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For the Table
Grilled Sourdough
Creamed Honey | Meyer Lemon Oil | The Butter
Cheddar Scallion Biscuit
Chef’s Choice of Jam from the Larder | Calabrian Chili Butter
Milk Rolls
Miso Butter | “Confiture de Lait”
Seasonal Cheese &/ Charcuterie
House Olive | Johnny Cake | Honeycomb | +Boujee with Hackleback
Hillside Mezze Platter
Grilled | Pickled | Sliced Selection of Spring Veg & Dips from the Larder
Small Fare
Tonight’s Arancini
N’Duja | Caciocavallo | Tomato Confit
Tempura-Battered Calamari
Cherry Pepper | Nuoc Cham Aioli
Artichoke Soup
New Potato | White Asparagus | Jalapeno Oil
Snap Pea & Sheep’s Feta Salad
Marinated Cucumber | Yogurt | Little Gem
Herb Crab Cake
Green Garlic | Bouillabaisse | Citrus Condiment
Our Onion Soup
Bubblin’ Gruyere | Umami Bomb Broth | Caramelized Onion
Moules Frites
Butter Bean | Sauce Choron | Rosemary
Meg’s Caesar
Charcoal Anchovy | Grana Padano | Szechuan Pepper
Snapper Crudo
Off the Cuff | Don’t be Scared
Pasta
Cavatelli Cacio e Pepe
Mascarpone | Three Cheese Blend | 20 Turns of Pepper
New World Pierogi
Spring Onion | Chive Oil | Emmental
Spring Seafood Linguine
All The Shellfish | Charred Radish | Caper
Tonight’s Lasagne
Ancho-Vodka Sauce | Goat Cheese | Basil
Hand-Cut Papardelle Bolognese
Westchester-Raised Veal | Beef & Pork Ragu
Two Tone Sweet Pea Ravioli
Guanciale | Shoots | Spicy Habanero Balsamic
Main
Braised Short Rib
Upstate Creamed Polenta | Spigarello | Morel Crisp
Seared Organic Scottish Salmon
Minted Dahi Basmati | Spinach from the Farm |Allium
Buttermilk-Brined Girliepop Farms Chicken
The Pomme Puree | Fava & Chorizo Ragu | Apple Celery Salad
The Hillside Burger
Grassfed Blend | Slab Bacon| Aged Cheddar | Brioche
Roasted Striped Bass
Carrot & Coconut-Lemongrass Broth | Grilled Asparagus,| Grapefruit
Sweet
Gene’s Bread Pudding
Smoked Caramel Gelato | Raisin
Chocolate Ganache
Black Garlic | Pecan Crust | FDS
Zucchini & Cream Cheese Cake
Early Grey | Orange
Crying in the Walk-In Rice Pudding
Cinnamon | Condensed Milk
Apple Tart
Tarte Sucree | Vanilla Gelato