Raw
Wild Fire Island Oysters, Green Apple Mignonette, Radishes . . . 9/18
Spanish Mackerel, Spiced Yogurt, Pickled Cucumber, Dill Oil . . . 8.5/17
Kona Kampachi, Grapefruit Beads, Pickled Fennel, Mint . . . 9/18
Diver Scallops, Pink Peppercorn, Blood Orange, Frisée . . . 8/16
Char Tartar, Yuzu Gelee, Soy-Mirin, Ginger, Sesame Crispied Capers . . . 9/18
Appetizers
Vialone Nano Risotto, Baby Shrimp, English Peas, Peas Shoots, Mint . . . 16
French Onion Salad, Arugula, Spring Onions, Gruyere, Beef Broth Vinaigrette . . . 15
Charred Octopus, Pickled Eggplant, Warm Potato Salad, Fried Capers . . . 15
Foie Gras Terrine, Rhubarb, Golden Raisins, Almond Butter, Pepper Brioche . . . 15
Diver Scallops, Israeli Couscous, Lemon Confit, Cauliflower Capers . . . 19
Entrees
Fresh Tagliatelle, Braised Rabbit, Thumbelina Carrots, House Made Ricotta . . . 24
Roasted Striped Bass, Caramelized Fennel, Artichokes, Preserved Tomato . . . 28
Seared Duck Breast, Leg Confit, Wild Rice, Brandied Cherries, Hazelnuts . . . 28
Prosciutto-Wrapped Veal Loin, Sweet Breads, Brussels Sprouts, Gratín . . . 29
Cioppino of Day Boat Halibut, Great South Bay Clams, Seafood Sausage . . . 29
Beef Ribeye, Morels, Asparagus, White Pearl Onions, Potato Purée . . . 36
Roasted Farm-Raised Chicken for Two, Spaëtzle Stuffing, Roasted Carrots . . . 58
Sides
Jerusalem Artichokes & Bacon . . . 10
Potato Purée . . . 8
Wilted Mustard Greens . . . 7
Maple Glazed Brussels Sprouts . . . 7
Citrus Glazed Carrots . . . 7
Desserts . . . 12
Pineapple Upside-Down Cake, Almonds, Amaretto Semifreddo, Caramel
Chocolate-Coconut Cremeux, Thai Coffee Sorbet, Caramelized Bananas, Passion Fruit
Lightened Lemon Cream, Burnt Vanilla Meringue, Rhubarb Sorbet, Thyme Ganache
Chocolate-Peanut Butter Tart, Whole Milk Sorbet, Whiskey-Vanilla Milkshake
Sweet Cream French Toast, Maple Ice Cream, Bacon Caramel, Apples Compote
Chef's Selection of Sorbet:
Passion-Yogurt, Kiwi-Lime, Buttermilk, Lavender-Lemonade, Grapefruit-Rosemary . . . 10
Tasting Menu
SPRING 2009
Diver Scallop Crudo, Pink Peppercorn, Blood Orange
Jean Louis Denois “Brut Blanc de Blancs” Limoux, France nv
CHOICE OF
Charred Octopus, Warm Potato Salad, Pickled Eggplant, Fried Capers
Castro Lobarzan Godello & Treixadura, Galicia 2007
OR
Foie Gras Terrine, Rhubarb, Almond Butter, Pepper Brioche …5 supplement
Castello di Porcia, Traminer Aromatico, Friuli Venizia Guilia 2007
Roasted Striped Bass, Caramelized Fennel, Preserved Tomato, Artichoke
Domaine Cassagnoles Reserve Selection Gros Mangseng, Gascony 2007
Seared Duck Breast, Confit of Leg, Wild Rice, Brandied Cherries, Hazelnuts
Saint-Joseph Pierre Gaillard Malleval, Rhône 2006
Chef’s Selection of Cheeses with Accoutrements . . . 12 supplement
Muscat de Beaumes de Venise, Domaine Fenouille, Rhone 2007 . . . 7 supplement
Lightened Lemon Cream, Burnt Meringue, Rhubarb, Thyme Ganache
Moscato “Volpara” Bruno Verdi, Oltrepo Pavese 2007
. . . 82
. . . 50 wine pairing
Brunch
Sausage, Egg & Cheese on a Crème Fraiche Biscuit . . . 12
3 Hen or 2 Duck Eggs, Bacon & Sausage, Potato Rosti . . . 12
Goat Cheese, Onion, Honshemeji Omelet, Bacon & Sausage . . . 15
House Cured Gravlax, Dill Crème Fraîche, Toast Points . . . 14
Brioche French Toast, Apples and Walnuts, Sour Cream . . . 15
Banana Stuffed Pancakes, Bacon . . . 14
Beef Ribeye Steak, Potato Lyonnaise, Pickled Red Peppers, Hen Eggs . . . 15
Corn Beef Hash, Duck Eggs, Potatoes . . . 15
Duck Confit, Frisée, Radishes, Chives, Fried Shallots . . . 14
Hot Smoked Arctic Char, Potato Galette, Horseradish Purée . . . 17
Cubano, Roast Pork Shoulder, Swiss Cheese, Pickles, Fries . . . 14
Reuben, Pickles, Green Salad . . . 14
Burger, Irish Cheddar, Tomato Relish, Bacon, Brioche . . . 15
FIXED PRICE BRUNCH . . . 22
(one item from above, one brunch cocktail and coffee or tea)
SIDES:
Applewood Smoked Bacon ... 6 / French Fries ... 5 / Pork Sausage ... 6 /
Potato Lyonnaise ... 5 / Potato Rosti ... 5
COFFEE / TEA:
Cappuccino ... 5 / Americano ... 3 / Espresso ... 4 / Tea ... 5
* Menu subject to change.
