GOUGERES  14.

comte + black pepper

STORMY BAY OYSTERS (NJ)  24.

jardiniere mignonette
+ grilled lemon

SHRIMP COCKTAIL  26.

kimchi cocktail sauce

CRISPY OYSTER MUSHROOMS  20.

fermented mushroom aioli

CHICKEN LIVER TOAST  18.

hot pepper mustard,
miso poached pear, country bread

FENNEL + POTATO CHOWDER  16.

charred fennel oil, vermouth cream,
potato crunch

GOLDEN BEETS  18.

garlic yogurt, radicchio,
carrots, golden raisins

GREEN SALAD  18.

crispy shallots, fresh herbs,
lime leaf dressing

CHICKPEA PANISSE  18.

eggplant tahina, grilled broccoli,
saffron vinaigrette

LAMB TARTARE  26.

buckwheat crepes, harissa,
olive tapenade, labneh

SMOKED HAMACHI CRUDO  24.

burnt winter citrus, cippolini,
beet vinaigrette

BUTTERMILK FRIED QUAIL  25.

smoked jalapeno remoulade

OCTOPUS ‘LYONNAISE’  28.

frisee, bacon lardons,
soft-boiled egg, trout roe

BANGS ISLAND MUSSELS  24.

leeks, shiitake mushroom broth,
scapers, garlic bread

SWEET POTATO RAVIOLI  24.

black trumpet conserva
+ red cat fondue

STRIPED BASS  38.

crab + uni rice, roasted cauliflower,
cafe de paris sauce

WHOLE GRILLED BRANZINO  68.

winter root vegetable caponata
+ parsnip puree

PORK SAUSAGE  30.

creamy polenta, broccoli gai lan,
bordelaise sauce

RIBEYE STEAK  85.

foie gras gravy fries,
beef cheek ragout, parsley salad

HALF CHICKEN  38.

sweet + sour red cabbage,
potato dauphinoise, mustard jus

DUCK LEG CONFIT 28.
escarole, parsnip, cherry mustard,

black garlic jus

CHEESEBURGER  24.

cornichon, american cheese,
dijonnaise, high street sesame roll

DESSERT

panna cotta  10.

‘dirty chai’ pot de creme  10.

hazelnut paris-brest (for two)  22.