Appetizers

14 garbanzo bean soup with falafel, egg yolk caramel and white pepper

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

17 potato chip crusted soft shell crab with rhubarb, smoked olive and whipped butter pudding

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

16 roasted quail and green garlic sausage with ramps, smoked tofu and citrus granola

16 confit octopus with pea porridge, Gunde's pickles, buttermilk and dill seed

16 kombu-cured fluke with spring mojo verde, spruce tips and lardo

Entrees

36 wood-grilled sturgeon with green cabbage, enoki mushrooms, walnuts and kaffir lime

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

29 crispy buckwheat crepes with feta, artichokes, black trumpet mushrooms and ginger broth

38 roasted alaskan halibut with turnips, almond, pickled turmeric and smoked butter

36 aged duck breast with grilled white asparagus, sourdough, sea beans and herbs

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

38 braised becker lane pork collar with morels, grilled heart of palm, burnt onion and lovage

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

42 dry-aged prime striploin with rosefinn potatoes, spring onion, miner's lettuce and smoked bone marrow

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