Sweet potato soup, scallop ravioli, kalamansi, hazlenut  ....  18
Smoked cuttlefish, parsley root, fuji apple, parsley oil  ....  19
Corned duck, rye crisp, purple mustard, horseradish cream  ....  16
Eggs benedict  ....  17
Cold fried chicken, buttermilk-ricotta, tabasco, caviar  ....  20
Bay scallops, cauliflower, caper, preserved lemon  ....  21
Iberico pork cheek, fried ‘pickle’, caraway mayonnaise, seasame seed  ....  21
Aerated foie, pickled beet, mashad plum, brioche  ....  20
Peekytoe crab roll, salt ‘n vinegar chips, celery mayonnaise  ....  18


Mediterranean bass, artichoke, forbidden rice, white chocolate-green olive  ....  34
Smoked char, bearnaise spaetzle, broccoli rabe, pork sausage  ....  36
Skate, sunflower seed, sunchoke, giardiniera  ....  36
Tilefish, manhattan clam chowder, oyster 'crackers'  ....  36
Parsnip tart, quinoa, hazelnuts, bok choy  ....  27
Duck breast, black sesame dumplings, red cabbage, parsnip consommé  ....  33
Pork ribs, hush puppies, spaghetti squash, red-eye gravy  ....  35
Lamb shoulder, pistachio ‘polenta,’ endive marmalade, spiced apricot  ....  36
Wagyu chuck steak, black-eyed peas, fig, rutabaga  ....  37


Spanish mackerel, salsify, seaweed, trout roe
Sparkling Rosé ‘Hugo’ Markus Huber NV (Traisental, Austria)

Everything bagel, smoked salmon threads, crispy cream cheese
Sparkling Rosé ‘Hugo’ Markus Huber NV (Traisental, Austria)

Foie-lafel
Apple Wine ‘Orleans’ Eden NV (Charleston, Vermont)

Poached egg in the shell, pumpernickel, caesar dressing, bean sprouts
‘Mandala’ Stronghold 2010 (Napa, California)

Sweet shrimp, miso noodles, chicory, yuzu
Gamay ‘Moulin ŕ Vent’ Christophe Pacalet 2008 (Beaujolais, France)

Monkfish, smoked barley, beet-mustard, nori
Red Blend ‘Antares’ Mercouri Estate 2005 (Peloponnese, Greece)

Quail, chartreuse yogurt, turnip, nutmeg
Red Blend ‘Antares’ Mercouri Estate 2005 (Peloponnese, Greece)

Lamb loin, ‘red beans & rice,’ chayote squash
Girasole Bellus 2007 (Tuscany, Italy)

Mango, sake caramel, sheep's milk, cashew

Menthol, ginger, pomelo, chamomile
Keo Commandaria St. John NV (Cyprus, Greece)

Milk chocolate, black bean, plantain, soy, peanut
Porto ‘Noval Black’ Quinta do Noval NV (Douro, Portugal)

Rice krispy treats

We ask that the entire table participate in the tasting menu

TASTING MENU: 140    WINE PAIRING: 85
Chef: Wylie Dufresne    Chef de Cuisine: Jon Bignelli