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 4-6) 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* 24

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

white bean hummus 20

grilled pita, spring vegetables, roasted garlic, lemon, crispy chickpeas   {NF, VEGAN}

salad of Mixed greens 20

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

baby kale salad 20

spring peas, scarlet turnips, rye crisp, feta, green goddess dressing   {NF, VEG}

selection of raw cheeses*

selection of three 26 | all five 35

Alpha Tolman: Jasper Hill Farm, VT cow

Bayley Hazen Blue: Jasper Hill Farm, VT cow

Invierno: Vermont Shepherd, VT sheep/cow

Pleasant Ridge Reserve: Upland Cheese, WI cow

Whitney: Jasper Hill Farm, VT 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 19

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}

cresta di gallo 23

braised lamb, pickled mushrooms, kalamata, arugula, parmesan { NF}

gnocchi alla norcina 27

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

steelhead trout a la plancha* 33

buckwheat risotto, urchin cream, grilled asparagus, lemon coulis   {GF, NF}

potato wrapped cod* 33

evoo mashed potatoes, charred snap peas, paprika aioli   {GF, DF, NF}

lobster newburg 52

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

salt baked celery root 27

‘dirty’ wild rice, rhubarb, almond, sorrel  {GF, VEGAN}

dry aged duck breast* 34

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

grilled Grass fed hanger steak* 34

potato croquette, blistered tomato, charred onions, spring herb aioli   {DF, NF}

grilled leg of lamb* 31

quinoa, pistachio yogurt, spinach, harissa glaze {GF}

braised beef cheek 33

green lentils, spring garlic mojo, sherry   {GF,NF,DF}

Dessert

*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.