APRIL-MAY


​SNAPPER CRUDO
red snapper, beets, grapefruit, serrano pepper, watermelon radish, spicy honey grapefruit vinaigrette


TEMPURA POACHED QUAIL EGG  
asparagus, caul fat cauliflower, scallion, hot sauce, preserved lemon

CHICHARRONE TARTINE

pork rilletes, “flaming hot” chicharrones, shallot, caramelized apple, cherry pepper tapenade, pretzel crostini, watercress

CHICKEN KIEV CROQUETTE
crispy chicken meatball stuffed with mascarpone, amish butter + HMC bacon, spring peas, morel mushrooms, brown butter bucatini, pecarino

CHEESE + CARPACCIO
beef tenderloin, manchego, st. andre, seared cardinal grapes, arugula, toasted pistachios

1983
housemade “twinkie” [vanilla bean + brown butter lemon cake, pastry cream, bacon bourbon caramel] and strawberries & champagne “fruit by the foot” fresh strawberries, aged balsamic

 

MARCH


OYSTERS
old 1871 oysters, pop rock cocktail sauce

CHAMPAGNE TOAST
chicken liver mousse, bacon jam, shallot, cornichon, mustard seed,                             champagne vinaigrette

GNOCCHI
house made ricotta + salsify gnocchi, radicchio, rosemary, gorgonzola,                        vermouth cream, pine nuts

EAST COAST PLATE
butterfish + yukon gold potato cake, littleneck clams, bacon lardon, hot sauce powder

SHORT RIB
bourbon braised short rib, corn polenta, black bean + onion confit,  ancho consommé, goat milk white cheddar

FRENCH SILK JAR
milk chocolate, salted pretzel caramel crust