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Dinner Menu

Small Plates

  • Dressed Endives 18

    Local Blue, Anjou Pear, Candied Pecans & Sherry Vinaigrette

  • Warm Shrimp Salad 22

    Avocado, Champagne & Truffles

  • Charcuterie Tasting Board 22

    Handmade Burrata, Spicy Orange Marmeletta

  • Chawanmushi 24

    Warm Japanese Custard, Shellfish & Sea Urchin, Dashi Broth

  • Jumbo Barnegat Light Scallop 22

    Cauliflower Puree Raisin, Caper Emulsion

  • Caesar Salad 18

    White Anchovies & Shaved Parmigiano

  • Ahi Tuna Tartar 22

    Avocado, Togarachi, Spicy Rice Crisps

  • Fresh Pappardelle ai Quattro Formaggi 19 | 29

    Rapini & San Marzano Tomatoes

  • Chitarra Pasta 22 | 35

    Crab Meat, Green Onion, Sea Urchin Butter

Large Plates

  • Bronzino Sea Bass Filet 39

    Medley of Spring Vegetables, Hot & Sour Broth

  • Hudson Valley Duckling 44

    Green Peppercorns & Hakurei Turnips

  • Grilled Osabow Pork Rack Chop 44

    Mascarpone Polenta & Calabrian Chili Glaze

  • Murray's Chicken 38

    Savory Bread Pudding, Agrodolce, Haricot Vert

  • Faroe Island Salmon a la Plancha 38

    Watercress, Yukon Gold Potatoes & Pencil Asparagus

  • Grilled Prime NY Sirloin 54

    Warm Potato Chips with Smoked Paprika

SIDES

  • French String Beans Almandine 12.50
  • Broccoli Rabe 12.50

    Calabrian Chili & Garlic Confit

  • Roasted Baby Yukon Gold Potatoes with Rosemary 12.50

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodbourne illness.

If you have a food allergy or a special dietary requirements, please inform your server. Thank you.

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