FIRST

• LIGHTLY CURED HAMACHI

  grapes, pumpkin seed vinaigrette
  

  12

• BONE MARROW TOAST
  

  caramelized onion, thyme, gruyere, sicilian anchovy
  

  9

• WINTER SALAD

  pears, smoked almonds, midnight moon, maple-squash vinaigrette

  13

• BABY KALE SALAD

  bagna cauda, lemon, cured egg yolk, parmesan

  13

• CITRUS SALAD

  pistachio, castelvetrano olives, winter radish
  

  13

• CHESTNUT SOUP
  

  vin santo-braised chicken annellini, marinated mushrooms
  

  14

• SPICY STEAK TARTARE*

  crispy sunchokes, peanuts

  12

SECOND

• RISOTTO
  

  chevre, lemon, basil oil
  

  12/23

• RICOTTA GNOCCHI

  roasted mushrooms, chives
  

  12/23

• TAGLIATELLE
  

  four-meat ragù, basil
  

  12/23

• CELERY ROOT TRIANGOLI

  Perigord truffle, 24-month parmigiano, D.O.P. Balsamico

  15/29

MAIN

• BUTTERNUT SQUASH SCHNITZEL

  grilled cabbage, brussles sprouts, smoked gouda, sweet & sour currant jus
  

  19

• CORNMEAL CRUSTED BLUE CATFISH
  

  citrus crust, winter radish slaw, cider-braised mussels
  

  22

• *DAY BOAT SCALLOPS

  salsify, oxtail, black truffle

  29

• AMISH CHICKEN

  creamed spinach, pomme paillasson, buttermilk
  

  24

• VENISON LOIN

  carrots, pecans, date jus
  

  29

• *NY STRIP
  

  smoked mushroom bread pudding, rapini, caramelized onion jus

  33