FIRST COURSES AND SALADS
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LOCAL HOGS NECK BAY OYSTERS (RAW)
ON THE HALF SHELL 17.
WHITE SOY, YUZU JUICE & TOGARASHI |
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LOCAL LITTLENECK CLAMS (RAW) ON THE HALF
SHELL 12.
FRESH HORSERADISH COCKTAIL SAUCE |
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BIBB LETTUCE & ENDIVE SALAD WITH
GOAT CHEESE DRESSING 15.
CRISP BACON, CHICK PEAS & CARROTS |
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BEET & APPLE SALAD WITH BLUE
CHEESE 15.
CUMIN SCENTED PINE NUTS, ARUGULA & CURRY VINAIGRETTE |
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WATERCRESS & SUGAR
PEA SALAD 15.
RED POTATOES, RADISHES & GREEN GODDESS DRESSING |
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18 MONTH AGED PROSCIUTTO WITH ASPARAGUS & BLACK
OLIVES 19.
BUFFALO MILK MOZZARELLA, HANDMADE RUSTIC FLATBREAD |
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SPRING SWEET PEA SOUP
WITH LEMON SCENTED PROFITEROLES 12.
TRUFFLED SMOKY PAPRIKA OIL |
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HANDMADE RICOTTA CHEESE RAVIOLI
16.
FRESH FAVA BEAN PESTO, BLACK TRUMPET MUSHROOMS |
SEARED HUDSON VALLEY FOIE
GRAS, HONEY & LAVENDER 22.
STRAWBERRY & RHUBARB CHUTNEY, HOUSE MADE SPICED BRIOCHE
SPRING 2011
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