Appetizer
- Satur Farms Toy Box Tomatoes $18.00
  
  watermelon gelee, burrata pearls, african basil flowers.
- Salt Pressed Petuna Ocean Trout $25.00
  
  compressed nashi pear, kalamansi, daikon sprouts.
- Kumamoto Oysters $20.00
  
  oyster leaf, junsai, young ginger, summer granite.
- Hudson Valley Foie Gras Torchon $30.00
  
  sundried apricot, apricot biscuit, bitter chocolate.

Main Course
- Poele Blue Prawns $32.00
  
  maine peekytoe crab, ginger espuma, cardamom shoots.
- Crispy Diamonds Of Branzino $35.00
  
  liquid arugula. kalamata olive, chef's garden baby cucumbers.
- Sous Vide Veal Tenderloin $40.00
  
  sprouted lentils du puy, garlic chives, lambs quarter.
- Anson Mills Creamy Polenta $25.00
  
  summer truffle macedoine, local corn, parmesan wafer.

Dinner Menu
- Three Course $75.00

Appetizer
- Satur Farms Toy Box Tomatoes
  
  watermelon gelee, burrata pearls, african basil flowers.
- Salt Pressed Petuna Ocean Trout
  
  compressed nashi pear, kalamansi, daikon sprouts.
- Chilled Fingerling Espuma
  
  cold gnocchi, quail eggs, kaviari caviar, lace.
- Kumamoto Oysters
  
  oyster leaf, junsai, young ginger, summer granite.
- Fava Bean And Branch
  
  pearl barley, fage yogurt, bean flower.
- Hudson Valley Foie Gras Torchon
  
  sundried apricot, apricot biscuit, bitter chocolate.

Main Course
- Poele Blue Prawns
  
  maine peekytoe crab, ginger espuma, cardamom shoots.
- East Coast Halibut
  
  squash blossoms, saffron-tomato crème, basil essence.
- Crispy Diamonds Of Branzino
  
  liquid arugula, kalamata olive, chef's garden baby cucumbers.
- Sous Vide Veal Tenderloin
  
  sprouted lentils du puy, garlic chives, lambs quarter.
- Urfa Spiced Loin Of Lamb
  
  meyer lemon comfit, violet artichokes, crystal lettuce.
- Anson Mills Creamy Polenta
  
  summer truffle macedoine, local corn, parmesan wafer.

Week Dinner Menu
- Week Dinner Menu $35.00
  
  three course.

Week Dinner Menu - Appetizer
- Summer Tomatoes En Gelee
  
  jansal valley african basil, white balsamic.
- 64 Degree Knoll Krest Egg
  
  maine peekytoe crab, haas avocado, truffle creme.
- Chilled Carrot Espuma
  
  satur farms carrot panna cotta, orange oil.

Week Dinner Menu - Main Course
- Anson Mills Creamy Polenta
  
  parmesan wafer, blue moon acres micro greens.
- Petuna Farms Ocean Trout
  
  saffron leek soubise, kalamansi dressing.
- Berkshire Pork Belly
  
  sprouted lentils, black mustard, banyuls jus.

Week Dinner Menu - Dessert
- Summer Berry Trifle
  
  vermont creamery fromage blanc ice cream.
- Milk Chocolate Cremeux
  
  frog hollow apricot sorbet.
- Mina Pizarro's Sorbets Of The Day
  
  blueberry, strawberry, apricot.

Appetizer
- Chef's Garden Carrot Salad
  
  toasted cumin seed, citrus - almond emulsion.
- Local Corn Soup
  
  peekytoe crab, fine chives, creme quenelle.
- Jamon Serrano
  
  64 degree egg, french mache, young garlic aioli.

Main Course
- Petuna Farms Ocean Trout
  
  salad of haricot vert, toy box tomatoes, liquid arugula.
- Organic Chicken Breast
  
  market radish, coxcomb, master stock espuma.
- Anson Mills Creamy Polenta
  
  parmesan wafer, blue moon acres micro greens.

Dessert
- Milk Chocolate Cremeux
  
  frog hollow apricot sorbet.
- Summer Berry Trifle
  
  pistachio, fromage blanc sorbet.
- Mina Pizarro's Sorbets Of The Day
  
  blueberry, strawberry, apricot.

Menu for SHO Shaun Hergatt provided by Allmenus.com

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