BRUNCH
COLD 7 ORANGE 7 GRAPEFRUIT PRESSED JUICES
COFFEE 4.5 DRIP COFFEE 5.5 MACCHIATTO 4.5 ESPRESSO 5.5 CAPPUCCINO 5 CORTADO 4.5 LATTE
TEA 9 JASMINE 9 DECAF ENGLISH BREAKFAST 9 EARL GREY 9 BLUE NILE 9 GENMAI MATCHA CHAMOMILE
9 JAPAN SENCHA MIKADO
COLD & RAW 24 NEW-FASHIONED 21 CHILLED OYSTERS DEVILED CRAB shallot mignonette creamy ginger and toasted dressing, black pepper crunchy celery and ginger crumb
18 FLUKE TARTARE horseradish and lemon snow
FROM THE 20 LITTLE GEM 16 FANCY GARDEN LETTUCES VEGETABLES cucumber, crunchy AND DIP seeds and yogurt carrot juice and dressing fermented soy bean
PLEASE NOTE, MENU OFFERINGS ARE SUBJECT TO CHANGE BASED ON INGREDIENT AVAILABILITY BRUNCH
GETTING 18 PASTRY BASKET 14 REGENERATE BOWL STARTED buttermilk butter and granola, dried fruits apple butter and oat milk
14 CHIA SEED BOWL 14 BEAUTY BOWL cacao, brazil beet yogurt, nuts and dried fruits honeycrisp apple, grapes, pistachio and bee pollen
BRUNCH & 19 AVOCADO TOAST 22 TWO EGGS FARM EGGS two poached eggs ANY STYLE and crunchy seeds spelt toast, chicken sausage and market fruit 18 BREAKFAST SANDWICH scrambled eggs, 22 EGGS BENEDICT chicken sausage and smoked ham and pickled jalapeño black lime hollandaise
16 FARM EGG OMELET 17 FLAXSEED PANCAKE ny state cheddar and ny state maple syrup, radical farm greens fresh fruit and whipped butter
SANDWICHES 26 ELECTRIC LEMON 15 GRILLED CARROT CHEESEBURGER BANH MI avocado, cheddar and cilantro, pickled daikon dijon aïoli and jalapeño
ADDITIONAL 9 SMOKED NIMAN 7 SMASHED AND RANCH PORK FRIED FINGERLING BACON POTATOES smoked pimento aïoli
9 MAPLE GLAZED TURKEY BACON 12 ASSORTMENT OF with black pepper SEASONAL FRUITS
9 DUFOUR HERBED 11 POLENTA FRIES CHICKEN SAUSAGE romesco
6 ESS-A-BAGEL philadelphia cream cheese
*CONSUMING RAW OR UNDERCOOKED MEALS, POULTRY, SEAFOOD, SHELL-FISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. 10.10.20 DINNER
CRUDO 19 BEEF TARTARE egg yolk jam, puffed parmesan
24 NEW FASHIONED DEVILED CRAB creamy ginger dressing, crunchy celery and ginger crumb
22 FLUKE TARTARE yuzu kosho, daikon, green apple
21 CHILLED OYSTERS shallot mignonette and toasted black pepper
FROM THE GARDEN 16 FANCY VEGETABLES AND DIP carrot juice and fermented soy-bean dip
20 LITTLE GEM LETTUCES cucumber, crunchy seeds and yogurt dressing
12 GRILLED MARKET VEGETABLES
WARM AND SOULFUL 11 POLENTA FRIES romesco
19 POTATO FLATBREAD grilled flowering broccoli, sheep’s milk cheese and garden herbs
21 CARROT SOUP grilled lobster, vadouvan, ginger yogurt
MAINS 26 ELECTRIC LEMON CHEESEBURGER avocado, cheddar and dijon aïoli
41 CONTRAMAR INSPIRED RAINBOW TROUT poblano, avocado salsa and warm tortillas
29 PASTURE RAISED CHICKEN salad of chicories and poached quince
43 DRY AGED DUCK confit leg, savoy cabbage, pear
52 MARINATED FILET MIGNON heirloom tomato salad
39 EAST COAST HALIBUT pickled shitake, toasted buckwheat, pumpkin dashi
DESSERT 13 HONEY CRISP APPLE TART toasted oats, caramel, frozen yogurt
14 CHOCOLATE POT DE CRÈME whipped and candied orange, cocoa wafers
13 CARROT CAKE cream cheese cremeaux, maple glazed walnuts
10 SELECTION OF ICE CREAMS AND SORBETS
*CONSUMING RAW OR UNDERCOOKED MEALS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. 11.07.20 COCKTAILS 18 BLUE THAI belvedere vodka, young ginger, thai basil and blueberries
17 BLURRED WORD gamle ode dill aquavit, dorothy parker gin, lime, chartreuse
16 RETURN TO THE BEACH banks 5 island rum, passion fruit, housemade grenadine
18 SPICY SUNSET cazadores blanco tequila, cranberry, agave, rosemary, habañero
18 PARTRIDGE IN A PEAR TREE sazarac 6yr rye, spiced pear, lemon
17 CHAI SOMETHING NEW buffalo trace bourbon, hot chai tea, almond milk foam, nutmeg
SPARKLING WINES BY 17 PROSECCO bisol ‘crede’, veneto, italy 2017 THE GLASS
29 CHAMPAGNE pol roger, ‘réserve’ brut, épernay, france nv
15 ROSÉ FRIZANT mas de daumas gassac, languedoc, france 2019
WHITE 21 SANCERRE henri bourgeois ‘les baronnes’, loire valley, france 2019
18 MALAGOUSIA kitma gerovassiliou, eponomi, greece 2018
19 CHARDONNAY sandhi, sta. rita hills, california 2018
ROSE
20 BANDOL château de pibarnon, provence, france 2018
RED
22 PINOT NOIR melville, ‘estate’, sta. rita hills, california 2017
23 CERASUOLO DI VITTORIA az. ag. cos, sicily, Italy 2016
18 CROZES-HERMITAGE vincent paris ‘sélection’, rhône valley, france 2018
18 BORDEAUX SUPÉRIEUR chateau leroy-beauval, bordeaux, france 2015
19 CABERNET SAUVIGNON raconteur wine company, columbia valley, washington 2016
BEER ULTRA-LIGHT LAGER michelob (united states) 8 LIGHT LAGER amstel light (netherlands) 8 HEFE-WEIZEN pinkus organic (germany) 500ml 13 PILSNER von trapp (vermont) 9 INDIA PALE ALE barrier brewing co. ‘money’ (new york) 16oz 14 PORTER collective arts brewing, ‘stranger than fiction’ (canada) 16oz 13
11.12.20