The Menu
Seasonal. Honest. From the fire.
To Start
Small plates to open the evening — raw, dressed, and from the fire.
Burrata & Heirloom Tomatoes
Creamy burrata, sun-warmed heirlooms, cold-pressed basil oil, aged balsamic, and flaky Maldon salt.
Wood-Fired Oysters
Half dozen East Coast oysters, kissed by the hearth, finished with herb butter and cornbread crumble.
Ember-Roasted Beet Salad
Chioggia and golden beets slow-roasted in ember ash, whipped goat cheese, candied walnuts, sherry vinaigrette.
Duck Liver Mousse
Silky mousse, toasted brioche, Hudson Valley fig jam, pickled mustard seeds, and chives.
Crispy Calamari
Local squid, lightly dredged, flash-fried, with lemon aioli and calabrian chili oil.
* Contains gluten
Mains
The heart of the menu. Proteins and grains from local farms and the Hudson Valley.
Pan-Seared Duck Breast
Hudson Valley duck, sour cherry gastrique, roasted root vegetables, wild rice, and duck jus.
Saffron Bucatini
Maine lobster, guanciale, saffron, tomato confit, toasted breadcrumbs. Our most requested pasta.
Black Truffle Risotto
Arborio rice, aged Parmigiano, black truffle, crispy shallots. Finished tableside with 24-month parmesan.
Wild Pacific Salmon
Line-caught salmon, lemon beurre blanc, capers, dill, charred leek, and crispy skin.
Half Roasted Chicken
Pasture-raised Catskill chicken, pan jus, roasted garlic, wilted escarole, and fingerling potatoes.
From the Fire
Our wood-hearth specialties — everything cooked at 900° over white-oak.
28-Day Dry-Aged Ribeye
14oz prime ribeye, aged in-house, roasted over white-oak, compound bone-marrow butter, truffle fries.
Whole Roasted Branzino
Mediterranean branzino, herb-stuffed and fire-roasted whole, served with charred lemon and cold-pressed olive oil.
Sides
Plates for the table — seasonal, simply rendered.
Truffle Fries
Hand-cut fries, white truffle oil, fresh herbs, and aged Parmigiano.
Roasted Brussels Sprouts
Char-roasted sprouts, pancetta, dates, calabrian chili, and red wine vinegar.
Seasonal Vegetables
Whatever is beautiful at the market this week, prepared simply and without apology.
Desserts
The end of a good meal, not an afterthought.
Dark Chocolate Soufflé
Valrhona 70% soufflé, Madagascar vanilla bean ice cream, fresh raspberry coulis. Pre-order at start of meal.
* Please pre-order at start of meal — 20 min preparation
Lemon Panna Cotta
Silky Meyer lemon panna cotta, summer berry compote, lavender honey, and a tuile.
Warm Apple Tarte Tatin
Upside-down caramelized Honeycrisp apple tart, crème fraîche, and a thread of salted caramel.
Cocktails
Bar program built around the same seasonal logic as the kitchen.
The Ember
Mezcal, charred pineapple juice, fresh lime, agave, and smoked Maldon salt rim.
Grain & Honey
Knob Creek bourbon, wildflower honey syrup, fresh lemon, thyme sprig, and bitters.
Garden Party
Hendrick's gin, cucumber ribbon, elderflower liqueur, tonic water, and a pressed mint leaf.
Wine
A focused list of small producers — natural, biodynamic, and classic.
Pinot Noir — Willamette Valley
Adelsheim Vineyard, Oregon. Red berry, forest floor, silky tannins. Glass / Bottle.
* Glass $18 / Bottle $72
Chardonnay — Burgundy
Domaine Leflaive, Mâcon-Verzé. Mineral, stone fruit, and a long, clean finish. Glass / Bottle.
* Glass $19 / Bottle $76
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