Lunch

Question 1

East Coast Oysters

Answer 1

6 Long Island oysters with an apple mignonette. (White Peppercorn, Granny Smith Apples, Chardonnay vinegar, shallots, salt) Served with a side of lemon.

Question 2

Deep Dish Foccacia

Answer 2

Focaccia, tomato sauce, focaccia spice blend, Mozzarella cheese

Question 3

Royal Trumpet Mushroom Carpaccio

Answer 3

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.

Question 4

What is Barigoule

Answer 4

The french style cooking of veggies in broth

Question 5

Yellowfin Tuna

Answer 5

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)

Question 6

Wagyu Beef Tartare

Answer 6

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.

Question 7

Empire Ceasar salad

Answer 7

Baby Romaine, red endive, castelfranco tossed in classic ceasar dressing. Served with Sourdough Crouton and anchovy on the side.

Question 8

Tie Dye Boston

Answer 8

Bibb lettuce, roasted beets, in a blackberry vinaigrette, garnished with pickled shallots, toasted pistachios, coach farms goat cheese, chervil, tarragon.

Question 9

Domestic Burrata

Answer 9

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

Question 10

Baked Clams + Blue Crab Arancini

Answer 10

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.

Question 11

Calamari Tempura

Answer 11

Squid, tempura fried, umi powder, lemon

Question 12

Spanish Octopus

Answer 12

Poached and fried spanish octopus, seasoned with swiss chard gastrique, served with Nduja Romesco puree. Garnished with fresh Mizuna and shaved romanesco.

Question 13

Hearty Carrot Bolognese

Answer 13

Vegan Lumache pasta with carrot bolognese. Garnished with shaved brussels sprouts, carrot coins, basil, honey, orange zest, and olive oil.

Question 14

Broccoli Cacio Pepe

Answer 14

House made rigatoni with pesto, garnished with black pepper, parmesan, broccoli cous cous, broccoli planks, demi sec cherry tomato

Question 15

Steamed Alaskan King Crab

Answer 15

House made tagliatelle pasta, English Pea sauce, Garnished with steamed king crab and sourdough bread crumbs

Question 16

Whole roasted Hen of the woods

Answer 16

Whole roasted maitake topped with Brown Butter Vinaigrette, served with cauliflower couscous. Served with a roasted mushroom and cauliflower sauce

Question 17

Broiled Dourade

Answer 17

Broiled dourade filet seasoned with salt and pepper, Topped with a caper vinaigrette and served with an arugula salad

Question 18

Olive Oil poached halibut

Answer 18

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

Question 19

Half Bell + Evans chicken

Answer 19

Half roasted chicken marinated in labneh yogurt. Served with a side of squash Farrotto. Garnished with minors lettuce.

Question 20

Long Island Crescent Duck

Answer 20

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.

Question 21

Marinated Prime Skirt Steak

Answer 21

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

Question 22

Broiled petite filet mignon

Answer 22

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

Question 23

Dry Aged Ribeye (A3 wagyu beef)

Answer 23

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.

Question 24

Billboard Burger

Answer 24

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.

Question 25

Miso Spinach

Answer 25

Creamed spinach miso bechamel, super green puree, parmesan and cheddar cheese. Soy sauce. Garnished with hazelnuts and chili flakes

Question 26

Wild Mushrooms

Answer 26

Mixture of seasonal mushrooms. (Maitake, royal trumpets, cremini, white buttons) sauteed in oil, butter, salt, thyme, sherry vinegar.

Question 27

Pommes Puree

Answer 27

Yukon Gold potato, simmered and strained through a ricer. Mixed with heavy cream and sweet butter.

Question 28

French fries

Answer 28

Yukon fried potatoes with Cheese fondue