DINNER

Thursday - Sunday, from 5:30PM

We serve a regularly changing a la carte menu featuring foods of the hudson valley.

SMALL PLATES
 

F&G Salt and Air-Cured Ham
aged 24 months

Bay Scallop Crudo
warm XO sauce, young dandelion

Warm Potato Pearls
3-year aged gouda, caraway, whey cured fennel

Braised Shiitake Mushrooms
spigarello, sweet potato, ginger

Wood Oven Roasted Snails
herb butter, Lady Jayne's vinegar, Absinthe

Wood Grilled Softshell Crab
smoke preserved eggplant, chili oil

Lamb and Pork Naem Sausage
fish sauce aioli, pea shoot & herb salad

Smoke Braised Duck
black garlic johnny cake, mint
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NOODLES
 

Caramelle
heirloom cheese pumpkin, butter, preserved citrus

Spaghetti
grilled squid, fish sauce, garlic, olive oil, green peppercorns

Rice Noodle
Yong's rice, turmeric marinated fish ragu, garlic, dill, scallions
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LARGE PLATES
 

Wood Oven Roasted Skate
chili crab sauce, crab & herb salad, brioche toast

Olive Oil Poached Swordfish
potato emulsion, scallion-anchovy-pickled chili vinaigrette

Smoked Pork Loin & Crisped Belly
Yong's rice congee, maple vinaigrette, numane melon

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SIDES
 

Spring-Dug Parsnips
guanciale, jerusalem artichoke

Hakurei Turnips
honey-chili vinaigrette, hazelnut, mint

Young Kale
ramp kimchi

Wood Oven Baked Bread
whipped ricotta, salted chilies or preserved summer tomatoes, garlic, black pepper

Olives
from Bottega Organica's orchards