Restaurant
Seasonal prix-fixe lunch menu and multi-course dinner experience from Executive Chef Michele Brogioni, featuring contemporary American cooking rooted in exceptional ingredients and global influences.
-
Fluke Crudo
Sungold Kiwi, Aji Amarillo, Avocado
-
Apulian Burrata
Rose and Lettuce Kimchi, Amaretto, Stone Fruit
-
Romaine Heart
Sungold Tomato, Wax Beans, Almond, Sesame
-
Beef Tartare*
Cilantro, Pickled Habanada Pepper, Puffed Wild Rice
-
Eliche Pasta
Summer Truffle, Mushroom, Pecorino
-
Berkshire Pork Neck
Gold Bar Squash, Basil, Ramps
-
Charcoal Grilled Sea Bass
Corn, Cilantro, Mussels Escabeche
-
Dry Aged Burger*
Seeded Bun, Koji Onion, Cooper Sharp, House-Cut Potato Chips
-
Selection of Cheeses
Homemade Jam, Fruit Bread
-
Sorbet Plate
-
Chocolate Mousse
Sobacha, Malt, Corn Silk Ice Cream
-
Lemon Verbena Semifreddo
Fromage Blanc, Melon Sherbet
-
—
-
Farmer's Cheese
Pear, Fava Bean, Grilled Sourdough
-
Foie Gras Torchon
Muscadelle Grape, Thai Basil and Sobacha
-
Bluefin Tuna
Melon, Jimmy Nardello, Shiso
-
Fluke Crudo
Sungold Kiwi, Aji Amarillo, Avocado
-
Jonah Crab
Asparagus, Apple, Sorrel
-
Corn Tortellini
Pecorino Romano, Black Truffle
-
Glazed Sweetbreads
Morel Mushroom, Arugula Pesto, Horseradish
-
Seared Scallop
Nduja, Watermelon Radish, Pea Shoots
-
Fried Soft Shell Crab 'Al Pastor'
Nopales and Pineapple
-
Ribeye of Beef
Gold Bar Squash, Basil, Ramps
-
Dry Aged Duck
Rhubarb, Pickled Strawberry, Peanut
-
Lamb Loin and Rib
Fava Bean Pesto, Almond, Pecorino
-
Charcoal Grilled Sea Bass
Corn, Cilantro, Mussels Escabeche
-
Butter Poached Lobster | +24
Turnip, Koshihikari Rice, Wood Ear Mushroom
-
Charred Savoy Cabbage
Mushroom Merguez, Smoked Malt, Spring Peas
-
Seasonal Selection of Cheese
-
Lemon Verbena Semifreddo
Fromage Blanc, Melon Sherbet
-
Pistachio Cake
Strawberry, Crème Fraîche, Chamomile Ice Cream
-
Chocolate Sobacha Mousse
Roasted Corn, Corn Silk Ice Cream
-
Fèlisina Vin Santo, Tuscany, Italy 2017
-
Royal Tokaji, 5 Puttonyos, Tokaji, Hungary 2018
-
Château Coutet, Sauternes-Barsac, Bordeaux, France 2005
-
L’Abricot du Roulot, Burgundy, France
-
Zucca Rabarbaro Amaro, Italy
-
Closing Bell
Cacao Nib & Tonka Bean Infused Ketel One, Mr. Black, Grand Marnier, Espresso, Demerara
-
New York on Draft
-
Finback Brewery 'Crispy Morning' Pilsner
Queens, NY
$9
-
Grimm 'Weisse' Hefeweissbier
Brooklyn, NY
$12
-
Rockaway Brewing 'Hawaiian Pizza' IPA
Queens, NY
$14
-
KCBC 'Vicious Crush' Fruited Sour
Brooklyn, NY
$16
-
Bottles and Cans
-
Threes Brewing 'Gowanus Gold' Heritage Rice Lager
Brooklyn, NY
$14
-
Talea 'Sun Up' Hazy IPA
Brooklyn, NY
$12
-
Drowned Lands, “Deep Terra,” Double IPA
Warwick, NY
$14
-
Greenport Harbor 'Black Duck' Porter - 16oz
Greenport, NY
$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
-
Steinbock, "Zero Riesling," Mosel, Germany NV
$16
-
Duche de Longueville Sparkling Cider
Normandy, France
$12
-
RGNY, Brut Zero, North Fork, Long Island NV
$25
-
R.H. Coutier, “Tradition,” Ambonnay, Grand Cru, Champagne, France NV
$39
-
Gonet-Médeville, Blanc de Noir 1er Cru, Saignée , Champagne, France NV
$39
-
Veuve Clicquot, “La Grande Dame,” Grand Cru, Brut, Champagne, France 2018
$65
-
Empire Estate, Riesling, Reserve, Finger Lakes, New York 2019
$25
-
Umani Ronchi, “Casal di Serra,” Verdicchio dei Castelli di Jesi, Italy 2019
$19
-
Dog Point, Sauvingnon Blanc, Marlborough, New Zealand, 2024
$26
-
Tokaj-Hétszőlő, Furmint, Tokaji, Hungary 2022
$27
-
Newton, Unfiltered Chardonnay, Napa Valley, California 2022
$38
-
Worlds Apart, “Up on the Roof,” Chilled Red Blend, Adelaide Hills, Australia
$26
-
Macari, Rosé, North Fork of Long Island, New York 2025
$19
-
Red Tail Ridge, Blau Franc Blend, Finger Lakes, New York 2024
$19
-
Rhys Vineyards, Pinot Noir, Santa Cruz Mountains, California 2019
$28
-
Domaine Santa Duc, “Aux Lieux-Dits,” Gigondas, France 2021
$36
-
Obsidian Ridge, Red Hills, Cabernet Sauvignon, California 2022
$34
-
Il Palazzone, “La Collina USHG,” Sangiovese, Tuscany, Italy NV
$19
-
Guillaume Roch, “Galet,” Gamay, Coteaux du Lyonnais, France 2019
$23
Restaurant Week Menu Offered 7 Days A Week - Lunch Only
July 20th - September 6th
Two-Course Lunch Menu | 60 per person
Three-Course Lunch Menu | 70 per person
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.
Three Courses | 120
Wine Pairing with Three-Course Menu | 75
Four Courses | 148
Wine Pairing with Four-Course Menu | 95
___
___
___
Dessert
___
After Dinner
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.