Dining Room 1113

Appetizers

Entrees

Warm Carrot Broth Winter Truffle, Greek Yogurt, Curry, Mint

13

Brook Trout a la Plancha Spiced Lentil, Mustard Greens, Apple Mostarda

24

Salad of Brussels Sprout Leaves Market Pear, Berkshire Prosciutto, Balsamic, Halzenut

14

Pasture Raised Guinea Hen Market Squash, Fall Spiced Seckle Pear, Chard, Honey Vinegar Jus

26

Nantucket Scallop Tartar American Sturgeon Caviar, Poppy Seed, Argan Oil,Yuzu

24

Farm Raised Rabbit Fleischnacke Chesnut Pasta, Market Apple, Celery Root, Tarragon

27

Cannelloni of Beets and their Leaves Sheep's Milk Yogurt, Blood Orange, Pistachio, Ice Wine Vinegar

12

Lobster a la Plancha Green Fennel Risotto, Anise, Sauce Americaine

32

Celery Root and Almond Panna Cotta Peekytoe Crab, Grapefruit,Tarragon, Citron Vinegar

18

Grass Fed New York Strip Buttermilk-Parsnip Puree, Foraged Mushroom, Cippolini, Red Wine Vinaigrette

34

Market Potato and Farm Egg Foraged Mushroom, Fines Herb, Sherry Vinegar

15

Long Island Pekin Duck Raz el Hanout, Quince, Fregola, Medjool Date

28

Arctic Char with Smoked Sea Salt Asian Pear Sorbet, Daikon Radish, Trout Roe, Mustard Oil

16

Black Cod In Rice Paper Napa Cabbage, Kholrabi, Ginger, Horseradish Broth

29

Yellowtail Amberjack Crudo Mung Bean Salad, Tropical Fruit, Crispy Ginger, Kaffir Lime

17

American Black Sea Bass Heirloom Cauliflower, Market Grape, Almond, Caper

28

Jerusalem Artichoke and Cranberry Bean Soup Bouchot Mussel, Peppercress, Crispy Garlic

13

Lettuce and Root Vegetable Cassoulet Salsify, Rutabaga, Sunchoke, Toasted Bread Crumb

22

Squab and Slow Roasted Faro Salad Apple, Endive, Pomegranate, Pumpkin Seed Vinaigrette

19

Market Squash Gnocchi Foraged Mushroom, Pine-Nut, Braised Leek, Consommé

21

Executive Chef Jeremy Bearman An 18% gratuity will be added for parties of six or more