carrot salad: arugula, parsley, honey lime vinaigrette
10

warm spinach salad: crispy farro, 'sweet & sour' cipolline onion, toasted hazelnuts, balsamic vinaigrette
15

bbq tofu: seared endive, sourdough battered onion rings
14

hudson valley asparagus: fried cage free egg, melted greek feta, lemon aioli
15

french fry salad: hand cut idahos, roasted hen of the woods mushrooms, parsley, capers, lemon juice, olive oil
16

beets: goat cheese ravioli, fried shallots, toasted pine nuts
16

risotto: peas, favas, leeks, mushroom duxelles, crispy shitakes
17

braised artichoke: garlic bread, escarole, white wine, chili flake
17

vegetables: grains, greens & legumes
18

house made pasta: spring garlic, young greens, poblano, white wine, brown butter, grana padano
19

smoked skate: herbed breadcrumbs, squid ink sofrito, kohlrabi and pickled pepper salad
17

seared scallops: yuca latke, carrot coriander 'vinaigrette', sesame seeds
21

bass in parchment: couscous, ginger, shiso, lemon, scallions, radish, cabbage
21

pan roasted organic chicken: charred spring onions, tomato, lemon & ancho chili pan sauce, yukon golds
21

pork & duck pate: pistachios, pickled jerusalem artichokes, whole grain mustard, warm rye breadstick
16

slow rendered duck breast: whole buckwheat groats, turnip greens, caramelized red wine sauce
21

grilled lamb kebab: soy cumin marinade, jasmine rice pilaf, yoghurt, cucumber, dill
22

tasting menu / wine pairing
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