Dinner Menu
Sweet Neck Oysters* 20
cantaloupe, yuzu tobiko, sherry mignonette, extra virgin olive oil
Local Fluke Ceviche* 16
organic cherry tomatoes, cucumber, thai basil, citrus
Lamb Tartare* 14
garlic butterbean purée, cumin cracker
Luck Field Organic Greens 10
lucky field radishes, carrot ribbons, lemon chardonnay vinaigrette
Baby Beet Salad 12
organic arugula, candied ginger, horseradish, parmesan frico, citrus vinaigrette
Tuckernuck Mussel Bisque 14
chanterelles, tomato, almonds, fennel oil
Stuffed Crepe 15
porcini, mascarpone, braised wild boar , poached plum
Seared Hudson Valley Foie Gras* 18
sweet-pickled pineapple, sherry gastrique, grilled brioche
Ch. Bel Air Sainte-Croix-du-Mont 2003 $10 supplement
Copper River Sockeye Salmon* 32
mixed grain, dried currant and hazelnut compote, braised bacon, fennel and herb salad
Sautéed Local Fluke 34
black pepper spaetzel, broccoli rabe, nantucket oyster mushrooms, apricot vinaigrette
Sautéed Sea Scallops * 32
fava beans, roasted fig, creamed corn, lettuce sauce
Misty Knoll Organic Chicken 28
boniato “risotto”, Mrs. Myers’ sweet peas, charred leeks, smoked cherry gastrique
Herbed Lamb Loin* 34
lucky field sugar snaps, oregon morels, parsnip purée, blackberry-port reduction
Porcini Carbonara 26
house made spaghetti, porcini mushrooms, guanciale, parmesan, mrs. myers' peas, organic egg, black pepper
Wood Creek Farm Ribeye* 44
turnip and potato mash, grilled red onion, porcinis, chive butter, red wine reduction