Lunch Flashcards
East Coast Oysters
6 Long Island oysters with an apple mignonette. (White Peppercorn, Granny Smith Apples, Chardonnay vinegar, shallots, salt) Served with a side of lemon.
Deep Dish Foccacia
Focaccia, tomato sauce, focaccia spice blend, Mozzarella cheese
Royal Trumpet Mushroom Carpaccio
Thinly shaved royal trumpet mushroom garnished with pickled black trumpet mushrooms, toasted hazelnuts, parmesan, arugula, evoo, lemon zest, cracked black pepper, and fennel barigoule. dressed with hazelnut vinaigrette and fleur de sel.
What is Barigoule
The french style cooking of veggies in broth
Yellowfin Tuna
Tuna crudu, medium diced tuna, seasoned with salt, oil, lemon, and chives. Garnished with pickled watermelon radishes, fried shiitake mushrooms, frisée seasoned with lemon vinaigrette. Pea Green Juice (Pea leaves, sugar snap peas, Shallots, ginger, jalapeno, cilantro, mint, cucumber, salt)
Wagyu Beef Tartare
Beef tartare seasoned with salt, pepper, evoo, chives, shallots, cornichons, lemon juice. Tossed in Harrisa spice. Topped with scallion cream, fresh cut scallions, and grated cured egg yolk, and miners lettuce. served with Sourdough bread toasted in butter.
Empire Ceasar salad
Baby Romaine, red endive, castelfranco tossed in classic ceasar dressing. Served with Sourdough Crouton and anchovy on the side.
Tie Dye Boston
Bibb lettuce, roasted beets, in a blackberry vinaigrette, garnished with pickled shallots, toasted pistachios, coach farms goat cheese, chervil, tarragon.
Domestic Burrata
Whole burrata seasoned with salt and pepper, served with mix market greens. Tossed with pumpernickel croutons, carrots, radishes, green asparagus seasoned with Oregano vinaigrette. Topped with chervil and parsley
Baked Clams + Blue Crab Arancini
Steamed little neck clams, stuffed with umami butter. They get broiled to order. Slice of lemon and wood sorrel as garnish. Acquarello risotto cooked with shellfish stock, seasoned (Butter, parmesan, mascarpone, lemon, chives, parsley, sherry) and Breaded. Fried to order.
Calamari Tempura
Squid, tempura fried, umi powder, lemon
Spanish Octopus
Poached and fried spanish octopus, seasoned with swiss chard gastrique, served with Nduja Romesco puree. Garnished with fresh Mizuna and shaved romanesco.
Hearty Carrot Bolognese
Vegan Lumache pasta with carrot bolognese. Garnished with shaved brussels sprouts, carrot coins, basil, honey, orange zest, and olive oil.
Broccoli Cacio Pepe
House made rigatoni with pesto, garnished with black pepper, parmesan, broccoli cous cous, broccoli planks, demi sec cherry tomato
Steamed Alaskan King Crab
House made tagliatelle pasta, English Pea sauce, Garnished with steamed king crab and sourdough bread crumbs
Whole roasted Hen of the woods
Whole roasted maitake topped with Brown Butter Vinaigrette, served with cauliflower couscous. Served with a roasted mushroom and cauliflower sauce
Broiled Dourade
Broiled dourade filet seasoned with salt and pepper, Topped with a caper vinaigrette and served with an arugula salad
Olive Oil poached halibut
Atlantic Halibut poached in evoo. Topped with a confetti made of potato, pickled leeks, and fava beans. Served with Roasted leeks and a fish mousseline. Also served with Potato and Leek Veloutee and garnished with pea flowers and leaves
Half Bell + Evans chicken
Half roasted chicken marinated in labneh yogurt. Served with a side of squash Farrotto. Garnished with minors lettuce.
Long Island Crescent Duck
Roasted LI Duck half breast crusted with honey. A Duck leg confit. Sour cherry mustarda. topped with creamy polenta, duck sauce, and a salad of raw fennel and watercress.
Marinated Prime Skirt Steak
6oz marinated skirt steak seared and sliced. Shiso chimichurri. Broccoli Rabe, and Garlic chips: Elephant garlic blanched in water and milk and fried until crispy. Garnished with micro chives
Broiled petite filet mignon
6oz petite filet Topped with Bone marrow butter. served with roasted spring onions, pommes puree, beef jus, garnished with raw shaved onions, mizuna and green beef fat
Dry Aged Ribeye (A3 wagyu beef)
8oz Snake River Farms A3 Wagyu Ribeye from Idaho. Served with Black Garlic Aupoivre puree and roasted royal trumpet mushrooms. Poached Tokyo turnips. Sauced with a veal jus.
Billboard Burger
10oz dry aged beef burger on a sesame brioche bun with yellow mustard, mushroom-bacon marmalade. Served with pickled peppers and house made pickles. Also served with French fries served with cheese fondue.
Miso Spinach
Creamed spinach miso bechamel, super green puree, parmesan and cheddar cheese. Soy sauce. Garnished with hazelnuts and chili flakes
Wild Mushrooms
Mixture of seasonal mushrooms. (Maitake, royal trumpets, cremini, white buttons) sauteed in oil, butter, salt, thyme, sherry vinegar.
Pommes Puree
Yukon Gold potato, simmered and strained through a ricer. Mixed with heavy cream and sweet butter.
French fries
Yukon fried potatoes with Cheese fondue