Dinner 1st Course

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

spanish mackerel 'crudo,' daikon, yuzu kosho, navel orange 15

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

kusshi oyster, carbonated meyer lemon, fennel, pink peppercornsmp

applewood smoked salmon, fried egg, sour cream, crisp potato, mizuna14

2nd Course

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

gently cooked day boat scallops, pomegranate, chicory, bartlett pear16

roasted bone marrow, brook trout roe, crostini14

hand-cut ricotta cavatelli, chicken ragu, prunes14

Main Course

roasted scottish salmon, globe artichoke, spaetzle, royal trumpet mushrooms29

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

pekin duck, mustard greens, quinoa, parsnip puree 31

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

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