Menu
Tasting $125
Please choose either Omnivore or Vegan menu.
Omnivore
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Oyster with Trout Roe, Finger Lime & Asian Pear
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House-made Sourdough Boule with Anchovy Butter
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Lamb Tartare with Sweet Onion, Olive & Fig Leaf
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Kristal Caviar with Cauliflower, Sea Bean & Egg Yolk
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Smoked Squab with Genmaicha, Charred Leeks & Japanese Mustard
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Iberico Pork with Delicata Squash, Fennel & Rosemary
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Semifreddo with Pumpkin Seed, Apple Butter, Apple Ribbons & Milk Bread
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Supplement
JAMÓN IBÉRICO WITH SMOKED MUSSELS, CONFIT POTATO & MUSSEL AÏOLI
KRISTAL CAVIAR SERVICE WITH CRÈME FRAÎCHE, EGG CONFIT & JAPANESE MILK BREAD
Vegan
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Seaweed Caviar
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House-made Sourdough Boule with Castillo de Canena Arbequina Olive Oil
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White Gazpacho with Muscat Grapes, Marcona Almonds & Espelette
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Baby Carrot with Cashew, Cacao Nib & Husk Cherry
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Okra with Peanut, Coriander & Scotch Bonnet
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Matsutake with Sunchoke, Pine Nut & Heirloom Rice
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Mousse with Sweet Potato, Smoked Molasses & Rum
Menu is subject to change.
Allergies and dietary restrictions can be accommodated with advanced notice.
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.*
Dinner
Tuesday through Thursday we offer both our Tasting Menu & à la carte. Friday & Saturday we offer our Tasting Menu only. À la carte available at the bar.-
Chef's Choice Tasting Menu
Omnivore and Vegetarian menus change nightly. Can be modified to accommodate dietary restrictions and aversions.
$125
Reserve Wine Pairing $115
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Breads & Spreads
House-made Sourdough with Whipped Ricotta, Anchovy Butter, Chicken Liver Mousse (vegan spreads available)
$15
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Kristal Caviar Service
Crème Fraîche, Egg Confit & Japanese Milk Bread
$115
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Chicories Salad
Walnut, Muscat Grapes, Bayley Hazen Blue Cheese
$19
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Oysters
Cured Trout Roe, Asian Pear, Finger Lime
$36
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Country Paté
Pistachio, Huckleberry Chutney, Mustard Seed
$24
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Lamb Tartare
Sweet Onion, Olive & Fig Leaf
$26
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Jamón Ibérico Croquettes
Smoked Saffron Aïoli
$28
Mains
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Half Roasted Chicken
Salsa Verde, Herb Salad, Pan Bread
$38
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Matsutake
Sunchoke, Pine Nut & Heirloom Rice
$31
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Pekin Duck
Hakurei Turnips, Morello Cherry, Sumac & Labne
$39
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Ora King Salmon
Smoked Salmon Roe, Daikon, Dashi Butter
$40
Dessert $16
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Panna Cotta
Coconut Jamaican Chocolate & Charred Banana
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Mousse
Sweet Potato, Smoked Molasses & Rum
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Ice Cream Tasting
Seasonal Flavors
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.*
Cocktails $21
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Apple A Day
Haku Vodka, Fall Cordial, Lillet, Cider, Lemon
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Negroni con Caffeina
Cold Brew, Campari, Cocchi di Torino Sweet Vermouth, Crème de Cacao, Madagascar Vanilla Bean & Saline
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Hotei
Lemongrass Shochu, Yuzu, Aperol, Asian Pear Shrub
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Sylvia's Path
Rye, Dry Curaçao, Fig, Cardamom, Rhubarb
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Silk Chiffon
Amontillado Sherry, Strawberry Gastrique, Balsamic, Green Chartreuse
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Love Thy Neighbor
Bruxo “1” Mezcal, Cynar, Branca Menta
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Beets Me
Beet-infused Roku Gin, Apricot, Maple, Lemon
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Daryl Van Horne
El Tesoro Blanco Tequila, Bourbon, Spiced Sweet Potato Syrup, Sfumato
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Bunuel's Holiday
Don Fulano Blanco Tequila, Dry Curaçao, Clarified Lime, Brine
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Forest Floor
Komos Reposado Rosa Tequila, Orange Oleo Saccharum, Cacao, Syrah, Adaptogen Mushroom Foam
$45
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Vieux Carre
Whistle Pig 15 yr, 1er Cru Cognac, Benedictine, Cocchi Torino, Bitters
$65
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Non Alcoholic
$15
Teatotaler - Osmanthus, Herbal Tea, Verjus, Oleo Saccharum
Sake
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Heiwa Shuzo, Akamai blend, Kishu no Fudo
Wakayama, Japan NV
$25
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Ohmine Shuzou, Yamadanashiki, Junmai Daiginjo
Yamaguchi, Japan NV
$25
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Kamoshibito Kuheiji, Junmai Daiginjo, Kyoden
Okayama, Japan 2021
$42
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Sake Flight
Heiwa Shuzo, Akamai blend, Kishu no Fudo | Ohmine Shuzou, Yamadanashiki, 3 grain | Kamoshibito Kuheiji, Junmai Daiginjo, Kyoden
$55
Champagne and Sparkling
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Pertois-Moriset, Brut, Le Mesnil-Sur-Oger
Champagne, FR NV
Glass $36
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Jess Miller, Pinot Noir, Pet Sounds
Chehalem Mountains, Oregon 2021
Glass $23
White
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Barbara Ohlzelt, Gruner Veltliner, Zoebinger
Kamptal, Austria 2022
Glass $19
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Newfound, Semillon, Yountmill Vineyard
Napa Valley, California 2020
Glass $22
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Baias e Ensenedas, Malvasia
Lisboa, Portugal 2021
Glass $23
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Philippe Garrey, Chardonnay, Le Chagnee
Mercurey, France 2020
Glass $34
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Cascina Barrichi, Timorasso, Ca Va Sans Dire
Piedmont, Italy 2012
Glass $40
Skin Contact & Rose
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Daniele Ricci, Timorasso, Derthona
Colli Tortonesi, Italy 2019
Glass $23
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San Salvatore, Aglianico, Vetere Rose
Campania, Italy 2022
Glass $22
Red
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Rijckaert, Poulsard, La Rouge
Arbois, France 2022
Glass $19
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Muxagat, Touriga Nacional blend
Douro Valley, Portugual 2016
Glass $22
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Christophe Peyrus, Syrah blend, Clos de Rebussiers
Pic-Saint-Loup, FR 2018
Glass $23
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Luis Rodriguez, Brancellao blend, A torna dos Pasas Escolma
Ribeiro, Spain 2017
Glass $40
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Rossignol-Trapet, Pinot Noir, Aux Etelois
Gevrey-Chambertin, FR 2017
$52
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Serafino Rivella, Nebbiolo, Montestefano
Barbaresco, Italy 2018
Glass $60
Fortified and Dessert
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M. Ant. De La Riva, Palomino, Manzanilla Fina
Mira Flores Baja Sanlucar de Barrameda, Spain NV
$15
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Chateau Biac, Semillon and Sauvignon Blanc, Secret de Biac
Cadillac, France 2014
Glass $25
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Quinta do Infantado, 20yr Tawny port
Douro, Portugal
$21
Corkage Fee $65. 2 Bottle Maximum.
Beer $14
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Return Polished Pilsner
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Bronx Brewery City Island Sour
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Grimm Wavetable IPA
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Return Satin Jacket Dark Lager
We will be offering one menu from December 22nd through December 24th.
Inspired by the diversity of our team and celebrating our family traditions in one special tasting menu for the Holidays.
$165
We won’t be able to accommodate any dietary restrictions or allergies with this menu
Menu is subject to change
Potato Latke with Kristal Caviar & Creme Fraiche
Lauren Boldt, Line Cook
Pickled Sardine on Rye-Caraway Cracker with Horseradish
Mary Attea, Executive Chef
Razor Clam Oreganata
Jennifer Vitagliano, Owner
Black Sea Bass with Black Eyed Peas & Pickled Okra Seeds
Noah Ponjuan, Sous Chef
Winter Squash with Puffed Rice, Black Garlic & Chicken Skin
Max Cruz, Chef de Cuisine
Duck Tamales Negros with Peanut & Chocolate Mole
Doug Paillere, Sous Chef
Wagyu Beef with Winter Truffles, Potato & Port
Emma Linville, Line Cook
Partridge (In a Pear Tree) Pie
Doria Martinez, Pastry Cook