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Full Menu Electric Lemon 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.
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