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

• FOIE GRAS TERRINE

  maple, apple, coffee emulsion
  

  18

SECOND

• RIGATURA
  

  braised goat, fennel, orange, yogurt
  

  13/24

• RICOTTA GNOCCHI

  roasted mushrooms, chives
  

  12/23

• TAGLIATELLE
  

  four-meat ragù, basil
  

  12/23

• CELERY ROOT TRIANGOLI

  Perigord truffle, 24-month parmigiano, DOP 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

  dirty farrotto, cauliflower, pickled raisins, caper jus
  

  24

• GRILLED & BRAISED PORK CHEEK

  winter vegetables, green apples, rosemary
  

  22

• *NY STRIP
  

  trumpet mushrooms, duck fat tater tots,
  dashi-creamed spinach

  33