Six courses, $145 per guest, served Wednesday through Saturday. Optional wine pairing $85, optional non-alcoholic pairing $45. Menu changes every Tuesday — what you see below is the week of May 21–25.
Cold-smoked over apple wood at the back of the hearth, finished with cultured cream and dill flowers. One bite — a clean, sharp opening note.
Pairing a dry Channing Daughters Petillant — toasty, fine-bubbled, made twenty miles from the river.
Letterbox's earliest greenhouse tomatoes — barely warmed on the hearthstone, dressed in last summer's pressed basil oil, served on a slice of seeded sourdough kissed by the embers.
Pairing a chilled Hermit Woods sparkling apple — cider's quiet country cousin.
Migliorelli storage carrots buried in the coals for thirty minutes, peeled tableside, lacquered with last fall's fermented honey from a hive a half mile from the restaurant.
Pairing a Slovenian skin-contact ribolla — orange, tannic, the carrots' true match.
Wild shad from a Catskill fisherman, cooked skin-down on the cooling stone, finished with cultured brown butter and wild ramps foraged that morning above Olana.
Pairing a Jura savagnin — oxidative, walnut-edged, built for the brown butter.
Whole shoulder from Sky Farm in Millerton, roasted against the side wall for four hours, served with grilled spring onions and a spoon of Old Chatham yogurt.
Pairing a Loire cabernet franc from Olga Raffault — bright, green-pepper, generous.
A single wedge of aged tomme, a cube of honeycomb from our hive, and a candied walnut from the tree behind the kitchen.
Pairing a Pedro Ximénez from Equipo Navazos — molasses, raisin, a long warm finish.
First rhubarb of the year from Sparrowbush, baked in a free-form butter crust, served with a spoon of Ronnybrook crème fraîche.
Pairing a single pour of barrel-aged maple eau-de-vie from Tuthilltown.