WEDNESDAY THURSDAY DINING ROOM PRIX FIXE MENU $50

CANAPE AND PAIN AU LAIT
ALL MENUS SUBJECT TO CHANGE

Snacks
 

 

*MARKET OYSTER 4 per piece
lime / cilantro / piment d’Espelette

*EGG TOAST 5
Ryan’s brioche / aged beef parisa / jalapeño and mimolette

*SMOKED FISH DIP 4
puffy rice chip / shaved celery




 

CHOICE OF APPETIZER


 

HOE CAKE
heirloom tomatoes / crispy pork belly / hominy / corn butter / urfa chili / sherry vinaigrette / shiso

SPRING BRASSICAS
Napa cabbage / smoked green farro and barley / fermented rutabaga / herb pesto / walnuts

TAGLIATELLE PASTA
pork ragout seasoned with juniper, rosemary, and thyme / pecorino romano / red wine


CHOICE OF ENTREES


 

ATLANTIC HALIBUT
spring onion / baby carrots / roasted local mushrooms / grilled endive / almond / charred onion jus

*6OZ 44 FARMS NY STRIP
*12OZ 44 FARMS NY STRIP (SUPP 25)
*12OZ 44 FARMS RIBEYE (SUPP 28)
*12OZ 40 DAY DRY AGED 44 FARMS RIBEYE (SUPP 48)
pomme rosti / black garlic–pecan miso / garlic chive puree / braised cipollini onion

ROOT CRUSTED PORK LOIN
pork sausage / beet parisienne gnocchi / swiss chard / fermented parsnip / sweet potato purée



 

choice of dessert

 

 

SPRING BERRIES
sage pâte sucrée / fresh mulberries / blackberry curd / pickled green mulberries / blackberries compressed with mulberry leaf and honey / sage oil / honey-lemon mascarpone

MESQUITE-MAPLE DONUTS
coffee ice cream / brown butter maple crumb / fennel

PEANUT AND DARK CHOCOLATE NAPOLEON
peanut custard / chocolate ganache / feuilletine / peanuts / salted caramel / nasturtium sherbet


 


mignardise
*consuming raw or under cooked foods can increase your risk of foodborne illness according to the FDA

5.16.19

 

*ALL MENUS SUBJECT TO CHANGE