The Menu

Seared foie gras with Mission fig and balsamic reduction.

Roasted bone marrow with parsley salad.

Ham and melted cheese on toasted bread, topped with béchamel and a fried egg.

Perfectly cooked steak served with crispy golden fries, a timeless bistro classic.

Charred market vegetables, rich burrata, muhammara of roasted peppers and walnuts, a delicate chickpea purée and warm crusty bread.

Beef scraps rescued from butchering rib eyes, with spring onion, fine capers, pink radish, ramp aioli and Jerusalem artichoke chips.

A piquant combination of cheese and artisanal meat: Grace Hill Farm Cheesecake, Wild Alpine and Clothbound Cheddar, prosciutto and Spanish chorizo, with house-made pickles, whole grain mustard, cherry blossom and wild garlic preserve, and rosemary focaccia crisps.

Rosemary, garlic confit, orange essence, feta and almond crumble, focaccia crisp.

Foie gras on brioche waffles with confit of apricots, pickled red onions, Quissett Hill Farm cinnamon-infused maple syrup and candied walnuts.

Rosemary-roasted bone marrow, rhubarb jam, parsley and pickled shallot salad, crostini.

Capellini with truffle butter, a touch of lemon and Grana Padano.

Tender fava beans kissed by the grill, finished with mint, lemon zest and a whisper of sumac: a bright little plate that celebrates simple ingredients with soulful warmth.

Shucked and lightly grilled oysters with a warm ramp butter infused with preserved lemon and Calabrian chiles. 3 ea.

Baby arugula from Cooper’s Farm, tri-color farmers’ carrots and candy cane beets with tender fava beans, lightly tossed in a bright, herbaceous lemon–champagne vinaigrette.

A lively twist on the classic: tender seasonal greens in creamy Caesar dressing, finished with pickled shallots, roasted chickpeas and za’atar-dusted croutons.

Double-pressed beef blend, Grace Hill Farm Cheesecake, house-made pickle and red onion, bone marrow aioli, Sunbeam brioche roll.

A knife-and-fork situation: golden, buttery grilled cheese stacked and crowned with a farm-fresh fried egg and truffle honey.

A hearty vegan creation layered with fresh vegetables and a vibrant chickpea salad, brightened by fresh herbs and a touch of Maille mustard, on a toasted everything bagel.

Rosé wine, tequila, elderflower, agave and dried strawberry.

Spiced rum, vanilla bitters and rhubarb syrup with lemon and lime juice.

Lemon Sutter Home Sweet Tea Wine, peach bourbon and orange juice.

Grape Jinro soju, fresh green grapes, prosecco, lime juice and soda water.

Bourbon whiskey, limoncello, lemon juice and basil, with a pickle garnish.

Vodka, peach liqueur, cranberry juice and lemon juice.

Gin, crème de mûre and lemon juice, with a blackberry garnish.

Crisp, bright and refreshingly aromatic.

Rich, velvety and elegantly full-bodied.

Lively bubbles with refined, festive charm.

Delicate, floral notes with a crisp finish.

Smooth, refreshing and perfectly balanced.

House-made pickle juice.

Flavor of the season.

Family recipe.

Gran Spumante and freshly squeezed orange juice.

Black cherry, creme or orange.