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Dinner

SMALL AND TO SHARE

Sesame bread with house cultured butter   12
Cream biscuits with country ham and Steen’s butter    16
Crudités with preserved lemon tahini (vg)    13

STARTERS

Wellfleet oysters with Granny Smith apple vinegar and mint oil*    20
Coal roasted oysters with nduja butter and chives    32
Long Island fluke crudo with pickled mandarinquat and mint*    24
Farm lettuces with aged red wine vinegar and radish (vg)    16
Steak tartare with Calabrian chili vinaigrette and garlic toast*    26
Chicories with blood orange, pistachios and von Trapp blue cheese (v)    23
Roasted beets with whipped feta and chermoula (v)    17
Chilled royal red shrimp with saffron aioli and lemon    20

MAIN COURSES

Butter beans with roasted turnips and chimichurri (vg)    25
Mushroom chou farci with parsnips and white miso (v)    34
Grilled swordfish with sumac and guindilla peppers    40
Pan roasted monkfish tail with kabu turnips and sauce Americaine    39
Red wine braised beef with pommes puree and bloomsdale spinach    44
Snowdance Farm half chicken with Chile de Arbol, white bbq sauce and lemon    42
Hudson Valley duck breast with negi scallions and duck jus    43
Bone-in ribeye for two with green peppercorn sauce*    175

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
Winter squash with Mimolette and cashew crumble (v)    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

Sesame bread with cultured butter and smoked trout roe   16
Cream biscuits with country ham and Steen’s butter    16
Crudités with preserved lemon tahini (vg)    13

STARTERS

Wellfleet oysters with Granny Smith apple vinegar and fig leaf oil*    20
Long Island fluke crudo with pickled pepper and mint*    24
Farm lettuces with aged red wine vinegar radish (vg)    16
Steak tartare with Calabrian chili vinaigrette and garlic toast*    26
Chicories with pear, pistachios and von Trapp blue cheese (v)    23
Roasted beets with whipped feta and chermoula (v)    17

MAIN COURSES

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)    31
Flat iron steak with pickled peppers and onion    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 (vg)    16
Rainbow carrots, salsa verde and cashew dukkah (v)    16
Grilled caraflex cabbage with bottarga and breadcrumbs    16
Winter squash with Mimolette and cashew crumble (v)    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

Sesame bread with cultured butter and smoked trout roe   16
Cream biscuits with house jam and Steen’s butter    16
Crudités with preserved lemon tahini (vg)    13
Sugar doughnuts with passion fruit curd    16

STARTERS

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

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)    31
Montauk royal red shrimp with bacon and gold rice grits    35
Grilled swordfish with sumac and guindilla peppers    40
Cast iron cornbread with bacon and smoked maple    26
Flat iron steak with pickled peppers and eggs    36
Duck confit hash with potatoes, green chili and egg    32

FOR THE TABLE

Butterball potatoes with dill onions and crème fraîche (v)    16
Rainbow carrots, salsa verde and hazelnuts dukkah    16
Grilled carflex cabbage with bottarga and breadcrumbs    16
Winter squash with Mimolette and cashew crumble (v)    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

Churro vanilla ice cream sandwich with cajeta    17
Chocolate mousse mille-feuille with crystallized cocoa nibs and hazelnut praline    19
Seasonal Eton mess (gf)   18

ICE CREAM AND SORBET

Fig leaf ice cream with burnt honey    14
Concord grape sorbet with olive oil drizzle (df/gf)    14

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

Cast Iron Sip    20
Apple aperitif, red vermouth, fortified wine, Demerara, singed cinnamon

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

Art Basil    22
Gin, falernum, lime juice, simple syrup, 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

Valentine's

Friday 14 February
$165 pre fixe dinner menu with optional wine pairing for $85

BOOK NOW

AMUSE BOUCHE

Dressed oyster with Champagne grapefruit mignonette
Celery root tartlet with black truffle (Veg)

STARTERS

Tuna crudo with Castelvetrano olive, blood orange and brown rice vinaigrette
Happy Valley dry aged beef tartare with Calabrian chili vinaigrette and fried egg aioli
Coal roasted beet with whipped feta and charmoula

MAIN COURSE

6oz dry aged strip loin with sauce au poive and pomme puree
Chou farci with mushroom duxelle, sushi rice and mushroom jus
Seared scallop with cauliflower and sauce champagne

DESSERT (served to share)

Yuzu Paris-Brest with raspberry chocolate ice cream
Mini chocolate layer cake with rose mascarpone cream and cherries