This week's
menu.

Sungold and brandywine, whipped buffalo milk, basil oil, last week's sourdough

Charred apricot, Twin Ponds burrata, almond, baby basil, honey-blossom oil

Silver queen corn, sage brown butter, chive, popped sorghum

Watercress, lamb's quarters, dandelion, charred citrus, crispy quinoa

Charred leek vinaigrette, rye crumb, dill, Ronnybrook crème fraîche

Brown butter, sweet corn, smoked tomato jam, crispy capers

Salsa verde, lemon confit, charred fennel, served family-style

Rosen Family Farm rack, apricot mostarda, grilled scallions, soft polenta

30-day aged, bone marrow, charred onion, beef-fat potatoes (for two)

Twin Ponds bird for two, herb butter, schmaltz potatoes, pan jus

Slow-roasted kabocha, Sun Sprout maitake, brown butter, sage, walnut

Wild Hive flour, cultured butter, flake salt

Honey, harissa, yogurt, dukkah

Whatever's loveliest from the field. Ask your server.

Stone-ground, parmigiano, brown butter

Brown butter cookie, cultured vanilla ice cream, maple

Carmody olive oil, citrus, candied fennel, mascarpone

Macerated, black pepper, basil sugar, sourdough crumble

Three cheeses from Hudson Valley dairies, honeycomb, walnut