SMALL PLATES
Spring Onion Soup with Boar Lardon and Pecorino Romano  10
Spinach Salad,Shiitake Mushrooms &Parmesan-Reggiano, Balsamico 10
North Fork Asparagus Salad with Dill and Warm Goat Cheese Fondue 11
Crusted Diver Scallops with Fingerling Potatoes, Horseradish Vinaigrette 12
Glazed Berkshire Pork Belly with Heirloom Carrots and Fried Leeks   13
Seared East Coast Tuna with Shaved Fennel, Citrus and Alfonso Olive Puree 16
Half-Dozen East Coast Oysters with Red Wine Mignonette 16
MAIN COURSE
Beef Burger with New York Cheddar on Brioche with Herb Fries 15
Spring Pea Risotto with Sheep Milk Ricotta and Pancetta 19
Sautéed Skate with Capers, Roasted Potatoes, Broccoli and Sherry Sauce 19
Seared Salmon with Leek Stew, Black Trumpet Mushrooms and Aromatic Sauce 21
Pressed Young Chicken with Napa Cabbage and Morels 22
Rosemary Crusted Loin of Lamb with Bean Stew and Ramps 24
Grilled New York Strip with Creamed Spinach, Shallot Rings and Red Wine Mustard Jus 26
DESSERT
Fresh Berry Crostata with Blackberry Liqueur Ice Cream 8
Creamy Banana Crepes with Dulce de Leche 9
Grilled Lemon Almond Pound Cake with Blueberry Ice Cream 8
Creme Brulee with Lemongrass Infusion 9
Bittersweet Chocolate Espresso Terrine with Hazelnuts and Cinnamon Creme 10
Artisanal Cheese Plate with Chabichou, Aged Gruyere, Stilton 12
