The Menu

Charcoal Gougère$9

• Gruyère choux baked with a charcoal shell
• Chive ash, warm from the oven, two per order

Oyster in Its Own Ice$7 each

• Kumamoto oyster from Puget Sound, shucked to order
• Frozen mignonette grated over the top, green apple, sea fennel

Buckwheat Tartlet$12

• Smoked trout roe cured in house for six hours
• Crème fraîche, dill oil, buckwheat shell

Black Garlic Madeleine$8

• Savoury madeleine baked to order, three per plate
• Koji butter, aged parmesan, black garlic from our cellar

Beef Tartare Noir$29

• Hand cut ribeye from a whole aged loin, never ground
• Cured egg yolk, smoked bone marrow, capers, rye crisp
• Dressed at the pass so it reaches you cold

Hokkaido Scallop Crudo$32

• Diver scallop sliced against the grain, four slices
• Brown butter dashi poured at the table, finger lime, nasturtium

Hudson Valley Foie Torchon$34

• Rolled and cured for four days, sliced thick
• Sauternes gel, brioche noir toasted in duck fat, fleur de sel

Big Eye Tuna, Charred Leek$31

• Loin from a single fish, changed daily
• Leek ash oil, ponzu made with our own citrus, shiso

Sunchoke and Black Truffle Salad$26

• Half the sunchoke raw and shaved, half roasted in embers
• Toasted hazelnut, aged sherry vinaigrette, winter truffle

Butter-Poached Maine Lobster$52

• Half a lobster poached at 58 degrees in cultured butter
• Vin jaune sabayon, fennel confit, tarragon

Line-Caught Turbot$48

• Cooked on the bone, rested eight minutes, carved to order
• Brown crab beurre blanc, samphire, lemon verbena

Ember-Roasted Monkfish$44

• Tail roasted over binchotan until the collagen sets
• Squid ink jus, cuttlefish ribbons, wild garlic

Diver Scallops, Cauliflower Noir$42

• Three scallops seared dry in a carbon steel pan
• Cauliflower purée cooked to deep caramel, brown butter, capers

Santa Barbara Uni Custard$38

• Warm dashi custard under a full tray of sea urchin
• Chive, brioche soldiers, a spoon of its own broth

Fire-Roasted Beet, Ash and Yogurt$24

• Beetroot buried in coals for two hours, peeled at the pass
• Sheep yogurt, three year balsamic, toasted walnut

Koji-Cured Celeriac$28

• Whole celeriac cured in koji, then cooked twelve hours in its own juices
• Black pepper jus, pickled walnut, celery leaf

Charred Hispi Cabbage$22

• Quartered and charred cut side down, steamed in the leaves
• Miso caramel, toasted buckwheat, black sesame

Wild Mushroom Tart Noir$26

• Hen of the woods and black trumpet, foraged in Ulster County
• Buckwheat pastry, thyme, aged Comté

Heirloom Tomato and Tonburi$23

• Four varieties from Eckerton Hill Farm, dressed only in their own water
• Smoked tomato consommé, basil ash, Sicilian olive oil

Dry-Aged Duck, Cherry and Beetroot$56

• Liberty duck aged twenty one days in our own cabinet
• Roasted on the crown, carved for two portions, sour cherry, duck jus

Wagyu Short Rib, Seventy Two Hours$68

• American wagyu braised at 62 degrees for three days, then glazed
• Red miso glaze, charred allium, potato mousseline

Milk-Fed Lamb Saddle$58

• Saddle from Elysian Fields, rolled and roasted pink
• Black olive crust, smoked aubergine, mint oil

Roast Squab, Foie and Fig$62

• Whole squab crown roasted on the bone, leg confit alongside
• Seared foie gras, mission fig, madeira jus

Hogget Pithivier for Two$96

• Shoulder, kidney and sweetbread in shortcrust, baked to order
• Carved at the table, madeira jus, forty minutes from ordering
• Serves two people, one order per table per night

Three American Farmhouse Cheeses$26

• Jasper Hill Bayley Hazen, Cypress Grove goat, Rogue River blue
• Quince paste, walnut bread baked that afternoon

Comté, Thirty Six Months$22

• A single wedge cut thick, served at room temperature
• Black truffle honey, buckwheat cracker

Black Sesame Soufflé$19

• Baked to order in a copper mould, twelve minutes
• Burnt honey ice cream folded in at the table, sesame praline

Valrhona Guanaja Tart$18

• Seventy percent chocolate ganache set in a thin cocoa shell
• Arbequina olive oil, Maldon salt, cocoa nib

Charred Pear, Bay Leaf Custard$17

• Bosc pear halved and charred, poached in its own syrup
• Bay leaf ice cream, pear crisp, brown sugar

Yuzu and Buttermilk Sorbet$15

• Churned each afternoon, served in three quenelles
• Meringue shards, lime zest, buttermilk whey

Vegan Chocolate Crémeux$17

• Set with coconut cream rather than dairy or egg
• Cocoa nib, cascara syrup, smoked salt