Half dozen, mignonette of green apple and Champagne vinegar.
$28.00
The Menu
Nine courses of it, written each morning around what the boats and the farms send us. Everything below is what we are cooking this week.
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Kitchen led by Executive Chef Tomas Lindqvist · Prices in US dollars, tax additional
The Menu
Written every morning, printed every afternoon
A short list, deeply sourced. The hearth burns live oak from sunrise; almost nothing leaves the pass without having met it. Ask your server what changed today — something always did.
67
Dishes & Pours
10
Courses on the Card
42
Signature Plates
45+
Days Dry-Aged
01 · Starters
Raw Bar & Caviar
Iced. Briny. Impeccably sourced.
30g, warm blini, crème fraîche, chive, classic garnishes.
$185.00
Yellowtail, blood orange, serrano, Sicilian olive oil.
$26.00
Chilled knuckle and claw, horseradish emulsion, celery heart.
$34.00
Bluefin, avocado mousse, sesame lavash, yuzu kosho.
$29.00
Oysters, shrimp, lobster, king crab, uni. For the table.
$165.00
02 · Starters
First Course
Small plates built for sharing across the table.
Sourdough baked to order, smoked maple butter, sea salt.
$14.00
Caesar reimagined — anchovy, aged parmesan, rye crumb.
$19.00
Sauternes gelée, brioche, pickled cherry.
$36.00
Whipped chèvre, candied walnut, aged balsamic.
$21.00
Puglian burrata, basil oil, aged sherry vinegar, focaccia.
$23.00
Hen of the woods, brown butter, sage, parmesan.
$27.00
Twelve-hour onion, gruyère crouton, thyme.
$18.00
Hand-cut prime, cured yolk, cornichon, house chips.
$26.00
03 · Main Course
From the Hearth
Everything touched by live oak fire.
Whole bird for two, sourdough panzanella, pan jus.
$68.00
Colorado lamb, salsa verde, charred spring onion.
$58.00
Hudson Valley duck, bitter orange, endive, duck jus.
$52.00
Berkshire, apple mostarda, mustard greens.
$46.00
Tahini, pomegranate, dukkah, preserved lemon.
$32.00
Twelve hours over oak, bone marrow butter, gremolata.
$56.00
Whatever the farm sent this morning, cooked over embers.
$26.00
A5 trimmings, San Marzano, whipped ricotta, basil.
$34.00
Roasted crown, confit leg, sour cherry, farro.
$54.00
Taleggio, caramelised onion, black truffle honey.
$24.00
04 · Main Course
Prime Cuts
Dry-aged in-house for a minimum of 45 days.
Bone-in, dry-aged in our cellar, hearth-finished.
$96.00
Dining room only
Center-cut tenderloin, bordelaise, bone marrow.
$72.00
Dining room only
Dry-aged 60 days, carved tableside, three sauces.
$186.00
Dining room only
Sear on hot stone, wasabi salt, ponzu.
$145.00
Dining room only
Prime grade, herb butter, hearth char.
$78.00
Dining room only
Roasted marrow, oxtail jam, grilled sourdough.
$24.00
Dining room only
05 · Main Course
From the Sea
Day-boat catch from Montauk and the Gulf.
Two-pound Maine lobster, sauce américaine, tarragon.
$82.00
Filleted tableside, brown butter, lemon, capers.
$74.00
Three-day marinade, pickled ginger, baby bok choy.
$54.00
Whole fish, salt crust, fennel, Meyer lemon.
$52.00
Sea island red pea, brown butter, apple, hazelnut.
$48.00
Lobster, clam, mussel, prawn, saffron-tomato broth.
$58.00
06 · To Share
Accompaniments
Made to share. Ordered by the table.
Yukon gold, cultured butter, black truffle.
$18.00
Calabrian chili, garlic, lemon.
$15.00
Triple-cooked, rosemary salt, aioli.
$16.00
Nutmeg, gruyère, brown butter crumb.
$15.00
Three-year cheddar, brioche crumb.
$17.00
Chili butter, cotija, lime.
$14.00
Green goddess, radish, cucumber, dill.
$14.00
07 · Dessert
Desserts
Pastry by Yuki Tanaka.
Burnt top, crème fraîche, macerated berries.
$10.00
Valrhona 70%, salted caramel, crème anglaise.
$18.00
Flambéed tableside, vanilla, raspberry, meringue.
$20.00
Citrus, whipped mascarpone, candied fennel.
$15.00
Three scoops, seasonal fruit, tuile.
$13.00
Five cheeses, honeycomb, quince, walnut bread.
$26.00
08 · Bar
Cocktails
Stirred, shaken, and clarified in-house.
Rye, amaro, gold leaf, orange oil. Our signature.
$24.00
Bourbon, demerara, oak smoke, orange.
$22.00
Gin, dry vermouth, cucumber, dill, sea salt.
$20.00
Cognac, jasmine tea, citrus, three-day clarification.
$23.00
Mezcal, grapefruit, charred jalapeño, agave.
$19.00
Vodka, cold brew, cacao, vanilla.
$19.00
Bitter orange, prosecco, soda, olive.
$17.00
Seedlip, verjus, elderflower, tonic. No alcohol.
$14.00
09 · Cellar
Wine by the Glass
Coravin-preserved, rotating weekly.
Chartogne-Taillet, Merfy, France.
$28.00
Domaine Vincent Dauvissat, Burgundy.
$34.00
Domaine Vacheron, Loire Valley.
$22.00
Corison, Napa Valley, California.
$42.00
G.D. Vajra, Piedmont, Italy.
$38.00
Cristom, Eola-Amity Hills.
$26.00
Domaine Tempier, Bandol, France.
$24.00
Taylor Fladgate, Douro, Portugal.
$19.00
10 · Tasting
Tasting Menus
The full expression of the kitchen.
Seven courses from the fire. Whole table only.
$185.00
Dining room only
Vegetable-forward, entirely plant-based.
$145.00
Dining room only
The Long Way Round
Tasting Menus
The tasting menus are served in the dining room only, for the entire table, until 9:30 PM. They are the clearest read on what the kitchen is thinking this month, and they are not available for takeaway or delivery.
The Hearth Tasting · 7 Courses
Seven courses from the fire. Whole table only.
$185.00
per guest
Garden Tasting · 6 Courses
Vegetable-forward, entirely plant-based.
$145.00
per guest
How to Read the Card
Marks & allergens
Dietary marks
- Signature A dish the kitchen would be sorry to see you miss. Most have been on the card since 2019.
- Vegetarian No meat, poultry or seafood. Dairy and egg may be present.
- Vegan Entirely plant-based, including the fats used at the hearth.
- GF Prepared without gluten-containing ingredients. Our kitchen is not a gluten-free facility.
- Spicy • Carries measurable heat — chilli, black pepper or fermented pepper paste.
- Seasonal On the card for a few weeks only, then gone until next year.
Allergens
Every allergen declared across the current card, with the number of dishes it appears in.
Dairy
28 dishes
Egg
11 dishes
Fish
9 dishes
Gluten
20 dishes
Mustard
1 dishes
Tree Nuts
4 dishes
Sesame
2 dishes
Shellfish
6 dishes
Soy
2 dishes
Sulfites
8 dishes
Tell your server about any allergy before you order. The brigade will rework almost anything on this card, and we keep a separate station for severe allergies. Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Next
Take a table, or take it home
The dining room seats from 5:00 PM. Anything marked for pickup can be collected at the host stand on West 14th within the hour.
Dishes start at $10.00 · Plant-forward plates: 39 · Wines by the glass: 8