Menu Flashcards

SNACKS

  • Nuts:
    • Mix of pecans, cashews, walnuts, and marcona almonds.
    • Roasting Ingredients: sugar, cayenne, smoked paprika, and egg whites.
    • Allergens: Tree Nuts, Capsaicin, Eggs, Nightshades.
  • Olives:
    • Castelveltrano olives marinated in:
    • Olive oil
    • Fennel pollen
    • Lemon peel
    • Fermented fresnos
    • Coriander
    • Allergens: Nightshade, Capsaicin, Citrus, Cilantro.
  • Potato Chips:
    • Ingredients: Idaho potatoes, Umami Powder (composed of salt, mushroom, tomato, chilies, miso, balsamic vinegar powder, lemon powder, onion, thyme, pepper, mustard, garlic).
    • Allergens: Nightshades, Mushrooms, Capsaicin, Allium, Mustard, Citrus.

COLD

  • Pickles:
    • Seasonal pickles from our fermentation/pickle program; variations may change daily; check with the kitchen.
  • Veg Crudité:
    • Seasonal vegetable crudité with lime and Fresno salt.
    • Ingredients: Baby radish, turnip, cucumber, fennel, celery, watermelon radish, compressed honeydew, compressed Asian pears.
    • The salt is made with:
    • Sea salt
    • Sugar
    • Lime zest
    • Fresno chilis
    • Citric Acid
    • Allergens: Capsaicin, Orchard Fruit, Citrus.
  • Oysters:
    • Source: East Coast oysters from Island Creek Oysters.
    • Accompaniments include pickled tomatillos and red onion.
    • Pickling Liquid Ingredients: white distilled vinegar, water, sugar, salt, red pepper flakes, black pepper, coriander seed, tomato paste, all spice, clove, and bay leaves.
    • Citrus oil: Grapeseed oil infused with lemon zest, lime zest, and Serrano peppers.
    • Tarragon oil: Grapeseed oil mixed with tarragon.
    • Allergens: Citrus, Nightshades, Capsaicin, Bivalve, Allium.

TUNA CRUDO

  • Description: Tuna Carpaccio dressed with lemon dressing.
    • Lemon Dressing Ingredients: lemon juice, lemon zest, and corn oil.
    • Accompanied by Socca (a pancake made with chickpea flour and water), mascarpone cheese with salted lemon jam, kimchi, sesame seeds, and wood sorrel.
    • Allergens: Fin fish, Citrus, Capsaicin, Soy, Dairy.

BEEF TARTARE

  • Description: Seasoned with green tomato vinaigrette, chives, salt, and black pepper.
  • Components Include:
    • Smoked mustard aioli (made with smoked oil, whole grain mustard, garlic).
    • Pickled pearl onion (ingredients: rice vinegar, sugar, salt, coriander seeds, mustard seeds, black pepper).
    • Cherry tomatoes, spiced breadcrumbs (made with brown butter, black pepper, fennel seeds, coriander seeds, allspice, mustard seeds, garlic), horseradish, chive, nasturtium, and sauerkraut crisps (made with sauerkraut juice, durum flour, caraway seeds).
  • Allergens: Dairy, Nightshade, Allium, Gluten.

HOT

  • Potato Croquette:
    • Ingredients: potato croquette mixed with heavy cream, butter, chives, Calabrian chilis in olive oil, Comté cheese, salt, pepper, mozzarella cheese, and Parmesan cheese.
    • Topped with grated cured smoked egg yolk, lime zest, and guanciale.
    • Allergens: Dairy, Alliums, Capsaicin, Nightshade, Citrus, Egg.
  • Steakhouse Fries:
    • Type: Chipperbec French fries seasoned with salt.
    • Served with a side of Au Poivre Mayo (Kewpie mayo with sauce au poivre).
    • Housemade mustard also available (made with fermented shallots and mustard seeds).
    • Allergens: Allium, Dairy, Eggs, Alcohol, Nightshades.
  • Garlic Knot:
    • Ingredients: milk bread, garlic, rosemary, thyme, oregano, salt.
    • Accompanied by labneh chili oil (composed of grapeseed oil, shallot, garlic, black pepper, gochugaru, sesame seed, salt, sugar, Yondu).
    • Allergens: Gluten, Dairy, Capsaicin, Egg, Nightshade, Sesame, Seeds.

FLATBREAD

  • Description: Contains AP flour, rice flour, tapioca flour, salt, and water.
  • Tomato Sauce: Ingredients include tomato, salt, pepper, basil, and Sicilian oregano.
  • Toppings: Nduja, Gorgonzola cheese, Nduja crumble (with shallots and fennel pollen), pecorino cheese.
  • Garnished with micro chervil.
  • Allergens: Gluten, Nightshades, Pork, Allium, Dairy, Capsaicin.

SANDWICHY

  • Lobster Roll:
    • Ingredients: lobster, pickled celery, tarragon mayo, fennel pollen, brioche, sorrel, fennel fronds.
    • Allergens: Shellfish, Nightshade, Citrus, Gluten, Eggs.
  • Comté Sandwich:
    • Bread: Challah pullman loaf made from wheat flour, water, eggs (like egg yolks), canola oil, sugar, salt, and yeast, with additional components including high-gluten flour, malted barley flour, dry malt powder.
    • Ingredients include Comté cheese, house-made mustard (contains allium), porchetta (roasted pork belly seasoned with salt, pepper, garlic, fennel, rosemary, and sage), and truffle sauce (heavy cream reduced with grated truffle salt and nutmeg).
    • Allergens: Pork, Gluten, Egg, Dairy, Allium, Mushrooms.
  • Burger:
    • Blend of brisket and short rib with 20% dry-aged beef.
    • Ingredients: caramelized koji onion (caramelized onions deglazed with koji water), shiitake mayo (made with Kewpie mayo, jalapenos, and pickled shiitake mushrooms), and Cooper sharp cheddar.
    • Served with a brioche sesame bun.
    • Allergens: Dairy, Gluten, Mushroom, Capsaicin, Allium.
  • Chopped Cheese:
    • Blend of brisket and short rib with 20% dry-aged beef.
    • Ingredients include Cooper sharp cheddar and house-made ketchup (fermented tomato, sugar, garlic, cinnamon, allspice, clove, black pepper, coriander, and sherry vinegar).
    • Black truffle included.
    • Allergens: Dairy, Gluten, Nightshade, Mushroom.

DESSERTS

  • Cheese Plate:
    • Cheeses: Alp Blossom, Kunik, Stockinghall Cheddar served with fruit & nut bread from Frenchette (composed of danko rye & redeemer wheat with dried figs, dried cherries, pecans, walnuts, cacao nibs, and quatre épices), and housemade fig jam (made with fig puree and candied lemon peel).
    • Kunik: Soft pasteurized cow and goat milk cheese from New Jersey, offering a delicately rich flavor with notes of lemon zest and button mushrooms.
    • Alp Blossom: Semi-hard raw cow milk cheese from Bavaria, known for its fragrant expression of native Alpine flora with a sweet juxtaposition to the umami-rich interior.
    • Stockinghall Cheddar: Hard pasteurized cow milk cheese aged one year in Manhattan's own Murray's natural rind cave, with flavors resembling meaty bacon and sour cream with hints of pineapple.
    • Recognized as the 2019 Best of Show Winner.
    • Allergens: Dairy, Nuts, Gluten.
  • Millefeuille:
    • Components: puff pastry (made with butter, flour, white vinegar), toasted rice cream (combining milk, sugar, vanilla, koshihikari rice, yolks, butter, cornstarch), tonka caramel (cream, sugar, milk, glucose, salt, butter, tonka bean), mandarin tangerine jam (mandarin, tangerine, pectin, sugar), rice crisp (white chocolate, puffed rice, orange zest, orange blossom water), and toasted rice ice cream (made with koshihikari, milk, cream, sugar, milk powder, invert sugar).
    • Garnished with alyssum flowers.
    • Allergens: Dairy, Gluten, Citrus.
  • Sorbet Plate:
    • Consists of 4 scoops of sorbet: mango, pineapple, coconut lime, raspberry lychee, strawberry passionfruit.
    • Ingredients: fruit purees, juice, coconut milk, citrus, glucose powder, sugar, citric acid.
  • Fruit Plate:
    • Contains blueberry, raspberry, blackberry, and seasonal fruit.
    • Availability may vary and should be checked with pastry staff.