Appetizers

14 butternut squash soup with smoked char and roe, cured peaches and stout

13 blue hill bay bouchot mussel bisque with crispy potato, nicoise olive, tomato and olive oil

12 salad of endives with crispy potatoes, basil, dijon, pancetta and poached egg

15 crispy veal sweetbreads with pickled cauliflower, kale, pumpernickel and chinese mustard

15 confit of suckling pig with smoked date, stewed hazelnits, pickled shallot and dandilion

20 roasted hudson valley foie gras with hazelnut, parsley root and spicy pickled lime

17 slow roasted ahi with perigord truffle, orange, molasses and spiced streusel

15 confit baby octopus with fennel, chestnut, finger lime and chilis

16 smoked wagyu tartare and crispy braised beef tongue with radish, black garlic and yogurt

Entrees

36 wood-grilled sturgeon with chanterelles, kohlrabi, plums, thai poppy jam and brown butter-fish sauce

36 slow poached tasmanian sea trout with smoked panisse, soy-maple braised onion, fresh raisins and paprika

29 sweet potato gnocchi with black trumpet mushrooms, buttermillk, toasted garlic and seaweeds

36 sauteed striped bass with little neck clam, parsnip, chorizo and pear

36 aged pekin duck breast with fuyu persimmon, red wine braised radishes, black beans and sesame

37 roasted rabbit saddle and confit leg with barley risotto, broccoli, egg yolk and yuzu

38 braised becker lane pork shoulder with sunchokes, burnt leek, kumquat and horesradish caramel

36 chickory glazed lamb belly with escarole, crunchy turnip, pine nut hollandaise and preserved meyer lemon

39 dry-aged prime striploin with green lentils, braised celery, quince and escargot

41 roasted lobster with fried white polenta, braised lobster muchrooms, carrots and coffee