Lunch Baby Beet Planter Box Roasted blooming Hill Farm baby beets, charred onion "dirt" , beet greens, shaved spring onion, local honey glazed walnuts and goats cheese milk.
Lunch Heirloom Artichoke Salad Lemon poached artichokes, olive oil marinated cucumber, pickled ramps, blistered toy box tomatoes, oil cured black olives, heirloom peppers, crispy cheese curds, fine herbs and artichoke vinaigrette.
Lunch Spring Lobster Salad Chilled Maine Lobster, sugar snap peas, pickled rhubarb, avocado, watermelon radish, red watercress, mache and green vinaigrette.
Lunch Smoked and Spiced Egg Salad with Toast Chopped Hudson Valley Farm egg salad, harissa, smoked paprika and house made dill mayo. Served on grilled crusty bread with shaved radish and cucumber salad.
Lunch Burning Hearts Farm Chicken Paillard Thinly pounded ad grilled chicken breast, seasonal vegetable "crudite" , Argyle Farms yogurt dressing and herb oil.
Lunch Long Island Duck Liver Plate Traditional style duck liver pate, rhubarb and sour cherry jam with grilled rustic bread.
Lunch From the Line
The Big Jack Prime dry-aged, all natural, custom blended cuts ground fresh with organic greens and herb fries.
The Bearded Piggly Wiggly Sandwich Crispy Kurobuta belly, apple-cucumber slaw, red watercress and grain mustard aioli on toasted ciabatta bread. Served with malt vinegar fries.
Buttermilk Fried Chicken and Biscuit Sandwich Buttermilk fried boneless chicken, aged smoked Vermont cheddar, house made sweet and spicy pickles, scratch made biscuit and chipotle emulsion.
Prime Filet Mignon Sandwich On garlic bread with roasted onions, farm greens, Buffalini mozzarella and herb fries.
Local Striped Bass Crispy fish skin chip, butter glazed English peas, fire roasted spring onion with an English pea and roasted garlic puree with lemon.
Slow Cooked East Coast Halibut Artichokes, fava beans, tender spring carrots, spring onion and lemon broth.
Wagyu Beef Ravioli Glazed white asparagus, roasted asparagus puree, grilled ramps and vermouth sauce.
Farmers Market Side Daily preparation based on market availability and seasonality.