Menus

Dinner

FOR THE TABLE

Country sourdough bread with house whipped butter     12
Cream biscuits with Steen’s butter  15 ( add ham +3)
Market crudités with tahini and green garlic (vg)    14
Smoked trout roe dip with potato chips 14

STARTERS

Wellfleet oysters with citrus mignonette*    20
Scallop crudo with cucumber and fig leaf    28
Grilled head on shrimp with Jimmy Nardello butter, fennel and lemon    24
Tuna tartare with melon granita*    25
Dry Aged beef tartare with pickled ramps, cured egg yolk and toast*    24

SALADS

Cherry tomatoes with green garlic pesto, red onion and basils (v) 21
Lolla Rosa with buttermilk dressing, chives, market vegetables, croutons and blue cheese (v)    23
Beets with strawberries, pistachio and feta (v)    18

MAINS

Butter beans with ratatouille and herbs (vg)    25
Wild mushrooms with English peas, leeks and grains (v)    32
Pan seared skate wing with cherry tomatoes and herbed yoghurt    37
L.I striped bass with fava beans and clams    41
Snowdance Farm half chicken with Chile de arbol and white bbq sauce    42
Roasted lamb saddle with harissa, yoghurt and eggplant    44
Duroc pork rib chop, grilled stone fruit and chicory    39
12oz Grass-fed NY strip steak with maitakes and chimichurri    56

SIDES

Butterball potatoes with dill onions and crème fraiche (v)    16
Grilled asparagus with manchego and brown butter (v)    16
Farm lettuces with sherry vinaigrette (v)    14
Grilled 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 Steen’s butter    15 ( add ham +3)
Crudités with preserved lemon tahini (vg)    13
Whipped cod’s roe with house potato chips 12

STARTERS

Wellfleet oysters with citrus mignonette*    20
Yellowfin tuna tartare with castelvetrano olives and crispy potatoes* 24
Long Island fluke crudo with pickled mandarinquat and mint*    24
Lamb carpaccio with treviso and walnut ailloade* 26

SALADS

Farm lettuces with aged red wine vinegar radish (vg)    16
Shaved fennel salad with cara cara and Goat gouda (v)    20
Chicories with blood orange, pistachios and von Trapp blue cheese (v)  23
Catsmo smoked trout salad with frisée and potato in dijon vinaigrette 26
Roasted chicken salad with snap peas and buttermilk dressing 27

SANDWICHES

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

MAINS

Butter beans with roasted turnips and chimichurri (vg)     25
Grilled swordfish with cilantro aioli and guindilla peppers    35
Bang Island mussels with cider, bacon and bloomsdale spinach    23
Bavette steak with roasted radishes and bagna cauda    36
Snowdance Farm half chicken with Chile de Arbol, white bbq sauce and lemon 42

SIDES

Butterball potatoes with dill onions and crème fraiche (v)    16
Blistered snap peas with hazelnut and mint    16
Roasted beets with toasted almond butter and dill (v)    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

FOR THE TABLE

Country sourdough bread with house whipped butter     12
Cream biscuits with Steen’s butter    15 ( add ham +3)
Crudités with preserved lemon tahini (vg)    13
Whipped cod’s roe with house potato chips 12

STARTERS

Wellfleet oysters with citrus mignonette*20
Yellowfin tuna tartare with castelvetrano olives and crispy potatoes* 24
Long Island fluke crudo with pickled mandarinquat and mint*24
Lamb carpaccio with treviso and walnut ailloade* 26

SALADS

Farm lettuces with aged red wine vinegar radish (vg) 16
Shaved fennel salad with cara cara and Goat gouda (v)  20
Chicories with blood orange, pistachios and von Trapp blue cheese (v)23
Catsmo smoked trout salad with frisée and potato in dijon vinaigrette 26

SANDWICHES

Fried hake sandwich with marinated cabbage and hot sauce 26
Marinated pepper sandwich with house focaccia and ricotta cheese 25
Dry-aged burger with white cheddar, pickles and grilled onion 24

BRUNCH

Bombolinis with passion fruit curd 12
Puglia lentils with coriander carrots and poached egg (v)    28
French toast with blueberries and dulce de leche 26
Wild mushroom toast with scrambled eggs and crème fraîche (v)    26
Montauk royal red shrimp and yellow corn grits with bacon    30
Country ham with fried eggs, grilled toast and spring greens 26
Spring greens savoury tart with rye crust and goat’s cheese 22
Blue crab cake with poached eggs and herb vinaigrette 30
Bavette steak and eggs with pickled peppers    36

SIDES

Butterball potatoes with dill onions and crème fraiche (v) 16
Blistered snap peas with hazelnut and mint  16
Roasted beets with toasted almond butter and dill (v)    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 – coffee mousse with feuilletine (gf )    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

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

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

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

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

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

Hot Spell    22
Thai chili infused mezcal, Aperol, super lime & 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 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    18
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