Menus

CRUNCHY SALAD

Mixed Greens, Jicama, Pickled Carrots, Roasted Pumpkin Seeds, Sunflower Seeds, Toasted Almonds & Tahini Vinaigrette 11
CRISPY DUCK WINGS

Cooked Confit for Four Hours. Pickled Sunchokes, Aji Verde, Scallion 12
SEARED HUDSON VALLEY FOIE GRAS

Three Ounce Portion. Buddha's Hand, Blackberry Coulis, Pistachio 26
BURRATA SALAD

Baby Shiitake Mushrooms, Roasted Corn, Herb Breadcrumbs, Balsamico 14
POTATO LEEK SOUP

Crispy Shallots, Thyme Oil 8
SPANISH OCTOPUS

Steamed for Four Hours then Charred on the Plancha. Fingerling Potatoes, Onion Soubise, Jalapeño, Fresh Mint & Lime Gremolata 19
MEXICAN STREET CORN

Lime Mayo, Cotija Cheese, Paprika 6
ROASTED BROCCOLI & PLANTAINS

Chili Flakes, Parmigiano Reggiano 8
DRUNKEN SIZZLING SHRIMP

Wild Gulf Shrimp, Garlic, Brandy, Thai Chili, Parsley 14
BAKED CRAB DIP

Creamy Mixture of Blue Crab, Cheese & Spices. Baked Inside Half an Avocado 14

HUDSON VALLEY DUCK BREAST

Israeli Cous Cous, Candy Cane Beets, Orange, Black Currant, Achiote Gastrique 31
LAMB RAGOUT FETTUCCINE

Ground Lamb, Applewood Smoked Bacon, Heirloom Cherry Tomatoes, Piquillo Peppers, Cabernet Sauvignon, Veal Stock 25
BLACK SEA BASS

Whipped Potatoes, Sugar Snap Peas, Crispy Sunchokes, Whole Grain Mustard Sauce 30
BASIL PAPPARDELLE

Handmade Fresh Basil Pasta Mixed with Shrimp, Scallion, Garlic, White Wine & Cherry Tomatoes, Parmigiano Reggiano 24
BERKSHIRE PORK "AL PASTOR"

Braised with Dried Chilis, Spices & Bitter Orange. Roasted Delicata Squash, Pineapple, White Onion, Cilantro 28
SQUID INK FETTUCCINE

Sauce Americaine, White Anchovy, Toasted Almond, Meyer Lemon 26
ROASTED VEGETABLES SKILLET

Delicata Squash, Candy Cane Beets, Golden Beets, Broccoli, Brussels Sprouts, Burrata 20
RIB EYE STEAK

14 Ounce Portion. Whipped Potatoes, Roasted Brussels Sprouts, Baby Shiitake Mushrooms, Cracked Black Peppercorn & Brandy Cream Sauce 32

Bar Bites