Febuary
a la carte 3 course prix-fixe begins at 35; 5 course tasting 75; 7 course tasting 90
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Jeffrey’s Greens Salad
Maytag blue cheese, red onion, Yukon potato crisps, soy sherry vinaigrette 11
Sherry Roasted Beet Salad
goat cheese mousseline, kumquat confit, wild rice krispies 12
Slow Poached Zephyr Farm Egg
Anson Mill’s white corn grits, braised beef short rib, pickled red onion 14/5
Rhode Island Mussels & Cockles
shaved fennel, saffron, fingerling potato, Pernod 14/5
Local Potato Soup
house cured bacon bits, caramelized onion, crème fraiche, black truffle 15/6
Hudson Valley Foie Gras
Beluga lentils, butternut squash, shaved chestnuts, pickled cranberries 22/13
Handmade Russet Potato Gnocchi
braised oxtail, foraged mushrooms, celeriac puree, 3 year provolone 12
Veal Sweetbreads
sunny side quail’s egg, roasted cauliflower, bitter greens, truffle reduction 15/6
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Gracie’s Rigatoni Campanaro
sweet & spicy sausage, plum tomato, ricotta salata 25
Crescent Farms Duck
roasted root vegetables, pomegranate, foie gras-confit ravioli, sage reduction 28
Chatham Cod Loin
triple cooked potatoes, cauliflower, crispy capers, lemon-brown butter 28
Giannone Chicken Ballotine
caramelized potato torte, foraged mushroom ragout, glazed cipollini, thyme jus 28
Tasting of Winter Vegetables
chef’s preparation inspired daily 25
Bacon Wrapped Native Monkfish
Yukon potato puree, red cabbage, crispy leeks, pork reduction 30/10
Bomster Sea Scallops
charred Brussels sprouts, butternut squash, celery root, cranberry mostarda 32/12
All Natural Black Angus Ribeye
potato croquette, poached garlic fondue, spicy greens, pearl onion confit, bordelaise 38/18