CELERIAC VELOUTÉ, CRABAPPLES, MARCONA ALMONDS 19
HEIRLOOM BEETS, YOGURT, CLEMENTINES & PISTACHIO 21
AUTUMN SQUASH, CURED MONTAUK FLUKE, LEMON VERBENA 26
CHICORY SALAD, AVOCADO, CARAMELIZED ANCHOVY DRESSING 21
RED KABOCHA, BURRATA, PERSIMMON, PINE NUTS 25
ROASTED CAULIFLOWER, TOMATILLOS, SUNFLOWER SEEDS, CURRY 22
PEARLED BARLEY RISOTTO, CRISPY KALE, SOFT EGG YOLK 30
HONEYNUT SQUASH AGNOLOTTI, CHANTRELLES, GINGERBREAD, WHEY 31
ORA KING SALMON, GINGER, CHARRED ONIONS, MUSHROOM BOUILLON 39
DOVER SOLE, LEMONGRASS, SWEET POTATO, FALL VEGETABLES (FOR TWO) 88
POACHED MAINE LOBSTER, BROCCOLI, BLOOD ORANGE 45
HERITAGE CHICKEN, BRUSSELS SPROUTS, ROASTED CHESTNUT 36
BEEF TENDERLOIN, RUTABAGA, HORSERADISH, GRILLED RED CABBAGE 48
CHEF’S TASTING 115
HEIRLOOM BEETS, YOGURT, CLEMENTINES & PISTACHIO
AUTUMN SQUASH, CURED MONTAUK FLUKE, LEMON VERBENA
ROASTED CAULIFLOWER, TOMATILLOS, SUNFLOWER SEEDS, CURRY
BEEF TENDERLOIN, RUTABAGA, HORSERADISH, GRILLED RED CABBAGE
CHESTNUT "MONT-BLANC," YUZU ICE CREAM, MERINGUE