Dinner

Summer Only


 Chef’s daily selection of Hors d’oeuvres 24

Lobster & Avocado Salad, grilled brioche, fresh basil 16

House-Cured Gravlax, sesame crostini, sliced tomato, crème fraiche, fried capers 15

Grilled Trumpet Royale Mushroomsshaved Parmigiano, baby arugula, vin cotto 14

Pan-seared Hudson Valley Foie Gras, chilled berry compote, grilled brioche, wine syrup 19

1 oz Calvisius Oscietra Caviar, crème fraiche, chives, pickled shallots, grilled brioche  125


 The Terrace Spinach Salad, sliced apples, crispy house-cured pancetta, bleu cheese, candied pecans, dried cranberries, warm bacon vinaigrette 15

Roasted Beet Salad, baby arugula, chèvre, sliced almonds, creamy lemon dressing 14

Mixed Green Salad, strawberries, pickled shallots, shaved pecorino, balsamic vinaigrette  12

French Onion Soup, gruyere cheese, toasted baguette  10


 Vegetable Risotto, Spanish saffron & Parmigiano-Reggiano cream  29

Grilled Swordfish Filet, sautéed green beans, vegetable rice pilaf, lemon buerre blanc sauce 35

Lobster Duo, sautéed tail in creamy saffron sherry sauce, salad of farro, sunflower shoots, cranberry beans, crispy pancetta & chilled, butter poached claw 48

Tagliatelle Pasta, traditional Bolognese sauce, shaved Parmigiano-Reggiano 32

Roasted Misty Knoll Farm Chicken, sweet and sour cippoline onions, baby arugula,
roasted fingerling potatoes 31

*Grilled NE Family Farms Lamb Chops, twice baked potato, crispy kale, homemade mint jelly 46

*Pepper-Crusted NE Family Farms Filet Mignon, au gratin potatoes, grilled asparagras, veal demi-glace 47


Justin Melnick

Executive Chef