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Dinner

SMALL AND TO SHARE

Crudités with preserved lemon tahini (vg)    13
Wellfleet oysters with citrus mignonette*    20
Smoked cod dip with potato chips and peekytoe crab    16
Cream biscuits with country ham and Steen’s butter    18
Country sourdough with country ham and Steen’s butter    12

STARTERS

Roasted golden beets with toasted almond butter and dill (vg)    18
Farm lettuces with aged red wine vinegar and radish (vg)    16
Coal roasted oysters with nduja butter and chives    32
Long Island fluke crudo with pickled mandarinquat and mint*    24
Shaved fennel salad with cara cara and Goat gouda    20
Chicories with blood orange, pistachios and von Trapp blue cheese (v)    23
Yellowfin tuna tartare with castelvetrano olives and crispy potatoes*    24
Long Island fluke crude with pickled mandarinquat and mint*   24
Lamb carpaccio with Trevino and walnut aillade*    22

MAIN COURSES

Butter beans with roasted turnips and chimichurri (vg)    25
Wild mushrooms with English peas, leeks and farro (v)    30
Grilled swordfish with cilantro aioli and guindilla peppers    40
Grilled halibut collar with fresnos, maple and lettuces    34
Wild striped bass with Manila clams and favas    39
Snowdance Farm half chicken with Chile de arbol, white bbq sauce and lemon    42
Roasted lamb saddle with grilled sucrine, green garlic and labneh    44
Gloucester Old Spot pork loin chop with fennel and grilled escarole    45
10oz grass-fed ribeye cap with bang càuda and radish    54

FOR THE TABLE

Butterball potatoes with dill onions and crème fraiche (v)    16
Rainbow carrots, salsa verde and hazelnut dukkah    16
Grilled caraflex cabbage with bottarga and breadcrumbs    16
Broccoli rabe with tonnato and red chili    16

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

**Please let us know if you have any allergies or dietary requirements, our dishes are made here and may contain trace ingredients of milk, eggs, fish, seafood, peanuts, tree nuts, wheat, soy, and sesame

Lunch

SMALL AND TO SHARE

Crudités with preserved lemon tahini (vg)    13
Wellfleet oysters with citrus mignonette*    20
Country sourdough bread with whipped butter and smoked trout roe    16
Cream biscuits with country ham and Steen’s butter    18

STARTERS

Long Island fluke crudo with pickled mandarinquat and mint*    24
Farm lettuces with aged red wine vinegar radish (vg)    16
Shaved fennel salad with cara cara and Goat gouda (v)    20
Dry aged steak tartare with Calabrian chili vinaigrette and garlic toast*    26
Chicories with blood orange, pistachios and von Trapp blue cheese (v)    23
Roasted golden beets with toasted almond butter and dill (v)    18

MAIN COURSES

Catmo smoked trout salad with frisee, potatoes in dijon vinaigrette    26
Roasted chicken salad with snap peas, chive and buttermilk dressing    27
Butter beans with roasted turnips and chimichurri (vg)     25
Fried hake sandwich with marinated cabbage and hot sauce    26
Grilled swordfish with sumac and guindilla peppers    40
Wild mushroom toast with scrambled eggs and crème fraiche (v)    26
Bang Island mussels with cider, bacon and bloomsdale spinach    23
Dry aged burger with white cheddar, pickles and grilled onion    24
Grilled swordfish with cilantro aioli and guindilla peppers    35
Sirloin Bavette steak with roasted radishes and bang cauda    36
Snowdance Farm half chicken with Chile de Arbol, white bbq sauce and lemon    42

FOR THE TABLE

Butterball potatoes with dill onions and crème fraiche (v)    16
Rainbow carrots, salsa verde and hazelnut dukkah    16
Grilled caraflex cabbage with bottarga and breadcrumbs    16
Broccoli rabe with tonnatu and red chili    16

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

**Please let us know if you have any allergies or dietary requirements, our dishes are made here and may contain trace ingredients

Brunch

SMALL AND TO SHARE

Crudités with preserved lemon tahini (vg)    13
Country sourdough bread with whipped butter and smoked trout roe    16
Cream biscuits with house jam and Steen’s butter    18
Cardamom bun with cream cheese frosting and candied hazelnuts    10

STARTERS

Roasted beets with whipped feta and chermoula (v)    17
Farm lettuces with aged red wine vinegar radish (vg)    16
Shaved fennel salad with cara cara and Goat Gouda    20
Chicories with blood orange, pistachio and von Trapp blue cheese (v)    22
Wellfleet oysters with Granny Smith apple vinegar and mint oil*    20
Long Island fluke crudo with pickled mandarinquat and mint*    24
Dry aged steak tartare with Calabrian chili vinaigrette and garlic toast*    26

MAIN COURSES

Fried hake sandwich with marinated cabbage and hot sauce    26
Puglia lentils with coriander carrots and poached egg (v)    28
Wild mushroom toast with scrambled eggs and crème fraîche (v)    26
Montauk royal red shrimp and yellow corn grits with bacon    30
Dry aged burger with white cheddar, pickles and grilled onion    24
Sirloin Bavette steak and eggs with pickled peppers    36
Duck confit hash with fried potatoes, green chili and egg    32

FOR THE TABLE

Butterball potatoes with dill onions and crème fraîche (v)    16
Rainbow carrots with salsa verde and hazelnuts dukkah    16
Grilled caraflex cabbage with bottarga and breadcrumbs    16
Broccoli rabe with tonnatu and red chili    16

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

**Please let us know if you have any allergies or dietary requirements, our dishes are made here and may contain trace ingredients

Dessert

SMALL AND TO SHARE

Baked Alaska pistachio sundae    19
Sticky toffee pudding with vanilla ice cream    18
Chocolate mousse mille-feuille    19
Flan with Norah vanilla beans (gf)    18

ICE CREAM AND SORBET

Kindly check with your server for today’s selections

COFFEE

Espresso    5
Cappuccino    7
Latte    7
Matcha latte    7
Chai latte    7
Flat white    7

HOT TEAS    5

Chamomile
China Green
Earl Grey
Breakfast blend
Ginger
Masala chai
White peach

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

**Please let us know if you have any allergies or dietary requirements, our dishes are made here and may contain trace ingredients

Drinks

COCKTAILS

Pop Art    19
Brandy, cassis, sparkling wine, orange zest

Aged Atelier    22
Aged Rums, cinnamon, raspberry, sunflower seed orgeat

Art Basil    22
Gin, falernum, lime juice, mint-basil oil

Hot Spell    22
Thai chili infused mezcal, Aperol, super lime juice & smoked agave

La Pera Loca    22
Reposado tequila, pear, lemon, winter-spiced honey 

Manhattan Muse   23
Rye, Cenerbe, Forthave Yellow, Sweet vermouth, Angostura Bitters

BEERS

Other Half, “Green City” IPA, Brooklyn, NY    16
Return Brewing, “Come Back” Kölsch, Hudson, NY    16
Maine Beer Company “Another One” IPA, Maine    28
Rothaus Pils Tannenzäpfle, Germany    12

NO AND LOW ABV

RX Spritz    16
Fresh orange and lemon juice, ginger syrup, sparkling water and turmeric

HB Smoove    16
Hibiscus tea, mixed berry puree, agave syrup and tonic water

Matcha Mule    16
Matcha tea, lime juice, honey syrup and ginger beer

Doctors Orders    18
Fresh green apple and lemon juice, basil syrup and soda water

Phony Negroni    16
Phony Mezcal Negroni    16
Amaro Falso    16

Mexican Coke    8
Diet Coke    7
Coke Zero    7
Ginger Beer    7
Iced Tea | Black or Chaucer’s Cup    8

WINES BY THE GL ASS

 

CHAMPAGNE AND SPARKLING, 5OZ

Brut Blanc de Blancs, Empire Estate, Finger Lakes, New York NV    16
Brut Blanc de Blancs, Pierre Moncuit, “Delos,” Champagne, France NV    32
Brut Rosé, Huré Frères, “Insouciance,” Champagne, France NV    35
Brut, Louis Roederer, “Collection 242,” Champagne, France MV    28
Brut, Louis Roederer, “Cristal,” Champagne, France 2007    85

ROSÉ AND SKIN CONTACT, 5OZ

Touriga Nacional Blend, Arnot-Roberts, California 2023    17
Pinot Noir/Sauvignon Blanc, The Feeder, Willamette Valley, Oregon  23
Sauvignon Blend, Ficomontanino, “Zacinta Revi,” Tuscany, Italy 2022 (Skin Contact)    17

WHITE, 5OZ

Albariño, Jardín de Lucía, Rías Baixas, Spain 2023    20
Riesling, Julian Haart, “1000L,” Mosel, Germany    17
Sauvignon Blanc, Pouilly-Fumé, Domaine Bailly-Reverdy, Loire, France 2022    22
Ribolla Gialla, Ronchi di Cialla, Friuli, Italy 2023    16
Chardonnay, Chablis, Vincent Mothe, Burgundy, France 2022    21
Chenin Blanc, Terra Vita Vinum, “Terre de 3,” Loire, France 2022    23
Chardonnay, DuMol, “Wester Reach,” Russian River Valley, California 2022    35

RED, 5OZ

Listàn Negro, Viñàtigo, Canary Islands, Spain 2023     17
Grenache, Maítre de Chai, “Red Table Wine,” California 2022   19
Pinot Noir, David Moreau, “Sous Montot,” Burgundy, France 2022    25
Sangiovese, Chianti Classico, Castello di Ama, Tuscany, Italy 2022    24
Grenache Blend, Vacqueyras, Le Sang des Cailloux, “Azalaïs,” Rhône, France 2021    28
Cabernet Blend, Margaux, Château d’Arsac, “Le Kid d’Arsac,” Bordeaux, France 2018    20

SAKE AND SHERRY, 3OZ

Junmai Daiginjo, Ohmine, “3 grain Yamadanishiki,” Yamaguchi, Japan    13
Fino, Equipo Navazos, “La Bota de Fino Macharnudo Alto #91” Jerez, Spain NV    14

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

**Please let us know if you have any allergies or dietary requirements, our dishes are made here and may contain trace ingredients of milk, eggs, fish, seafood, peanuts, tree nuts, wheat, soy, and sesame