× Join us for Live Music Thursday 5pm-9pm
Jazz Brunch Saturdays and Sundays 12pm-3pm

APPETIZERS

OLIVES  9
warm marinated olive medley, zest, garlic, pepper flakes

OYSTERS   21
6 chef's selection chilled oysters, yuzu kosho mignonette

BABY SPINACH SALAD   14
tender spinach, shaved green asparagus, honey crisp apple, goat cheese,
dried cranberries, toasted almonds, lemon-dijon dressing

GEM LETTUCE SALAD   14
crisp gem lettuce, grated parmesan, toasted pumpkin seeds,
creamy parmesan-black pepper dressing, crispy shallots, croûton

SALMON TARTARE   21
radish, cucumber, wasabi tobiko, crème fraîche, chili oil, sake, crispy wonton

STEAK TARTARE   25
hand cut & chopped prime beef filet, traditional flavors & garnishes, crostini    

CHICKER LIVER PÂTÉ   18
creamy chicken livers, black truffle, onion, sherry, porcini mushroom, crostini, cornichons  

FRENCH ONION SOUP   16
caramelized onions, beef stock, thyme, sherry wine, gruyere, croûton

SPRING PEA SOUP   14
goat cheese creme, sautéed peas, crispy shallot, crouton

CRÊPE   21
mushrooms, herb beurre blanc, white truffle oil
add lump crabmeat   10

ESCARGOT   18
6 burgundy snails, garlic-herb butter, puff pastry

SEARED HUDSON VALLEY FOIE GRAS   29
pineapple & black pepper compote, sage, brioche

ROAST BONE MARROW  25
caramelized bacon-mushroom-onion marmalade, bread crumbs, baby greens


MAIN COURSE

BUTTERNUT SQUASH  32
dupuy lentils, brussels, dried cranberries, goat cheese, shallot, pomegranate jus

RAVIOLI   32
spring pea & shallot filled ravioli, pine nuts, sage, black truffle butter, balsamic

RISOTTO   38
creamy arborio rice, main lobster, smoked pecorino, herbs, balsamic

LINGUINI  36
u-12 shrimp, "marinara' sauce, chilies, mint & basil, lump crabmeat, breadcrumbs  

“MOULES”   32
p.e.i. mussels, white wine, shallot, fresh herb butter, fries

TROUT  36
"amandine" haricot vert, cauliflower, corn, lemon, celeriac puree, "beurre noisette"

SALMON   38
roasted & pureed sunchokes, cipollini, apples, cider-thyme jus 

HALIBUT  40
farro, kale, hen of the woods, scallion-mushroom broth, smoked olive oil

ROAST CHICKEN   36
pan roasted breast, spaetzle, carrots, smoked neuske bacon, corn, natural jus 

DUCK   38
almond crusted honey glazed breast, braised fennel, grilled castlefranco, sunchoke puree, orange-spiced duck jus

STEAK AU POIVRE   48   
  
8 oz pan roasted filet mignon, glazed carrots, potato purée, sauce "au poivre"

"AU POIVRE" BURGER  25
char grilled 8 oz angus beef patty, caramelized onions, cheddar, au poivre sauce, brioche bun, fries


SIDES                          

POTATO PURÉE/10                                                 
TRUFFLE OIL FRIES/10                                  
FRIES/8  
HARICOT VERT/10
BRUSSEL SPROUTS/10
        

DESSERT

GELATO  11
vanilla, chocolate, pumpkin

SORBET  11
passion fruit, pomegranate or lemon

PASSION FRUIT & COCONUT PANNA COTTA  12
pineapple compote

LEMON TART  16
lemon curd, flaky pastry shell, meringue, fresh blueberries, raspberry sauce  

BLACK FOREST CHEESECAKE  16
cherry coulis, chocolate sauce, chocolate "caviar"

OPUS CAKE 16
dacquoise of hazelnut and chocolate buttercream, caramel sauce   

RAW/VEGAN CAKE 12
cashews, coconut, buckwheat, almonds, dates, cocoa 

CRÈME BRÛLÉE  16
tahitian vanilla bean custard, caramelized sugar

CHEESE BOARD  21
served with local honey, cocoa nibs, marcona almonds, freshly sliced baguette


Please inform your server of any food allergies, restrictions or sensitivities*

CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE RISK OF FOODBORN ILLNESS ESPECIALLY IF YOU HAVE    CERTAIN MEDICAL CONDITIONS


Updated 4/3/2025