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Dinner

FOR THE TABLE

Country sourdough bread with house whipped butter 12
Cream biscuits with country ham and Steen’s butter 16
Market crudités with housemade labneh (vg)    14
Hudson Valley trout tatare tots* 6 each

STARTERS

Wellfleet oysters with fig leaf mignonette*   20
Long Island fluke crudo with nước chấm and Thai basil*    24
Dry-aged beef tartare with Calabrian chilli, aioli and toast* 22
Atlantic tuna carpaccio with pickled chanterelles, salsa verde and tarragon  26
Chicories with pears, walnuts and Von Trapp blue cheese*  28
Shaved fennel with cara cara orange and Brabander gouda (v)  19

 

MAINS

Dayboat scallops with Kyoto carrots, and sunflower seed salsa verde*  40
Wild mushroom tagliatelle with parmesan and black truffle(v)   35
Honey glazed Hudson Valley duck breast with smoked beets and turnips*  48
Pan seared Maine halibut with summer squash and bouillabaisse*  41
Roasted half chicken with white bbq and chile de arbol* 44
Duroc pork rib chop with escarole and white figs*  42

SIDES

Salt and vinegar rösti potatoes with comeback sauce (v)    16
Grilled broccoli with lemon, tarragon and caper breadcrumbs  (v)  16
Market lettuces with radish and sherry vinaigrette (v)   16
Red Kuri squash with farmers’ cheese and house chili crunch (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

FOR THE TABLE

Country sourdough bread with house whipped butter     12
Cream biscuits with country ham and Steen’s butter    16
Market crudités with house made labneh (v)   14
Hudson Valley trout tartare tots 6 each

STARTERS

Wellfleet oysters with fig leaf mignonette*    20
Buffalo cod cheeks with hot sauce and blue cheese    18
Dry-aged beef tartare with Calabrian chilli, aioli and toast* 22
Atlantic tuna carpaccio with pickled chanterelles, salsa verde and tarragon*   26
Long Island fluke crude with nước chấm and mint*  24

SALADS

Roasted chicken salamagundi with Union Square Greenmarket vegetables and anchovy viniaigrette* (v)    24
House confit Albacore tuna Niçoise salad*  26
Chicories with Von Trapp blue cheese, walnuts, and pear (v)    22
Crispy confit duck leg with grilled radicchio and pistachio vinaigrette* (v)  28

SANDWICHES

Fried hake sandwich with marinated cabbage and hot sauce*    24
Maitake mushroom toast with scrambled eggs and crème fraiche (v)    26
Dry-aged burger with white cheddar, pickles and grilled onion*     24

MAINS

Wild mushroom tagliatelle with parmesan and black truffle (v)    35
Sirloin bavette steak with maitakes and chimichurri*   36
Grilled monkfish with preserved Jimmy Nardello and market vegetables*  42

SIDES

Salt and vinegar rösti potatoes with comeback sauce (v)   16
Winter squash with farmers’ cheese and house chilli crunch (v) 16
Grilled broccoli with lemon, tarragon and caper breadcrumbs (v)    14
Market lettuces with sherry vinaigrette (vg) 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

Brunch

FOR THE TABLE

Wellfleet oysters with fig leaf mignonette*   20
Cream biscuits with jam and steens butter   15
Market crudités with housemade labneh (vg)    14
Hudson Valley trout tatare tots* 6

BRUNCH

Wild mushroom toast with scrambled eggs and crème fraiche* (v) 26
Country ham with 2 fried eggs, grilled toast and greens* 26
Buttermilk fried chicken sandwich, habanda aioli and Shelbourne cheddar 22
White shrimp and white corn grits with bacon* 30
Cast Iron pancakes with whipped butter and maple syrup (v) 16
Dry-aged burger with white cheddar, pickles and grilled onion* 24
Peekytoe crab cake with hollandaise and mixed greens* 30
Bavette steak and eggs with maitakes and chimichurri* 36
Beef tartare, Calabrian chili, aioli and toast* 22
Chicories with pears, walnuts and Von Trapp blue cheese (v) 22
Long Island fluke crudo with nước chấm and Thai basil* 24
Roasted chicken salmagundi with Union Square Greenmarket vegetables and anchovy vinaigrette* 24

SIDES

Salt and vinegar rösti potatoes with comeback sauce (v) 16
Applewood smoked bacon* 10
Market lettuces with radish and sherry vinaigrette (vg) 14
Red Kuri squash with farmers cheese and house chili crunch (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

Basque cheesecake with grilled fruit    18
Fig bakewell with creme fraiche   17
Cookiedough chocolate fondant with mascarpone ice cream   18
Selection of cheeses with Catskills honey and bread  16/26/36

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

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

Check Yes, Juliette    20
Bourbon, Cocchi Americano, Juliette Peach Liqueur, lemon juice

Hemingway Highball    22
Ten to one rum, luxardo, grapefruit sherbet, lime, grapefruit foam

U+Me Spritz    20
Ume, Cocchi Americano, Earl Grey syrup, lemon juice, bubbles 

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

Plum Luck    19
Brandy, cassis, bubbles, orange zest

Manhattan Muse    23
Rye, Centerbe, Forthave Yellow, sweet vermouth

M&M Sour   23
Montenegro, Durango mezcal, Cardenxe stool, lemon, egg white

On the Bees   20
Bar Hill gin, Strega, chamomile-honey, lemon

BEERS

Other Half, “Green City” IPA, Brooklyn, NY    16
Return Brewing, “Come Back” Kölsch, Hudson, NY    16
Maine Beer Co. “Lunch” IPA, Freeport, ME    25
Rothaus Pils “Tannenzäpfle”, Germany    12

NON-ALCOHOLIC

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    16
Fresh green apple and lemon juice, basil syrup and soda water

Phony Negroni    14
Phony Mezcal Negroni    14
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

Happy Hour

The Happiest Hours – weekdays 3 – 5.30pm, 9- 11pm; weekends 3.30-5.30, 9-11 on weekends.

DRINKS

Beer and shot  10
Summer spritz  12
Highball  12
Margarita  14

SNACKS

Anchovy toast  4 each
Wellfleet oysters  2 each
Dry aged burger  20
Beef tartare  20
Smoked trout roe dip  12
Zucchini chips  12