The Menu

Cold plates

Foie Gras Torchon / 14
Banana Bread, Figs, Port Gelèe

Deviled Egg / 6
Radish, Pickle Relish

Stuffed Dates / 8
Gorgonzola, Prosciutto, Walnuts, Balsamic          

Grilled Watermelon  / 10
Ricotta Salata, Balsamic, Fine Herbs

Scallop Crudo / 14.5
Lychee, Seabeans, Pickled Onions

Lamb Carpaccio / 15
Tomatoes, Summer Squash, Calabrian Chiles

Head Cheese / 11
Garlic Scapes, Pickled Vegetables, Mustard

Veal Tongue / 14
Sunchoke Chips, Quail Egg, Greens

Parma Prosciutto / 13
Melon, Figs, Lemon, Chili Pepper

Roasted Carrots/ 12
Hummos, English Peas, Sesame, Labneh

Parmigiano Reggiano / 10
Snap Peas, Pea tendrils, Watermelon Radish, Rhubarb


 

Toasts

Ricotta / 9.5
Maitakes, Asparagus, Sunchokes 

Burrata / 9
Herbs, Nectarines 

Parma Prosciutto / 11
Apricot Mostarda, Relish 

Chevre / 9
Strawberries, Radish, Basil, Mint 

 

pASTAS                       

Ricotta Gnocchi / 14
Parma Prosciutto, English Peas

Robiola Tortellini / 14
Asparagus, Truffle Oil

Pair Mac / 12
Chef Selection
Add Chorizo / 5

 

hOT cHEESE

Grilled Cheese / 11
Chef's Selection
Add Prosciutto / 5

Raclette / 12
Potato, Pickled Vegetables

Fondue for 2 / 14
Apple, Bread Cubes

Sides

Mixed Olives / 4

Gougeres Cheese Puffs / 3


Desserts

Chocolate Fondue / 10
Ginger 5 Spice or Mexican Spice, Pears, Marshmallows, Cake Cubes, Cookies

Ricotta Cheese Cake / 6
Hazelnut, Honey Camomile Cream, Lemon

Panna Cotta / 6
Honey, Lavender, Meringue, Black Pepper Tuille

 


The Wines

BY THE GLASS

Bubbles

Collalbrigo Prosecco / Veneto Italy, NV / 8, 30
Domaine Barmes Buecher Cremant / Alsace France 2011 / 14, 45 
Hirutza / Txakolina, Hondarribia, Basque Spain 2013 / 13 / 45

Whites

Chateau Maris / Picpoul de Pinet / Languedoc France 2013 /  9, 30
Domaine de La Potine Touraine / Sauvignon Blanc 2013 / 10, 35
Dr. Heyden / Oppenheimer Riesling Kabinett / Rheinhessen Germany 2014 / 10, 35
RedHeads Studio / Yard Dog / Viogner Blend Australia / 10, 35
Elena Walch / Pinot Bianco / Alto Aldige Italy 2013 / 12, 38
Petra Unger / Gruner Veltliner “Gottschelle Reserve” / Kremstal Austria 2012 / 13, 45
Castro Martin/ A20 Albarino / Rias Baixas Spain 2012 / 10, 35
Jean Marc Brocard / Chablis “Domaine St Claire” Chardonnay / Burgundy France 2011 / 13, 45

Reds

Torre Castillo / Jumilla Alegre / Monastrell / Murcia Spain 2013 / 9,  30
Chateau Gautoul / Cahors Malbec / Midi Pyreneess France 2009  / 10, 35
Pierre Rougon / Beaumes de Venise  / Blend / Rhone France 2012 / 10, 35
Ransom Wine Co / Jigsaw Pinot Noir / Willamette Oregon 2013 / 11, 40
El Coto / Rioja Reserva “Coto de Imaz” / Rioja Spain 2008  / 14, 47
Fattoria Corzano e Paterno / Chianti “Terre Corzano” / Tuscany Italy 2010 / 14, 48

ROSÉ

Fritsch /  Rosé vom Zweigelt / Wagram Austria 2014 / 9, 30
Le Roc / La Saignee / Negrette Blend, Fronton 2014 / 9, 30
Starmont / Rose of Pinot Noir / Carneros, CA 2014 / 11, 37

Sweet

Quinta do Infantado / Douro Portugal / 12, 40
Standing Stone Riesling Ice / Finger Lakes / 18, 51 (375ml)

Beers 7

Greenport Harbor IPA / North Fork NY
Fire Island Beer Sunken Ferry Stout / Ocean Beach NY
Peak Organic Pilsner / Portland Maine
Two Roads Worker’s Comp Saison / Stratford Connecticut
Fire Island Beer Co. Sea Salt Ale / Ocean Beach NY
Two Road White Aphro / Stratford Connecticut

BOTTLES

Bubbles

Francesco Vezzelli / Lambrusco Grassparossa di Castelvetro / Emilia Romana Italy / 35
Domaine de La Garrelliere / Milliard d'Etoiles Petillant / Loire France   / 65 
Ettore Germano 
/ Rosanna Nebbiolo Spumante / Piedmont Italy 2012 / 65
Pol Roger Brut Champagne / France / 100, 58 (half)

Whites

Camparosso / Gavi / Piedmont Italy 2013 / 35
Brunori / Verdicchio “dei Castello di Jesi Classico San Nicolo” / Marche Italy 2013 / 41
Standing Stone / Riesling Old West Block / Finger Lakes NY 2012 / 44
Domaine Carrou / Sancerre / Loire France 2013 / 54
Domaine Barmes Buecher / Gewertztraminer Herrenwig / Alsace France 2009 / 55
Ojai Vineyard  / Chardonnay Bien Nacido / Santa Maria Valley California 2013 / 65
Weingut Zilliken / Riesling Spaetlese Saarburger Rausch / Mosel Germany 2003 / 80

Reds

Domaine Zafeirakis / Limniona / Thessalia Greece 2011 / 45
Domaine de Robert / Fleurie Cuvee Tradition / Beaujolais France / 47
Bloomer Creek / White Horse / Cab Franc & Merlot / Finger Lakes New York / 45   
Azienda Pattin / Barbaresco “Sori Pattin” / Nebbiolo / Piedmont Italy 2011 / 57 (half)
Owen Roe / Syrah “Ex Umbris” / Columbia Washington 2011 / 60
Bethel Heights / Pinot Noir “Estate Black Label” / Willamette Oregon 2011 / 66
Chateau de Vaudieu / Chateauneuf du Pape / Rhone France 2012 / 90

ROSÉ

Chateau Revelette / Rose Coteaux d’Aix en Provence / Provence Blend 2014 / 38

Sweets

Lieutenant Sigalas / Sauternes / Bordeaux France 2007 / 47 (375ml)
Toro Albala / Sherry Pedro Ximenez Gran Reserva / Montilla Moriles Spain 1983 / 70 (375ml)

Ciders

Domaine Johanna Cecillon: Divona (dry) and Nerios (off dry) / Normandy France /  45


The Cheeses


6 per selection

Abbaye de Belloc, Pyrenees France, Hard Ripened Sheep
Abbaye de Tamie, Washed Rind Raw Cow
Cheddar, Keen's Farmhouse, Somerset England, Hard Ripened Raw Cow
Comte St Antoine, Jura France, Hard Ripened Raw Cow
Delice de Bourgogne, Burgundy France, Soft Bloomy Cow’s Milk `
Garrotxa, Catalonia Spain, Hard Goat
Gouda Noord Hollander, 4 Year Hard Ripened Cow
Hoch YBrig, Rolf Beeler, Schwyz Switzerland, Hard Ripened Raw Cow
Madurat Barra, Quesos Canut, Catalonia Spain, Bloomy Goat
Manchego 12mo, Artequeso, La Mancha Spain, Hard Ripened Raw Sheep.
Mastorazio, Casa Madaio, Campagna Italy, Hard Ripened Raw Sheep
Montenebro, Avila Spain, Soft Bloomy Goat
Oma, Von Trapp Family, Waitsfield Vermont, Washed Rind Raw Cow
Robiola La Tur, Alta Langa Cheese, Piedmont Italy, Soft Bloomy Mixed Milk
Roquefort Papillon, Causses France, Raw Sheep Blue
Selles sur Pair, Loire France, Goat Milk Bloomy Rind, House Cured
Stilton Colston Basset, Nottinghamshire England, Blue Cow
Tallegio, Gusto Antico, Lombardy Italy, Washed Rind
Zimbro, Casa Lusa, Centro Portugal, Soft Ripened Raw Sheep

7 per selection

Bent River, Alemar Cheese Co, Mankato Minnesota, Soft Bloomy Cow
Caprino Tartufo, Luigi Guffanti, Piedmont Italy, Truffled Bloomy Goat
Dancing Fern, Sequatchie Creamery, Sequatchie TN, Raw Cow
Dunbarton Blue, Roeli Cheese Co, Shullsburg Wisconsin, Raw Cow
Harbison, Jasper Hill Farms, Greensboro Vermont, Spuce Bark Soft Bloomy Cow
Jersey Blue, Willi Schmid, Lichtensteig Switzerland, Raw Cow
Miranda, Vulto Cheese Co, Walton New York, Washed Rind Raw Cow
Ouleout, Vulto Cheese Co, Walton New York, Washed Rind Raw Cow
Peralzola, Quesos La Peral, Asturias Spain, Blue Sheep
Red Hawk, Cowgirl Creamery, Point Reyes Station California, Washed Rind Cow
Shakerag Blue, Sequatchie Cove Tennessse, Whiskey Soaked Fig Leaf Raw Cow

Charcuterie


7 per selection

Bresaola, Larchmont Charcuterie, Westchester
Chorizo Iberico, Fermin, Castilla-Leon Spain
Dodge City Salami, Smoking Goose, Indianapolis
Finocchiona, Salumeria Biellese, Hackensack
Hot Sopressata, Salumeria Biellese, Hackensack
Prosciutto di Parma 18 months, Galloni, Emilia Romana Italy
Rosette de Lyon, Salumeria Biellese, Hackensack

10 per selection

Paleta Iberico, Fermin, Castilla-Leon Spain
Duck Prosciutto, Fabriques Delices, Haywood California

 


PAIR Flights

3 cheeses and 3 wines perfectly matched for your Pair experience. 25 per flight

FLIGHT #1

Ricard Rose
La Tur Robiola

Jean Marc Brocard Chablis
Comte St. Antoine
Gautoul Cahors Malbec
Vulto Ouleout

FLIGHT #2

Potine Sauvignon Blanc
Selles sur Pair
Folly Bourgogne Pinot Noir
Abbaye de Belloc
Infantado Port
Colston Basset Stilton

FLIGHT #3

Prosecco Collalbrigo
Delice de Bourgogne
Lucashof Riesling
Von Trapp Oma
Corzano e Paterno Chianti
Pecorino Mastorazio

*No substitutions or switching please


Spring Brunch Menu

Weekend Only / Small Plates

Biscuit Scramble / 6
Two eggs scrambled on a reggiano biscuit

  • add bacon/ 3

Truffle Scramble / 7
Three eggs with fontina and a side of toast

Frico Benedict / 12
Montasio-potato fritter with a soft boiled egg, rosemary ham and hollandaise

French Omelette / 9
Three egg herb omelette and delice de bourgogne

Banana Bread French Toast / 9
Three egg herb omelette and delice de bourgogne

Seared Polenta / 10
Parmesean polenta with bresaola and a soft boiled egg

Kale Toast / 8
Soft boiled egg, hollandaise

Jowl Bacon / 5

Rosemary Ham / 3.5

Ants on a Log / 3

Mesclun Salad / 3

Cinnamon Sugar Toast / 3

Plain Toast / 2