Lunch
Monday thru Friday, 11:30am to 2:30pm.
FOR THE TABLE
MOROCCAN "M'SMEN" FLATBREAD
|8Wild Acacia Honey, Greek Yogurt
MEDITERRANEAN MEZZE
|17Spicy Moroccan Hummus, Herb Falafel, Babaganoush
CRISPY AUTUMN SQUASH
|17Charred Orange Yogurt
HOUSEMADE "TARAMASALATA" *
|16Smoked Cod Roe, Dill Potato Chips
SICILIAN SARDINE ESCABÈCHE *
|19Golden Raisins, Toasted Pine Nuts
CURED SPANISH ANCHOVIES *
|20Shaved Fennel, Crispy Socca
STARTERS
italian chicory salad
|19Hazelnuts, Pecorino Romano, Candied Orange Peel
GAMBAS AL AJILLO
|20Royal Red Shrimp, Spanish Chili, Focaccia
OCTOPUS À LA PLANCHA
|26Marcona Almonds, Arugula, Jerez Vinegar
HARIRA SOUP
|18Lentils, Chickpeas, Braised Lamb
FIRE ROASTED FLATBREADS
LEBANESE MANAKEESH
|18Zaatar, Manouri, Charred Scallion
TURKISH PIDE
|23Spicy Soujouk Sausage, Feta Cheese, Spinach
ARABIC LAMB FLATBREAD
|20Eggplant, Pine Nuts, Labneh
MAIN COURSES
GRILLED BAVETTE STEAK *
|29"Patatas Bravas," Swiss Chard, Garlic Aïoli
za'atar GRILLED MEDITERRANEAN SEA BASS *
|35Wheatberry, Medjool Dates, Walnut Tarator
CHICKEN TAGINE
|30Cauliflower, Moroccan Couscous, Preserved Lemon
HARISSA LAMB BURGER *
|25Eggplant, Saganaki, Spiced Fries .
SIDE DISHES
|10 eachOLIVE OIL CRUSHED POTATOES
Garlic Chips
"PATATAS BRAVAS" *
Crispy Potatoes, Garlic Aïoli
CHARRED BROCCOLI RABE
Pepperoncini, Crispy Shallots
ORGANIC "FARROTTO"
Butternut Squash
TUNISIAN FRENCH FRIES *
Harissa Aïoli
EXPRESS LUNCH*
|25Served with Complimentary Soup & Choice of a Main Course
MAIN COURSE SALADS
CHOICE OF SALAD
QUINOA "TABBOULEH"
Quinoa, Lentils, Almond, Red Pepper Tarator
LEBANESE KALE “FATTOUSH”
Harissa Hummus, Pita Chips, Toasted Pistachio, Pomegranate
italian chicory salaD
Hazelnuts, Pecorino Romano, Candied Orange Peel
CHOICE OF PROTEIN
HERB FALAFEL | MEDITERRANEAN DAURADE* | FAROE ISLAND SALMON* | WILD PRAWNS* | GRILLED CHICKEN*
BOULUD SUD CLASSICS
MOROCCAN SHAKSHOUKA *
Spaghetti Squash, Feta Cheese, Soft-Poached Hen Egg
stokes farm pumpkin caramelle
Brown Butter, Sage, Amaretti Crumble
LEMON SAFFRON LINGUINI *
Seppia, Puntarella, Shaved Sardinian Bottarga
TUNISIAN BRIK *
Confit Tuna, Capers, Gruyère, Egg
HARISSA GRILLED LAMB BURGER *
Eggplant, Saganaki, Spiced Fries
MUSSELS “ESPAGNOLE”
Red Pepper Sofrito, Chorizo, Grilled Bread
EXPRESS DESSERT
Chef’s Daily Selection 7 supp.
- Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
PRE THEATRE PRIX FIXE
Three Course Dinner | 65
Choice of Appetizer, Main Course & Dessert
Please note that we serve exclusively a 3-course Prix Fixe menu Monday to Saturday from 5pm until 7pm in our dining room. For à la carte dining before 7pm, we invite you to walk in to our Bar & Lounge.
Choice of Appetizer, Main Course & Dessert
Please note that we serve exclusively a 3-course Prix Fixe menu Monday to Saturday from 5pm until 7pm in our dining room. For à la carte dining before 7pm, we invite you to walk in to our Bar & Lounge.
APPETIZERS
MEDITERRANEAN MEZZE
Spicy Moroccan Hummus, Herb Falafel, Babaganoush
CINDERELLA SQUASH SOUP
"Ras el Hanout" Yogurt, Pumpkin Seeds
italian chicory salaD
Hazelnuts, Pecorino Romano, Candied Orange Peel
GAMBAS AL AJILLO
Ruby Red Shrimp, Spanish Chili, Focaccia
OCTOPUS À LA PLANCHA
Marcona Almonds, Arugula, Jerez Vinegar
LEMON SAFFRON LINGUINI *
|AP | MCSeppia, Puntarella, Sardinian Bottarga
MAIN COURSES
stokes farm pumpkin caramelle
|AP | MCBrown Butter, Sage, Amaretti Crumble
za'atar GRILLED MEDITERRANEAN SEA BASS *
Wheatberry, Medjool Dates, Walnut Tarator
MOROCCAN CHICKEN TAGINE
Turnips, Cauliflower, Couscous
GRILLED LONE MOUNTAIN WAGYU BEEF *
|12 supp.Short Rib "Kataifi," Brown Butter-Celery Root Purée, Tuscan Pepper Jus
DOVER SOLE “MÉDITERRANÉE” *
|25 supp.Sauce Amandine, Lemon
DESSERTS
GRAPEFRUIT GIVRÉ
Sesame Halva, Rose Loukoum, Grapefruit Sorbet
MANGO & CARDAMOM VACHERIn
Yogurt, Mango Sorbet, Cardamom Gelato
CHOCOLATE GÂTEAU
Za'atar Chantilly, Jivara Chocolate, Sumac-Labneh Sorbet
HOUSEMADE CRÈMES GLACÉES
Chef's Daily Ice Cream Selections
"ASSIETTE DE FROMAGES"
|5 supp.Chefs Selection of Two Cheeses
FOR THE TABLE
MOROCCAN "M'SMEN" FLATBREAD
|6CRISPY AUTUMN SQUASH
|17Charred Orange Yogurt
HOUSEMADE "TARAMASALATA" *
|16Smoked Cod Roe, Dill Potato Chips
SICILIAN SARDINE ESCABÈCHE *
|19White Raisins, Toasted Pine Nuts
CURED SPANISH ANCHOVIES *
|20Shaved Fennel, Crispy Socca
LEBANESE MANAKEESH
|18Zaatar, Manouri, Charred Scallion
ARABIC LAMB FLATBREAD
|20Eggplant, Pine Nuts, Labneh
ACORN-FED IBÉRICO HAM "Cinco Jotas" *
|30Pan Con Tomate, Marinated Olives
SIDE DISHES
|10 eachOLIVE OIL CRUSHED POTATOES
Garlic Chips
FIRE-ROASTED CAULIFLOWER
Almonds, Raisins, Tahini
CHARRED BROCCOLI RABE
Pepperoncini, Crispy Shallots
ORGANIC "FARROTTO"
Butternut Squash
"PATATAS BRAVAS" *
Crispy Potatoes, Garlic Aïoli
FIRE-ROASTED MUSHROOMS
|16- Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
DINNER
FOR THE TABLE
MOROCCAN "M'SMEN" FLATBREAD
|6MEDITERRANEAN MEZZE
|17Spicy Moroccan Hummus, Herb Falafel, Babaganoush
LEBANESE MANAKEESH
|18Zaatar, Manouri, Charred Scallion
CRISPY AUTUMN SQUASH
|17Charred Orange Yogurt
HOUSEMADE "TARAMASALATA" *
|16Smoked Cod Roe, Dill Potato Chips
SICILIAN SARDINE ESCABÈCHE *
|19White Raisins, Toasted Pine Nuts
CURED "BOCARTE" ANCHOVIES *
|20Shaved Fennel, Crispy Socca
ARABIC LAMB FLATBREAD
|20Eggplant, Pine Nuts, Labneh
ACORN-FED IBÉRICO HAM "Cinco Jotas" *
|30Pan Con Tomate, Marinated Olives
STARTERS
MONTI'S BURRATA
|25Delicata Squash, Poached Apple, Hazelnut Dukkah
CINDERELLA SQUASH SOUP
|18"Ras el Hanout" Yogurt, Pumpkin Seeds
italian chicory salad
|19Hazelnuts, Pecorino Romano, Candied Orange Peel
SOUPE DE POISSON *
|18Marseille-Style Fish Soup, Garlic Rouillé
HARIRA SOUP
|18Lentils, Chickpeas, Braised Lamb
"SETAS CON HUEVO" *
|AP 20 | MC 27Fire Roasted Wild Mushrooms & Croûton Salad
GAMBAS AL AJILLO
|20Royal Red Shrimp, Spanish Chili, Focaccia
OCTOPUS À LA PLANCHA
|26Marcona Almonds, Arugula, Jerez Vinegar
TASTING MENU
“A Tour of the Mediterranean”
5 courses | 99
7 courses | 130
Please note that the Tasting Menu is for the participation of the entire table, and is available nightly until 9:30PM.
PASTA
All of our pasta is made in-house using freshly ground local and artisanal Italian flours, as well as organic eggs from Alderfer Family Farm in Pennsylvania.
STOKES FARM PUMPKIN CARAMELLE
|AP 23 | MC 33Brown Butter, Sage, Amaretti Crumble
LEMON SAFFRON LINGUINI *
|AP 23 | MC 33Seppia, Sardinian Bottarga, Puntarella
RYE FLOUR CAMPANELLE *
|AP 27 | MC 37Peekytoe Crab, Maine Uni, Shrimp Butter
FETTUCINE CARBONARA "AFFUMICATO" *
|AP 25 | MC 35Cured Egg Yolk, Bacon, Scallion
MAIN COURSES
za'atar GRILLED MEDITERRANEAN SEA BASS *
|35Wheatberry, Medjool Dates, Walnut Tarator
SLOW-BAKED COD "MARMITAKO" *
|39Potato Espuma, Chorizo, P.E.I. Mussels
DOVER SOLE "MÉDITERRANÉE" *
|63Sauce Amandine, Lemon
MOROCCAN CHICKEN TAGINE
|35Turnips, Cauliflower, Couscous
PANCETTA-WRAPPED VERMONT QUAIL *
|39Foie Gras, Tuscan Kale, Acorn Squash, Pomegranate Jus
GRILLED LONE MOUNTAIN WAGYU BEEF *
|44Short Rib "Kataifi," Brown Butter-Celery Root Purée, Tuscan Pepper Jus
DU MARCHÉ
|MPChoice of One Side Dish
BRANZINO FOR TWO *
Grilled or Salt-Baked
Side Dishes
|10 eachOLIVE OIL CRUSHED POTATOES
Garlic Chips
FIRE-ROASTED CAULIFLOWER
Almonds, Raisins, Tahini
"PATATAS BRAVAS" *
Crispy Potatoes, Garlic Aïoli
CHARRED BROCCOLI RABE
Pepperoncini, Crispy Shallots
ORGANIC "FARROTTO"
Butternut Squash
FIRE-ROASTED MUSHROOMS
|16- Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
Mediterranean Feast
Priced per Person | 85
Menu subject to change based on availability and dietary restrictions.
Menu subject to change based on availability and dietary restrictions.
"CHIPS & DIPS" *
Taramasalata, Moroccan Hummus, Babaganoush, Tzatziki, Muhammara
CRISPY AUTUMN SQUASH
Charred Orange Yogurt
italian chicory salaD
Hazelnuts, Pecorino Romano, Candied Orange Peel
OCTOPUS À LA PLANCHA
Marcona Almonds, Arugula, Jerez Vinegar
Arabic Lamb Flatbread
Eggplant, Pine Nuts, Labneh
>>>>>>>>>>>>>>>>>>>>>>>>>>>>
stokes farm pumpkin caramelle
Brown Butter, Sage, Amaretti Crumble
za'atar GRILLED MEDITERRANEAN SEA BASS *
Wheatberry, Medjool Dates, Walnut Tarator
OR
WHOLE MEDITERRANEAN BRANZINO *
|20 supp. per personMOROCCAN CHICKEN TAGINE
Turnips, Cauliflower, Couscous
GRILLED BAVETTE STEAK *
"Patatas Bravas," Swiss Chard, Garlic Aïoli
ORGANIC "FARROTTO"
Butternut Squash
CHARRED BROCCOLI RABE
Pepperoncini, Crispy Shallots
GRAPEFRUIT GIVRÉ
Sesame Halva, Rose Loukoum, Grapefruit Sorbet
chocolate tarte
Guanaja Chocolate, Meyer Lemon, Coffee Gelato
BOULUD SUD MIGNARDISES
Walnut Baklava | Mazapán de Toledo | Caramel-Balsamic Bonbon | Pistachio Madeleines | Orange Blossom Turkish Delight
HOUSEMADE CRÈMES GLACÉES
Chef's Daily Ice Cream Selections
- Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
DESSERT
GRAPEFRUIT GIVRÉ
|16Sesame Halva, Rose Loukoum, Grapefruit Sorbet
MANGO & CARDAMOM VACHERIN
|16Yogurt, Mango Sorbet, Cardamom Gelato
pearson farm pecan malabi
|16Traditional Persian Custard, Concord Grape, Green Apple Sorbet
CHOCOLATE GÂTEAU
|16Za'atar Chantilly, Jivara Chocolate, Sumac-Labneh Sorbet
GIANDUJA "TARTE"
|16Hazelnut Sucré, Dulce de Leche, Toasted Hazelnut Gelato
BOULUD SUD MIGNARDISES
|17Walnut Baklava | Mazapán de Toledo | Caramel-Balsamic Bonbon | Pistachio Madeleines | Orange Blossom Turkish Delight
HOUSEMADE CRÈMES GLACÉES | CHOICE OF THREE
|13Milk Chocolate Gelato | Fior di Latte Gelato | Rose Gelato | Fig Sorbet | Pear Sorbet | Mango Sorbet
"ASSIETTE DE FROMAGES"
|Choice of Three for 19 | Five for 28Selection of Mediterranean Cheeses
- Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
WEEKEND BRUNCH
FOR THE TABLE
MEDITERRANEAN MEZZE
|17Spicy Moroccan Hummus, Herb Falafel, Babaganoush
CRISPY AUTUMN SQUASH
|17Charred Orange Yogurt
HOUSEMADE "TARAMASALATA" *
|16Smoked Cod Roe, Dill Potato Chips
SICILIAN SARDINE ESCABÈCHE *
|19Golden Raisins, Toasted Pine Nuts
CURED SPANISH ANCHOVIES *
|20Shaved Fennel, Crispy Socca
ARABIC LAMB FLATBREAD
|20Eggplant, Pine Nuts, Labneh
APPETIZERS
italian chicory salad
|19Hazelnuts, Pecorino Romano, Candied Orange Peel
GAMBAS AL AJILLO
|20Royal Red Shrimp, Spanish Chili, Focaccia
OCTOPUS À LA PLANCHA
|26Marcona Almonds, Arugula, Jerez Vinegar
HARIRA SOUP
|18Lentils, Chickpeas, Braised Lamb
Stokes FARM PUMPKIN CARAMELLE
|AP 23 | MC 33Brown Butter, Sage, Amaretti Crumble
BRUNCH & EGGS
GREEK YOGURT PARFAIT
|13Almond Granola, Seasonal Fruit, Date Honey
RICOTTA PANCAKES
|18Honey Butter, Lemon Curd
brioche FRENCH TOAST
|19Fenugreek Chantilly, Apple Butter
THREE-EGG FRITTATA *
|20Roasted Mushroom, Kale, Goat Cheese
HARISSA TIROKAFTERI *
|20Whipped Feta, Arugula, Sunny-Side Egg, Olive Ciabatta
MOROCCAN "EASH" *
|21Peekytoe Crab, Spinach, Hen Egg, Crème Fraîche
FRENCH-STYLE SCRAMBLED EGGS *
|27DB's Smoked Salmon, Toasted Brioche
EGGS FLORENTINE *
|27DB's Smoked Salmon, Dill, Capers, Hollandaise
EGGS BENEDICT *
|25House-Smoked Bacon, Hollandaise, Poached Hen Egg
MAIN COURSES
moroccan shakshouka *
|19Spaghetti Squash, Feta Cheese, Soft-Poached Hen Egg
TUNISIAN BRIK *
|19Confit Tuna, Capers, Gruyère, Local Hen Egg
GRILLED DAURADE *
|25Choice of One Side Dish
za'atar GRILLED MEDITERRANEAN SEA BASS *
|35Wheatberry, Medjool Dates, Walnut Tarator
LEMON SAFFRON linguini *
|AP 20 | MC 30Puntarella, Seppia, Sardinian Bottarga
SEARED FAROE ISLAND SALMON *
|20Quinoa, Lentils, Almond, Red Pepper Tarator
FIRE-ROASTED TURKISH PIZZA *
|24Spicy Sausage, Feta Cheese, Spinach, Hen Egg
CHICKEN TAGINE
|30Cauliflower, Moroccan Couscous, Preserved Lemon
HARISSA LAMB BURGER *
|25Eggplant, Saganaki, Spiced Fries .
GRILLED STEAK & EGG *
|29"Patatas Bravas," Swiss Chard, Garlic Aïoli
Brunch Prix Fixe
Two Courses 29 | Three Courses 35
APPETIZERS
italian chicory salaD
Hazelnuts, Pecorino Romano, Candied Orange Peel
CINDERELLA SQUASH SOUP
"Ras el Hanout" Yogurt, Pumpkin Seeds
ITALIAN SALUMI BOARD *
Housemade Pickles, Grilled Bread
MAIN COURSES
MOROCCAN SHAKSHOUKA *
Spaghetti Squash, Feta Cheese, Soft-Poached Hen Egg
GRILLED MEDITERRANEAN DAURADE *
Choice of One Side Dish
SEARED FAROE ISLAND SALMON *
Quinoa, Lentils, Almond, Red Pepper Tarator
GRILLED STEAK & EGG *
"Patatas Bravas," Swiss Chard, Garlic Aïoli
DESSERTS
MANGO & CARDAMOM VACHERIn
Yogurt, Mango Sorbet, Cardamom Gelato
CHOCOLATE GÂTEAU
Za'atar Chantilly, Jivara Chocolate, Sumac-Labneh Sorbet
HOUSEMADE CRÈMES GLACÉEs
Chef's Daily Ice Cream Selections
SIDE DISHES
|10 eachOLIVE OIL CRUSHED POTATOES
Garlic Chips
ORGANIC "FARROTTO"
Butternut Squash
CHARRED BROCCOLI RABE
Pepperoncini, Crispy Shallots
"PATATAS BRAVAS" *
Crispy Potatoes, Garlic Aïoli
- Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
Cocktails
BEERS
DRAUGHT
VICTORY “PRIMA” PILS
|9BALLAST POINT “SCULPIN” INDIA PALE ALE
|11CIGAR CITY BREWING “FLORIDA CRACKER” BELGIAN-STYLE WHITE ALE
|11BOTTLE
WEIHENSTEPHANER HEFEWEISSBIER
|9CONEY ISLAND “MERMAID” PILSNER
|10LA BIRRA DI MENI “MARALS” MARASCA CHERRY ALE
|12LA BIRRA DI MENI “CALDAN” ELDERFLOWER LAGER
|12LA BIRRA DI MENI, “Candeot” Zucca Squash Amber Ale
|12NON-ALCOHOLIC
Hibiscus Breeze
|10Hibiscus and Lemon Verbena Iced Tea, Almond, Lemon
PAMPLEMOUSSE
|10Housemade Grapefruit Soda
CÉLERIÀDE
|10Housemade Celery Lemonade
COCKTAILS
THE NEGRONI (Bottle Aged For 10 Days)
|16London Dry Gin, Campari, Sweet Vermouth, Lillet Blanc
THE MANHATTAN (Bottle Aged For 14 Days)
|18Rye Whiskey, Lillet Blanc, Pedro Ximénez Sherry, Bitters
BOULUDSUD Classique
|17Xoriguer Gin de Mahon, Housemade Tonic
FROM THE FIELD
|17Honey Comb and Lavender Infused Gin, Lemon
HUDSON BREEZE
|18Polish Vodka, St. Germain, Fresh Ginger
BOOT BUCKLE
|19Flor de Caña & Mt. Gay Rums, Allspice Dram, Angostura
CINDERELLA’S SLIPPER
|21Villa Lobos Añejo Tequila, Cynar, Roasted Pumpkin
AN AMERICAN IN PARIS
|19Busnel VSOP Calvados, Pink Peppercorn, Wildflower Honey
NOVEMBER NIGHTCAP
|18Chamomile-Infused Bourbon, Orange Bitters, Demerera Sugar
- Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
Wines by the Glass
CHAMPAGNE AND SPARKLING
RECAREDO, Cava Brut Nature Gran Reserva « Terrers » Catalunya 2012
|19BENOÎT MARGUET, Extra Brut Rosé Champagne « Shaman 14 » Ambonnay NV
|28Robert Moncuit, Blanc de Blancs « Cuvée Daniel » Le Mesnil-Sur-Oger NV
|29KRUG, Brut « Grand Cuvée » MV 375mL half-bottle
|175WHITE
STEIN, Riesling Feinherb « Weihwasser » Mosel, Germany 2017
|13CHRISTIAN TSCHIDA, Weiss « Himmel auf Erden » Burgenland, Austria 2015
|19TROUPIS WINERY, Moscofilero « Hoof & Lur » Pelopponese, Greece 2014
|14Guillerault-Fargette, Sancerre « Les Panseillots » Loire, France 2017
|18EQUIPO NAVAZOS, Palomino Fino « La Bota de Florpower 57 » Andalucia 2012
|19KOUTSOYANNOPOULOS, ASSYRTIKO, SANTORINI, GREECE 2013
|19FORADORI, Manzoni Bianco « Fontanasanta » Trentino/Alto-Adige, Italy 2016
|19DIVISION, Chardonnay « Un » Willamette Valley, Oregon 2017
|17DANIEL-ETIENNE DEFAIX, Chablis Premier Cru « Côte de Lechet » Burgundy, France 2005
|25ROSÉ
DOMAINE MIGOT, Côte de Toul, Lorraine, France 2017
|14LA BASTIDE BLANCHE, Bandol, Provence, France 2017
|16LOS BERMEJOS, ListÁn Rosado, Lanzarote, Canary Islands, Spain 2017
|15RED
PETIT CANET, Carignan blend, Vin de Pays d’Oc, Languedoc-Roussillon 2016
|11ENDERLE & MOLL, Pinot Noir, Baden, Germany 2016
|17TROUSSE-CHEMISE, Pinot Noir « Cuvée Daniel » Dundee Hills, Oregon 2017
|18PETITOT, Côte de Nuits-Villages, « Terres Burgondes » Burgundy, France 2015
|19MATTHIEU BARRET, Côtes-du-Rhône « Petits Ours » Rhône 2017
|14DOMAINE des TOURELLES, Cinsault Vieilles Vignes, Bekaa Valley, Lebanon 2015
|15SOTTIMANO, Langhe Nebbiolo « Basarin » Piedmont, Italy 2016
|18VIÑA PEDROSAL, Ribera del Duero, « El Pedrosal » Castilla y León, Spain 2015
|16CÔTE MADELEINE, Saint-Émilion Grand Cru, Bordeaux 2006
|23GIACOMO FENOCCHIO, Barolo « Villero » Castiglione Falleto, Piedmont 2013
|30
DESSERT WINES
CASCINETTA VIETTI, Moscato d’Asti, Piemonte 2017
|14.GIOVANNI BATTISTA COLUMBU, Malavasia di Bosa Riserva, Sardegna 2011
|22FATTORIA SANTA VITTORIA, Vin Santo, Tuscany 2011
|17DE BARTOLI, Passito de Pantelleria 'Bukkuram' 2015
|18DE BARTOLI, Marsala Superiore 1987
|40CRU PUGNEAU D'ARCHE, Sauternes 2009 en magnum
|18DOMAINE DE POUDEROUX, Maury, Hors d'Age
|15DOMAINE DE RANCY, Rivesaltes Ambré 2001
|18CHÂTEAU DE LÉBERON, Vin Muté Blanc de Gascogne NV
|32CHÂTEAU DE LÉBERON, Vin Muté Rouge à l’Armangnac NV
|29CESAR FLORIDO, Moscatel Especial, Chipiona, Jerez
|14TORO ALBALÁ, Pedro Ximénez ‘Don PX 1987’ Montilla-Moriles
|18QUINTA DO INFANTADO, Colheita Porto 2005
|15D’OLIVEIRAS, Boal Madeira 1993
|28CAPPELLANO, Barolo Chinato NV
|25
DIGESTIFS
AMARI
AVERNA
|12Cynar
|10AMARO DELL’ERBORISTA, DISTILLERIA VARNELLI
|21Fernet Branca
|12Tempus Fugit, Fernet Del Frate Angelico
|21MONTENEGRO
|10AMARO LUCANO
|14NONINO
|17RAMAZZOTTI
|11AMARO SIBILLA, DISTILLERIA VARNELLI
|18CHARTREUSE
Chartreuse Jaune
|16Chartreuse Verte
|18Chartreuse Jaune «Viellissement Exceptionnellement Prolongé»
|32Chartreuse Verte «Viellissement Exceptionnellement Prolongé»
|36RUM
Navazos-Palazzi, Oloroso Cask Finished, Spain
|32Samaroli, Yehmon Rum, «Evolution 2011»
|50Samaroli, Yehmon Rum, «Evolution 2013»
|50Samaroli, Rhum Agricole, 1998, Guadeloupe
|50
HOLIDAY LUNCHEON
Three Courses | 58 per person
Complimentary glass of bubbles on arrival
Served throughout the holiday season, Monday thru Friday, lunch only
Reservations required | 5 guests minimum
Complimentary glass of bubbles on arrival
Served throughout the holiday season, Monday thru Friday, lunch only
Reservations required | 5 guests minimum
TO SHARE
Selection of Appetizers Served For The Table
MEDITERRANEAN MEZZE
Spicy Moroccan Hummus, Herb Falafel, Babaganoush
italian chicory salaD
Hazelnuts, Pecorino Romano, Candied Orange Peel
GAMBAS AL AJILLO
Royal Red Shrimp, Spanish Chili, Focaccia
OCTOPUS À LA PLANCHA
Marcona Almonds, Arugula, Jerez Vinegar
Choice of Main Course
stokes farm PUMPKIN CARAMELLE
Brown Butter, Sage, Amaretti Crumble
GRILLED MEDITERRANEAN DAURADE *
Choice of One Side Dish
MOROCCAN CHICKEN TAGINE
Turnips, Cauliflower, Couscous
GRILLED BAVETTE STEAK *
"Patatas Bravas," Swiss Chard, Garlic Aïoli
Choice of Dessert
GRAPEFRUIT GIVRÉ
Sesame Halva, Rose Loukoum, Grapefruit Sorbet
MANGO & CARDAMOM VACHERIn
Yogurt, Mango Sorbet, Cardamom Gelato
bûche de Noël
Hazelnut Dacquoise, Gianduja Mousse, Milk Chocolate Gelato
- Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
Christmas Eve
Three Course Dinner | Choice of Appetizer, Main Course & Dessert
115 per person, not including tax and gratuity
50 per child under 12, not including tax and gratuity
Served 5pm to 9:30pm | Menu subject to change
115 per person, not including tax and gratuity
50 per child under 12, not including tax and gratuity
Served 5pm to 9:30pm | Menu subject to change
APPETIZERS
PORCINI & CELERY ROOT SOUP
Black Winter Truffle, Italian Chestnut Cream
ITALIAN CHICORY SALAD
Raisins, Pine Nuts, Citron Vinaigrette
stokes farm pumpkin caramelle
|AP | MCBrown Butter, Sage, Amaretti Crumble
CRUDO OF FAROE ISLAND SALMON *
Avocado, Grapefruit, Fennel
OCTOPUS À LA PLANCHA
Marcona Almonds, Arugula, Jerez Vinegar
VENISON & FOIE GRAS PÂTÉ EN CROÛTE
Huckleberries, Violet Mustard
MAIN COURSES
LEMON SAFFRON LINGUINI *
|AP | MCSeppia, Puntarella, Sardinian Bottarga
MAINE DAY BOAT SCALLOPS *
Cauliflower, Blood Orange Nage, Pistachio
za'atar GRILLED MEDITERRANEAN SEA BASS *
Wheatberry, Medjool Dates, Walnut Tarator
DOVER SOLE “MeDITERRANÉE” *
|15 supp.Lemon, Olive, Capers, Brown Butter
MOROCCAN CHICKEN TAGINE
Turnips, Cauliflower, Couscous
PANCETTA-WRAPPED vermont QUAIL *
Foie Gras, Tuscan Kale, Acorn Squash, Pomegranate Jus
AMERICAN WAGYU BEEF duo *
Braised Short Rib, Black Trumpet Mushrooms Leek “Fondue,” Black Olive Jus
DESSERTS
GRAPEFRUIT GIVRÉ
Sesame Halva, Rose Loukoum, Grapefruit Sorbet
PANETTONE
Candied Orange, Grappa Poached Pear, Dried Cherry Sorbet
“TORRÓ DE GEMA CREMADA”
Catalan Marzipan Custard, Cranberry Patxaran Sorbet
HOUSEMADE CRÈMES GLACÉEs
Chef's Daily Ice Cream Selections
SIDE DISHES
|11 eachOLIVE OIL CRUSHED POTATOES
Garlic Chips
CHARRED BROCCOLI RABE
Pepperoncini, Crispy Shallots
ORGANIC "FARROTTO"
Butternut Squash
"PATATAS BRAVAS" *
Crispy Potatoes, Garlic Aïoli
ROASTED BRUSSELS SPROUTS
Pomegranate Tarator
- Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
NEW YEAR’S EVE PRE THEATER
Three Course Dinner | 115 per person, not including tax & gratuity
Choice of Appetizer, Main Course & Dessert
Served 5pm to 7pm | Menu subject to change
Choice of Appetizer, Main Course & Dessert
Served 5pm to 7pm | Menu subject to change
APPETIZERS
PORCINI VELOUTÉ
Black Winter Truffle, Wild Mushrooms
ITALIAN CHICORY SALAD
Raisins, Pine Nuts, Citron Vinaigrette
stokes farm pumpkin caramelle
|AP | MCBrown Butter, Sage, Amaretti Crumble
hamachi crudo *
Avocado, Grapefruit, Fennel
OCTOPUS À LA PLANCHA
Marcona Almonds, Arugula, Jerez Vinegar
foie gras & chestnut terrine
Apple Brioche, Membrillo, Mache
MAIN COURSES
LEMON SAFFRON LINGUINI *
|AP | MCSeppia, Puntarella, Sardinian Bottarga
MAINE DAY BOAT SCALLOPS *
Cauliflower, Blood Orange Nage, Pistachio
za'atar GRILLED MEDITERRANEAN SEA BASS *
Wheatberry, Medjool Dates, Walnut Tarator
DOVER SOLE “MeDITERRANÉE” *
|15 supp.Lemon, Olive, Capers, Brown Butter
MOROCCAN CHICKEN TAGINE
Turnips, Cauliflower, Couscous
PANCETTA-WRAPPED vermont QUAIL *
Foie Gras, Tuscan Kale, Acorn Squash, Pomegranate Jus
AMERICAN WAGYU BEEF duo *
Braised Short Rib, Black Trumpet Mushrooms Leek “Fondue,” Black Olive Jus
DESSERTS
GRAPEFRUIT GIVRÉ
Sesame Halva, Rose Loukoum, Grapefruit Sorbet
COCONUT MALABI
Passion Fruit, Roasted Pineapple, Coconut-Chartreuse Sorbet
chocolate tarte
Guanaja Chocolate, Meyer Lemon, Coffee Gelato
TRUFFLED CAMEMBERT
|15 supp.Pear Marmalade, Black Winter Truffle
SIDE DISHES
|11 eachOLIVE OIL CRUSHED POTATOES
Garlic Chips
CHARRED BROCCOLI RABE
Pepperoncini, Crispy Shallots
ORGANIC "FARROTTO"
Butternut Squash
"PATATAS BRAVAS" *
Crispy Potatoes, Garlic Aïoli
ROASTED BRUSSELS SPROUTS
Pomegranate Tarator
- Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
NEW YEAR’S EVE GALA
Four Course Tasting | Live Music & Midnight Champagne Toast
225 per person, not including tax and gratuity
Served 8pm to 10pm | Menu subject to change
225 per person, not including tax and gratuity
Served 8pm to 10pm | Menu subject to change
APPETIZER
roasted beet salad
Red Wine Poached Pears, Feta, Walnuts
OR
maine lobster bisque
Butter Poached Lobster, Crispy Leeks, Tarragon
OR
yellowfin tuna carpaccio *
Saffron-Uni Aïoli, Fennel, Steelhead Trout Roe
OR
foie gras & chestnut terrine
Apple Brioche, Membrillo, Mache
MID COURSE
ITALIAN CHESTNUT AGNOLOTTI
Black Winter Truffle, “Quattro Formaggi Fonduta,” Brussels Sprouts
MAIN COURSE
DOVER SOLE *
“Consommé de Poisson,” Manila Clams, Confit Potatoes
OR
LONE MOUNTAIN WAGYU BEEF TENDERLOIN *
Sunchoke Purée, “Pomme Pressée,” Sauce Périgueux
OR
LONG ISLAND DUCK DUO *
Winter Citrus Lacquer, Parsnips, Natural Jus
DESSERT
BLOOD ORANGE GIVRÉ
Blood Orange Sorbet, Guanaja Chocolate Chantilly, Sicilian Pistachio
OR
COFFEE SEMIFREDDO
Mascarpone Mousse, Housemade Amaretto Liqueur, Biscotti
- Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness