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Jeffrey’s Greens Salad
Maytag blue cheese, red onion, Yukon potato crisps, soy sherry vinaigrette 11

Spring Vegetable Salad
Jonah crab, sugar snap peas, shaved asparagus, Spring carrots, green goddess  12

Slow Poached Zephyr Farm Egg
house cured bacon, fiddlehead ferns, foraged mushrooms, asparagus, white corn grits 13/4

Yellow Fin Tuna
baby artichoke confit, shaved radish, pequillo pepper, garden herb salsa verde 18/9

Rhode Island Parsnip Soup
House cured pancetta, pickled apple, hearty mustard, young parsley  12

Hudson Valley Foie Gras
strawberry rhubarb preserve, toasted pistachio, aged balsamic, ginger sponge cake 22/13

Handmade Russet Potato Gnocchi
veal spezzato, English peas, pecorino Toscano, gremolata  14/5

Veal Sweetbreads
sunny side quail egg, morels, fava beans, toasted brioche, spring onion soubise   15/6

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Gracie’s Rigatoni Campanaro
sweet & spicy sausage, plum tomato, ricotta salata 25

Crescent Farms Duck
toasted farro, baby bok choy, snap peas, roasted carrots, kumquat marmalade 28

Atlantic Salmon
butter braised radishes, parsnip, fennel, mustard greens, sour cherry mostarda 28

Giannone Chicken Ballotine
Morel mushrooms, roasted fingerling potatoes, ramps, white asparagus 28

Tasting of Spring Vegetables
chef’s preparation inspired daily 25

Local Skate Wing
crispy artichokes, carrots, black olive, herb cavatelli, sweet onion cream 30/10

Bomster Sea Scallops
English peas, pearl onion, carrot puree, bacon “croutons” 32/12

All Natural Black Angus Ribeye
potato croquette, poached garlic fondue, spicy greens, pearl onion confit, bordelaise 38/18