Dinner

Thyme croutons, ‘zoe’ spanish evoo, petite basil

Grilled asparagus, vanilla bean beurre blanc

Baby kale, mustard greens, citrus vinaigrette

Shaved fennel frisée, grapefruit, blood orange, pistachio

Garlic, leeks, herbs, sauvignon blanc

Ponzu, shallots, chives, garlic oil, crispy rice paper

Butternut squash mac sauce, rigatoni, tarragon crumbs

 Chef’s selection of cured meats and cheeses

House-made caesar dressing, croutons, shaved parmesan

Fried polenta, calabrian chili glaze, sweet stem cauliflower

Braised fennel, castelvetrano olives, organic carrots, tarragon

Pomme purée, roasted cipollini, steak sauce

Bulgur wheat, baby zucchini, szechwan

Connecticut little neck clams, fresh herbs, charred lemon

Baby squash, baby carrots, potato galette

Valencia rice, spiced sofrito, smoked paprika, baby vegetables

Abbey blend beef, peppercorn aioli, heirloom tomatoes, brooklyn crunch greens, aged emmental, parmesan truffle fries

Wild local ramps, ricotta salata, slow roasted pomodoro

Whipped goat cheese, pistachio, arugula pesto

Whipped goat cheese, pistachio, arugula pesto

Balsamic, guanciale