Our guests’ health is our MON 5PM-9PM priority. We proudly use DINNER TUE-THU 5PM-10PM organic, locally sourced, MENU FRI-SAT 5PM-11PM grassfed, wild caught & free range produce, meat SUN 5PM-9PM & fish whenever available.

APPETIZERS Salmon Rillettes 14 shallots, lemon, creme aiche, herbs baguette on the Half Shell* 21 Meatball Sugo 15 Half dozen of the daily selection served sauce, parmesan, toasted baguette with traditional accompaniments or granitas Roasted Lamb Ribs 17 King Crab Legs 38 apple-cabbage slaw, mint labneh served chilled or warm with drawn butter and lemon Crab Tostada 17 Chilled Maine Lobster 20/40 avocado, pickled radish, little gem lettuces served half or whole with cocktail sauce and lemon Grilled Octopus 15 Shrimp Cocktail 18 yukon potato, celery, isee, lemon 6 jumbo shrimp Brandade 12 Little Neck Clams* 16 salt cod, potato, citrus, olives, mint, toasted baguette served on the half shell Minestrone Soup 8 Tower* 95 cannelini beans, tomato, kale, parmesan 12 , 6 mussels, 6 clams, 6 poached shrimp, Little Gem Salad 14 half lobster heirloom cherry tomatoes, avocado, chives, buttermilk dressing Baby Carrot & Burrata Salad 15 purple radish, watercress, fennel ond , burrata, pine nuts Citrus Salad 12 escarole, orange, Texas grape uit, kumquat, avocado, pistachio CAVIAR & CRUDOS Caviars MAIN COURSES 1oz caviar with egg, capers, red onion, crème aîche, chives, toast Arroz Negro 27 Russian Osetra, Poland* 122 valencia rice, squid ink, so ito, squid, clams, roasted tomato, saon Royal Osetra, Poland* 118 KFC 19 * Knox Fish & Chips served in brioche bun Po’ Boy style Caspian Asetra, Iran 130 * * Branzino 36 Paddlefish, USA 50 cauliflower puree, baby carrots, baby turnip, parsnip, rutabaga, watercress, Ceviche* 17 Seared Scallops* 32 lime, jalapeno, tomato, cilantro, tortilla chips spicy tomato sauce, roasted fennel, spigarello, so herbs Ask your server for today’s selection Yellowfin Tuna* 34 Hamachi Crudo* 15 roasted butternut squash, sautéed Swiss chard, wild mushrooms, soy-ginger cream avocado, watercress, radish sprouts, soy-ginger sauce, furikake Black Ink Tagliatelle 15 Steak Tartare* 15 spicy tomato sauce, house made tagliatelle, chives cornichons, capers, dijon, shallot, quail egg toasted crostini Grilled Salmon* 32 watercress, isée, broccolini, fennel puree, red esno, lemon-parsley sauce Grilled Half Chicken 24 CHARCUTERIE & toasted pain levain, radicchio, prunes, roasted cippolinis, arugula Cheese Board 14/20 8oz Grilled Akaushi Skirt Steak* 26 choice of 3 or 5 cheeses with accompaniments brussels sprouts, swiss chard, garlic, balsamic and rustic bread 12oz NY Strip Frites* 46 Charcuterie Board 16 44 Farms NY strip, red wine butter, watercress, rosemary ies Prosciutto di Parma, Spanish charcuterie, Italian Salumi, rustic bread Braised Lamb Shank 34 egola, sautéed Swiss chard, harissa, Moroccan olives Cheese & Charcuterie Board 20 3 cheeses and 2 charcuterie with accompaniments 44 Farms Beef Burger* 19 and rustic bread duroc bacon-onion compote, cheddar, lettuce, tomato, house made pickles, rosemary ies *Vegetarian quinoa burger available upon request* SIDES Sautéed Green Beans 9 French Fries 8 Roasted Baby Beets 9 Mixed Greens 9 shallots, arbol rosemary, sage shaved beets, radishes, so herbs Sautéed Broccolini 9 Fingerling Potato Confit 9 Wilted Spinach 8 garlic, shallots, arbol thyme shallots

*CONSUMING RAW OR UNDERCOOKED FISH, SHELLFISH, EGGS OR MEAT INCREASES THE RISK OF FOOD BOURNE ILLNESSES. WE WILL DO ALL WE CAN TO ACCOMMODATE GUESTS WITH FOOD INTOLERANCES AND ALLERGIES. WE ARE UNABLE TO GUARANTEE THAT DISHES WILL BE COMPLETELY ALLERGEN-FREE.