DINNER

FOR THE TABLE

Bread & Housemade Butter with Raw Honey & Radishes  10

Lemon Pecorino Arancini with Castelvetrano Olive 12

Chicken Liver Mousse with Pickled Rhubarb, Mustard Seeds & Toast 18

Japanese Yams with Meyer Lemon Mayonnaise, Licorice & Pickled Peppers 16

 

SMALL

Little Gems with Summer Vegetables, Wild Herbs, Rhubarb & Buttermilk  16  

Scallop Crudo with Serrano, Persian Cucumber & Tokyo Bekana   20

Baby Red Russian Kale with Smoked Ricotta, Pistachio & Balsamic   16

Badger Flame Beets & Burrata with Pepitas & Apricot   17

Green Garlic Spaghetti with English Peas & Morel Mushrooms   18

 

MAIN

Maitake Mushrooms with Einkorn & a Purée of Green Things 27

Squid Ink Fazzoletti with Saffron, Bouchot Mussels, Littleneck Clams & Chili   32

Montauk Bluefish with Fava Beans, English Peas, Pistachio & Lovage   30

Waygu Beef Coulotte with Spigarello, Fingerling Potatoes & Spring Onions   38

Duck Breast & Leg Confit with Peaches, Pink Peppercorn & Bread Pudding   37

                                                                                                       

     This is a sample menu, and is subject to change