MENU
RESTAURANT WEEK
Chef Alejandro Osorio
Before placing your order, please inform your server if a person in your party has a food allergy.
$46 3 Courses
Restaurant Week Menu
$46 3 Courses
TO START
White Asparagus Veloute and Chervil Crème Fraîche
Potato Gnocchi and Langoustines with Peas, Leek Fondue, and a Piñón and Pistachio Pesto
Top Neck Clams in a Chorizo Broth with Tarbais Beans and Broccolini
Little Gem Salad with a Parmesan Dressing and Crispy Anchovies
Endive Salad with Asian Pears, Roquefort Cheese and a Hazelnut Vinaigrette
Platinum Blonde Frisée Salad with Crispy Calamari
Baby Pork Ribs with an Apple Cider Sauce and Asian Coleslaw +8
*Tuna Tartar with Potato Crisps and Wasabi Caviar +8
Escargot with Garlic & Parsley +12
Foie Gras Torchon with Fig Preserves and Brioche Bread +16
TO FOLLOW
Local Flounder ala Provençal with Sautéed Spinach, Shiitake Mushrooms, and Roasted Fingerling Potatoes
Coq Au Vin with Roasted Baby Carrots, Mushrooms, and a Potato Purée
Iberian Duroc Côte de Porc with Roasted New Potatoes, Broccolini, and a Sauce Périgourdine
Fresh Conchiglie Pasta with Duck Bolognese, Cherries, and Fresh Ricotta
Beef Bourgignon with Pearl Onions and a Potato Purée
*Moulard Duck Breast with Sautéed Asparagus, Celery Root Purée, and a Gastrique Reduction. +18
*Steak au Poivre +18
TO SHARE
Corn Bread 12-
Focaccia Bread 12-
Roasted Cauliflower with a Pistachio Cream 14-
Fried Artichokes with a Garlic and Espelette Aioli 14-
Jumbo Shrimp Cocktail, 4 Pieces 26-
Guacamole and Tostadas 26-
*Local Oysters, ½ Dozen 26-
Crispy French Fries 14-
DESSERT
Strawberries Romanoff
Key Lime Pie
Vanilla Crème Brûlée
Opera Cake
*****
These items are raw or cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.
A LA CARTE MENU
Chef Alejandro Osorio
Before placing your order, please inform your server if a person in your party has a food allergy.
TO START
*½ Dozen Oysters with an Apple & Jalapeno Mignonette 28-
Jumbo Shrimp Cocktail with an Avocado & Jalapeno Mousse 28-
Celery Root & Leek Soup with Poached Bartlett Pear 22-
Little Gem Salad with Feta, Cucumber, Cherry Tomatoes, and a Mustard Vinaigrette 22-
*Tuna Tartar with Wasabi Caviar and Potato Crisps 28–
Potato Gnocchi with Lobster, Shimeji Mushrooms, and a Sauce Americaine 28-
Crab Cake with a Fennel & Apple Salad 28-
*Seared Foie Gras with Prosciutto, Crispy Polenta, Fig Preserves, and a Verjus Sauce 28-
Caviar Russe Service with Potato Latkes and Truffle Potato Croquettes 120-
TO FOLLOW
Faroe Island Salmon with Sauteed Asparagus, Potato Puree, and a Sauce Beurre Blanc 48-
Pan Seared Sea Scallops with a Parsnip Puree, Sauteed Asparagus, and Truffle 52-
Poached Lobster with Leek Fondue, Chanterelle Mushrooms, and a Turmeric & Fennel Emulsion 52-
Fregola Sarda Stew with Jumbo Shrimp, Clams, English Peas, and a Pomodoro Sauce 48-
*Grass Fed Filet Mignon with Roasted Carrots, Lobster Mashed Potatoes, and a Peppercorn Sauce 58-
Roasted Chicken with Sweet Potato Puree, Sautéed Haricot Verts and a Chicken Jus 44-
Veal Osso Bucco with Forest Mushroom Risotto 48-
Eggplant & Zucchini Lasagna with Fresh Mozzarella and Pomodoro Sauce 42-
SIDE DISHES
Fried Artichokes with Garlic Rouille 16-
Roasted Cauliflower with Pistachio Cream 16-
Shishito Peppers with an Espelette Aioli 16-
French Fries 16-
House-made Corn Bread 12-
DESSERT
Tahitian Vanilla Flan 22–
Tardivo Mandarin Sorbet 22–
Cheesecake with a Strawberry Sauce 22–
Profiteroles with Vanilla Ice Cream & Chocolate Sauce 22–
Cookie Plate – Pistachio Biscotti, Chocolate Chip Cookies, and Sugar Cookies with an accompaniment of Orange Mascarpone and Chocolate Sauce 22–
*****
These items are raw or cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.
PRIX FIXE MENU
Chef Alejandro Osorio
TWO COURSES -46
Before placing your order, please inform your server if a person in your party has a food allergy.
Offered Wednesday, Thursday, and Sunday
TO START
Soup du Jour
Little Gem Salad with Feta, Cucumber, Cherry Tomatoes, and a Mustard Vinaigrette
Gnocchi with a Spinach & Leek Fondue, English Peas, and Pesto
TO FOLLOW
*Faroe Island Salmon with Sauteed Asparagus, Potato Puree, and a Sauce Beurre Blanc
Roasted Chicken with New Potatoes, Sauteed Haricot Verts, and a Chicken Jus
Chitarra Pasta with Sauteed Shrimp and a Cherry Tomato Sauce Eggplant & Zucchini Lasagna with Fresh Mozzarella and Pomodoro Sauce
*****
These items are raw or cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.
COCKTAILS
Potent Potables & Refreshing Libations
Toki Toki 24-
Highball, rocks – A revitalizing refresher, this elegant elixir features Suntory Toki Japanese Whisky, Rockey’s Botanical Aperitif (citrus, tropical), and Kimino Sparkling Yuzu citrus. Garnished with expressed lemon oils and served with a straw.
In the Bloom of Youth 24-
Highball, rocks – Silken smooth and brimming with flavor, this refreshing libation is a riff on the classic Ramos Gin Fizz, featuring Roku Japanese Gin, lychee, cherry, lavender, elderflower, yuzu, a touch of cream, egg white, and a little carbonation. Served with a straw.
My Guiding Star 26-
Very Tall Coupe – A marvelous medley of flavor, this cocktail takes inspiration from Bengali cuisine, bringing together fruit and spice with a split of Rosaluz Blanco Tequila and Hong Kong Baijiu (bright, herbaceous and fruity), along with starfruit, kumquat, guajillo chili, coriander seed, coconut, lime, and a touch of egg white. Garnished with decorative bitters.
The Secret Garden 24-
Tumbler, rocks – Bright and expressive, this lovely libation pairs Siete Misterios Doba Yej Mezcal with Busnel Calvados, pink peppercorn, bay leaf, and lemon. Garnished with a dusting of pink peppercorn sugar, and expressed lemon oils.
Cured in a Jiffy 24-
Tumbler, rocks – With a touch of smoke and a zesty bite, this spirited cocktail comes to your aid with local Sagaponack Bourbon, a touch of Bruichladdich Octomore peated Scotch, ginger, lemon, and acacia honey. Bold and unabashed, this aromatic cocktail needs no garnish.
Fond Recollection 26-
Tumbler, rocks – A twist on the classic Boulevardier, this libation pairs Redemption Rye with Suntory Toki Japanese Whiskey, Audry Cognac, Campari and Carpano Antica Sweet Vermouth, for a spirited balance and a bracing drink. Garnished with a twist of orange peel.
A Certain Curative 24-
Teacup, hot – A warm and potent potable tha is sure to cure what ails you, this fabulous fixative features Redemption Wheated Bourbon, lemon, orange peel, black tea, and a reduction of mulled apple cider. Served hot in a tea siphon, to infuse at your leisure.
Dressed To Impress (non-alcoholic) 16-
Nick & Nora Glass – Vibrant and expressive, this nourishing nip features Aplos Ease non-alcoholic aperitif (citrusy and herbaceous), pineapple, basil, yuzu, lime, and a touch of egg white. Garnished with expressed lime oils. Can be fortified with alcohol at additional charge with a spirit of your choice.
Sunrise to Sunset (non-alcoholic) 16-
Tumbler, rocks – Zesty and upbeat, this playful potation features Aplos Arise (notes of agave & lemon verbena), hibiscus, mango, pineapple, and lime. Garnished with a rim of Tajin.
BEERS/CIDERS 10-
Cigar City, Jai Alai IPA, Tampa, FL, 7.5% ABV
Clausthaler, non-alcoholic, Lager style, Germany, 0.5% ABV
Delirium Nocturnum, Belgian Dark Ale, Belgium, 8.5% ABV
Delirium Tremens, Belgian Pale Ale, Belgium, 8.5% ABV
Five Boroughs, Gridlock Hazy IPA, NY, 6.5% ABV
Five Boroughs, Summer Ale, NY, 5% ABV
Founders Solid Gold Lager, MI, 4.4% ABV
Partake Pale, non-alcoholic, Toronto, 0.3% ABV
Weihenstephaner Hefeweissbier, Germany, 5.4% ABV
Weihenstephaner Pilsner, Germany, 5.1% ABV
SANS ALCOHOL 6-
Coca Cola / Diet Coke
Fever Tree Blood Orange Ginger Beer
Fever Tree Club Soda
Fever Tree Distiller's Cola
Fever Tree Ginger Ale
Fever Tree Ginger Beer
Fever Tree Elderflower Tonic
Fever Tree Indian Tonic
Fever Tree Pink Grapefruit
Fever Tree Sicilian Lemonade
Fever Tree Yuzu & Lime
House-made Black Iced Tea
BREAKFAST
Daily, 8am - 10:30am
Before placing your order, please inform your server if a person in your party has a food allergy.
Inn guest breakfast included with your room.
JUICES
Fresh Squeezed Orange Juice 5-
HOT BEVERAGES
Cappuccino or Latte 5-
Espresso 5-
Coffee/Tea 5-
LIGHT & HEALTHY
Granola 18-
Oatmeal 18-
Seasonal Fruit Plate 8-
PANCAKES, TOASTS
Pancakes 22-
French Toast 22-
Savory Swedish Pancakes with Ham or Bacon and Cheddar Cheese 24-
Avocado Toast 22- add Poached Egg +5- or Salmon +12-
Home Pastry Basket 22- Scones, Muffins and Croissants
Waffles 22-
Bagel with Lox and Cream Cheese 22-
EGGS & OMELETS
Eggs Benedict with Ham 28-
Two Eggs Any Style, with a side of bacon, sausage, or ham 22-
Egg White Omelette with Spinach 24-
Three Egg Omelette, Your Way 24-
Choice of: Bacon, Sausage, or Ham
Onions, and Cheddar or Goat cheese
Or
Spinach, Mushroom, Onions, and Cheddar or Goat Cheese
*All eggs come with a side of crispy potatoes, and your choice of mixed greens or toast.
SIDES
Pork Sausage 8-
Bacon 8-
Ham 8-
Crispy Potatoes 8-
Croissant or Pain Au Chocolat 6-
Blueberry Muffin or Scone 6-
*****
These items are raw or cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.