Summer

Dinner

• MAINE LOBSTER SALAD heirloom tomatoes, Jersey corn, kohlrabi, tarragon emulsion
• RICOTTA GNOCCHI guanciale, chanterelle mushrooms, fennel pollen, pecorino sardo
• ZA'ATAR DUCK BREAST fairytale eggplant, charred eggplant puree, glazed young onions, green garlic - tahini sauce
• TRISTAR STRAWBERRY - RHUBARB CROSTATA creme fraiche gelato, basil

Autumn

Dinner

• CHANTERELLE MUSHROOM SALAD cured market beans, heirloom carrots, carrot top pistou
• HONEYNUT SQUASH RAVIOLI tomato confit, hazelnuts, brown butter, pecorino
• PAN ROASTED STRIPED BASS textures of cauliflower, pickled raisin - brown butter vinaigrette
• BERKSHIRE PORK LOIN Paffenroth radishes, market squash, fermented ramp “verde”
• BAY LEAF ICE CREAM lemon financier, orchard peaches, candied almond crumble

Winter

Dinner

• SCALLOP CRUDO pomegranate, fennel confit, basil, olio verde, fennel pollen, puffed wild rice
• CELERY ROOT VELOUTE dashi, granny smith apple, candied walnuts
• SUNCHOKE AGNOLOTTI crispy sweetbreads, swiss chard, parmigiano
• 24HR SHORT RIBS brussel sprout "fondue", local carrots, carrot puree, sauce bordelaise
• APPLE “S’MORES” smoked maple marshmallow, cider curd, graham crumble

Canapés

• CARROT VICHYSSOISE herb oil, dill flowers
• “EVERYTHING” PIGS N’ A BLANKET bagel spice, deli mustard
• TARTE FLAMBEES pancetta, caramelized onion, fromage blanc, chives
• THYME RICOTTA CROSTINI wild mushroom, truffle honey, chives
• HAMACHI TARTARE puffed rice crackers, nori puree, pickled shishitos
• 24 HR GLAZED SHORT RIB SKEWERS tomato jam, pickled mustard seeds
• “CASSOULET” CROSTINI tarbais beans, sugo puree, duck confit, herb crumble
• PICKLED MUSHROOM SPRING ROLLS cucumber, daikon, herbs, avocado mousse
• MAINE CRAB TOSTADA blood orange gel, parsnip chip and puree
• FIVE SPICED HUDSON VALLEY DUCK TACOS citrus hoisin, cucumber, scallion
• HEIRLOOM CARROT TARTARE capers, mustard aioli, parsley
• LAMB, SPINACH, FETA MEATBALL harissa glaze, cumin pickle, tzatziki
• CHOCOLATE GANACHE TARTS salted caramel mousse
• RASPBERRY ALMOND MADELEINES
• PEAR FINANCIERS brown butter almond cakes, vanilla creme fraiche
• S’MORE TARTS chile ganache, smoked maple meringue