Dinner Menu

SNACKS

SWEET & SPICY MIXED NUTS

MARINATED CERIGNOLA OLIVES

SAZZADUR'S EGGPLANT AND PAPPADAM CRACKERS

FRIED "MAC & CHEESE"
mortadella, clink ketchup

LOCAL OYSTERS
with champagne mignonette

EDAMAME WITH SEA SALT

RAW TUNA & BLOOD ORANGE TARTINE

BRAISED OXTAIL AND HORSERADISH TARTINE

WILD MUSHROOMS AND SHERRY VINEGAR TARTINE

 

CHEESE

ROBIOLA BOSINA
with pear mostarda
blooming rind, cow and sheep, Piedmont

FIDDLEHEAD TOMME
with fig jam
semi-hard, cow, New Hampshire

FONTINA VAL D'AOSTA
with grappa-soaked sultanas
washed rind, cow, Italy

BREBIS COLLINES
with honeycomb
semi-soft, sheep, Basque

BAYLEY HAZEN BLUE
with quince paste
blue, cow, Vermont

VALDEON
with honeyed walnuts
blue, cow and goat, Spain

 

CHARCUTERIE

PROSCIUTTO DI SAN DANIELE

FRA' MANI SALAMI

SPANISH CHORIZO

CHICKEN LIVER MOUSSE
brandied prunes, crostini

FOIE GRAS TORCHON
candied kumquats, buttered toast

 

TO SHARE

BLOOD ORANGE SALAD
frisee, hazelnuts, Roquefort vinaigrette

SALAD OF LITTLE GEM LETTUCES
herb vinaigrette, olive oil crouton, manchego

CRAB & CITRUS SALAD
ruby grapefruit, pomelo, coriander

RAW YELLOWTAIL
vanilla infused olive oil

ROASTED BEET SALAD
spicy cress, goat cheese, sherry vinegar

BLOOMSDALE SPINACH
meyer lemon butter

FINGERLING POTATOES
fried in duck fat

PARSNIP SOUP
pumpkinseed oil

SPROUTING BROCCOLI
bagna cauda sauce

OYSTER CHOWDER
turnips, truffle, thyme

RICOTTA GNUDI
brown butter, sage, parmesan

ROASTED MONKFISH
crispy duck confit, green lentils

LOBSTER RISOTTO
black trumpet mushrooms, chervil

 

MAINS

WILD STRIPED BASS
piquillo peppers, serrano ham, caperberries

SEARED SEA SCALLOPS
smoked ham hocks, savoy cabbage, Riesling

LIBERTY ALE MARINATED CHICKEN
hedgehog mushrooms, herbed butter

BRAISED LAMB SHANKS
brussel sprouts, roasted shallots

10 OZ. RIBEYE STEAK
butternut squash, bone marrow

*Menu items are subject to change and represent a sample of our offerings.

 

WINE LIST View Menu

SPECIALTY COCKTAILS View Menu

 

Joseph Margate, Executive Chef

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