Our Menus
Executive Chef Orlando Pagán creates custom menus daily, for an ever-evolving, always uncommon, dining experience. The following are recent examples, giving a small taste of what may be in store.
- 4-Course Tasting Menu
- Chef's Table
- Truffle Weekend Menu - January 2021
- Restaurant Week January 2021
- Wine
- Cocktails
- Beer
Sample Menu
- BITES (enjoy all)
- Chilled Oyster Fermented Cabbage Mignonette, Cucumber
- Steamed Bun Korean BBQ Duck, Fermented Peppers
- Agedashi Tofu Kimchi, Mushroom Dashi
- OPTIONAL 85 supplement Regiis Ova Supreme Caviar, Crisp Duck Fat Potato, Traditional Accompaniments
- FIRST
- Seared Diver Scallops Baby Bok Choy, Pumpkin Agnolotti, Autumn Squash Curry
- OPTIONAL
- Seared Hudson Valley Foie Gras 45 supplement for the table Candied Pecans, Vadouvan Waffle, Apple Chutney
- ENTREE
- Slow Roasted Beef Tenderloin Foie Gras and Chestnut Pain Perdu, Cabbage, Sauce Albufera
- "Everything" Pain de Mie Cultured Butter, Smoked Sea Salt
- DESSERT
- Opera Cake Raspberry Gel, Meringue Cookie, Latte Ice Cream
- About Our signature experience featuring a 4-Course Tasting Menu for $65 per person. Wine pairings are an additional $55.
*consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness
- – See Chef's Table page for details. For parties of 6-12; Advance reservations required. Book via Resy.
- SAMPLE "COMMON" MENU
- Asparagus Salad - Burrata Cheese, Radishes, Black Truffle Vinaigrette
- Sweet Pea Agnolotti – Hen of the Wood Mushrooms, Fava Beans, Spring Onions
- Grilled Dry Aged Beef Tenderloin – Baby Artichokes, Black Garlic, Sauce Bordelaise
- Bitter Sweet Chocolate Crémeux – Burnt Sorghum Ice Cream, Local Strawberries
- – Inquire about your custom experience for up to 20 guests
- SAMPLE "WILD" MENU
- Anson Mill Farro Verde Arancini – Preserved Meyer Lemon Aioli
- Ricotta Cavatelli – Morel Mushrooms, Green Garlic, Fava Beans
- “Peking Duck” Style Baked Quail – Ansons Mill Farro Verde, Spring Onions, Pea Tendrils
- 30 Days Aged NY Strip – Early Spring Vegetables Tart,Pickled Ramps, XO Sauce
- Hazelnut Praline – Black Walnuts, Satsuma Orange
*consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness
Five-Course Tasting Menu - $150/pp
- BITES
- Black Truffle & Lobster Steamed Bun with Dry Aged Beef Tartare
- FIRST
- Butter Poached Nantucket Bay Scallops with Winter Root Vegetables, Billibi
- SECOND
- Black Truffle Chicken with Ballotine Swiss Chard, Brioche Pudding, Bourbon Jus
- THIRD
- 30-Days Aged Rib Eye with Spinach, Pomme Purée, Sauce Périgueux
- DESSERT
- Black Truffle Panna Cotta with Olive OIl Jam, Raspberries, Sunchoke Ice Cream
- Optional Wine Pairings Available For an additional price.
- Menu Available Friday, January 22nd and Sunday, January 24th
*consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness
Four Course Tasting Menu - $55 per person, excluding tax and gratuity.
- FIRST
- Agedashi Tofu Kimchi, Mushroom Dashi
- Steamed Bun Korean BBQ Duck, Fermented Pepper
- OPTIONAL
- Regiis Ova Supreme Caviar $85 for a supplement for the table Crisp Duck Fat Potato with Traditional Accompaniments
- SECOND
- Seared Diver Scallops Cassava, Beluga Lentil Ragout, Oyster Nage
- ENTREE
- Foie Gras and Chestnut Stuffed Quail Substitute: Dry Aged Strip for $20 Black Garlic Marmalade and Sauce Albufera
- “Everything” Pain de Mie Cultured Butter, Smoked Sea Salt
- DESSERT
- Dark Chocolate Marquise Marshmallow, Strawberries
- Restaurant Week menu available Thursday, 1/7 through Sunday, 1/17.
*consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness
By the Glass
- SPARKLING
- Castellroig 13 “Rosat” Brut Rosé MV, Penedés, Spain
- Ruppert-Leroy 29 Blanc de Noirs, “Les Cognaux” Brut Nature, France, 2014
- Raumland, “Traubensecco Weiss - Alkoholfrei” 14 Germany, MV, Zero Proof
- WHITE
- Schoss Gobelsburg, “Schlosskellerei” 14 Dry Riesling, Kamptal, Austria, 2018
- Guy Allion, “Mazelles” 15 Sauvignon Blanc, Touraine, Loire Valley, France, 2018
- Perrin 12 “Reserve”, Viognier/Grenache Blanc Blend, 2016 Rhone Valley, France
- Sandhi 16 Chardonnay, Santa Barbara, California, 2017
- Boony Doon, “Verjus de Cigare” 11 Grenache Blanc Blend | Santa Barbara, California, 2014, Zero Proof
- ROSÉ
- Fondréche 15 Cinsault, Grenache & Syrah, Rhone Valley, France, 2018
- Wolffer, “Petite Rosé Verjus” 12 Pinot Menuier, North Fork, New York, Zero Proof
- RED
- La Gerla, “Poggio gli Angeli” 14 Sangiovese, Tuscany, Italy, 2016
- Chateau Truquet, “St Emilion” 18 Merlot/Cabernet Frane, Bordeaux, France, 2012
- Pesquera, “Dehesa la Granja” 16 Tempranillo, Castilla y Leon, Spain, 2011
- D&R, “Familiar” 15 Mouvedre, California, 2018
Sparkling
- Pierre Gimonnet 68 "Cuis 1er Cru" Blanc de Blanc | Half Bottle
- Rene Geoffroy 85 "Rosé de Saignee", Champagne, Franc, MV | Half Bottle/375mL
- Bollinger 125 “Special Cuvee”, MV Champagne, France
- Delamotte 65 “Le Mesnil”, MV Champagne, France | Half Bottle/375mL
- Georges Remy 130 2014 Blanc de Blanc "Les Muits" 1er Cru Tauxieres, France
- Ruppert-Leroy 125 2014 Blanc de Noirs, "Les Cognaux" Brut Nature, France
White
- CHARDONNAY
- Patrick Piuze 92 “Chapelle”, 2017 Chablis, France
- Francois Carillon 65 Bourgone Blanc, Burgundy, France, 2015
- Francois Carillon 125 Puligny-Montrachet, Burgundy, France, 2016
- Benjamin Leroux 99 “Saint Romain Sous Le Chateau”, 2014 Burgundy, France
- JM Brocard 70 “Sainte Claire”, 2017 Chablis, France
- Domaine Roulot, “Bourgogne Blanc” 135 Burgundy, France, 2016
- Jean Noel Gagnard, “Maltroie” 175 Chassagne-Montrachet, Burgundy, France, 2001
- Sandhi 68 Chardonnay, 2017 Santa Barbara, California
- Paul Hobbs 70 “Crossbarn”, 2016 Sonoma Coast, California
- Matthiasson 85 “Linda Vista Vineyard”, 2017 Sonoma Coast, California
- Wind Gap 62 “James Berry Vineyard”, 2012 Paso Robles, California
- Kistler 152 “Les Noisetiers”, 2016 Sonoma Mountain, California
- Mayacamas, “Mount Veeder” 110 Napa, California, 2016
- Mayacamas, “Mount Veeder” 145 Napa, California, 2002
- JK Carriere 78 "Lucidite", 2015 Willamette, Oregon
- Evening Land 149 “La Source – Seven Springs Vineyard”, 2015 Eola-Amity Hills, Oregon
- SAUVIGNON BLANC & CHENIN BLANC
- Guy Allion, "Mazelles" 78 Sauvignon Blanc, Sancerre, France, 2017
- Kivelstadt 70 “The Family Secret” Sauvignon Blanc, 2017 Spring Ranch, California
- Paul Cherrier 78 Sauvignon Blanc, 2017 Sancerre, France
- Bernard Fouquet 48 “Cuvee Silex”, Chenin Blanc, 2017 Vouvray, France
- Francois Chidaine, "Les Bournais Sec" 68 Chenin Blanc, Mountlouis, France, 2017
- Pax Wine Cellars, "Buddha's Dharma Vineyards" 73 Chenin Blanc, North Coast, California, 2015
- Frenzy Sauvignon Blanc, 2018 Marlborough, New Zealand
- OTHER WHITES
- Tastomer 73 "Vandenburg", Riesling, 2015 Santa Barbara, California
- Donnhoff 68 Riesling, 2017 Nahe, Germany
- Perrin 48 “Reserve”, Viognier/Grenache Blanc Blend, 2016 Rhone Valley, France
- Terre Rouge 58 "Fiddletown", Vigonier, 2016 Sierra Foothills, California
- Bruna Grimaldi 70 “Langhe”, Arneis, 2017 Piedmont, Italy
- i Clivi 78 "Brazan", Friulano, 2014 Collio, Italy
- Skouras 58 Moscofilero, 2017 Peloponnese, Greece
Red
- PINOT NOIR
- Regis Bouvier 80 “Les Longeroies”, 2015 Marsannay, Burgundy, France
- Michael Magnien 95 Morey-Saint-Denis, 2014 Burgundy, France
- Albert Bichot 60 “Vieilles Vignes”, 2016 Burgundy, France
- Francois Gaunoux 149 "Clos des Chenes", 2011 Volnay, Burgundy, France
- Federic Mugnier 199 "Clos des Marechale", Niuts St George, 2018 Burgundy, France
- Dupeuble Gamay, 2018 Beaujolias, France
- Lapierre 55 "Raisins Gaulouis", Gamay, 2018 Beaujolais, France
- Hirsch 125 “San Andreas Fault”, 2016 Sonoma, California
- Peay 99 2016 Sonoma, California
- Salem Wine Co 68 2016 Eola-Amity Hills, Oregon
- Shea 110 “Shea Vineyard”, 2014 Willamette Valley, Oregon
- Gary Ferrell 88 2016 Pinot Noir, Russian River Valley, California
- Rivers-Marie 105 2017 Sonoma, California
- JK Carriere 89 "Vespaidae", 2015 Willamette Valley, Oregon
- Eyrie Vineyards 170 "Original Vines", 2015 Willamette Valley, Oregon
- Brooks 95 "Janus", 2015 Willamette Valley, Oregon
- RHONE STYLE REDS
- Pic Saint Loup 48 "Tour de Pierres", Syrah/Grenache/Mourvedre Blend, Languedoc, France 2016
- JL Chave 78 “Offerus”, Syrah, 2016 St Joseph, Rhone Valley, France
- Julien Cecillon 99 "Babylone", Syrah 2016, St Joseph, France
- Alian Graillot 85 Syrah, Croze Hermitage, France, 2016
- Vincent Paris 110 "Granit 60", Syrah, Cornas, France, 2017
- Piedrasassi 65 Syrah 2017 Santa Barbara, California
- Enfield "La Femme Sauvage" 78 Syrah, California, 2016
- Terre Rouge 58 "Tete a Tete" Grenache/Syrah/Mourvedre, Sierra Foothills, California, 2012
- Gramercy Cellars 85 Syrah, Columbia Valley, Washington 2014
- CABERNET & BORDEAUX BLENDS
- Hall 95 2015 Napa Valley, California
- Haut Brion 199 “La Tour”, 2002 Pessac-Leognan, Bordeaux, France
- Chateau de Bellevue 79 “Lussac”, 2012 Saint-Emilion, Bordeaux, France
- Chateau Potensac 110 2002 Medoc, Bordeaux, France
- Chateau Truquet 65 2012 St Emillion, Bordeaux, France
- Freemark Abbey 125 2015 Napa Valley, California
- Chateau d'Epire 55 "Clos de la Cerisaie", 2018 Cabernet Franc, Anjour, Loire Valley, France
- Easton 110 2015 Shenandoah Valley, California
- Darioush 135 "Caravan", 2014 Napa Valley, California
- Mayacamas 150 "Mount Veeder, 2014 Napa Valley, California
- Corison 150 2015 Napa Valley, California
- Hedges 135 "Three Vineyards", 2003 Red Mountain, Washington
- Gran Passione 45 "Apassimento", 2018 Merlot/Corvina, Veneto, Italy
- MWC 52 2017 Cabernet Sauvignon, Victoria, Australia
- ITALIAN & SPANISH REDS
- GD Vajra 78 “Superiore” Barbera d’Alba, 2015 Piedmont, Italy
- Cvne 68 “Vina Real” Tempranillo, 2016 Rioja, Spain
- La Rioja Alta 97 “Ardanza Reserve - Seleccion Especial” Tempranillo, 2010 Rioja, Spain
- Lopez de Heredia 89 “Vina Bosconia Reserva”, 2006 Tempranillo, Rioja, Spain
- Eelsina 99 "Rancia Vineyard, Chianti Classico", 2016 Sangiovese, Tuscany, Italy
- Casanuova Delle Cerbaie 105 "Brunello di Montalcino", 2008 Sangiovese, Tuscany, Italy
*consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness
WILD
- The Plumed Serpent 13 Tequila, Pama, Lime, Chili, Cilantro
- How Beastly the Bourgeois Is 14 Vodka, Passion Fruit, Mint, Lime
COMMON
- Bramble Smash 14 Vodka, Preserved Berries, Citrus, Soda
- Our Manhattan 16 Rye, Sweet Vermouth, Blended Bitters, Smoke
DRY
- Brooklyn Calling 13 Barrel Aged Lapsang Souchong, Proteau Ludlow, Housemade ‘Zero Proof’ Bitters
- Plucked 11 Pomegranate-Hibiscus Infusion, Lime, Chili, Cilantro
- Curious Elixir “No. 1” 12 Curious Elixir’s Zero-Proof Negroni
*consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness
BY THE BOTTLE
- Revelry Gullah Cream Ale 8
- Freehouse Green Door IPA 8
- Westbrook White Thai 8
- Palmetto Huger Street IPA 8
- Cooper River Golden Ale 8
*consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness