Zagat

market radishes, tokyo turnip, carrots, beets, sunchokes, green beans, red wine vinaigrette

squashes, sweet potatoes, buckwheat honey ricotta, maple vinaigrette

pickled cippolini onion, croutons

bosc pear, walnuts, red onion, pecorino

black cabbage, white beans, parmagiano

grilled radicchio, pinenuts, golden raisins

ricotta sformato, gremolata, maché, parmagiano

farro, carrot, leek, quail egg, tomato

quince, frisée, brioche

seven course tour of the menu

rabbit ballotine, pork rillette, smoked ham, lardo, cured duck breast, liver paté, pickled vegetables, beer mustard

roasted potatoes, fennel, red onion

lemon, garlic, pepperoncini with polenta, market greens

roasted broccoli

candied pecans, cardamom cream

apple compote, whipped cream

peanut butter sauce, chocolate ice cream

roasted figs, pine nut nougatine

cardamom, chocolate, vanilla

cranberry, spiced pear, yogurt

please see the back of this menu

smoked chickpeas, black cabbage, garlic confít, baccalá

head-on prawn, cranberry beans, baby kale, taggiasca olives

matsutake, farro, brussels sprouts mushroom consommé

braised leg, cabbage, cranberry beans, chestnuts

cauliflower, crispy sweetbreads

olives, soffritto, rosemary, polenta

spinach cannelloni

roasted mushrooms, soffrito, tomato

wild boar ragu, parmagiano, rosemary

“black angus” breed, creekstone farms, arkansas city, ks

“farmer’s cross” and “ossabaw” breed, beverly eggleston, eco friendly farms, shenandoah, va

“magret” breed, hudson valley farms, hudson valley, ny

“poulet rouge” breed, ashley farms, chatham county, nc

whiskey hill farms, waterloo, ny

milk-fed natural veal, schiller farms, lebanon county, pa

“coturnix” breed, griggstown quail farm, princeton, nj

from france. a lightly aged goat cheese made outside the loire valley. this cheese is moist and dense in the center, with a sweet, tangy flavor that becomes increasingly piquant and nutty with age

from italy. this rich, creamy, custardy little cheese is made from the sweet milk of water buffalo, and pairs beautifully with bubbly beverages (think prosecco, or even better, sparkling cider)!

from spain. this cheese originally hung from chimneys in the basque region to drain, absorbing the smoky flavors of the burning wood and creating a deep, rustic flavor with a good amount of butterfat

from new york. this cheese starts out as a buttery triple cream from new york state, when it is shipped to murray’s, covered with apple leaves soaked in local apple brandy, tied up and left to rest in the caves. the final product is delicately creamy and sweet. looks like fall, smells like fall, tastes like heaven

from sardinia. in sardinia, “cacciotta” is the term for “little cheese, ” but this little guy packs a ton of flavor. black peppercorns give this firm cheese bursts of spicy flavor

from pennsylvania. the milk used here is produced solely from local amish farms in lancaster county. it’s moderately sharp with hints of sweetness and nuttiness with subtle grassy tones

from spain. a bold and spicy blue made from both cows and goats that feed on the picos de europa mountains in castille y leon. a dense blue vein runs throughout with a salty and spicy character