The Menu

Cold compressed cucumber with house-cultured yogurt, dill oil, and Ossetra caviar. A single bite that sets the tone for the evening.

Contains: dairy, fish

Warm brioche, barely warm from the oven, with cultured butter and house-cured salmon roe. A small luxury to begin.

Contains: gluten, dairy, fish, eggs

Brittany langoustine, barely cooked, with seaweed butter, lemon verbena, and a bisque of the shells poured tableside.

Contains: shellfish, dairy

A clear broth of forest mushrooms, clarified over twelve hours. Finished with chervil and a floating island of mushroom purée.

Three cheeses chosen weekly from our affinage relationships in France and the Hudson Valley. Served with house-baked crackers, quince, and honey.

Contains: dairy, gluten

Hudson Valley duck, aged seven days, with burnt onion jus, cherry, and a pressed duck wing. Our signature main — unchanged since opening.

Milk-fed lamb saddle with spring peas, wild garlic, and a lamb neck jus that has been reducing since last week. A celebration of patience.

A palate cleanser. Garden lemon verbena, frozen and served in a verbena tisane. Light as air, present as the first breath of spring.

Guanaja 70% chocolate with smoked caramel, buckwheat ice cream, and fleur de sel. A dessert of contrasts — bitter, sweet, cold, warm.

Contains: dairy, gluten, eggs

A parting gift: salted caramel, bergamot financier, candied citrus peel, and a small flask of house-made eau de vie. Something to carry home.

Contains: dairy, gluten, eggs

Slow-roasted celery root with truffle cream, roasted celery leaves, and shaved winter black truffle. The dish that defines our winter menu.

Contains: dairy

Arborio rice cooked in a twenty-four month Comté broth, finished with Comté fondue and micro herbs. A study in concentration.

Contains: dairy