- Soup:
- Corn saffron puree, shrimp & scallion
- Cauliflower puree & black lentils
- Greens:
- Mix Greens
- Baby beets, marcona almonds & arugula
- Small Plates:
- Haystack shrimp & cilantro puree
- Buckwheat crepe, faro, gravlox & crème fraiche
- Crisp squash blossoms, chickpeas & chorizo
- Grilled calamari, quinoa, romesco & radish
- Sardines, niagara grape & provencale olives
- Foie gras torchon, brioche & port sour cherries
- Oxtail Pie
- Main Courses:
- Tastings:
- Chefs’ menu tastings
- Wine pairings
- Fish:
- Striped bass, celery root puree, chorizo & lovage puree
- Skate meuniere, yellow & green beans, salsa verde
- Meat:
- Hangar steak, fingerling potatoes, valdeon & red wine
- Pork chop, armagnac prunes & white polenta
- Pasta:
- Pansoti, greens, ricotta, herb salad & mascarpone foam
- Cavatelli, house made duck sausage & sage
- Rabbit cannelloni, chard, ricotta & chive jus
- Poultry:
- Chicken breast, sausage filling & potato gallette
- Veg:
- Zucchini ribbons, broken tomato vinaigrette & greens
