Winter Menu
At the Bar from 5pm to 6:30pm Wednesday through Sunday
HAPPY HOUR MENU OYSTERS $1
EAST COAST OYSTERS
thai chili mignonette
COCKTAILS $12
THE LAST REYES
gin, ancho reyes, luxardo, pineapple, lime
MEXI-CALI
mezcal, brandy, aperol, montenegro, agave
WINTER STORM
black seal rum, sherry, ginger, lemon, spiced honey
RESERVE COCKTAIL $22
OAXACAN OLD FASHION
clase azul reposado, mezcal, agave, ango, orange bitters
BEER $9
ALL DRAFT
Available on Wednesday, Thursday, and Sunday evenings, from 5PM - 10PM
Available on Friday & Saturday evenings, from 5PM - 11PM
FOR THE TABLE
SOURDOUGH FOCACCIA whipped ricotta, rosemary salt 10
CRISPY ROCK SHRIMP calamari, tomato ‘conserva’, fresh yuzu 16
WELLFLEET OYSTERS thai chili mignonette 20
SMALL PLATES
MARKET GREENS roasted shiitakes, green grapes, porcini croutons, sherry vinaigrette 16
POACHED DUCK EGG braised salsify, smoked hollandaise, truffle vinaigrette 16
CHARRED CARROT SALAD hazelnts, fried halloumi, pickled apples 18
STEAK TARTARE crispy sunchokes, smoked egg yolk, sourdough 19
GRILLED OCTOPUS winter squash ‘‘molè’’, coco beans, pepitas 23
BUTTERNUT SQUASH SOUP duck confit croquttes, root vegetable caponata, chervil 17
PASTA
RICOTTA CAVATELLI san marzano tomato, braised oxtail, pinenuts 27
MUSHROOM LASAGNA parmesan mousse, crispy oyster mushrooms, preserved truffle 26
FARFALLE tuscan kale, heritage pork sausage, roasted fennel cream, grana padano 26
TAGLIATELLE truffle butter, parmesan, shaved black truffles 42
LARGE PLATES
ROAST CHICKEN braised cipollini, root vegetables, chicken sausage roulade, red wine jus 32
NIMAN RANCH PORK CHOP roasted sweet potato, lentils, smoked bacon, apple cider reduction 36
GRILLED SHORT RIB baby leek, crispy potato, bone marrow sabayon 40
BRANZINO marinated artichokes, grilled radicchio, confit fennel, bagna càuda 35
OCEAN TROUT creamed brussels, marble potatoes, mushroom jus. 32
EXECUTIVE CHEF: Kevin McGinley | CHEF DE CUISINE: Chris Lewnes
Available on Saturday and Sunday, from 11AM - 3PM
CHIVE-BUTTER BISCUIT parmesan, apple butter, sea salt 6
PUMPKIN CINNAMON ROLL cream cheese icing 8
MARKET GREENS roasted shiitakes, green grapes, porcini croutons, sherry vinaigrette 16
EAST COAST OYSTERS thai chili mignonette 20
AVOCADO TOAST spelt sourdough, whipped ricotta, hazelnuts, gooseberries, crispy brussel sprouts 17
BACON EGG AND CHEESE bacon, fried egg, american cheese, english muffin 15
BELGIAN WAFFLE blueberry compote, maple whipped cream, crispy pecans 18
VEGETERIAN OMELETTE cremini mushrooms, baby spinach, pecorino 16
RED BLISS POTATO HASH bell pepper, sunny side egg, rosemary, pimenton 16
SMOKED SALMON BENEDICT crispy potato pancakes, béarnaise, green salad 21
FRIED CHICKEN SANDWICH creamy slaw, pickles, spicy honey, sesame bun,
hand cut fries 19
DRY AGED BURGER bacon jam, mild cheddar, dijonaisse, housemade pickles, sesame bun, hand cut fries 26
BLT house-made bacon, lettuce, tomato, avocado, chile aioli, truffle fries 19
SIDES
APPLE WOOD SMOKED BACON 7
1/2 HALF AVOCADO 6
SESAME SOURDOUGH 5
2 EGGS ANY STYLE 5
DUCK FAT HASH BROWNS 8
TRUFFLE FRIES 10
EXECUTIVE CHEF: Kevin McGinley | CHEF DE CUISINE: Chris Lewnes
Enjoy our $63 three course Prix-Fixe dinner!
FOR THE TABLE
SOURDOUGH FOCACCIA
whipped ricotta, rosemary salt
FIRST COURSE
CHARRED CARROT SALAD
hazelnuts, fried halloumi, pickled apples
STEAK TARTARE
crispy sunchokes, smoked egg yolk, sourdough
BUTTERNUT SQUASH SOUP
root vegetable caponata, chickpea panisse, chervil
POACHED DUCK EGG
braised salsify, smoked hollandaise, truffle vinaigrette
SECOND COURSE
MUSHROOM LASAGNA
parmesan mousse, crispy oyster mushrooms, preserved truffle
DRY AGED BURGER
bacon jam, mild cheddar, dijonaisse, pickles, sesame bun, hand cut fries
ROAST CHICKEN
braised cipollini, root vegetables, chicken sausage roulade, red wine jus
OCEAN TROUT
creamed brussels, marble potatoes, mushroom jus
DESSERT
RED WINE VELVET CAKE
cream cheese ganache, poached pear, graham cracker cookies
APPLE TARTE TATIN
vanilla agrodolce, vanilla gelato
LEMON TRIFLE
black mission figs, lemon curd, brown butter crumble, thyme
EXECUTIVE CHEF: Kevin McGinley | CHEF DE CUISINE: Chris Lewnes
RED WINE VELVET CAKE
cream cheese ganache, poached pear, graham cracker cookies 13
APPLE TARTE TATIN
cider agrodolce, vanilla gelato 13
VALRHONA CHOCOLATE SOUFFLÈ
toasted milk sugar, bourbon-caramel ice cream 14
LEMON TRIFLE
black mission figs, lemon curd, brown butter crumble, thyme 13
JALISCO
tequila blanco, cucumber- jalapeno, lime
NO NAME
stellum rye, montenegro, cranberry, pineapple, lemon, angostura
SMOKE SIGNAL
tequila reposado, rosemary agave, orange
BARREL AGED BOULEVARDIER
rye, cherry, walnut, chocolate bitters
UP NORTH TRIP
bourbon, allspice, apple brandy, cinnamon, lemon
MAGGIE’S FARM
vodka, apricot, pear, rosemary, lemon, sparkling
NEW LONDON
gin, elderberry, winter spice honey, lemon. sparkling
SPICE TRADE
rum, banana, baking spice, pomegranate, lime
THE SULLIVAN
neversink gin, lillet, ramazzotti, lemon, lavender