Tasting Menu

Wagyu Carpaccio

Pickled Quail Egg

& Fingerling Potatoes

Piballes

& Sweet Garlic

Olive Oil Poached Day Boat Cod

Morels, Fava Beans

& Razor Clams

Poached Guinea Hen

Wild Onion, White Asparagus

& Tortelli

Elysian Fields Lamb & Hearts

Baby Artichoke & Ramps 

Coconut Yogurt Baravois

Basil Syrup & Pineapple

Chocolate Ganache Tart

Cocoa Nib & Creamsicle 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    

Mecox Bay Oyster (NY)  3.

Fisher Island Oyster (NY)  3.

Beau Soleil Oyster  (NB)  3.

Wellfleet Oyster (MA)  3.

Island Creek Oyster (MA)  3.

Hamachi  18.

Bigeye Tuna  18.

Cured/Marinated

Octopus  18.

charcutèrie

Australian Wagyu Carpaccio  25.

meat

Roasted

Quail  14.

Sweetbreads  18.

Crispy Bacon  16.

First Courses

pasta

Rock Shrimp Mezzaluna  12.

Stinging Nettle Agnolotti  12.

Ricotta Cavatelli & Dandelion Greens 12.

farm egg

Sunny Side Up Egg & Pork Trotter  18.

Fried Egg & Escargot  18.

salads

Mixed Lettuces  8.

Beets & Tarragon  10.

Arugula & Lemon  10.

Pea Shoot Salad  11.

Mizuna & Truffle  12.

Market Spinach & Bacon  10.

Frisée & Hazelnut  12.

For The Table

Roasted & Braised EcoFriendly Suckling Pig  78.

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

Four Story Hill Farm 30-Day Dry-Aged Côte du Boeuf  32 oz.  130.

Main Courses

fish & shellfish      

Roasted

Diver Scallops  30.

Daurade  28.

Day Boat Monkfish  28.

Day Boat Cod  28.

North Carolina Soft-Shell Crabs 34.

Tai Snapper  34.

Braised

Day Boat Halibut  32.

Day Boat Tilefish  28.

meat

Roasted

Organic Chicken  28.

Muscovy Duck  42.

Quail  28.

Sweetbreads  28.

Berkshire Rack of Pork  43.

28-Day Dry-Aged Sirloin  50.

Guinea Hen  38.

Braised

Beef Short Rib  30.

Side Dishes

vegetables

Roasted  

Baby Carrots  8.

Cipollini Onions  9. 

Hearts of Palm  9.

Ramps  12.

Tokyo Turnips  8.

Asparagus  11.

Fiddlehead Ferns  11.

Jerusalem Artichokes  8.

Sautéed                

Swiss Chard  8.

Bok Choy  7.

Braised  

Escarole  7.

mushrooms

Roasted  

Baby Shiitake  12.

Hen of the Woods  13.

Bluefoot  13.

Oyster  11.

Trompette Royale  12.

Braised  

Morels  22.

potatoes

Fingerlings  8.
Purée  8.

Gratin  10.

Gnocchi  8.

grains

Soft Polenta  11.

English Pea Risotto  12.

Garlic Risotto  12.

chef/owner Tom Colicchio

chef de cuisine James Tracey

Friday, May 8, 2009

Private Dining Available

we support local and family farms