Organic Yogurt Soup, Barley, Black Currants,
Fresh Herbs and Curry Oil
8

Prince Edward Island Mussels with Burnt Orange
and Fresh Thyme
10

Warm Squid Salad with Capers, Granny Smith Apples,
 Cauliflower and Fresh Dill
9

Roasted Eggplant Salad with Chives, Tomato Water
Organic Greens and Eggplant Croutons
7

Salmon Tartar with Preserved Lemons, Mustard Seed Oil
 and Zaatar Crisps
11

Moroccan Merguez, Labne, Cucumbers, Tomatoes
 and  Armenian Lavash
8

Sashimi Grade Tuna, Japanese Cucumbers, Oranges
Shaved Fennel, Mango with Soy-Orange
12

Duck Confit, Shredded Napa Cabbage, Anjou Pear, Walnuts
 and Pomegranate Reduction
10

Mixed Lettuces, Tomatoes, Scallion, Dried Herbed Pita,
Radishes  and Lemon Vinaigrette
7

Roasted Organic Vegetables, Bitter Greens and Curried Lentils
8

Poached Shrimp and East Coast Oysters, Frisee
and Celery-Cumin Emulsion
12

Organic Shiitake Mushrooms and Spinach Tart
 with Halloumi Cheese
8

House Pate with Pickled Grapes, Mustard, Olives and Toast
8

Seared Hudson Valley Foie Gras with Apple-Rosemary Puree
Brioche Toast  and Syrah Reduction
15



Please Note: Menu Selections Vary Weekly