BURATTA, STONE FRUIT, HEIRLOOM TOMATOES, BEE POLLEN 23
GEM LETTUCE, CHARRED ORANGE, YOGURT, OLIVE CRUMBLE 19
MONTAUK FLUKE, WHITE GRAPES, BUTTERNUT SQUASH, BAY LEAF 24
ROASTED CAULIFLOWER, EGGPLANT, TOMATO MARMALADE, SUMAC 22
KOHLRABI NOODLES, CHARRED CORN, BROCCOLINI 22
PEARL BARLEY RISOTTO, BABY CARROTS, MARJORAM, PINENUTS 32
SWEET POTATO GNOCCHI, LACINATO KALE, FRESH CHEESE 31
MAINE LOBSTER, SPAGHETTI SQUASH, COCONUT MILK, ROMANESCO 45
MONTAUK BASS, PUMPKIN, BOK CHOY, LEMONGRASS 38
ORA KING SALMON, FENNEL, NIGELLA SEEDS, DILL 39
FIVE COURSE TASTING MENU 120 / WINE PAIRING 80
CREATED BY ALAIN VERZEROLI
CHEF DE CUISINE ANDREW AYALA
OUR SELECTION OF GLUTEN FREE BREAD IS FRESHLY BAKED IN HOUSE, DAILY