4/19 – 4/21 – this is a sample menu. Items subject to change.
Spring Onion Soup, Creme Fraiche, Smoked Bacon 9
Spring Mix Salad, Brown Butter Croutons, Edible Flowers, Green Garlic Dressing 10
Rainbow Trout Gravlax, Sorrel, Cucumber, Avocado 16
Spanish Octopus, Gazpacho, Green Grapes, Endive, Chorizo 17
Soft Shell Crab, Pickled Watermelon Rind, Cornmeal, Celery, Old Bay Aioli 20
Pork Belly Tacos(2), Goghujang, Chicharron, Al Pastor 13
Shishito Peppers, Miso Aioli, Lemon Zest 9
Foie Gras Hush Puppies, Ramp, Pea Tendrils 14
Mignonette, Cocktail Sauce, Lemon, Sea Beans
East Coast/West Coast Oyster 3.50 ea
Shrimp Cocktail 4 ea
served with Grilled Bread, Pickles & Chutney
Blackwax Cheddar, Adirondack, NY | Cow’s Milk
Toma Celena, Milford, NY | Cow’s Milk
Smoked Duck,
Pâté
Housemade Sausage
Halibut 29
Daikon Radish, Rhubarb, Scallions
Grilled NY Strip Steak 36
Broccoli, Lemon, Parmesan, Bone Marrow
Roasted Murray’s Chicken 29
Dirty Rice, Nettles, Brussels Sprouts, Chicken Jus
Truffle Risotto 29
Wild Mushrooms, Grilled Scallions, Nasturtium
Seared Arctic Char 30
Sunflower Sprouts, Pea Tendrils, Chanterelle Mushrooms
House Gnocchi 14 / 28
Kale, Baby Potatoes, Confit Egg Yolk, Brown Butter
Lobster Roll 21
House Cut Old Bay Fries
Valley Wagyu Beef Burger 19
Valley Fries or Salad, LTO, Pickle | ADD Cheese 20
Baby Carrots 7
House Cut French Fries 7
Cauliflower 7
Brussels Sprouts 7