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SNACKS

  • Marinated Castelvetrano Olives

    Fresno Pepper, Fennel Pollen, Lemon Zest

    $9

  • Caramelized Nuts

    Espelette Pepper, Smoked Paprika

    $12

  • Hand-Cut Chips

    Idaho Potatoes | Blue Cheese or Onion or Salted Egg Dip +5ea

    $12

  • Steakhouse Fries

    Au Poivre

    $19

  • House Pickle Plate

    Selection of Pickled Vegetables

    $18

  • Market Crudité

    Seasonal Vegetables and Fruits, Lime and Fresno Salt

    $15

STARTERS

  • Tuna Crudo

    Chickpea Socca, Mascarpone, Lemon Jam | Caviar +25

    $26

  • Oysters with Tomatillo, Citrus, Tarragon*

    $25

    Add Caviar $25

  • Beef Tartare

    Pearl Onions, Smoked Mustard Aioli*

    $25

  • Potato Croquette

    Guanciale, Smoked Egg Yolk

    $22

  • Pull-Apart Garlic Knot

    Labneh, Chili Oil

    $16

  • “Buffalo” Duck Wings

    Whiskey Ghost Sauce, Five Spice Crumble, Ramp Ranch

    $24

MAINS

  • Lobster Roll

    Open-Faced Brioche, Pickled Celery, Tarragon

    $22

  • ‎Dry-Aged Burger

    Koji Onions, Cooper Sharp, Shiitake Mayo

    $29

  • Roasted Porchetta Sandwich

    Pressed Challah, Comte, Truffle, Honey Mustard

    $29

  • Chopped Cheese

    Seeded Bun, Cooper Sharp, Black Truffle, Ketchup*

    $42

DESSERTS

  • Coconut Mousse

    Campfire Caramel, Smoked Cacao Nib Ice Cream

    $18

  • ‎Toasted Rice Millefeuille

    Koshihikari Rice Cream, Mandarinquat Jam

    $18

  • Market Cheese Plate

    Kunik, Alp Blossom, Stockinghall Cheddar

    $19

  • Sorbet Plate

    Mango-Pineapple, Coconut-Lime, Raspberry-Lychee, Stawberry-Passionfruit

    $10

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Kindly inform our team of any food allergies.

Bar

February 13-15 | Five-Course Prix Fixe | Dinner Only

245 Per Guest

  • Oysters*

    Siberian Caviar, Salted Cream, Green Oil

  • Bluefin Tuna*

    Black Truffle Vinaigrette, Tonnato, Apple, Celery Root

  • Hamachi Crudo

    Mango, Salsa Macha, Ajo Blanco

___

  • Seared Scallop*

    Kohlrabi, Yuzu Koso, Opal Basil

  • Artichoke Ravioli

    Lobster Broth, Coconut, Ginger Foam

  • Foie Gras

    Torchon Kumquat, Smoked Peanut Crumble, Basil

___

  • Halibut Calabrian Chili

    Controne Beans, Pickled Mussel

  • Grilled Bass

    Pickled Beets, Brown Butter Ponzu, Watercress

---

  • Wagyu Beef Ribeye*

    Mushroom, Okra, Gochujang Sauce

  • Dry Aged Duck

    Rose Apples, Red Endive, Lemon Thyme

---

  • Pistachio Mousse

    Brown Butter Cake, Chamomile Crema, Fraiche Ice Cream

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

January 20 - February 12 | Three-Course Prix Fixe | Lunch Only

60 Per Guest

  • Oysters

    Tomatillo, Citrus, Tarragon

  • Hamachi Crudo

    Mango, Salsa Macha, Ajo Blanco

  • Radicchio Salad

    Pickled Honeynut Squash, Aceto Balsamico, Candied Pepitas

  • Smoked Apulian Burrata

    Blood Orange, Chicory, Fennel, and Olive Crumble

  • Beef Tartare | +10

    Pearl Onion and Smoked Mustard Aioli

___

  • Homemade Eliche Pasta

    Sweet Garlic Cream | Sage | Sea Urchin | Mullet Bottarga

  • Charcoal Grilled Seabass

    Piquillo Pepper, Controne Beans, Mussels Escabeche

  • Dry-Aged Burger*

    Koji Onion, Cooper Sharp, Potato Chips

  • Berkshire Pork Neck

    Okra | Gochujang | Trumpet Mushroom

___

  • Toasted Rice Millefeuille

    Koshikikari Rice Cream, Mandarinquat Jam

  • Coconut Mousse

    With Campfire Caramel and Smoked Cacao Nib Ice Cream

  • Sorbet Plate

  • Selection of Cheeses

    Homemade Jam and Toasted Bread

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Wine

Restaurant

Three Courses | 120
Wine Pairing with Three-Course Menu | 75

Four Courses | 148
Wine Pairing with Four-Course Menu | 95

  • Hamachi Crudo

    Mango, Cashew Salsa Macha, Ajo Blanco

  • Raw Sweet Shrimp

    Coconut, Habanada Pepper, Lemon Verbena

  • Smoked Apulian Burrata

    Chicory, Blood Orange, Black Olive

  • Foie Gras Torchon

    Fuyu Persimmon, Thai Basil and Sobacha*

  • Bluefin Tuna

    Grilled Pear Ponzu, Celtuce, Caper Leaves

___

  • Prosciutto di Parma Tortellini

    Parmigiano, Black Truffle, Quatre Epices

  • Seared Scallop

    Kohlrabi, Yuzu Kosho, Opal Basil*

  • Tempura Fried Octopus

    Harissa, Cucumber, Mint

  • Glazed Sweetbreads

    Parsnip, Prosciutto di Parma, Pearl Onion

___

  • Charcoal Grilled Halibut

    Piquillo Pepper, Controne Beans, Mussels Escabeche

  • Dry Aged Duck

    Rose apples, red endive and lemon thyme

  • Butter Poached Lobster | +24

    Leek, Hazelnut, Smoked Potato

  • Ribeye of Beef

    Okra, Gochujang, Trumpet Mushroom

  • Lamb Loin and Rib

    Sunchokes, Olives, Sundried Tomato, Peperone Crusco

  • Artichokes

    Pecorino Romano, Lemon, Sourdough

Executive Chef Michele Brogioni

Chef de Cuisine Simon Ek 

Executive Pastry Chef Rebecca Choi

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Kindly inform our team of any food allergies.

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Neighborhood

22

  • MANHATTA(N)

    Wild Turkey 101 Rye & Bourbon, Cocchi Torino, Raspberry, Walnut, Coffee Bitters

  • FiDi

    Brown Butter Washed Angel's Envy & Woodinville Bourbon, Coffee, Cardamom Black Truffle

  • Little Italy

    Guanciale Washed Bombay Sapphire Campari, Punt e Mes Cynar

  • ASTORIA

    Ketel One, Tanqueray Noilly Prat Dry Iichiko Shochu, Fermented Green Tomato, Serrano Pepper

  • BROOKLYN

    George Dickel Rye, Nonino Dolin Blanc, Giffard Vanille de Madagascar, Spiced Pear Cordial

  • RED HOOK

    Barrel Aged Oolong & Chicory Widow Jane Paradigm Rye, Lo-Fi Fentian Amaro, Black Cherry

Cocktails

22

  • Liberty Post

    Thyme Grey Goose, Cocchi Rosa, House-Made Limoncello, Thyme Tincture Carbonated

  • Ricotta Negroni

    Tarragon Truman Vodka, Bols Genever, Suze, Dolin Blanc, St. Germain Champaign Reduction Ricotta Foam

  • Land of the Sun

    Amarás Americana Mezcal, Chinola Passion Fruit, Lustau East India Solera Sherry Black Lime

  • Diamond Dogs

    Daron Calvados, Lustau Manzanilla Sherry, Fuji Apple Jasmine & Chamomile

  • Leaves of Grass

    Suntory Toki Whisky, Faccia Brutto Centerbe, Shiso, Yuzu Ponzu, Lime

  • Coconut Exchange

    Glenmorangie Triple Cask Reserve, Planteray Cut & Dry, Becherovka Bergamot, Coriander, Star Anise, Coconut Palm Sugar Clarified Milk Punch

  • Pad Thai Daiquiri

    Peanut Butter Washed Brugal 1888 & Ten To One White Rum Luzhou Laojiao Baijiu, Coconut, Shio Koji, Lime

  • Loudmouth

    El Tesoro Reposado ‘Manhatta Single Barrel’, Patrón Silver, Alma Finca Blood Orange, Hot Honey

  • Hot Buttered Rum

    Brown Butter Washed Zacapa 23 & Pa’lante Añejo Rum, Caramel, Nutmeg, Ginger Cinammon Cream

Spirit Free

16

  • COPYCAT

    Everleaf Marine, Green Apple, Nutmeg, Soda Water

  • CRIMSON & CLOVER

    Almave Ámbar, Ancho Chile, Cranberry, Olive Brine

  • SPRITZ FAUX

    Wilfred’s Aperitif, Blood Orange, Prima Pavé Blanc de Blancs

Beer

  • NEW YORK ON DRAFT

  • Bronx Brewery ’Well Earned’ Pilsner

    Bronx, NY

    $10

  • Dutchess Ales ‘Ghost Beer’ Pale Ale

    Hudson Valley, NY

    $12

  • Threes Brewing ‘Logical Conclusion’ Hazy IPA

    Brooklyn, NY

    $14

  • Ommegang Rare VOS Belgian Style

    Cooperstown, NY

    $10

  • BOTTLES AND CANS

  • Sloop Brewing, Premium Lager

    NY 4.6%

    $8

  • Von Trapp Bohemian Pilsner

    VT 4.9%

    $11

  • Hudson Valley Brewery ‘Silhouette’ Sour IPA with Peach - 16 oz

    NY 5%

    $16

  • Drowned Lands, “Deep Terra,” Double IPA - 16oz

    NY 8.2%

    $10

  • Greenport Harbor 'Black Duck' Porter - 16oz

    NY 4.7%

    $16

  • NON-ALCOHOLIC

  • Lagunitas ‘Hoppy Refresher’

    Petaluma, CA

    $8

  • St. Agrestis ‘Phony White Negroni'

    Brooklyn, NY

    $12

  • St. Agrestis ‘Phony Espresso Negroni'

    Brooklyn, NY

    $12

  • Athletic Brewing ‘Free Wave' Hazy IPA

    Stratford, CT

    $8

  • Best Day Brewing Kölsch

    Sausalito, CA

    $8

  • Hitachino Nest Beer

    Naka, Japan

    $12

  • Dr. Fischer, "Zero Riesling," Mosel, Germany NV

    $16

Sparkling

  • RGNY, Brut Zero, North Fork, Long Island NV

    $25

  • Lassalle et Filles Brut, Montagne de Reims, Champagne, France NV

    $35

  • Dom Pérignon Brut, Champagne, France 2015

    $80

  • Gonet-Médeville, Blanc de Noir 1er Cru, Saignée , Champagne, France NV

    $42

White

  • Domaine Pellé ‘Morogues Blanc’ Sauvignon Blanc, Menetou-Salon, France 2023

    $26

  • Umani Ronchi, “Casal di Serra,” Verdicchio dei Castelli di Jesi, Italy 2019

    $19

  • Stein, "Blauschiefer," Riesling Trocken, Mosel, Germany 2024

    $23

  • Division Wine Co. "Un," Chardonnay, Willamette Valley, Oregon 2023

    $29

  • Romain Collet, Montmains 1er Cru, Chablis, France

    $32

Rosé & Orange

  • Château Peyrassol, Commandeurs Rosé, Côtes de Provence, France 2022

    $25

Red

  • Arnaud Lambert, Clos Mazurique (Monopole), Saumur, France 2023

    $21

  • The Union Pinot Noir, Willamette Valley, Oregon 2023

    $24

  • Jean-Louis Chave Sélection, "Silène," Crozes-Hermitage, France 2023

    $26

  • Baron de Brane Margaux, Bordeaux, France 2014 (Magnum)

    $36

  • Obsidian Ridge, Red Hills, Cabernet Sauvignon, California 2022

    $34

  • Ceretto, Barolo, Piedmont, Italy 2019

    $49

Dessert

  • Coconut Mousse

    Campfire Caramel, Smoked Cacao Nib Ice Cream

  • Toasted Rice Millefeuille

    With Koshihikari Rice Cream and Hazelnut Cream

  • Honey Toast

    With Asian sweet potato, Kataifi and Smoked Vanilla Ice Cream

  • Seasonal Selection of Cheese

After Dinner

  • Fèlisina Vin Santo, Tuscany, Italy 2016

    $31

  • Chauteau Suduiraut Sauternes, France 2010

    $39

  • Carmes de Rieussec Sauternes, France 2022

    $19

  • Roger Groult Calvados, Pays d’Auge, France 25 yr

    $48

  • Zucca Rabarbaro Amaro, Italy

    $18

  • Hot Buttered Rum

    Brown Butter Washed Zacapa 23 & Pa’lante Añejo Rum, Caramel, Nutmeg, Ginger Cinnamon Cream

    $22

Executive Pastry Chef Rebecca Choi

View full list here