DINNER

FOR THE TABLE

Bread & Housemade Butter with Raw Honey & Radishes             10

Lemon & Parmesan Arancini with Castelvetrano Olive             10

Chicken Liver Mousse with Sour Cherries & Toast           16

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

SMALL

Little Gems Lettuce with Summer Vegetables, Buttermilk & Herbs         15 

Black Bass Crudo with Persian Cucumbers, Agretti & Shishito Peppers         20

Badger Flame Beets with Pumpkin Seed, Sumac & Smoked Peppers          17

Green Garlic Cavatelli with Peas & Maitake Mushrooms               18

Roasted Pork Belly with White Peaches & Lemon Basil             17

Heirloom Tomatoes & Stracciatella with Husk Cherries & Grilled Bread               20

Einkorn with Green Morels, Arugula & a Purée of Green Things          22

 

MAIN

Swiss Chard Lasagna with Pine Nuts, Parmesan & Castelvetrano Olives            26

Montauk Bluefish with Summer Beans & Tarragon Vinaigrette            28

Roasted Chicken with Sweet Corn, Smoked Tomato & Chanterelles          28

Squid Ink Fazzoletti with Saffron, Jonah Crab, Littleneck Clams & Shisitos          30

Smoked Wagyu Beef Short Rib with Summer Squash & Pistachio        38

                                                                                                       

     This is a sample menu, and is subject to change