— a la carte —

Modern dishes that capture the flavors of the season- available without a reservation in our courtyard

act I

see server for selection

— oysters —

lemon, accoutrement options

see server for selection

— caviar service —

chives, cured egg yolk, creme fraiche, blinis

— crudo —

dry aged fish, seasonal preparation, fermentation element, citrus, olive oil

- mussels -

chorizo, cured lemon, castelvetrano olive, capers, garlic, herbs, butter, toasted sourdough

act II

Butter Poached Baby Gem Salad

lemon butter poached lettuce, whipped potato, haystacks, black oil

Smoked cod chowder

potato, onion, cream, celery, 1927 Solera

Winter warm lobster roll

buttered toasted African sweet bread, celeriac remoulade

level up

caviar bumps

black truffle

act III

— Grilled octopus —

roasted potato, castelvetrano olive, parsley, romanesco sauce

— scallop & potato —

seared sea scallop, fondant potato, smoked fennel cream, smoked salmon roe, dill oil

— fish milanese —

crispy breaded fish, lemon brown butter, castelvetrano olive, pickled lemon, caper, roasted potato, watercress

- roasted monkfish tail -

lobster sauce, celery root potato puree, chervil

ENCORE

— Yuzu Creme Brûlée —

raspberries, matcha dust

— NY Cheesecake —

bourbon caramel creme

Chantilly cream

— Chocolate Caprese Cake —

Italian flourless cake, winter compote,

Chantilly cream

— White Chocolate Cherry Bread Pudding —

bourbon caramel creme, ice cream

Tasting menu

$175 - reservation only

Executive Chef

Chris Cohen

— a la carte —

ENCORE

Tasting menu

Contact

Hours

brine