delicate finish & lush texture

an organic salmon from protected waters off the irish coast. delicate smoked & refined flavor

a scandinavian specialty of salmon cured & coated in delicate brine of salt, sugar & dill. grassy & herbaceous contrasting the fish beautifully

melt-in-your mouth flavor & buttery texture. cold smoked and then dusted with paprika to lock in its natural moistness and round out flavor

two iconic new york specialties - smoked salmon and pastrami at the same time

a must try!

enjoy all five salmon varieties and subtle nuances of texture, smoke and flavor

tomato, cucumber, feta, onion, peppers, olives, grilled kale, red wine vinaigrette

citrus marinated, green apple, grapefruit, merguez sausage, red onion, evoo

bartlett pear, hazelnuts, crispy flatbread, mustard vinaigrette

braised squid, green olive, smoked cauliflower

medjool dates, pomegranate, green olives, breakfast radish, peppers, grilled onions, smoked almonds, pistachio

poached rock shrimp, grapes, smoked almonds

kefaloteri, smoked eggplant, oven dried tomatoes

rapini, oyster mushrooms, tomatoes confit, garlic puree

cumin, cracked peppercorn, garlic

greek salad, spiced yogurt, red wine vinaigrette

romesco, pickled leek vinaigrette, mustard seeds, anchovy fritter

whipped manouri, fig agradulce, smoked almonds, crispy speck

patatas bravas, garlic, zatar

fregula sarda, baby asparagus, piquillo peppers, mint

loukaniko, grilled kale, middle eastern spiced bulgur salad

loukaniko sausage, white anchovies, saffron, spinach, leek fondutta

new potatoes, hearts of palm, date & green olive puree snow pea leaves, pumpkin seeds

tunisian curry, spring onions & garlic, confit chickpeas

whipped feta & spicy chilies, smashed fries

this coarsely ground salami is grand in size and flavor. it is seasoned with fennel seed and pollen to add a delicate finish on the palate

spanish style cured mongalitsa loin hand rubbed with sweet spices and dried for 3 months

cured berkshire pork jowl seasoned with classic italian herbs. served warm over garlic crostini

a prosciutto that is covered in ground black pepper and then smoked

a berkshire pork shoulder is trimmed and seasoned with wine spice mixture. once cured its rubbed with italian hot pepper and dry aged

coarsely ground bershire pork shoulder cured in barbera wine and porcini mushrooms

fine ground berkshire pork is spiced with hot pepper and paprika, and then it is cured and aged until firm. this resulting product is a spanish style chorizo.

seasoned and cured berkshire fatback. silky white with a hint of pink running through the middle. it is a very delicate with hints of rosemary & spice. served warm over garlic crostini.

the complete collection.

runny and oozing around the perimeter; moist, cakey, palette; earthy and full, lingering lactic tang

lush triple creme; small production; bloomy rind; finished in the caves of maison mons; buttercream icing texture, fresh, lactic flavor and hit of salt

washed rind cheese made form raw milk of the jersey cows raised in picturesque ghent. sweet velvety paste andfunky outer layer

6 months aged & golden in color; a harder sheeps milk cheese expressing a great deal of grassiness

spruce bark bound cheese from cellars at jasper hill. bloomy rind keeps the piney, near liquid paste from oozing out

a stracchino-style cheese with a soft bloomy rind showing the sweet, creamy & mild characteristics of buffalo milk cheese

created from a single herd of goats; interior keeps a fresh, flakey, though creamy texture while the exterior forms a natural mold rind

classic stinker that the guide books warn you about

a delicate, crinkly rind; rich, mouth-coating, earthy & satisfying

smooth, dense paste with rich fruit, olive, herb and a tang on the finish; matured for 12-14 months; savory & sweet at once

delicately fruity, with a unique curdy texture. the finish though, pulls in a cheddar like creaminess and brothy, brown butter aromas

hand made by rafael baez, this complex goat cheese is inoculated with roquefort mold. this densely textured cheese is complex, creamy and lemony. chefs favorite

a nutty, complex, and perfectly sharp cheddar that proves american chese making has truly come of age

hearty and grassy, with sweet minerality; wonderfully faint goaty kick on the finish

cast iron roasted sheep milk cheese with preserved lemon, fried garlic, smoked & salty almonds, wild flower honey and grilled country bread

toasted almond ice cream

cardamom tuille, whipped cream