THREE COURSE PRIX FIXE $90

APPETIZERS

DUO OF RAZOR CLAM AND UNI elements of white asparagus, chorizo

SPRING SALAD chére, hazelnut honey soil, summer truffle vinaigrette

FRIED GREEN TOMATOES murray's burrata, lardo, buttermilk scape dressing

SEARED MAINE SCALLOPS asparagus, local radish, choron mousseline

SPRING PEA RISOTTO mascarpone enriched, pancetta, lobster, spearmint

TERRINE OF HUDSON VALLEY FOIE GRASrhubarb, asian pear, marcona almond

SICILIAN PESTO PAPPARDELLE greek yogurt, lardo, pistachio

CRISPY HAMPSHIRE PORK BELLY house-made kimchi, spiced glaze, peanuts

WARM GREEN GARLIC 'CIOPPINO' mussels, shrimp, clams, fines herb

ENTRÉES

POACHED DAYBOAT COD creamed foraged mushrooms, ramp nage, pain perdu

SEARED SCOTTISH SALMON corn, bulgar wheat, hearts of palm, roasted banana

BRAISED VEAL SHANK german potato salad, wilted spinach, savory toffee

CRISPY BRONZINIwax beans, pear mostarda, olive oil smashed fingerlings

ROASTED EBERLY GUINEA HEN bone marrow yukon mash, baby leek confit, jus

POTATO GNOCCHI morels a la cr&eagrave;me, fiddleheads, lavender

TASTING OF HUDSON VALLEY RABBIT fennel, avocado, edamame, nasturtium

BUTTER POACHED MAINE LOBSTER cauliflower, medjool date, garlic, pine nut

DUO OF EDEN FARMS PORK peach, honey, cornbread

BEEF WELLINGTONcreamed spinach, baby beets, spring onion, bordelaise ($5 supplemental)

Executive Chef, Colt Taylor

DESSERT

DAILY SELECTION OF CHEESES($12 sup./$28 additional course)

WHITE CHOCOLATE MOUSSE blood orange, buckwheat, meringue, toasted almond

PASSIONFRUIT FLAN dulce de leche, caramel, sea salt, cashew

CHERRY brownie, coffee cake, limoncello, fennel pollen, black pepper

ESPRESSO SOUFFLÉcardamom, almond, orange ($5 supplemental)

CHOCOLATE AND CARAMEL POT DE CRÈMEcoffee, cocoa nib, meringue

Pastry Chef, Ilan Ades