Plates Sides Soups Salads Shares Lasts

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SHARES SOUPS CREAMED SMOKED TOMATO EN CROÛTE | 12 TRUFFLED CHEDDAR RILLETTES | 16 TARTARE OF PRIME BEEF | 26 puff pastry, extra virgin olive oil, local basil tart cherry giardiniera, fry bread, thyme cornichons, cocktail onions, ritz crackers, roasted garlic dijonnaise SILKENED WHITE GAZPACHO | 12 ICED EAST COAST OYSTERS | 24 sweet grapes, toasted almonds, roasted garlic, green strawberry and pink peppercorn mignonette EMBERED GIANT VENISON MEATBALL | 22 extra virgin olive oil, melon spicy tomato sauce, pappardelle, SMOLDERING SPANISH OCTOPUS red chili-olive spread CHILLED CARROT AND COCONUT | 12 SKEWERS | 18 saffron, red chili mayonnaise BLISTERED SHISHITO PEPPERS | 13 roasted carrot, fennel, orange-pistachio relish tomato-almond and jamón ibérico romesco, MARINATED HAMACHI | 21 smoked paprika, navel orange vinaigrette SALADS cucumber-cilantro salsa, shaved radish-jicama slaw ROASTED SWEET POTATO HUMMUS | 13 CHARRED KALE CAESAR | 12 raw and pickled vegetables and fruits, parmesan-brioche croutons, bacon chips, grilled flatbread, fried pumpkin seeds black pepper caesar dressing POACHED KING TRUMPET MUSHROOMS | 15 frisée lettuce, smoked sherry vinaigrette, pine nut PLATES purée, shallot-rye crumble SOFTENED GOLDEN BEETS | 13 creamy ginger and crème fraîche dressing, SMOKED RIBEYE OF arugula, pecans FRIED ROISTER CHICKEN AMERICAN PRIME BEEF buttermilk brined thighs, SMOKED SALMON AND SUNCHOKES | 16 sour cherry red wine sauce, sunflower seed-lemon vinaigrette, pickled ramp, hearth grilled breast, preserved meyer lemon gravy, hot sauce charred mustard greens, three peppercorns crust 39 47 SIDES CRISPED CHICKPEA FRITTERS | 15 truffle mayonnaise, parmesan cheese, ROASTED GRAFFITI EGGPLANT | 23 CARAMELIZED DIVER SCALLOPS | 33 picholine olives cauliflower couscous, smoked yogurt, lemon and spring peas, guanciale, pistachios spicy apricot chutney FRIED YUKON GOLD POTATO WEDGES | 13 GRILLED MEDITERRANEAN BASS | 27 roasted garlic mayonnaise, herb sea salt, BAKED LAYERED LASAGNA | 25 creamy polenta, sweet corn and bell pepper red chili tomato sauce, whipped ricotta cheese, garden basil succotash BLACKENED ASPARAGUS | 15 BUTTERED PIPE PASTA | 25 PERFUMED BLACK COD | 37 hard boiled eggs, mint, beef fat mignonette grilled fiddlehead ferns, morel mushrooms, saffron, vanilla and mussel bouillabaisse, marsala wine cream hearth roasted fennel SAUTÉED CHICAGO MUSHROOMS | 13 caramelized onions, thyme, shallots SINGED ALASKAN KING CRAB LEGS | 49 GLAZED BERKSHIRE PORK BUTT | 27 corn butter dip, charred lemon, tarragon coffee, molasses, heart of palm, tropical fruit “ROBUCHONED” 50/50 STYLE MASHED vinaigrette chutney POTATOES | 11 minced chives, sweet butter LASTS CHARCOALED VANILLA ICE CREAM | 15 CRUMBLED COOKIES & FROZEN MILK | 13 AMBERED BUTTERSCOTCH CUSTARD | 13 milk chocolate, raspberry, toasted hazelnut chocolate chips, cookie dough, whole milk dulcey chocolate, chocolate cookie crumbles, crumble ice cream coarse sea salt MACERATED STRAWBERRY AND HEARTH ROASTED BANANA SPLIT | 15 RHUBARB | 13 caramelized white chocolate, passion fruit, sour cream shortcake, rock sugar, elderflower toasted cashews whipped crème fraîche.

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