1st Course

parsnip and apple soup, yogurt, olive oil, mustard 8

wild striped bass 'crudo,' daikon, yuzu kosho, navel orange15

applewood smoked scottish salmon, crispy potato, "fried egg," mizuna14

kusshi oyster, carbonated meyer lemon, fennel, pink peppercornsmp

frisee and arugula salad, english cucumber, cherry belle radish, jicama11

2nd Course

hudson valley foie gras terrine, gingerbread, raisin, granny smith19

gently cooked day boat scallops, pomegranate, chicory, bartlett pear 16

hand-cut ricotta cavatelli, chicken ragu, prunes14

roasted bone marrow, brook trout roe, crostini14

Main Course

roasted scottish salmon, ruby beets, charred scallions, horseradish29

pekin duck, mustard greens, quinoa, parsnip puree 31

dorade royale, michigan chestnuts, caraway, napa cabbage, bacon29

lancaster county poulard, butternut squash, cipollini onions, shittake mushrooms28

cape may skate wing, beluga lentils, frisee, mustard jus27