Dinner Menu

Locally sourced & seasonally inspired small plates.

Pier 4 CAVIAR SERVICE*  30 GRAMS / 130

warm popovers, chives, crème fraiche, shallot {NF} 

SHELLFISH tower*  (SERVES 4 TO 6) 135 

east coast oysters, littleneck clams, steamed mussels with old bay aioli, lobster salad, salmon belly crudo, poached shrimp, crab salad {NF}

- add 30g caviar to tower +120

EAST COAST OYSTERS* 

two mignonettes, cocktail sauce, lemon, two varieties of oysters {GF, DF, NF} 

- 6 oysters 19

- 12 oysters 37

salmon belly crudo* 23

fermented seaweed, kombu infused apple, buttermilk, shiitake   {GF, NF}

local scallop crudo* 26

sea buckthorn crema, puffed buckwheat, sorrel   {GF, DF, NF}

grass fed steak tartare* 21

rosemary & tallow aioli, crispy shallots, quail egg, warm baguette {DF, NF} 

spring dug parsnip hummus 19

smoked almonds, spring vegetable giardiniera, grilled pita {VEGAN}

salad of Mixed greens 18

shaved spring vegetables, puffed quinoa & toasted sesame seeds, dill, carrot & ginger vinaigrette  {GF, NF, VEGAN}

salad lyonnaise* 20

slow cooked farm egg, whipped ricotta, spring greens, WHF crispy bacon, rye toast, mustard vinaigrette   {NF}

New england raw cheeses*

selection of three 25 | all five 34

Alpha Tolman:  Jasper Hill Farm, VT  cow

Bayley Hazen Blue: Jasper Hill Farm, VT cow

Invierno: Vermont Shepherd, VT sheep/cow

Kinderhook: Old Chatham Creamery, NY sheep

Thomasville Tomme: Sweet Grass Dairy, GA cow

Crispy Lamb ribs 23

urfa pepper and red wine glaze, crispy bits, torn herbs {GF, DF, NF}

Charred Broccoli  19

cheddar and smoked garlic aioli, broccoli leaf pistou, crispy leeks  {GF, NF, VEG}

Smoked Ham Hock Croquettes 17

garlic aioli, honey & aleppo gastrique, scallions {NF}

grilled local asparagus 21

swordfish ventresca, white bean dip, crispy capers, lemon vinaigrette {GF, NF}

WHF Crispy pork belly 23

green tomato kimchee, spring peas, rhubarb ponzu, lime oil   {DF, NF}

HOMEMADE PASTA

bucatini all'Amatriciana 20

house-cured guanciale, tomato, basil, chili flake, pecorino {NF} 

creste di gallo 23

morel mushrooms, black garlic piston, asparagus, pinenuts, parmesan {VEG}

Squid Ink casarecce 23 

lobster & crab ragu, confit tomato, broccoli rabe, lemon bread crumbs  {NF}

pappardelle 24

braised rabbit, mai take mushrooms, green olives, pecorino   {NF}

scottish salmon a la plancha* 31

celery root & caraway cream, wilted spinach, pickled beech mushrooms, oxalis   {GF, NF}

acadian redfish a la plancha* 30

grilled asparagus, local ramps, sesame beurre blanc {GF, NF}

butter poached lobster 48

tarragon sabayon, braised leeks, fennel & apple compote   {GF, NF}

smoked pork & foie gras bratwurst 28

creamy spaetzle, grilled cabbage, whole grain mustard   {NF}

dry aged WHF duck breast* 32

rhubarb, chickpea panisse, dandelion greens, saba jus  {GF,NF}

grilled Grass fed hanger steak* 31

crispy artichoke, parmesan cream, arugula, baby turnip, miso-truffle glaze  {NF}

grilled whf pork loin* 28

thumbelina carrots, fennel agrodolce, anadama crumble, sassafras jus   {NF}

Smoked Lamb Shoulder 31

pistachio crust, pearl couscous, spring onion, labneh

Dessert

*May be served raw or undercooked.

20% gratuity will be added to all parties of 6 or more.

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.

Please notify your server of any allergies.

Our industry has long struggled with the historic gap in wages between our Front and Back of House staff.  Woods Hill Pier 4 will therefore apply a 3% Kitchen Administration Fee which will directly benefit our Back of House staff.