1st Course

foie gras soup, chicken dumplings, new potato, tuscan kale 12

montauk fluke 'crudo,' daikon, preserved lemon, ponzu14

applewood smoked scottish salmon, crispy potato, "fried egg," mizuna15

kusshi oyster, carbonated meyer lemon, fennel, pink peppercornsmpmp

early spring greens, english cucumber, radish, jicama11

2nd Course

roasted beef marrow, brook trout roe, rosemary, crostini 13

gently cooked day boat scallops, salsa verde, chicory, grapefruit 16

'salvitore'ricotta ravoioli, fava beans, brown butter emulsion14

spanish octopus, hearts of palm, romesco, black eggplant15

Main Course

loch duart salmon 'confit,' baby artichoke, spaetzle, perigord truffle butter29

magret duck breast, baby carrots, peas, cumin34

roasted halibut, royal trumpet, pork belly, white asparagus, pink peppercorn vierge32

lancaster county poulard, asparagus, country ham, shitake mushrooms28

cape may skate wing, beluga lentils, frisee, mustard jus27