5:30pm to 9:30pm

Chef’s Tasting Menu | $90

Five courses | Chef’s choice

Dinner




FIRST

BEET TARTAR | $15
pickled mustard seeds | caper |
meyer lemon

KONA KANPACHI CRUDO | $18
grapfruit | cilantro oil | seaweed | heart of palm

OYSTERS by the piece | MP
cocktail sauce | lemon

FOIE GRAS TORCHON | $24
hudson valley | rhubarb mostarda | savory oats |
green strawberry

HEIRLOOM TOMATO TERRINE | $19
olive textures | pecorino foam | nasturtiums

SCALLOP CRUDO | $16
blood orange | habanero | rice chips | banana

PATA NEGRA CAPPELETTI | $22
parsnip | charred onion | brodo | herb jus

HARVEST SALAD | $18
beets | cherry tomato | heirloom | carrots | chia seed






SECOND

FARM TO TABLE | $24
harvest from our local farm

DUCK BREAST | $40
hudson valley | horse mushrooms | endive | chestnut

LAMB LOIN | $50
spring onion | green garbanzo hummus | lavash

YELLOWFIN TUNA | $36
pistachio | onion | pepperonata

RED SNAPPER | $35
“peas and carrots” | english pea textures | carrot mustard

BLACK GROUPER | $30
vegetable flan | capers | tomato

MOROCCAN OCTOPUS | $35
pesto | potato | olive

*There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood or have immune disorders, you are at greater risk of serious illness from raw oysters and should eat oysters fully cooked Consuming raw and undercooked meats, poultry, seafood, shellfish, mayonnaise or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.