Dinner Menu

Locally sourced & seasonally inspired small plates.

WHP4 Fondue Service (serves 4-6) 85

WHF saucisson sec, baguette, brussels sprouts, fingerling potatoes, shiitake mushrooms, fried artichokes, grilled broccoli & caulilini    {NF}  

Pier 4 CAVIAR SERVICE*  30 GRAMS / 130

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

SHELLFISH tower* (SERVES 4-6) 138 

east coast oysters, littleneck clams, steamed mussels with old bay aioli, lobster salad, seasonal crudo, poached shrimp, crab salad {GF, 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

Local bluefin tuna* 26

marinated endive, labneh, kumquat, marcona almond  {GF}

Citrus marinated shrimp 25

charred citrus, cucumber, dill, crispy corn  {GF, DF, NF}

grass fed steak tartare* 22

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

carrot hummus 21

grilled pita, feta, sumac seeds, mint {NF, VEG}

salad of Mixed greens 20

smoked parsnips, honeycrisps, whipped quark cheese, roasted shallot vinaigrette {GF, NF, VEG}

chicory salad 21

whipped goat cheese, candied pecans, shaved pear, truffle vinaigrette {GF, VEG}

selection of raw cheeses*

selection of three 26 | all five 35

Bayley Hazen Blue: Jasper Hill Farm, VT cow

Invierno: Vermont Shepherd, VT sheep/cow

Pleasant Ridge Reserve: Upland Cheese, WI cow

Reading: Spring Brook Farm, VT cow

Rush Creek Reserve:  Upland Cheese Co., WI  cow

Crispy Lamb ribs 26

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

Charred Broccoli  20

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

Smoked Ham Hock Croquettes 18

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

sunflower risotto 22

confit artichokes, pickled sweet potatoes, oyster mushrooms, crucolo cheese   {NF, GF, VEG}

HOMEMADE PASTA

bucatini all'Amatriciana 22

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

Squid Ink casarecce 24

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

tagliolini 23

‘nduja poached shrimp & squid, mussel broth, saffron sofrito, fried garlic {DF, NF}

gnocchi alla norcina 26

black truffle, parmesan crisp, pork & fennel sausage, brandied cream  {NF}

loch duart salmon* 32

curried lentils, winter turnip, ginger, crispy brussels   {GF, NF}

Local sole cioppino* 33

gigantes beans, braised swiss chard, tomato & clam broth, semolina croutons  {DF, NF}

lobster newburg 52

lobster coral emulsion, fennel, madeira braised mushrooms, warm popovers  {NF}

Cauliflower Marbella 27

castelvetrano olive, crispy capers, miso apricots, brown sugar glaze, macadamia  {GF, VEG}

dry aged duck breast* 34

mushroom pithivier, elderflower pickled root vegetables, smoked beet & port wine jus {NF}

grilled Grass fed hanger steak* 33

confit trumpet mushrooms, leek latke, wilted spinach, black garlic jus   {GF, NF}

bacon wrapped whf pork loin* 29

grilled arrowhead cabbage, asian pear, baked potato purée, maple {GF, NF}

grass fed short rib* 32

roman gnocchi, blistered tomatoes, smoked garlic bagna cauda, swiss chard   {NF}

Dessert

HOT COCOA BOMB CART SERVICE   15

Choice of  dark chocolate*, peppermint*, cookies 'n cream or salted caramel
served with whole milk or oat milk, marshmallow and choice of whipped cream  {GF, NF, DF*} 
~ Make it Boozy ~
add a shot of:  Bully Boy Vodka, Four Roses Bourbon or Flor de Caña 7yr Rum  +8

*May be served raw or undercooked.

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.

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