Roasted onion puree and micro greens. Vegetarian.

Hudson valley grade A foie gras, ginger fig compote, triple creme brie, brioche, and sea salt.

Fried T & T, baby squid, fried red onions, fried fennel, fine herbs, and tartar aioli.

Chef's whim. Gluten-free.

Mint pesto, white gigande beans, cucumber, red onion, and wild arugula. Gluten-free.

Garden greens, candied walnuts, wine soaked cranberries, shaved Parmesan and balsamic. Gluten-free and vegetarian.

Roasted garlic, cave aged Gruyere, white truffle oil and arugula. Vegetarian.

Creamy risotto, mint and basil oil with wild mushrooms. Gluten-free.

Triple creme brie, cherry Cabernet compote, toasted brioche bun and truffle fries.

Roasted duo of cauliflower, onion puree, and garnish of red wine reduction. Gluten-free.

Roasted garlic mash, roasted heirloom carrots, and demi glaze.

Squid ink fettuccine, lobster claw meat, shrimp, manilla clams, creamy tomato sauce, and baby scallops.

Shortrib, porcini, black truffle stuffed, sage cream sauce, truffle salt, and micro greens.

Handmade spinach pasta, veal, pork, beef ragu, layered ricotta, mascarpone, Parmesan and arugula salad.

Soft, silky and slightly salty.

Greek inspired salami with cumin and orange zest.

Coarsely ground salami and hints of clove.

Cured pork shoulder with cracked pink pepperoni.

Hints of jalapeno, slight heat and rich flavor.

Cow earthly flavor with a sweet and salty finish.

Sheep sweet and hints of citrus.

Goat rich and creamy, mild and tangy.

Cow firm, complex nutty flavors.

Cow triple creme brie and notes of truffles.

Truffle oil, sea salt, cracked black pepper and Parmesan.

Moroccan seasoning, sea salt, cracked black pepper and Pecorino Romano.

Pecorino Romano, preserved lemon, pickled mustard seeds. Gluten-free and vegetarian.

5 cheese blend.

Rum soaked raisins and vanilla gelato.

Shortbread cookie, carmel and salted carmel ice cream.