Menu

Small Plates

Tuna Poke
Mango-Key Lime, Lotus Chip
7
Buffalo Tofu
Vegan “Ranch” Dressing
6
Braised Lamb Breast Slider
Moroccan BBQ, Roasted Eggplant Jam
8
Warm Potato and Leek Soup
Chive Cream
6
Venison Tartare
Pickled Asian Pear, Watercress
8
Arancini
Dried Apricots, Red Pepper Gel
6

Appetizers

Artisan Lettuces Salad
Roasted Calabaza Puree, Whipped Goat Cheese, Meyer Lemon Vinaigrette
13
Creamy Kabocha and Butternut Squash Soup
Pearl Onion in Pedro Ximenez Caramel, Tempura Laughing Bird Shrimp
14
“Three Oyster” Stew
Oyster Mushroom, Salsify, Wianno Oyster, Parsley Oil
14
Orechiette Pasta
Wild Boar Sausage, Broccoli Rabe, Braised Fennel, Honey-Orange Cream
15
Bigeye Tuna Tiradito
Pickled Jalapeno, Smoked Avocado, Ginger Gel, Compressed Shallots
14
Seared Hudson Valley Foie Gras
Pumpkin Bread French Toast, Grape Jam, Cashew Butter
18/35

Main Plates

Pan-Roasted Filet of Northern Halibut
Winter Squash, Heirloom Carrot, Enoki Mushroom, Saffron Cream Sauce
34
Seared Jumbo Sea Scallops
Vaudovan Curry Cauliflower, Charred Eggplant, Grapefruit Gastrique
37
Organic Mushroom Carnaroli Risotto
Chanterelles, Honshimeji and Black Trumpet Mushrooms, Crispy Brussels Sprouts, Grana Padano
29
Braised Shortrib “Ropa Vieja”
Creamed Yuca, Sour Orange Mojo, Warm Cabbage Slaw, Black Bean Jus
39
Pan Roasted Venison Medalions
Celery Root Puree, Shiitake Mushrooms, Juniper Berry-Red Wine Reduction
36
Harissa Encrusted Rack of Lamb
Couscous Stuffed Grape Leaves, Roasted Carrot Hummus, Lamb Jus
42

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions