We utilize organic, local, small farm produce and meats & sustainable fish whenever possible. We grow many of our own herbs, greens and vegetables on our own rooftop garden.
Executive Chef: Johnny Zone
Sous Chefs: Christopher Rosenberg & Joseph Macapinlac
POUR COMMENCER
les huitres 18
market oysters, 1/2 dozen, classic mignonette
escargots à la bourguignonne 14
wild burgundy snails, plugra butter, parsley, white wine, cognac, garlic
truite fumée et pommes de terre 12
smoked idaho trout, new potato, aioli, lemon, dill, red onion
confit de canard 19
hudson valley duck leg, new potato, onion, chive blossoms, garlic, thyme, mustard
