GOUGERES  4 ea.

comte + black pepper

TUCKER ISLAND OYSTERS (NJ)  24.

raab green + aleppo mignonette,
grilled lemon

CHILLED SHRIMP  26.

calabrian chili, napa cabbage,
fennel seed buttermilk

CHICKEN LIVER TOAST  18.

verjus poached rhubarb,
salt + pepper peanuts, country bread

CRISPY OYSTER MUSHROOMS  20.

fermented mushroom aioli

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

SMOKED HAMACHI CRUDO  24.

burnt winter citrus, cipollini onion,
beet vinaigrette

LANCASTER CARROTS  18.

‘loveneh’, carrot harissa,
mint, guindilla peppers

OCTOPUS ‘LYONNAISE’  28.

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

BANGS ISLAND MUSSELS  24.

shiitake mushroom, leeks
green garlic, grilled bread

RICOTTA ROSETTE  28.

hedgehog mushroom, onion soubise,
sage, brown butter

GRILLED BRANZINO  36./68.

roasted root vegetable, green lentils,
cafe de paris sauce

HOKKAIDO SCALLOPS  38.

heirloom kale, roasted daikon,
pistachio pistou, preserved lemon

BERKSHIRE PORK CHOP  48.

broccoli gai lan, thai basil broth,
pear miso mustard

HALF CHICKEN  38.

sweet + sour red cabbage,
potato dauphinoise, mustard jus

DUCK LEG CONFIT  32.

purple sweet potato, smoked duck neck,
mustard greens, black garlic

CHEESEBURGER  26.

cornichon, american cheese,
dijonnaise, high street sesame roll

DESSERT

panna cotta  10.

‘dirty chai’ pot de creme  10.

hazelnut paris-brest (for two)  22.