Spring Dinner Menu 2026

Vocabulary and menu details regarding the Spring Dinner Menu 2026, covering appetizers, pastas, mains, sides, and desserts.

Caviar Cannoli

Mini cannoli shells filled with whipped mascarpone, golden osetra caviar, and chives.

"The Only" Siberian Caviar

Service of $1\,oz$ or $4\,oz$ of caviar served over ice with crme frache, chive oil, and gnocco fritto.

Steak Tartare

A $3.5\,oz$ portion of wagyu top round mixed with mustard vinaigrette, topped with sunchoke cream and smoked egg yolk, served with house-made rye sourdough.

Montauk Fluke

Local fluke with sungold tomato puree and lime broth, garnished with kohlrabi, cucumber, and cilantro.

Yellowfin Tuna Tartare

A $3\,oz$ portion of tuna tossed in lemon vinaigrette and basil, served with yuzu kosho aioli, a crispy rice chip, and a ponzu sauce made with white soy, mirin, ginger, garlic, and bonito flakes.

Octopus Carpaccio

Octopus braised with white wine and aromatics, thinly sliced, and dressed with green olive salsa verde, garlic aioli, and crispy fingerling potatoes.

Colatura

An Italian fish sauce made from anchovies, used in the Insalata Caesar dressing.

Chicory Salad

Mixed Italian chicories dressed in a buttermilk vinaigrette and served with radishes, grapes, candied pecans, and pecorino toscano.

Tuscan Kale

Greens tossed with lemon vinaigrette, snap peas, fennel, pickled currants, and candied walnuts, served on a bed of walnut puree.

Housemade Focaccia

Sourdough focaccia with chopped taggiasca olives, served with a side of whipped housemade ricotta and oregano salt.

Meatballs

A blend of $80\%$ ground beef and $20\%$ pork mixed with ricotta, parmesan, and breadcrumbs, braised in pomodoro sauce and served over parmesan fondue.

Burrata

Local burrata served over an English pea salsa verde and rhubarb puree, accompanied by prosciutto di parma and crostini.

Fritto Misto

Deep fried seafood ($4\,oz$ of rock shrimp, calamari, and squid) and vegetables ($2\,oz$ of zucchini and lemon) in a rice flour batter, served with lemon aioli.

Baked Clams

Virginia Littleneck clams filled with a mixture of butter, garlic, smoked bacon, pancetta, and oregano.

Tortellini

House-made pasta filled with kale, ricotta, and parmigiano, served with English peas and roasted morel mushrooms.

Potato Gnocchi Amatriciana

Gnocchi served with a chunky version of pomodoro sauce, caramelized onion, crispy guanciale, and pecorino romano.

Fusilli

Pasta with wagyu beef chuck roll braised in red wine, herbs, and chicken stock, finished with garlic butter, parmesan, and garlic breadcrumbs.

Cavatelli

House-made ricotta cavatelli tossed with ruby red shrimp, shrimp stock, scampi butter, and garlic breadcrumbs.

White Mushroom Lasagna

$15$ layers featuring a parmesan mornay sauce, roasted wild mushrooms (shiitake, cremini, maitake), mozzarella, and a celery root black truffle cream.

Bucatini

House-made semolina pasta served with approximately $1/2$ of a Maine lobster in a spicy lobster pomodoro sauce with Calabrian chili.

Branzino

Pan-roasted sea bass served over broccoli rabe and roasted eggplant puree, garnished with a chunky pesto rosso containing pine nuts.

Dover Sole

Fish dusted in flour and seared in clarified butter, served with baby spinach and a lemon-caper brown butter sauce.

Roasted Half Chicken

Half chicken brined overnight and pan-roasted, served over a morel mushroom marsala sauce with yukon gold potato puree.

Veal Chop Parmigiana

A $12\,oz$ veal chop that is pounded, breaded, and deep-fried, then topped with buffalo mozzarella, parmesan, and pomodoro sauce.

Australian Wagyu Zabuton

A $10\,oz$ cut also known as the "Denver Steak," noted for its rich and buttery flavor.

Double R Ranch

The farm in Washington State from which the $12\,oz$ prime New York strip is sourced.

Tomahawk

A $40\,oz$ prime ribeye dry-aged for $30$ days, served with a red wine sauce.

Gribiche Sauce

An egg and caper herb vinaigrette served with the Grilled Asparagus.

Fingerling Potatoes

Crushed potatoes fried in canola oil, tossed with parmesan and fine herbs, served with a side of truffle aioli.

Roasted Carrots

Carrots served over pomegranate yogurt (molasses, lemon zest) and topped with toasted almonds and chili honey.

Tiramisu

Dessert featuring two layers of chocolate sponge cake soaked in Kahlua and espresso, layered with mascarpone cream and covered in a chocolate glaze.

Apple Crostata

Honeycrisp apples with white balsamic and spices, topped with oat crumble and served with olive oil-rosemary gelato.

Pistachio Semifreddo

Pistachio mousse on an almond financier base, finished with zabaglione whipped creme fraiche and an espresso sugar tuile.

Mascarpone Cheesecake

Cheesecake with an oat lace cookie, topped with port roasted grapes and a golden raisin sauce.