Tasting Menu

Gazpacho & Peekytoe Crab

Squid Ink Fettuccini & Mint

New Zealand Tai Snapper

& Succotash

                                               Milk-Fed Poussin

Hen of the Woods Tortelloni

Rack of Lamb

Chanterelle Mushrooms

& Romano Beans

Peach Ice Cream

Raspberries & Almond Macaroons

Chocolate Financier

Strawberries

& Vanilla Ice Cream

110.

We will gladly pair wines with each course

 for an additional 75. per person.

We kindly request the participation

of the entire table for the Tasting Menu.

First Courses

fish & shellfish 

Raw    

Kumamoto Oyster (WA)  3.

Beau Soleil Oyster (NB)  3.

Glidden Point Oyster (ME)  3.

Pemaquid Oyster  (ME)  3.

Island Creek Oyster (MA)  3.

Yellowfin Tuna  18.

Cured/Marinated

Octopus  18.

Hamachi  18.

charcuterie

Japanese Wagyu Carpaccio  25.

Porchetta  18.

meat

Roasted

Quail  14.

Sweetbreads  18.

Crispy Bacon  16.

First Courses

pasta

Ricotta Cavatelli

    & Market Sweet Peppers  18.

Zucchini Ravioli  16.

farm egg

Escargot  18.

Pork Trotter  18.

salads

Mixed Lettuces  12.

Beets & Tarragon  16.

Frisée & Coppa  14.

Mizuna & Truffle  14.

Arugula & Lemon  14.

Satur Farm & Little Gem Lettuce  14.

Heirloom Tomato  18.

Main Courses

fish & shellfish      

Roasted

Daurade  28.

Wild Striped Bass  30.

Arctic Char  28.

Monkfish  30.

Dayboat Diver Scallops  30.

Braised  

Halibut  30.

Kona Kampachi  30.

meat

Roasted                

Organic Chicken  28.

Quail  28.

Sweetbreads  28.

Ossabaw Rack of Pork  43.

Flat Iron Of Beef  36.

28-Day Dry-Aged Sirloin  52.

Elysian Fields Lamb Loin  45.

Braised

Beef Short Rib  30.

Whitman Family Farm

    Pork Shank  30.

For The Table

28-Day Dry-Aged Porterhouse  32 oz.  125.

Roasted Four Story Hill Farm

30-Day Dry-Aged Côte du Boeuf  32 oz.  130.

Side Dishes

vegetables

Roasted  

Cipollini Onions  14.

Baby Carrots  12.

Turnips  12.

Cauliflower  10.

Zucchini  14.

Shishito Peppers  14.

Sautéed                

Swiss Chard  12.

Bok Choy  10.

Market Beans  12.

Braised  

Corn  12.

mushrooms

Roasted  

Trompette Royale  16.

Hen of the Woods  16.

Baby Shitake  16.

Oyster  16.

Chanterelles  18.

potatoes

Fingerlings  10.
Purée  10.

Gratin  10.

Gnocchi  10.

grains & beans

Soft Polenta  11.

Corn & Bacon Risotto  16.

chef/owner Tom Colicchio

executive chef Damon Wise

chef de cuisine James Tracey

Thursday, September 11, 2008

please inquire about our private dining room

.