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

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